Hello December! It’s officially cookie season! Let’s kick it off with these fan favorite peppermint brownie cookies.
Did I mention there’s a little cookies and cream surprise in there?
I’ve been collecting recipes for as long as I can remember and this gem, often forgotten in my kitchen, is one that sticks in my memory from, no joke, 17 years ago. I was a waitress at a local Cheesecake Bistro when I was in school in New Orleans and one of my fellow waiters brought these cookies in to mad props. When he revealed his secret I could hardly believe it.
Brownie mix.
Whaaaat????
I don’t use brownie mixes. I have my favorite perfect brownies, the fun brownie, the super gooey truffle brownies and even some iced brownies. I normally just don’t do brownie mix.
Except for in cookies!
You can use whatever your favorite brownie mix is – I tend to go for the Ghiradelli but for this batch, I used good ole Betty Crocker fudge brownies.
I’m going to put the method down because you have to go with whatever proportions you have on the back of your box. Whatever the liquid proportions are- swap the oil for melted butter – and cut everything in half. If the recipe only asks for one egg, add the whole egg.
That’s it! Here you can add whatever you want- nuts, candy, more chocolate chips- but for this iteration I’m going with peppermint extract and crushed up Oreos.
These cookies just scream the holidays and everyone in your house will scream at you when they’re gone. Which will be very soon after they come out of the oven.
Peppermint Brownie Cookies
December 2, 2022
: 10 min
: 15 min
: 30 min
: Easy
Peppermint brownie cookies elevate boxed brownies by adding peppermint extract and crushed up sandwich cookies for the ultimate holiday cookie.
Ingredients
- 1 box Betty Crocker fudge brownie mix
- 1 egg
- 2 TB water
- 1/4 cup unsalted butter
- 1 tsp peppermint extract
- 10 chocolate sandwich cookies
Directions
- Step 1 Preheat the oven to 350F.
- Step 2 Line two cookie sheets with parchment paper. Set aside.
- Step 3 Pour the brownie mix, egg, water, peppermint extract and butter into a bowl. Using a wooden spoon or electric mixer, blend everything until smooth. Fold in the crushed cookie pieces.
- Step 4 Drop batter in 2TB size scoops evenly spaced on the cookie sheets, about 12 per sheet. Bake 12-13 minutes until cooked through, but still a bit gooey in the middle. Let cool on the cookie sheet for 7 minutes before transferring to a cooling rack to finish cooling. Transfer to an airtight container to store for about a week.
