Brownies/Bars · Cookies · Desserts

Peppermint Crunch Brownie Cookies

Easy peasy brownie cookies!  I like to make things from scratch, but some days you’re low on time or don’t have all the ingredients you need and a box mix as a base saves the day!

Read the full recipe, they are quick to make, but require 2 hours chill time in the refrigerator before baking.


  • 1 box of  brownie mix
  • 1 1/4 cups all purpose flour
  • 1/4 cup packed brown sugar
  • Optional: 1-2 TBS espresso powder to bring out the chocolate flavor
  • 2 eggs
  • 1 stick unsalted butter, melted and cooled
  • 2-4 TBS cold water
  • 1 cup chocolate chunks or chips
  • 1/2 cup Andes peppermint crunch baking chips
Whisk together the flour, brown sugar and brownie mix (and espresso powder if using) in a large bowl or bowl of a stand mixer.  Stir in the eggs, one at a time, then add the melted butter and 2 tablespoons of cold water.  The batter will be very thick, but if you feel that it isn’t quite moist enough, you can add another tablespoon or two of water.  I ended up using 3 tablespoons of cold water, total.  Also my brownie mix had a packet of hershey’s syrup in with it, so this added liquid to the mix.

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Fold in chocolate chips with wooden spoon.  Add peppermint chips now if you wish, or you can add later on top before baking like I did.  I wanted to be able to make some without the peppermint chips for those who prefer just chocolate…
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Cover the dough with plastic wrap and refrigerate for 2 hours.  This will help your cookies NOT to be flat!
Pre-heat oven to 350 degrees.
Line a baking sheet with parchment paper or silpat mats and drop heaping tablespoons of dough onto the baking sheet, placing cookies a few inches apart.  Press down on each cookie to flatten SLIGHTLY.
Add peppermint chips on top now if you wish.
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Bake for 8 – 10 minutes.  Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a cooling rack to cool completely.
Enjoy with a glass of milk!
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Nutritional facts per cookie: 101 calories, 4.4 grams fat, 13.6 carbs, 0.3 gram fiber, 8.7 grams sugar, 1 gram protein.

2 thoughts on “Peppermint Crunch Brownie Cookies

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