Peppermint Brownie Bites

1 16- to 18-ounce package refrigerated ready-to-bake triple chocolate cookie dough (or make your own which is what I did.  Recipe below.)
1 cup small marshmallows
2/3 cup miniature semisweet chocolate pieces, divided in half 
1/4 cup crushed striped round peppermint candies or candy canes
1 teaspoon shortening

Preheat oven to 350 degrees F. Line an 8X8X2-inch baking pan with foil, extending the foil up over the edges of the pan. Using your hand, press cookie dough into an even layer on the bottom of the pan.


Bake for 18 minutes. Immediately sprinkle with the marshmallows and half of the chocolate pieces. Bake for 3 to 4 minutes more or until marshmallows are puffed, but not browned. Sprinkle with crushed peppermint candies. Cool completely.

For prettier bites I would refrigerate the whole thing so it will harden.  It will be easier to cut this way.  I would cut the bites and then decorate individual bites with the remaining melted chocolate chips.  This may be more trouble than decorating before cutting but it will make for a much more attractive brownie bite.  If that matters!


Remove from pan by lifting foil. Place on a cutting board. Using a long, sharp knife, cut into very small squares. In a small saucepan or in the microwave heat remaining chocolate chips with the shortening or butter.  I put them in a ziploc baggie and trimmed the corner for a better application of chocolate.   Let stand until chocolate is set.


Makes: 25 brownies


Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days.


Chewy Brownie Cookies

2/3 cup butter
1 1/2 cups packed brown sugar
1 tablespoon water
1 tablespoon vanilla extract
2 eggs
1 1/2 cups all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups semisweet chocolate chips
1/2 cup chopped walnuts or pecans (I left the nuts out for the brownie bites.)

In a large mixing bowl, cream shortening, sugar, water and vanilla. Beat in eggs. Combine flour, cocoa, salt and baking soda; gradually add to creamed mixture and beat just until blended. Stir in chocolate chips and nuts if desired. Drop by rounded teaspoonfuls 2 in. apart on ungreased baking sheets. Bake at 375 degrees F for 7-9 minutes; do not over bake. Cool 2 minutes before removing to wire racks.