Peppermint Brownie Cookies
My Peppermint Brownie Cookies are rich, fudgy and full of holiday cheer with chewy edges, soft centers and a perfect chocolate-mint balance.
Servings: 18
Calories: 153kcal
Equipment
- Cookie Sheet
- Measuring Cups and Spoons
- Mixing Bowl
- Parchment Paper
Ingredients
- 1-16.3 ounce brownie mix
- ⅓ cup vegetable oil
- 1 large egg
- 1 tablespoon water
- ¼ teaspoon peppermint extract
- crushed candy cane optional
Instructions
- Preheat oven to 350F degrees. Line your cookie sheet with parchment paper.
- Add brownie mix, oil, egg, water and peppermint extract to a large mixing bowl and mix until well blended by hand.
- Drop balls of dough using a 1½ tablespoon cookie scoop.
- Bake in preheated oven for 9 minutes.
- While hot if desired add candy melts to the top and crushed candy canes (light press down larger pieces).
Notes
- Use a Cookie Scoop: Using a cookie scoop keeps each dough ball a perfect circle for even baking.
- Line your Baking Sheet: Use parchment paper or silicone mats for easy cleanup.
- Don’t Overbake: The centers should still look slightly soft when you remove them, they’ll set as they cool.
- Add Toppings While Warm: Candy stick best to hot cookies fresh from the oven, but you might want to push lightly on larger pieces.
Nutrition
Calories: 153kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 10mg | Sodium: 79mg | Potassium: 4mg | Sugar: 13g | Vitamin A: 15IU | Calcium: 2mg | Iron: 1mg
