Best Peppermint Fudge Brownie Cookies Recipes

PEPPERMINT FUDGE BROWNIE COOKIES

Peppermint Fudge Brownie Cookies image

These easy, minty brownie cookies made with Betty Crocker™ fudge brownie mix are sure to become a holiday favorite.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h40m

Yield 25

Number Of Ingredients 8

Ingredients

1 box (18.3 oz) Betty Crocker™ fudge brownie mix
1/2 cup butter, melted
1 egg
1 tablespoon water
1/2 cup peppermint crunch or creme de menthe baking chips
1/2 cup semisweet chocolate chips
1 pouch (7 oz) Betty Crocker™ chocolate cookie icing
Additional peppermint crunch or creme de menthe baking chips, if desired

Steps:

Heat oven to 350° F. Line large cookie sheets with cooking parchment paper.
In large bowl, mix brownie mix, melted butter, egg and water until well blended. Stir in chips. Let stand 15 minutes.
Shape dough into 25 (1 1/2-inch) balls. Place 2 inches apart on cookie sheets; press each ball slightly to flatten.
Bake 9 to 11 minutes or until edges are set and center appears slightly wet. Remove parchment and cookies to cooling rack; cool 5 minutes. Remove cookies from parchment to cooling racks. Cool completely, about 30 minutes.
Squeeze icing on cookies to decorate. Immediately sprinkle with additional baking chips, if desired. Store in airtight container.

Nutrition Facts : Calories 200, Carbohydrate 36 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 135 mg, Sugar 26 g, TransFat 0 g

PEPPERMINT FUDGE BROWNIE COOKIES

Peppermint fudge Brownie Cookies image

My granddaughter loved making this Betty Crocker recipe at Christmas to share with family! :)

Provided by Jeanne Zidlicky @GrannieJeanne

Categories Cookies

Number Of Ingredients 6

Ingredients

1 box(es) betty crocker fudge brownie mix
2/3 cup(s) butter, melted
2 - eggs
1/2 cup(s) andes peppermint crunch or baking chips
1/2 cup(s) semisweet mini chocolate chips
1 - 7 oz pouch better crocker chocolate cookie icing

Steps:

Heat oven to 350, line large cookie sheets with cooking parchment paper
In large bowl, stir brownie mix, melted butter and eggs until well blended. Stir in chips.
Drop dough by tablespoonfuls 2 inches apart on cookie sheets.
Bake 8 to 10 minutes or until set around edges but still soft in middle. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
Squeeze icing on cookies. Sprinkle with additional baking chips, if desired. Store in airtight container.