Double Chocolate Brownie Roll Out Cookies
I saw these cookies in Deb’s blog and knew I just had to make them. Since then, I’ve seen them pop up in many blogs all with rave reviews. And with St Patty’s day coming up, I knew I wanted to make sugar cookies.
A few years ago I did this and I had to go to 5 different stores to find a shamrock cookie cutter! While there I also grabbed a pot of gold cookie cutter. That year I made black frosting that turned everyone’s mouths black. I decided that this year it would be a perfect opportunity to make the pot of gold cookies again but using this chocolate roll out cookie recipe instead of black frosting.
The cookies came out of the oven and they weren’t too dark. I also had some leftover ganache from a recent baking adventure that I wanted to use up. I decided to dip the cookies in ganache to use up my leftover ganache and also to make the cookies darker without having to use black frosting or sprinkles. I love how they turned out. And adding the ganache enhanced the chocolate flavor of the cookie.
I made the dough and rolled out the cookies about two weeks before St Patty’s day. Then I froze the unbaked cookie shapes and baked them closer to the holiday. When it was time to bake, I put the frozen cookie directly only the cookie sheet and added an extra minute to the baking time. This worked out well for me.
I also made some regular sugar cookies using my shamrock cookie cutter. I used my Aunt’s recipe that I grew up eating. I did a comparison post back during the holidays. You can find the recipe there. I also froze these cookies and baked them a couple days before the big holiday. I used royal icing for the first time, and followed the directions on Katie’s blog. Definitely check out her blog if you’ve never worked with royal icing.
Brownie Roll-Out Cookies – from Smitten Kitchen – I got 3 dozen cookies3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup lightly salted butter, softened
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup unsweetened cocoa
Preheat oven at 350 degrees. Whisk dry flour, salt and baking powder in bowl and set aside. Mix butter, sugar, eggs, vanilla and cocoa in mixer. Gradually add flour mixture, and mix until smooth. Wrap in plastic and chill for at least one hour.
Roll out cookie dough on floured counter. Cut into desired shapes, brushing extra deposits of flour off the top. (It does disappear once baked, though, so don’t overly fret if they go into the oven looking white.) Bake on a parchment-lined baking sheet for 8 to 11 minutes (the former for 1/8-inch thick cookies, the latter for 1/4-inch cookies) until the edges are firm and the centers are slightly soft and puffed.
Transfer to a wire rack to cool.
Chocolate ganache1/4 cup heavy cream
4 oz. bittersweet chocolate, finely chopped
1 tbsp. unsalted butter, softened
In a small saucepan, heat cream over medium heat until steaming, stirring constantly. Remove from the heat, add the chocolate and let stand for 5 minutes. Add the butter and stir until smooth.
When cookies have cooled completely, use a spoon to spread ganache over cookies. Allow ganache to set before adding any other frosting/decorations.
These look amazing! I love that you added even more peanut butter flavor too!
Mmmmmm! These look incredible!! AH! My weakness!!!!
Oh wow!! This looks soo good. I would make the cupcakes with the Hershey’s Perfectly Chocolate cake recipe and then use the other recipes you provided. Thanks!!!!
You could definitely use any chocolate cupcake recipe that you want!
These look awesome! I bet they’re really rich!
Holy. Cow.
These look sooo darn good!
I saw your picture on Tastespotting and had to see more! Your cupcakes look delicious!
Wow, these look beyond incredible! I’m completely impressed 🙂
peanut butter cups…one of my favorites!! What an awesome cupcake!!!
Oh. My. God. I think my DH is packing his bags to leave me as we speak!
These look soooo good. I bet it’s all you can do to eat one they are so rich!
These look delicious! Chocolate and peanut butter is the most fabulous combination!
Alright, so you’ve gotta make some cupcakes when we are in Pennsylvania. These would work. Yummy!!!
haha no prob Scott. Just let me know what you’re in the mood for. These were delicious…
The only time I like chocolate or PB is when they’re together so these are looking pretty good to me!
~ingrid
Btw, your salmon and the “sauce” looked really good too!
~ingrid
Thanks so much for the link back, your cuppies look amazing.
I just discovered these and can’t wait to make them. Love chocolate and peanut butter.
I just made your vegan chocolate cupcakes over the weekend for some vegan friends and they were a huge hit. I had bookmarked this cupcake recipe for mother’s day because I LOVE peanut butter cups.
Anyway I wanted to let you know the woman from Confetti Cakes was on Rachel Ray and they posted the official recipe on the Rachel Ray website. Not sure if you want to link it?
http://www.rachaelrayshow.com/food/recipes/chocolate-cake/
THank you for this post! I tried the cupcakes out here: http://www.themediamaid.com/2012/cupcake-celebrations/
and loved it!