Peppermint Bark Brownie Cookies
Getting
started with the Betty Crocker ™ Brownie Mix makes it easy to work these soft,
minty Christmas cookies.
Ingredients
- 1 large egg
- 1/4 cup white flour
- 1 teaspoon vanilla extract
- 1 18.4 ounces fudge brownie mix
- 3/4 cup milk chocolate chips
- 1/2 cup unsalted butter room temperature
- 1 3.5 ounces Ghirardelli peppermint bark bar
- 4 ounces full-fat cream cheese room temperature
- 1 3.9 ounces instant chocolate fudge pudding mix dry (unprepared)
- Optional: 1/3 cup white chocolate chips, peppermint crunch sprinkles
Instructions
First, preheat
the oven to 350 degrees F.
Then, in a
large bowl on a stand mixer, cream cheese and butter until smooth. They must
both be at room temperature - do not melt or soften in the microwave of your
cookies that will flatten more / will be less thick.
Leave them for about 45
minutes to an hour and they will be perfect!
Stir in
large egg and vanilla (OR peppermint extract to taste - see note).
Add pudding
mixture (do not prepare) and flour.
Stir in the
fudge brownies mixture. It will be EXTREMELY thick and will take time to form a
paste. This is intended Keep mixing and everything will come together even if
it looks like it won't.
Coarsely
chop the bark of peppermint. Stir in the chopped peppermint bar (reserve a few
pieces to squeeze at the top), the chocolate chips and the white chocolate
chips (if desired).
Remove
cookies with a biscuit spoon on parchment-covered baking sheet or silpat liner.
Bake for 13
to 16 minutes. Slightly undercooked, these cookies give them an impressive
taste and texture like ultra-fudge-y brownies, so opt for the slightly
undercooked side.
Optional:
make them pretty! Squeeze a few pieces of reserved peppermint bark or some
extra chocolate chips on top of the cookies as soon as they come out of the
oven. Sprinkle cookies with a little peppermint crunch if desired (they stick
to melted chocolate chips).
Happy
Cooking Time.
