Brownie Roll-Out Cookies

Hello!

Brownie-Roll-Out-Cookies-1Good cookies make everything better. They are even more wonderful when chocolate is added. So when you realize that summer is winding down and that the extremely busy fall is almost near, I suggest whipping up a batch of cookies to keep your stress level low! These cookies are perfect for a pick-me-up halfway through the day, but are equally as good in early morning or late at night. It is one of those no-fail recipes, one that you can always count on to come out right. They are easily adaptable {the correct cookie cutter makes it work for just about any holiday!}, and are so very yummy when you dunk them in milk. So, when you are feeling a bit stressed or tired or just in the mood for a good cookie, do yourself a favor, and make these. You’ll feel better in no time, I promise :)

Brownie-Roll-Out-Cookies-2

Brownie Roll-Out Cookies Adapted from Smitten Kitchen

ingredients

  • 3 cups all-purpose flour {I substitute 1/2 cup of all-purpose flour for whole wheat, but do whatever you prefer!}
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup butter
  • 1 1/2 cups sugar
  • 2 eggs
  • 2/3 cup unsweetened cocoa powder

to make

  1. Using an electric mixer, combine the butter, sugar, eggs, and cocoa powder.
  2. Slowly mix in the flour, salt, and baking powder. Stir until smooth.
  3. Wrap the dough in plastic wrap, and chill in the fridge for at least one hour.
  4. Preheat the oven to 350°F.
  5. Once chilled, roll the dough out onto a floured surface. Cut the dough into desired shapes.
  6. Grease baking sheets {I used about four.} with butter. Place the cookies in four rows of four.
  7. Bake the cookies for 8 to 11 minutes. The cookies will be slightly puffed in the center, but the edges will be firm.
  8. Let cool before serving, and enjoy!

Have a terrific day!

Bella :)

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