We weren’t sure if we were going to be able to continue our annual tradition of 12 Days of Cookies leading up to Christmas because… well… 2020. However, with all the events in 2020 cancelled, I’m happy to announce that our families 12 Days of Cookies will continue this year! It might feel a little different but with extra precautions in place, we decided it was a tradition we could keep this holiday season.

What better way to start out with a gooey, crunchy flavor explosion! I’ve made a brookie in a brownie pan, so putting that into a bite sized cookie seems like quite possibly the best idea since sliced bread! This one was a hit because not only was it a nice gooey chocolate brownie, but it is combined with a peanut butter cookie that has actual peanuts for a crunch. This one will be hard to beat, but there are 11 more days so we will see!

Comment below with an annual tradition you are excited to continue this holiday season!

Brownie Ingredients:

• ¾ cup butter, softened
• ¾ cup packed brown sugar
• ½ tsp. baking soda
• ½ tsp. salt
• 1 egg
• 1 ½ tsp. vanilla
• ¼ cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 1 ½ cups chopped Oreos or other chocolate sandwich cookies with white filling (about 15 cookies)

Cookie Ingredients:

• ½ cup creamy peanut butter
• ¾ cup butter, softened
• ¾ cup packed brown sugar
• ½ tsp. baking soda
• ½ tsp. baking powder
• 1 egg
• ½ tsp. vanilla
• 1 cup all-purpose flour
• ½ cup chopped peanuts

Directions

Preheat oven to 375 degrees Fahrenheit. For brownies, in a large bowl beat butter on medium to high speed for 30 seconds. Add brown sugar, baking soda, and salt. Beat on medium 2 minutes, scraping bowl as needed. Beat in egg and vanilla until combined. Add cocoa powder. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Carefully stir in chopped cookies. Set dough aside.

For cookies, in a large bowl beat peanut butter and butter with a mixer on medium to high 30 seconds. Add brown sugar, baking soda, and baking powder. Beat until combined, scraping bowl as needed. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the chopped peanuts.

For each cookie, press tablespoon-size pieces of each dough together; roll into a ball. Place 2 inches apart on ungreased baking sheets. Bake 7 to 9 minutes or until edges are light brown and firm. Gently tap baking sheets on counter to flatten cookies.

Cool on cookie sheets 5 minutes. Remove; cool on a wire rack.

This recipe is courtesy of the Better Homes & Gardens Holiday Cookie Magazine 2020