Peppermint Brownie Cookies
These Peppermint Brownie Cookies are a holiday tradition in my house! Crispy edges and fudgy brownie centers, with peppermint flavor and crunch.
Ingredients
- 18.4 ounces Pillsbury Chocolate Fudge Brownie Mix
- 1/3 cup all-purpose flour, scant
- 2 eggs, large
- 1/3 cup vegetable oil PLUS 1 tablespoon
- 1/2 cup mini chocolate chips
- 1/2 teaspoon peppermint extract
- 1/2 cup peppermint candies, crushed, for topping
Instructions
- Preheat the oven to 350° Fahrenheit. Line baking sheets with parchment paper and set aside.
- Add the dry brownie mix, all-purpose flour, eggs, peppermint extract and oil to a large bowl. Mix with an electric hand mixer or a stand mixer on low speed until the mixture mis well-combined. The batter will be thick.
- Use a rubber spatula or wooden spoon to gently fold in the mini chocolate chips.
- Using a cookie scoop, place scoops of dough 2 inches apart on the prepared pans.
- Bake for 8-10 minutes or until the edges are set but the middle is still fudgy and slightly undercooked. Take care not to over-bake the cookies, they will continue to set and harden as they cool.
- Remove the cookies from the oven and immediately place crushed peppermint on top of each cookie.
- Allow the cookies to cool on the baking sheet for10-15 minutes before removing to a wire rack to cool completely
Serving: 1cookie, Calories: 223kcal, Carbohydrates: 32g, Protein: 2g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Trans Fat: 0.04g, Cholesterol: 19mg, Sodium: 95mg, Potassium: 9mg, Fiber: 0.2g, Sugar: 21g, Vitamin A: 38IU, Vitamin C: 0.03mg, Calcium: 9mg, Iron: 1mg
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