Peppermint Brownie Cookies
Peppermint Brownie Cookies start with a doctored brownie mix that makes them perfectly fudgy, chewy, and chocolatey! This easy cookie recipe requires zero chilling and after baking you dip them in melted Andes mints and top with crushed candy canes!
Servings: 24 cookies
Preheat oven to 350°F and line a large baking sheet with parchment paper.
In a large bowl or stand mixer fitted with a paddle attachment, combine all of the ingredients and mix well, scraping down the sides as needed. The dough will be very sticky.
Using a medium cookie scoop, scoop out the dough and drop onto the prepared baking sheet about 2 inches apart. If you use a medium cookie scoop, add 1 to 2 minutes to the bake time.
Bake for 8 minutes to start, cookies should have a thin film on top and the batter should no longer be glossy, should still be able to see small ripples of darker batter. DO NOT OVERBAKE THESE COOKIES. They will cook up fast and can try out easily if cooked too long. Every oven is different, so do a few in a test batch to see how long they need.
Remove from oven and allow to cool on pan for a couple of minutes before transferring to a cool rack.
Once cooled, melt the Andes Mints in a glass and dip the cookies halfway in the melted chocolate, place on wax paper and sprinkle with chopped peppermint candies and allow to set. They can also be placed in the fridge for 15 minutes to speed up the setting.
- If you don't have Andes mints, you can simply add 1/2 teaspoon of peppermint extract and a 1/2 teaspoon of coconut oil to 1 1/2 cups of semi-sweet chocolate chips.
- I have only tested and made this recipe with 18-ounce boxes of Ghirardelli brownie mix and Duncan Hines brownie mix. Other mixes and sizes could change the outcome of the recipe.
- If you use a medium cookie scoop, you will get about 2 dozen cookies.
- Betty Crocker's brownie mix doesn't contain baking soda and causes flat cookies. Some readers have had luck by adding 1 teaspoon of baking soda to the Betty Crocker mix but I have not tested it myself.
- These cookies are a little temperamental when it comes to the baking time. You see, they cook pretty quickly, and one extra minute could mean a not-so-fudgy center. I have a gas oven and I found the 8 minute was the perfect amount of time.
- You want these cookies to be slightly undercooked when you take them out of the oven because they will continue to cook a little on the baking sheet. I think if you have an electric oven, you're going to want either 9 or 10 minutes of cook time, but test a couple of cookies first so you get them right where you want 'em!
- The batter is very thick and sticky, I do not recommend mixing it with a whisk or even with a whisk attachment for a stand mixer.
Calories: 101kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 46mg | Potassium: 5mg | Sugar: 8g | Vitamin A: 20IU | Calcium: 4mg | Iron: 0.6mg