Peppermint Bark Brownie Mix Cookies

half of a brownie mix cookie is on the other half of the cookie

5 from 1 vote

Peppermint Bark Brownie Mix Cookies

We've all had cake mix cookies, but have you tried brownie mix cookies? Add your favorite peppermint bark and you have an easy, festive holiday cookie! These cookies are fudgy, loaded with chocolate, and so easy to make!

Prep Time1 5

Cook Time10

Total Time1 15

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 121kcal

Author: Lynn Polito

Equipment

Stand Mixer or Hand Mixer

Ingredients

1 box Brownie Mix 18 ounces
2 large Eggs
½ cup Butter Melted
¼ cup All Purpose Flour
1 teaspoon Vanilla
1 cup Semi Sweet Chocolate Chips
1 cup Peppermint Bark, plus more for topping the cookies Chopped

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, add the brownie mix, eggs, melted butter, flour, and vanilla. Mix on low speed until the ingredients are well combined.
Add the chopped peppermint bark and semi sweet chocolate chips. Mix to combine all the ingredients. Cover the bowl with plastic wrap and place the bowl in the refrigerator for 1 hour.
Preheat the oven to 350 degrees.
After one hour, scoop the cookie dough onto a parchment lined baking sheet. Leave at least one inch of space between each cookie as they spread when they cook. Top each cookie with more peppermint bark.
Bake for 10 minutes, or until the cookies are done. You want to underbake these cookies just a little, they will harden as they cool. If you like crispy cookies, leave them in for 12 minutes.
Allow the cookies to cool slightly on the baking sheet, then place them on a wire rack to cool the rest of the way.

Notes

Refrigerating the dough keeps the cookies from spreading too much and will result in a fudgier cookie.
Keep these cookies in an air tight container for up to 5 days.
Use your favorite peppermint bark in these cookies.

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