PIONEER WOMAN BROWNIE COOKIES RECIPES

Steps:

• Preheat oven to 325 degrees.Cream butter and sugar together. Sift in flour and cornstarch and blend together using a pastry cutter until the ingredients all come together. (If mixture seems excessively dry, cut in 1 more tablespoon of butter—but only if you really need it.)Form dough into a big ball, wrap in plastic wrap, and refrigerate 20 minutes.Roll onto a lightly floured surface and cut into rounds. Place on a cookie sheet lined with parchment paper or a baking mat. Bake for 20 minutes. Do not allow shortbread to brown; the edges should have the faintest golden tinge.Check your oven sooner if it runs hot.

Steps:

• Preheat oven to 325 degrees. Spray mini muffin pan generously with baking spray.Melt unsweetened chocolate in a bowl in the microwave. Remove from microwave and stir in 8 Andes mints until all melted. Let cool slightly.In a mixer with the paddle attachment, cream 1 stick of butter and sugar. Beat in eggs one at a time. With the mixer on low, drizzle in the cooled chocolate mixture slowly, mixing until it's combined. Add flour and mix thoroughly. Scrape the sides of the bowl with a rubber spatula, add mint extract, then mix again. Using a tablespoon or cookie scoop, scoop batter into mini muffin tins. Bake until done, about 13 to 15 minutes. Turn upside down out of pan and allow to cool.Combine 25 unwrapped Andes mints in a bowl with the tablespoon of butter and chopped bittersweet chocolate. Microwave and stir until melted and smooth. Dip the brownie bites in the chocolate, concentrating on the top "cone" part. Allow to set for a few minutes. Chop the remaining Andes mints and sprinkle them on the top. Set in the freezer for 10 minutes if you need them to set right away. Yum!