Still looking for a fun and unique way to give back this holiday season? Well, think sweets. Entrepreneur Ivanka Trump and head judge of Bravo’s “Top Chef Just Desserts” Johnny Iuzzini have teamed up to support a wonderful, and not to mention, yummy cause, for the holidays. They’re teaming up with The Glad Products Company this year to support Cookies for Kids’ Cancer, a non-profit committed to raising funds to support research for pediatric cancer. Through the Glad Holiday Cookie Exchange, Glad will help by raising up to $100,000 for Cookies for Kids' Cancer, one cookie at a time.
How can you get involved? It’s so easy – you can either send a personalized virtual cookie to a friend at Facebook.com/Glad or you can host a Cookies for Kids’ Cancer Bake Sale by registering your event online and sharing how many cookies were sold at CookiesForKidsCancer.org. For every virtual or edible holiday cookie shared, sold, or exchanged, Glad will make a donation, up to $100,000.
[Related: 12 Holiday Gifts That Give Back]
When Ivanka and Johnny brought their favorite cookie recipes to “The Shine”, we were especially craving Ivanka's ultimate favorite - the chocolate-covered peanut butter "brookie". Well, no worries. The recipe is below so happy baking and happy holidays!
These treats are rich – if you would like to make them bite-sized, use mini-muffin tins instead. You’ll need to adjust the timing accordingly, as they will bake faster. If you use boxed brownie mix, you may have a little batter leftover, which can be discarded or used to make a small pan of regular brownies.
Makes: 18 cookies
Prep time: 20 minutes
Cook time: 30-35 minutes
Non-stick spray or butter
2 cups prepared brownie batter (from a box or your favorite recipe)
3 tablespoon flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup creamy peanut butter (do not use the kind that separates)
1/4 cup granulated sugar
3/4 cup brown sugar
12 ounces chocolate chips or chopped semi-sweet chocolate
2 tablespoons vegetable oil
Preheat the oven to 350 degrees Fahrenheit.
Using non-stick spray or butter, grease bottom and sides of a muffin pan. Spoon about 1½ tablespoons of prepared brownie batter into each compartment of the pan. Place in oven and bake for about 15 minutes, until slightly firmed on top but still soft in the middle.
Meanwhile, make the cookie dough. In a small bowl, stir the flour, baking soda and salt together, and set aside. Using a stand mixer fitted with a paddle attachment or by hand, beat the peanut butter with both sugars until incorporated. Add egg, and continue to mix. Add dry ingredients in two rounds to the peanut butter mixture, mixing until just combined.
Remove brownie bottoms from oven. Scoop rounded tablespoons of the cookie dough, and flatten into the same diameter as the brownie bottoms. Place on top of each one, pressing dough down gently. Return to the oven and continue to bake for another 15-20 minutes, until slightly golden. Remove from oven and let stand for at least 20 minutes. Run a knife around the edges of each brookie and transfer gently to a wire rack to finish cooling completely. Wash the muffin pan and prepare the remaining six brookies. If you have two muffin pans, you can prepare the last six while the first round is baking.
To glaze the cookies, melt the chocolate in the top of a double boiler or in a heat-proof bowl set over simmering water, stirring occasionally. Stir in the oil. Dip the brookies into the chocolate completely, transferring to a wire rack with a fork or offset spatula. Let the brookies dry completely on the wire rack, to allow the chocolate to solidify. Store in a cool, dry place or refrigerate until ready to serve.
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[Related: Healthy Options For Holiday Comfort Foods]