Candy Cane Fudge Brownie Cookies

Ingredients:

• 6 oz (168 grams) semi-sweet chocolate chips (or chopped)
• 1/2 cup (113 grams) room temperature butter
    
• 1 cup (200 grams) sugar
• 2 eggs
    
• 1 tsp peppermint extract
• 1 1/4 cup (150 grams) all purpose flour
• 1/4 cup (20 grams) unsweetened cocoa powder
• 1/2 tsp baking powder
• pinch of salt
    
• 1 cup peppermint baking bites
• 1 bag Hershey's candy cane kisses 

Directions:

1. In a microwave safe bowl place the chocolate and heat it until it's completely melted, stirring every 30 seconds. Leave it cool.
2. In a mixing bowl add the butter and sugar and mix until light and fluffy, Scrape the sides of the bowl and add the eggs, one at a time, scraping the bowl sides after each addition. Add the peppermint extract as well.
3. In another bowl mix the flour, cocoa powder and baking powder.
4. Add them to the butter mixture alternately with the cooled melted chocolate.
5. In the end add the peppermint bites and stir with a spatula until combined.
6. Line two cookie baking sheets with parchment paper and with an ice-cream scoop, place spoonfuls of cookie dough.
7. Place the cookie sheets in the fridge for 15 minutes.
8. In the meantime heat the oven to 300F.
9. Bake the cookies for 10-12 minutes or until the top slightly cracks.
10. Remove from the oven and cool completely.
11. Unwrap the candy cane kisses and melt them in a microwave safe bowl. Frost each cookie with the melted chocolate and enjoy! 

Source:  roxanashomebaking.com