Festive brownie cookies

12

PREP TIME

20 min

TOTAL TIME

34 min

Makes

80 cookies

Festive brownie cookies

Roberto Caruso


Ingredients

  • 1 cup finely chopped candied fruit , such as cherries, pineapple or mixed peel
  • 1/2 cup rum or brandy
  • 1 1/4 cups unsalted butter , at room temperature
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 3 tbsp rum , or brandy
  • 1 1/2 tsp vanilla
  • 2 cups all-purpose flour
  • 2/3 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups pecans or walnuts , toasted and chopped
  • 1 cup chocolate chips

Instructions

  • TO speed up candied fruit’s absorption of rum, mix fruit with 1/2 cup (125 mL) rum in a small microwave-safe bowl. Microwave, uncovered, on high for 2 minutes. Or soak fruit in rum, at room temperature, until absorbed, about 2 to 3 hours.
  • PREHEAT oven to 350F (180C). Lightly grease cookie sheets. Beat butter in a large bowl until creamy. Gradually beat in granulated and brown sugars until combined. Then, beat in eggs, 1 at a time, then 3 tablespoons rum and vanilla.
  • IN another bowl, stir flour with cocoa, baking soda and salt. Gradually stir into butter mixture. Do not overmix. Stir in soaked fruit, nuts and chocolate chips just until evenly distributed.
  • DROP by heaping tablespoonfuls, about 3 inches (7.5 cm) apart, onto greased cookie sheets. Bake in preheated oven until centers seem set when lightly touched, about 12 to 14 minutes. Remove cookies to a rack to cool completely. Cookies will keep well in an airtight container in a cool place for several days and can be frozen.
  • Kitchen Note: Using 2/3 cup (150 mL) cocoa produces a robust chocolate flavour. For a milder taste, reduce cocoa to 1/2 cup (125 mL).

How to melt chocolate using a double-boiler

Nutrition (per serving)

  • Calories
  • 91,
  • Protein
  • 0.9 g,
  • Carbohydrates
  • 10 g,
  • Fat
  • 5.5 g,
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