Peppermint Bark Brownie Cookies
These cookies start with a fudgy brownie mix base and a hint of peppermint, then get topped with white chocolate and crushed candy canes for a simple holiday treat. Perfect for your Christmas baking lineup!
Ingredients
- 1 (18 ounce) box of fudge brownie mix
- 2 tablespoons All-purpose flour
- 1/4 cup canola oil
- 2 large eggs
- 1 teaspoon peppermint extract
- 2/3 cups semi-sweet chocolate chips
- 1 cup white chocolate chips
- 2 teaspoons vegetable shortening
- 1/3 cup crushed candy canes
Instructions
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- In a large mixing bowl, combine the brownie mix, flour, oil, eggs and peppermint extract. Fold in the chocolate chips.
- Scoop the dough onto the prepared baking sheets using a medium cookie scoop, leaving at least 1 1/2 inches between each cookie.
- Lightly flatten the dough balls with the palm of your hand or the flatten bottom of a measuring cup.
- Bake the cookies for 8-10 minutes or until the edges of the cookies are set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.
- Once the cookies have cooled, melt the white chocolate and shortening in the microwave in 20 second increments, stirring well between intervals.
- Spread a spoonful of melted chocolate over each cookie and immediately sprinkle with crushed candy canes.
- Allow the chocolate to set for 20-30 minutes before serving the cookies.
Notes
- Store the Peppermint Bark Brownie Cookies in an airtight container at room temperature for up to one week. If stacking the cookies in a container, consider placing sheets of parchment paper between layers to prevent them from sticking together.
- The cookies can be frozen for up to three months. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe container, separating layers with parchment paper. Thaw them at room temperature before serving.
Nutrition
Calories: 235kcalCarbohydrates: 29gProtein: 3gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 21mgSodium: 90mgPotassium: 68mgFiber: 1gSugar: 20gVitamin A: 33IUVitamin C: 0.04mgCalcium: 25mgIron: 1mg
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand's nutritional values to verify accuracy.
Love this recipe?Follow @semihomemadekitchen for more!