I bought a bag of Andes Peppermint Crunch bits and have been trying to find a fun recipe to use them in . . . I decided to try them on top of these peppermint brownie cookies and the combination of the two was awesome. I frosted them with a simple vanilla frosting, but if you wanted to go crazy, you could add a 1/2 tsp of peppermint extract for extra minty cookies.
- 1 (19.5 oz) package brownie mix (I used Pillsbury Milk Chocolate Brownie mix)
- 1¼ cups flour
- ¼ cup light brown sugar
- ¼ tsp salt
- 2 large eggs
- 2 Tbsp milk
- ½ cup unsalted butter, melted
- 1 tsp vanilla extract
- ¾ tsp peppermint extract
- Vanilla Frosting Recipe:
- 4 cups powdered sugar
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 4-6 tablespoons milk (whole milk makes the creamiest frosting, but you can use any kind you have)
- ¾ cup crushed peppermint for topping (we used Andes Peppermint Crunch baking bits)
- Preheat oven to 350 degrees.
- Use a non-stick cookie sheet (or grease cookie sheet if needed) and set aside.
- In a large mixing bowl, whisk together brownie mix, flour, brown sugar, and salt. Add in eggs and milk and stir with a large spoon. Add in melted butter, vanilla, and peppermint extract; stir until well blended. Spoon dough by heaping teaspoonfuls onto cookie sheet (I did 12 cookies per sheet). Bake for 9-10 minutes (don’t overbake them- you want them soft and chewy like a brownie!). Remove from oven and allow them to cool completely before frosting (frosting recipe below). Once cool, frost each cookie and sprinkle with Andes Peppermint Crunch Baking Bits (or crushed candy canes are yummy too!).
- Frosting directions:
- In your mixing bowl, add sugar, butter, and vanilla. Beat with a hand mixer on medium-low speed and slowly add milk. Add more milk if needed until you get the desired consistency. Increase the speed on your mixer to medium and beat until frosting is fluffy.
Recipe adapted from: Cooking Classy
Equipment needed for this recipe: