These Peppermint Brownie Cookies are easy thanks to using brownie mix to make the cookie dough. The chocolate mint Christmas cookies are sure to be a hit and you don't have to tell anyone you used boxed mix.
1package box brownie mix Fudge Brownies 18.3 oz was used
½cupvegetable oil
2eggs
⅓cupsemi sweet chocolate chipsoptional : for topping the cookies before baking
16-18york peppermint patties – Share sizemini not the regular size
Dipped Ingredients:
3squareswhite almond bark
1cupcrushed candy canes or peppermints
Instructions
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!
Video
Notes
Nutrition based on dipped cookies, with estimate of ⅔ white bark and ¾ of the crushed mint adhering to cookies.