Peppermint Crunch Brownie Cookies Recipes

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FROSTED PEPPERMINT BROWNIE COOKIES



Frosted Peppermint Brownie Cookies image

A decadent perfectly peppermint Christmas cookie! You get a rich brownie-like cookie base topped with a rich cream cheese frosting. Then they're finished with peppermint candies for a pretty festive color.

Provided by Jaclyn

Categories     Dessert

Time 50m

Number Of Ingredients 17

1/2 cup (4 oz) unsalted butter, diced into 4 pieces
1 cup (6 oz) good quality semi-sweet chocolate chips
2 oz unsweetened baking chocolate, (roughly chopped)
1 1/4 cups (175g) all-purpose flour ( (scoop and level to measure))
1/2 tsp baking powder
1/2 tsp salt
2 large eggs
1 large egg yolk
2/3 cup packed (148g) light brown sugar
1/3 cup (70g) granulated sugar
1 tsp vanilla extract
1/4 tsp peppermint extract
4 oz cream cheese (, softened)
4 Tbsp unsalted butter (, softened)
1/2 tsp peppermint extract
2 cups (240g) powdered sugar
Crushed peppermint candy canes (, for topping)

Steps:

  • To a microwave safe bowl add chocolate chips, unsweetened chocolate and butter. Heat on HIGH power in 20 second increments, stirring between intervals until melted and smooth. Set aside to cool, about 25 - 30 minutes.
  • Meanwhile, in a mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside.
  • In large mixing bowl, using an electric hand mixer set on medium-high speed, whip together eggs, egg yolk, brown sugar and granulated sugar until pale, fluffy and creamy, about 3 minutes. Mix in vanilla extract and peppermint extract. Mix in cooled chocolate mixture.
  • Using a wooden spoon, stir dry mixture into egg/chocolate mixture just until combined. Cover bowl with plastic wrap and chill until partially set, about 45 minutes (it should be easier to roll and chilling will reduce spread). Preheat oven to 350 degrees during last 10 minutes of chilling.
  • Scoop dough out about 2 - 2 1/2 Tbsp at a time (35g each) and shape into balls. Place dough balls on Silpat or parchment paper lined baking sheets spacing cookies 2-inches apart. Bake in preheated oven 8 - 11 minutes (cookies should look slightly under-baked they'll continue to cook slightly once removed from oven).
  • Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely. Once cool frost with Peppermint Cream Cheese Frosting then sprinkle with crushed candy canes.
  • For the frosting:
  • In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until pale and fluffy. Add peppermint extract and powdered sugar and mix until pale and fluffy.

Nutrition Facts : Calories 240 kcal, Carbohydrate 32 g, Protein 2 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 43 mg, Sodium 74 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving

PEPPERMINT BROWNIE COOKIES



Peppermint Brownie Cookies image

Starting with Betty Crocker™ brownie mix makes quick work of these chewy, minty Christmas cookies.

Provided by By Annalise Sandberg

Categories     Dessert

Time 1h10m

Yield 20

Number Of Ingredients 6

1 box Betty Crocker™ Original Supreme brownie mix, sifted
1/2 cup butter, melted and cooled
1 egg
1/2 cup Andes peppermint crunch baking chips
1/2 cup semisweet chocolate chips
3 tablespoons powdered sugar, sifted

Steps:

  • Heat oven to 350°F. Line cookie sheet with cooking parchment paper. Open box of brownie mix, and set chocolate pouch aside.
  • In large bowl, beat sifted brownie mix, melted butter and egg until batter is smooth. Stir in peppermint crunch baking chips and semisweet chocolate chips.
  • Shape dough into tablespoon-size balls. Place on cookie sheet.
  • Bake 10 to 12 minutes or until cookies are puffed and cracked, but still appear a little shiny. Cool completely.
  • In small bowl, stir together chocolate from brownie mix pouch and sifted powdered sugar. Drizzle over cooled cookies. Let stand 30 minutes.

Nutrition Facts : Calories 220, Carbohydrate 34 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 24 g, TransFat 0 g

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