For my family, school starts today. Hard to believe, but the summer is unofficially over. *sigh* I’m siezing the opportunity to make a little something special for the kids first-day-of-school lunches — Crownies! What the heck is a crownie you ask? It’s a tasty hybrid of cookies and brownies, and these babies are jazzed up with a bit of cool, delicious peppermint too. Essentially, take some brownies, top with chocolate chip cookies, add a little extra flavor and ta-dah! Easy to wrap and transport, and sure to make your child feel special in the lunchroom. Want to make them extra special? Have the kids help you mix the batters and make this fun dessert a family affair.
Prep Time: 20 minutes
Cook Time: 20 minutes
- 1 1/4 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 1 egg
- 3 teaspoons McCormick® Pure Vanilla Extract, divided
- 1 package (12 ounces) miniature chocolate chips (2 cups)
- 1 package (family-size) fudge brownie mix
- 1/2 teaspoon McCormick® Pure Peppermint Extract
1. Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add egg and 2 teaspoons of the vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips. Set aside.
2. Prepare brownie mix as directed on package, adding remaining 1 teaspoon vanilla and peppermint extract.
3. Pour brownie batter into greased a 13×9 pan. Bake in preheated 350°F oven 15 minutes.
4. Drop cookie dough by the tablespoonful on brownie, covering the top evenly. (Batter will spread during baking.) Bake additional 20 to 25 minutes or until cookie top is golden brown. Cool completely in pan on wire rack.
Recipe courtesy of McCormick