Brookie. Yes, I wrote it, love it, can’t get enough of it. It’s the cutest darn word, and the brookies themselves are just as endearing. Brookie definition for newbies: chocolate brownie batter rolled out and baked into a cookie. Yum. And yes, we need to talk about the weird Minecraft-like shape. It’s a functional brookie, designed to fit on the rim of your glass. Be it a glass of milk or something with a little more…spirit. Lastly, what puts the cute in brookie Halloween cookies (like that rhyming)? It’s the royal icing in shapes of ghosts and mummies, complete with eyeballs and mummy wrap.

START WITH THE BROOKIE ITSELF

I’ve been baking brookies for some time now, and you can find the recipe and directions in my post on Chocolate Brownie Roll-Out Cookies. After you’ve mixed up your dough and chilled it for at least an hour, roll it out and grab a square cookie cutter. I like this Ateco plain square guy. Any that are made for biscuits or buns work.

Right before baking, I took a knife and cut a slit about 1/2 inch long and very thin. Remember this is where it’ll sit on the rim of the glass so you want to make it just snug enough so you don’t lose the cookie. Bake at 350F for 10 minutes, or until edges are firm and centers are slightly soft and puffed.

Make sure you have some cute googly eyeballs at the ready. Layer Cake Shop has oodles of eyeballs in all sizes – jumbo, large, medium, and small.

MUMMIES + GHOSTS – DECORATE THE BROOKIE HALLOWEEN COOKIES

Icing time! Make a batch of royal icing, (see my recipe here) and add to a piping bag.

FOR THE MUMMY: I started with the cut end down, and I iced an outline around the edge of the cookie. I made a rectangle at the top, left a space for the mummy’s eyes, and then made a sunglass shape at the bottom. Then I flooded the inside with the white royal icing.

FOR THE GHOST: To make the ghost I used the cut part as the center point, and outlined the ghost hood on one side, and a little hand on the other side. Then I flooded it all white (of course, duh it’s a ghost).

Once the icing was completely dry (about 20 min) I used the AmeriColor Gourmet Writing Pen for the mummy’s wrapping and the ghost’s eyes and mouth.

These guys look thirsty, don’t they? I’m going to add these to the rim of my glass right now, and I’m going to show you in the next post how to pair these brookie Halloween cookies with a yummy Halloween drink with plenty of spirit!

OUR FAVES 

• Ateco Square Cutters
• Layer Cake Shop, Candy Eye Balls
• Americolor, Gourmet Writing Pen

Photos by: Maria Hedrick Photography

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Chocolate Halloween Cookie

By TheSweetNerd  Cookies

October 5, 2018

Ingredients

Cookie

3 cups flour

1/2 teaspoon kosher salt

1/2 teaspoon baking powder

1 cup unsalted butter, softened

1 1/2 cup sugar

2 large eggs

1 teaspoon vanilla

2/3 cup unsweetened cocoa

Royal Icing

2 pounds confectioners sugar

5 Tablespoons meringue powder

2-3 teaspoons vanilla extract

1/2 to 3/4 cups warm water

Directions

Cookie

1Dries: Whisk flour, salt, and baking powder in a bowl. Set aside.

2Base: In a mixer, beat butter (aerate). Next, add sugar and aerate until light color. Next, add eggs, vanilla, and cocoa.

3Gradually, add flour mixture to base just until incorporated. Chill in refrigerator for at least one hour. Roll (lightly floured surface) and cut.

4Bake at 350F for 10 minutes or until edges are firm and centers are slight soft and puffed.

5Note: When you cut into a shape, chill in freezer to set. Then, transfer directly to a hot oven.

Royal Icing

1Add vanilla flavoring into 1/2 cup water and set aside until step 3.

2In the mixer (paddle attachment), gently mix confectioners sugar and meringue powder on low.

3Add 1/2 cup flavored water and mix on low until it is thick and lumpy.

4Now drizzle the remaining water as needed until it becomes a thick like honey consistency.

5At this point, turn mixer on medium speed for 3 minutes or so until icing is thick and fluffy. Stop when it forms a soft peak.

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