Peppermint Brownie Cookies are the ultimate combination of fudgy, minty deliciousness. You need a box of brownie mix, peppermint white chocolate candies and a few more ingredients.
Read more: Peppermint Brownie CookiesJump to:
Few things in life are better than dumping a box of brownie mix into a bowl and turning it into a delicious batch of cookies with a few extra ingredients.
Ignore the ingredients on the back of the brownie mix box, you're just using the ingredients listed in the recipe below.
Note, these cookies don't spread very much.
Brownie mix cookies from a box are one of my most popular recipes as are M&M Brownie Cookies.
Ingredients
- Brownie mix (preferably a 20-ounce box)
- eggs
- all purpose flour
- canola oil
- water
- vanilla extract
- peppermint extract
- white chocolate peppermint candies (Andes Peppermint Baking Chips or Hershey Peppermint White Chocolate Blossoms)
See recipe card for ingredient amounts.
How to Make Peppermint Brownie Cookies
You'll chop up white chocolate peppermint candies first if you an't find peppermint baking chips at the store. I had to use Hershey Kisses.
Tip: Line your cutting board with wax paper before chopping the candy. Then you can just lift either end of the paper and pour the candy into the brownie batter once you have the batter mixed.
Beat eggs in a large mixing bowl.
Add brownie mix, flour, oil, water and extracts.
Stir thoroughly.
Add peppermint white chocolate baking bits or candy and stir.
Line a baking sheet with parchment paper.
Portion dough using a cookie scoop. I used a #40 scoop, which is a medium size, approximately 1.6 tablespoons. Do I need a cookie scoop?
Bake at 350° for 10 to 12 minutes.
Let cookies rest on cookie sheet for three to five minutes until cool. The cookies will be very delicate while still warm from the oven.
Storage and Make Ahead Instructions
Store cookies in an airtight container, once cool, for two to three days at room temperature.
You can make the brownie mix cookie dough ahead of time, portion into balls and freeze for up to one month.
Most raw cookie dough can be frozen for up to three months. See how to freeze cookie dough.
But, you're starting with a box mix here so I don't think your quality will be the same if you freeze this dough for three months.
The important thing to remember is to double wrap the dough and be sure the outer layer of wrapping is a freezer safe resealable container or another freezer safe container like a cookie tin or a Rubbermaid freezer container for cookies.
Also, mark the date on your container because you won't remember how long the dough has been hanging around.
PIN TO SAVE FOR LATER
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Kitchen Serf.
Recipe
Peppermint Brownie Cookies
Peppermint Brownie Cookies are fudgy, minty, chewy cookies, which are perfect for any occasion, festive or ordinary. This easy cookie recipe starts with box of brownie mix.
Ingredients
- Two large eggs, room temperature
- 20-ounce brownie mix ( used Ghirardelli)
- ¼ cup all purpose flour
- ¼ cup vegetable oil
- 1 Tablespoon water
- ¾ cup peppermint white chocolate candies (I used Hershey Blossoms, use what you have)
Instructions
Beat eggs with a whisk in a large mixing bowl.
Empty package of brownie mix into the bowl.
Add ¼ cup flour, 1 teaspoon of vanilla extract , 1 teaspoon peppermint extract, 1 Tablespoon water, ¼ cup vegetable or canola oil, to bowl of brownie mix and eggs.
Stir together until combined, about two minutes. No white streaks from the flour should remain but don't over mix.
Add white chocolate peppermint candies to brownie batter and stir.
Portion brownie batter dough into balls using a #40 scoop or two teaspoons.
Bake cookies on parchment-lined baking sheet 12 at a time.
Bake at 350°F for 11 to 12 minutes.
Let rest on sheet for a couple of minutes. Cookies will be very delicate while warm.
Notes
Brownie mixes, even Ghirardelli come in many sizes. Look for a 20-ounce box.
You'll add ¼ cup of flour to a 20-ounce box mix.
But if you're using an 18-ounce box, you need to add a ½ cup of flour.
16-ounce box of brownie mix will require ¾ cups all purpose flour.
Basically for every two ounce difference in the mix, you'll add an extra ¼ cup of flour.
Chop peppermint white chocolate candies if necessary.
If you can find Andes Peppermint Baking Chips, no need to chop.
I had to use Hershey's white chocolate peppermint kisses so I chopped them into bite size pieces. (Line your cutting board with wax paper to make it simpler to get all the little chocolate bits into your mixing bowl.
Recommended Products
This post and/or recipe may contain affiliate links, which means if you click through and make a purchase, I'll earn a commission. As an Amazon Associate I earn from qualifying purchases. See Disclosure policy.
-
Rubbermaid Brilliance BPA-Free Food Storage Containers with Lids, Airtight Clear Set of 2 (9.6 Cup), Ideal for Lunch, Meal Prep, and Leftovers -
Pyrex Prepware 4-Quart Rimmed Mixing Bowl, Clear
-
KitchenAid Bamboo Spatula Set, 2-Piece, Aqua Sky
-
Ghirardelli Dark Chocolate Premium Brownie Mix, Includes Chocolate Chips, 20 oz Box
Nutrition Information
Yield 32 Serving Size 1Amount Per Serving Calories 102Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 12mgSodium 59mgCarbohydrates 15gFiber 0gSugar 0gProtein 1g
This nutrition information is an estimate. I am not a registered dietitian.
Peppermint Recipes you'll Love if you're making peppermint brownie cookies include Easy Saltine Peppermint Bark, White Chocolate Peppermint Bark, Dark Chocolate Peppermint Sandwich Cookies, Peppermint Dessert Recipes and Chocolate Mint Thumbprint cookies.
Comments
No Comments