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Peppermint Brownie Mix Cookies are an easy festive and delicious treat! Chocolate Brownie Cookies dipped in Andes Menthe chocolate and sprinkled with crushed peppermint! The perfect Christmas cookies!
Chocolate peppermint cookies are a flavor combination you think about at Christmas! I love the combination of peppermint and chocolate for the holidays but I have to admit I sneak an Andes Creme De Menthe every once in a while all year long.
Why You’ll Love this Peppermint Brownie Cookie Recipe!
- Easy Recipe: Turn a brownie mix into something special with these easy peppermint chocolate dreamy cookies.
- Festive and Fun: The color combination makes these cookies pop on your cookie tray. They look like Christmas!
- Perfect Christmas Cookie: Nice chewy brownie cookies dipped in peppermint chocolate and sprinkled with peppermint candy makes the perfect flavor combination!
When it comes to chocolate and peppermint, I along with my son are big fans. So we get so excited to turn my Brownie Mix Cookies into Christmas Cookies each year.
If you love the combination you will also love these Chocolate Oreo Peppermint Cake Mix Cookies or the Chocolate Candy Cane Kiss Cookies!
Whether you are making cookies for Santa, for your holiday party or to enjoy on your Christmas dessert table, these peppermint brownie cookies are going to bring a smile to all those who try them!
Ingredients
How to Make Peppermint Brownie Mix Cookies
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Mix Brownie Mix Cookie Batter
This is really simple because all you have to do is dump all the cookie ingredients (minus the Andes and peppermint sprinkles) in a large bowl or stand mixer bowl and combine them. So very simple!
Step 2 | Bake the Cookies
Using a small cookie scoop or a measuring spoon, to keep them even in size, scoop out dough onto a silicone or parchment-lined baking sheet. Bake cookies for about 8 minutes.
You want these a little underdone so the centers are gooey! Let cookies cool for about 5 minutes and then move them to a cookie rack to cool.
Step 3 | Dip in Chocolate and Decorate
Take 1 package (28 pieces) of Andes Candies and melt in the microwave at 30-second intervals until melted.
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Then spoon chocolate over or dip the cookie into the peppermint chocolate about halfway up the cookie.
I love to use the scooping spoon from the Wilton Dipping Set. The set has great tools for dipping the cookie without bringing up a lot of extra chocolate.
Let chocolate set up just a few seconds and then sprinkle on the peppermint pieces.
Tips
- Brownie mixes will vary: I use the Ghirardelli brand most often. Keep in mind that Betty Crocker brownie mix doesn’t have baking powder in it that helps these rise.
- Use the paddle attachment, not the whisk. This batter is pretty sticky so if mixing by had use something sturdy like a fork or spatula. A hand mixer with beaters works too as they are sturdier.
- Use a cookie scoop to get cookies the same size. Don’t smush them down. Leave them a round shape. This keeps them fudgy in the middle. A tablespoon measuring spoon works as well.
- Keep an eye on your first batch. Ovens vary and you do not want to overbake these cookies. Also, cook time will vary based on cookie size. A small cookie scoop will need about 8 minutes. A medium scoop will need about 9 to 10 minutes.
- Slightly underbake: You want that chewy center so go for a little underbaked. Remember they still are cooking as they sit on the pan.
- Melt Andes Chocolate at 30 second intervals and stir after each interval. You do not want to overheat as the chocolate will seize up and get too hard.
Variations and Substitutions:
Storing Cookies
Make Ahead Instructions:
- You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Althought this dough is so easy to put together you may not find a need to do so.
Freezing Tips:
- Place scooped peppermint brownie mix cookie dough or balls on a baking tray in one layer in the freezer and allow cookies to completely freeze. Remove cookies from the baking tray and place them in a freezer-safe plastic bag. Let frozen cookie dough balls sit on the counter for 15 – 30 minutes then bake for an extra minute. No need to completely thaw.
- Unbaked cookie dough balls freeze well for up to 3 months.
- Baked cookies freeze well for up to 3 months in a freezer-safe bag or container. When you’re ready to eat, allow the cookies to thaw on the counter at room temperature until softened through.
