Peppermint Brownie Mix Cookies

4.89 from 9 votes

Peppermint Brownie Mix Cookies

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!

Author: Nikki Lee

Servings: Cookies

Prep Time 10

Cook Time 8

Total Time 18

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

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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.

Notes

Makes 26 small cookie scoop cookies

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

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