Peppermint Fudge Brownie Cookies Recipes

PEPPERMINT BROWNIE COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheet with cooking parchment paper. Open box of brownie mix, and set chocolate pouch aside.
• In large bowl, beat sifted brownie mix, melted butter and egg until batter is smooth. Stir in peppermint crunch baking chips and semisweet chocolate chips.
• Shape dough into tablespoon-size balls. Place on cookie sheet.
• Bake 10 to 12 minutes or until cookies are puffed and cracked, but still appear a little shiny. Cool completely.
• In small bowl, stir together chocolate from brownie mix pouch and sifted powdered sugar. Drizzle over cooled cookies. Let stand 30 minutes.

PEPPERMINT-FUDGE BROWNIES

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• In medium microwavable bowl, microwave butter and bittersweet chocolate chips uncovered on High 1 to 2 minutes, stirring once, until chips are softened and can be stirred smooth. Stir in sugar, vanilla and peppermint extract with whisk. Add eggs, one at a time, beating well with whisk after each addition. Stir in flour, baking powder and salt until combined. Pour batter into pan.
• Bake 28 minutes or until toothpick inserted in center comes out with a few moist crumbs. Cool completely in pan on cooling rack, about 1 hour.
• In medium microwavable bowl, microwave semisweet chocolate chips and whipping cream uncovered on High 1 to 2 minutes, stirring once, until chips are softened and can be stirred smooth. Pour mixture evenly over brownies. Sprinkle with peppermint candies. Refrigerate 30 minutes or until set.
• Use foil to lift brownies from pan. Cut into 6 rows by 4 rows.

PEPPERMINT FUDGE BROWNIE COOKIES

Steps:

• Heat oven to 350° F. Line large cookie sheets with cooking parchment paper.
• In large bowl, mix brownie mix, melted butter, egg and water until well blended. Stir in chips. Let stand 15 minutes.
• Shape dough into 25 (1 1/2-inch) balls. Place 2 inches apart on cookie sheets; press each ball slightly to flatten.
• Bake 9 to 11 minutes or until edges are set and center appears slightly wet. Remove parchment and cookies to cooling rack; cool 5 minutes. Remove cookies from parchment to cooling racks. Cool completely, about 30 minutes.
• Squeeze icing on cookies to decorate. Immediately sprinkle with additional baking chips, if desired. Store in airtight container.

PEPPERMINT-FUDGE BROWNIE MIX

Steps:

• In a 1-qt. glass jar, layer flour, cocoa, sugar, chocolate chips and peppermint candies, pressing down to fit if needed. Cover and store in a cool, dry place for up to 6 months. Yield: 1 batch (about 4 cups mix)., To prepare brownies: Preheat oven to 325°. In a large bowl, beat butter until creamy. Add eggs, one at a time, until blended. Gradually add brownie mix, mixing well. If desired, stir in walnuts. Spread into a greased 13x9-in. baking pan., Bake 25-30 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool completely in pan on a wire rack.

PEPPERMINT BROWNIE COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180˚C). Line 2 large baking sheets with parchment paper or nonstick baking mats.
• Bring a small pot of water to a simmer. Add the chocolate chips, butter, and peppermint extract to a medium heatproof bowl and place over the simmering water. Melt, stirring often until smooth, about 10 minutes. Remove the bowl from the heat and set aside.
• In a large bowl, sift together the flour, baking powder, salt, Dutch-process cocoa powder, and black cocoa powder. Whisk to combine.
• Add the eggs to the bowl of a stand mixer fitted with the whisk attachment or a large bowl with an electric hand mixer and whip on high speed until foamy, about 1 minute. Continue mixing while slowly adding the granulated and brown sugar until the mixture is pale and falls into ribbons, about 9 minutes.
• Add the melted chocolate mixture to the whipped eggs and mix on low speed until just combined.
• Add the dry ingredients and mix again until smooth.
• Using an ice cream scoop, immediately scoop the cookies onto the prepared baking sheets and smooth the tops with your finger.
• Bake for 8 minutes, then remove the cookies from the oven and sprinkle the tops with crushed candy canes. Return the cookies to the oven and bake for another 4 minutes, until the tops are cracked and shiny. Remove from the oven and immediately smack the baking sheets against the countertop, then let the cookies cool completely on the pans.
• Note: If black cocoa powder is not available in your grocery store, cookies can be made using 3 tablespoons of Dutch-process cocoa powder; simply swapping the black cocoa for the Dutch-process.
• Enjoy!

PEPPERMINT FUDGE BROWNIE COOKIES

Steps:

• Heat oven to 350, line large cookie sheets with cooking parchment paper
• In large bowl, stir brownie mix, melted butter and eggs until well blended. Stir in chips.
• Drop dough by tablespoonfuls 2 inches apart on cookie sheets.
• Bake 8 to 10 minutes or until set around edges but still soft in middle. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• Squeeze icing on cookies. Sprinkle with additional baking chips, if desired. Store in airtight container.