Room Temperature Storage:
- Keep baked Peppermint Brownie Mix Cookies in a sealed, airtight container or ziplock bag on the counter for 3 to 5 days.
Other Delicious Christmas Cookies
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Peppermint Brownie Mix Cookies
Ingredients
- 1 (18 ounce) box Ghirardelli Double Chocolate Brownie Mix
- ½ cup plus 3 Tablespoons all-purpose flour
- 2 large eggs
- ⅓ cup vegetable oil
- ½ cups mini chocolate chips, optional
- 4.67 ounce Andes Creme De Menthe Thins Chocolates
- Peppermint Crunch Sprinkles or Crushed Peppermints to decorate
Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- In a large bowl or stand mixer fitted with the paddle attachment, combine all of the ingredients and mix well, scraping down the sides as needed.
- Using a small cookie scoop, scoop out and place the dough on the prepared baking sheet about 2 inches apart.
- Bake for 8 – 10 minutes, cookies should have a thin film on top and the batter should no longer be glossy. You will see crinkles of dark and lighter batter. DO NOT OVERBAKE. They will bake fast and can dry out easily if cooked too long. Every oven is different, so watch your first batch carefully
- Remove from oven and allow to cool 5 minutes on the baking sheet before transferring to a cooling rack. Then cool completely.
- Once completely cooled. Melted Andes chocolates in a microwave-safe bowl in 30-second intervals stirring after each interval until melted.
- Spoon chocolate over or dip the cookie into the chocolate covering half of the cookie. Place cookie on parchment or wax paper letting slight set (a few seconds). Then sprinkle with crushed peppermints sprinkles.
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Notes
- Brownie mixes will vary: I use the Ghirardelli brand most often. Keep in mind that Betty Crocker brownie mix doesn’t have baking powder in it that helps these rise.
- Use the paddle attachment, not the whisk. This batter is pretty sticky so if mixing by had use something sturdy like a fork or spatula. A hand mixer with beaters works too as they are sturdier.
- Use a cookie scoop to get cookies the same size. Don’t smush them down. Leave them a round shape. This keeps them fudgy in the middle. A tablespoon measuring spoon works as well.
- Keep an eye on your first batch. Ovens vary and you do not want to overbake these cookies. Also, cook time will vary based on cookie size. A small cookie scoop will need about 8 minutes. A medium scoop will need about 9 to 10 minutes.
- Slightly underbake: You want that chewy center so go for a little underbaked. Remember they still are cooking as they sit on the pan.
- Melt Andes Chocolate at 30-second intervals and stir after each interval. You do not want to overheat as the chocolate will seize up and get too hard.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
©️Soulfully Made
Adding the melted Andes is a great idea, we love those around here!
I love an easy cookie made with a good box mix! It’s always good to have one of those recipes in your back pocket.
Chocolate and peppermint is one of my favorite combinations this time of year, and I’m swooning over these cookies! Not only are they delicious, but they’re easy… and I bet I can make ’em with my two girls quickly, too. (Which is a big deal because cooking with kids can be a messy endeavor.)
Thank you for participating in this year’s Sweetest Season Cookie Exchange, sharing this recipe and helping raise some funds for Cookies for Kids Cancer! I am so appreciative of you and hope you and yours have an awesome holiday season!
They are perfect for kids to make too! Mess to a minimum lol.
It was my honor to participate and such a great cause too! I plan to be back next year! May your family have a very blessed holiday season. XOXO
Mmh! Peppermint is my favorite around Christmas time!
I’m also a chocolate and peppermint fan, so these brownie cookies were right up my alley! Superb cookie idea for Santa!!!
That is one deliciously rich fudgy cookie! And I love the idea of melting down the creme de menthe chocolates for that minty flavor. Why did I never think of that before? Really delicious and bound to become a holiday staple.
These were so easy to make. And I’m all about the peppermint, and these deliver!
Love this Christmas version of the brownie cookie and all of your tips with regard to brownie mixes was super helpful! I went with Ghirardelli (my fave) and they turned out perfectly!