Joes Peppermint Cookies N Cream Brownies Recipes

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" JOE'S" PEPPERMINT COOKIES N CREAM BROWNIES



Tired of eating Candy-Cane Joe-Joe cookies straight out of the box? Try them in this recipe! (note: this year I've also seen peppermint Oreos, so you could use those if you don't have a Trader Joes near you). These delicious, fudge-y brownies are made with the popular candy-cane chocolate wafer cookie available at Trader Joe's during the holidays. Make these early in the day as they slice best when cooled completely.

Provided by appleydapply

Categories     Bar Cookie

Time 50m

Yield 32 serving(s)

Number Of Ingredients 11

1 cup butter
6 ounces unsweetened chocolate, chopped
3 cups sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
1/8-1/4 teaspoon peppermint extract
4 large eggs, room temperature
1 2/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
3 cups roughly chopped peppermint oreos (approx 18)
1 candy cane (optional)

Steps:

  • Preheat oven to 350°F.
  • Line a 9×13-inch baking pan with aluminum foil, and grease lightly.
  • In a medium-large saucepan over low heat, melt together butter and chocolate, stirring occasionally.
  • Stir in sugar, salt and vanilla & peppermint extracts; remove from heat.
  • Whisk in eggs one at a time, waiting until each is fully incorporated before adding the next.
  • Stir in flour and cocoa powder until mixture is uniform. Stir in crushed cookies.
  • Spread batter into prepared pan.
  • If desired, crush 3-4 additional cookies finely and scatter on top of batter. You can also crush 1 candy-cane and sprinkle it on top; it will melt slightly but still be pretty and festive.
  • Bake for about 35 minutes, until a toothpick inserted into the center comes out with moist crumbs, but not coated with batter.
  • Cool brownies in pan on wire rack for 20 minutes, then lift brownies in the foil out of the pan and place on a wire rack to cool completely (at least one more hour) before slicing.

KISSES PEPPERMINT BROWNIE DROPS



KISSES Peppermint Brownie Drops image

Chocolate brownies are topped with HERSHEY'S KISSES Candy Cane Candies in this playful blend of mint and HERSHEY'S Cocoa. Mwah!

Provided by HERSHEY'S Kitchens

Categories     Trusted Brands: Recipes and Tips

Time 36m

Yield 48

Number Of Ingredients 9

1 (18.25 ounce) package brownie mix with syrup pouch (for 13x9-inch pan)
¼ cup HERSHEY®'S Cocoa Powder
¼ cup finely crushed peppermint candies
2 tablespoons HERSHEY'S® Chocolate Syrup (from syrup pouch)
3 tablespoons water
1 egg
1 tablespoon vegetable oil
⅓ cup powdered sugar for rolling
48 HERSHEY'S® KISSES Brand Milk Chocolates or HERSHEY'S® KISSES Brand Candy Cane Candies

Steps:

  • Stir together brownie mix, cocoa and crushed peppermint candies in large bowl. Add contents of syrup pouch, water, egg and oil, beating until well blended. Refrigerate about 1 hour or until firm enough to roll.
  • Heat oven to 350 degrees F. Line cookie sheet with parchment paper or lightly grease. Remove wrappers from candies.
  • Shape dough into 1-inch balls. Roll balls in powdered sugar and place on prepared cookie sheet.
  • Bake 9 to 11 minutes or until set. (Some peppermint may melt out along edges of cookies. After removing from oven, immediately use edge of knife or spatula to push melted peppermint back to edges of cookie.) Cool 2 minutes. Press candy piece into center of each cookie. Slide parchment paper and cookies to wire rack or remove cookies from cookie sheet to wire rack. Cool completely.

Nutrition Facts : Calories 86.9 calories, Carbohydrate 13.9 g, Cholesterol 4.4 mg, Fat 3.5 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 1.2 g, Sodium 38.9 mg, Sugar 4.4 g

COOKIES & CREAM BROWNIES



Cookies & Cream Brownies image

You won't want to frost these brownies, since the marbled top is too pretty to cover up. Besides, the tasty cream cheese layer makes them taste as if they're already frosted. The crushed cookies add extra chocolate flavor and a fun crunch. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 15

1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
BROWNIE LAYER:
1/2 cup butter, melted
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup baking cocoa
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 teaspoon baking powder
12 Oreo cookies, crushed
8 Oreo cookies, coarsely chopped

Steps:

  • In a small bowl, beat the cream cheese, sugar, egg and vanilla until smooth; set aside. For brownie layer, combine the butter, sugars and cocoa in a large bowl. Beat in eggs and vanilla. Combine flour and baking powder; gradually add to cocoa mixture. Stir in crushed cookie crumbs., Pour into a greased 11x7-in. baking pan. Spoon cream cheese mixture over batter. Sprinkle with coarsely chopped cookies. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool completely on a wire rack. Cut into bars. Store in the refrigerator.

Nutrition Facts : Calories 159 calories, Fat 9g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 130mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

PEPPERMINT BROWNIE COOKIES RECIPE BY TASTY



Peppermint Brownie Cookies Recipe by Tasty image

Here's what you need: semi-sweet chocolate chips, unsalted butter, peppermint extract, all-purpose flour, baking powder, kosher salt, dutch processed cocoa powder, black cocoa powder, large eggs, sugar, dark brown sugar, candy cane, water

Provided by Pierce Abernathy

Categories     Desserts

Yield 12 cookies

Number Of Ingredients 13

7 oz semi-sweet chocolate chips
8 tablespoons unsalted butter, cubed, plus 1 tablespoon
1 ½ teaspoons peppermint extract
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon kosher salt
2 tablespoons dutch processed cocoa powder
1 tablespoon black cocoa powder
2 large eggs, room temperature
¾ cup sugar
½ cup dark brown sugar, packed
¼ cup candy cane, crushed
2 cups water, for melting chocolate

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!

Nutrition Facts : Calories 290 calories, Carbohydrate 36 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams

COOKIES 'N' CREAM BROWNIES



Cookies 'n' Cream Brownies image

You won't want to frost these brownies, since the marbled top is too pretty to cover up. Besides, the tasty cream cheese layer makes them taste like they're already frosted. The crushed cookies add extra chocolate flavor and a fun crunch. From TOH

Provided by Courtly

Categories     Bar Cookie

Time 45m

Yield 24 serving(s)

Number Of Ingredients 13

1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1 egg
1/2 teaspoon vanilla extract
1/2 cup butter, melted
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup baking cocoa
2 eggs
1/2 cup flour
1 teaspoon baking powder
1 teaspoon vanilla extract
12 cream-filled chocolate sandwich cookies, crushed

Steps:

  • In a small mixing bowl, beat the cream cheese, sugar, egg and vanilla until smooth; set aside.
  • For brownie layer, combine butter, sugars and cocoa in a large mixing bowl; blend well. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder; stir into the cocoa mixture. Stir in vanilla and cookie crumbs. Pour into a greased 11 x 7 x 2 inch baking pan. Spoon cream cheese mixture over batter; cut through batter with a knife to swirl. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool completely.

Nutrition Facts : Calories 155.3, Fat 9, SaturatedFat 5, Cholesterol 47, Sodium 105.5, Carbohydrate 17.6, Fiber 0.8, Sugar 12.8, Protein 2.4

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