These Peppermint Brownie Cookies are made easier with the use of brownie mix to make the cookie dough. These chocolate mint Christmas cookies are sure to be a hit and you don't have to tell anyone you used boxed mix.
Each brownie cookies has a Peppermint patty surprise inside and a nice dunk of white chocolate with crushed peppermint candy canes or mints. As you can see, these cookies are loaded with not just the chocolate flavor you expect from the brownie mix, but also lots of peppermint flavor!
Peppermint Brownie Cookies for Christmas
These fun and super easy Christmas cookies get a double blast of peppermint from both Peppermint patties and crushed peppermints. What a compliment to the rich chocolate brownie base. These holiday cookies are rich, delicious and certainly festive! Leave some out for Santa.
Brownie Mix Cookies
Starting with brownie mix to make your cookies not only saves a lot of measuring, it's great for those that don't typically do a lot of baking. It is far less expensive to buy a couple boxes of brownie boxed mix than all the separate ingredients. You also don't need to worry about forgetting anything. My Red Velvet Cake mix cookies are a perfect pairing with these cookies and just as easy.
Making Brownie Cookies
Now let's do a visual walk through of the chocolate peppermint cookies recipe. I know step-by-step pictures are helpful to many, especially newer bakers. Feel free to skip to printable recipe card if you prefer.
Prep Time: 20 mins | Bake Time: 10 mins
First preheat you oven to 375 degrees. You will need two large baking sheets for the cookies. Line each baking sheet with parchment paper or silicone liner. You can lightly grease the cookie sheet if you prefer.
Then gather your ingredients.
Ingredients for the Brownie Cookies (shown)
1 package box brownie mix
½ cup vegetable oil
⅓ cup semi sweet chocolate chips (optional)
16-18 York peppermint patties – Share size (mini) not the regular size
3 squares almond bark
1 cup crushed peppermint candies or crushed candy canes
Next combine the brownie mix, oil and eggs in a large mixing bowl and mix until well combined. Since the dough will be a little soft, chill it in the refrigerator for 20 minutes to an hour to firm up.
Use a medium sized cookie scoop, to scoop up the brownie batter dough and press a peppermint patty into the middle of it. Wrap the sides of the brownie dough over the peppermint patty and place onto a cookie sheet. From here you can sprinkle the cookies with chocolate chips to give them a pretty appearance.
Now place the cookies in the oven and bake for 12-15 minutes. The cookies are done when they puff up and no longer look wet. Allow the cookies to set on the cookie sheet for 3-5 minutes before moving, if you move too soon they will fall apart. Cool completely on a wire rack or wax paper.
While they are cooling, crush up your mint candies.
When they are cool completely you are ready to dip the cookies. Melt the white chocolate almond bark in a microwave safe bowl for 30 seconds, stir and then continue heating in 15- 20 seconds intervals stirring between each, until the chocolate is melted.
Dip the cookie into the melted chocolate, wipe off the access and lay onto a sheet of wax paper.
Sprinkle crushed peppermint candy on each cookie. Cool the chocolate completely until it is hard before moving.
Store in an airtight container, don’t refrigerate them as the cookies will get hard and crunchy. They will stay chewy on the counter top. Enjoy!
Yes, but be mindful that butter is prone to spreading. If you do choose to use it in the recipe, go with melted butter.
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Peppermint Brownie Cookies
- 1 package box brownie mix Fudge Brownies 18.3 oz was used
- ½ cup vegetable oil
- 2 eggs
- ⅓ cup semi sweet chocolate chips optional : for topping the cookies before baking
- 16-18 york peppermint patties – Share size mini not the regular size
- 3 squares white almond bark
- 1 cup crushed candy canes or peppermints
- Preheat oven to 375 degrees. Lightly grease a cookie sheet or line it with parchment paper.
- In a large mixing bowl, combine the brownie mix, oil and eggs and mix until well combined. The dough will be a little soft, stick it in the refrigerator for a minimum of 20 minutes but preferably about an hour.
- Using a medium sized cookie scoop, scoop up the brownie dough and press a peppermint patty into the middle of it. Wrap the sides of the brownie dough over the peppermint patty and place onto a cookie sheet. From here you can sprinkle the cookies with chocolate chips to give them a pretty appearance.
- Bake for 12-15 minutes, they are done when the cookie puffs up and is no longer looking wet. Allow the cookies to set on the cookie sheet for 3-5 minutes before moving, if you move too soon they will fall apart. Cool completely on a sheet of wax paper.
- These cookies are delicious just like this! But if you like it over the top like me, continue on with the chocolate dip.
- Once the cookies are cooled completely they are ready to dip!
- Heat the almond bark in a microwave safe bowl for 30 seconds, stir and then continue heating for 20 seconds until the chocolate is melted.
- Dip the cookie into the chocolate, wipe off the access and lay onto a sheet of wax paper. Top with some crushed peppermints and allow the chocolate to harden before moving.
- Store in an airtight container, don’t refrigerate them as the cookies will get hard and crunchy. They will stay chewy on the counter top. Enjoy!