Peppermint Brownie Cookies

Use a box brownie mix and a homemade peppermint filling to make these Peppermint Brownie Cookies. Soft and fudgy with a melted chocolate topping.

One of our most popular cookie recipes is our Buckeye Brownie Cookies. We shared the recipe over 8 years ago and they were one of our first to go viral. Those sweet cookies were pinned over 15,000 times in just about a week and a half.  I’m glad you loved them as much as we do.

Chocolate and peanut butter is definitely my favorite combination, but a very close second is chocolate and peppermint. Peppermint patties have always been my favorite candy, which is why I quickly fell in love with these Peppermint Brownie Cookies. And I think you will, too.

Why you’ll love this recipe:

• They start with a boxed brownie mix. Super easy.
• The addition of cream cheese, butter and egg are what keeps these peppermint brownie cookies super soft.
• 3 ingredient from scratch peppermint filling that tastes like a peppermint patty.
• Chocolate topping that sets firm so that you can stack the cookies.

Can you make cookies out of a brownie mix?

Yes, and not only are they only 4 ingredients and so easy, they are fudgy, soft and delicious, too. To a family-size box brownie mix, add 4 ounces of cream cheese, ¼ cup salted butter and 1 large egg. That’s it! No refrigeration needed, so the cookies are quick and easy.

How to make Peppermint Brownie Cookies

Make the cookies:

• Heat oven to 350 degrees Fahrenheit. 
• In a medium bowl, beat the brownie mix, melted butter, cream cheese, and egg. The dough will be a little sticky. 
• Using a cookie or ice cream scoop, scoop the dough onto cookie sheet lined with parchment paper or a nonstick baking mat, making about 24 cookies. Smooth the edges of each to form a round cookie.
• Bake for the cookie dough 12 minutes, keeping an eye out to make sure the cookies doesn’t over cook or undercook.

Make the peppermint filling:

This filling will dry out as it sits exposed to air, so if you’re making the filling in advance, cover it with plastic wrap to prevent drying.

• In a separate bowl, use a hand mixer to mix the sweetened condensed milk, powdered sugar, peppermint and a few drops of red or green food coloring (if desired) until combined. 
• Form the mixture into about 1 inch balls. Make sure you have one ball for each cookie. Set aside.
• Allow the cookie to cool for about 2-3 minutes after they come out of the oven, then press a peppermint ball lightly into the center of each cookie. The peppermint mixture will soften slightly, but that is OK. Let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely.

Make the chocolate topping:

• Melt the 4 ounces of chocolate in a microwavable bowl for 30 seconds. Stir the chocolate and melt for additional 15 seconds or until the chocolate is completely melted. Be careful to melt the chocolate slowly and stir between each interval so the chocolate does not burn. 
• Spoon about ½ a tablespoon of melted chocolate on top of each cookie so it covers the peppermint patty layer. Let the chocolate set. 

Recipe Variations:

• Don’t want to use a box brownie mix? Make our homemade brownie cookies. This cookie recipe does bake flatter than the box mix cookies, so you may want to make the cookies small.
• Use store bought peppermint patties as a shortcut. Simply unwrap a peppermint patty and place it on the cookie the same as you would the homemade version.
• Use white chocolate on top with colorful sprinkles for a change.
• Want more peppermint flavor? Add a teaspoon of peppermint extract to the brownie cookie batter. You could also look for a mint chocolate brownie mix.

Peppermint Brownie Cookies

5 from 1 vote

Use a box brownie mix and a homemade peppermint filling to make these Peppermint Brownie Cookies. Soft and fudgy with a melted chocolate topping.

Servings 24 servings

Prep Time 30 minutes

Cook Time 12 minutes

Total Time 42 minutes

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Ingredients

 

For the cookies:

• 1 box Pillsbury chocolate fudge brownie mix 19.5 ounces or family size*
• 1/4 cup salted butter melted
• 4 ounces cream cheese softened
• 1 large egg

For the peppermint filling:

• 7 ounces sweetened condensed milk ½ can
• 2 3/4 cups powdered sugar 343 grams
• 1/2 tablespoon peppermint extract

For the chocolate topping:

• 4 ounces semi-sweet or dark chocolate chips

Optional:

• food coloring for peppermint filling red or green
• peppermint candies for topping

Instructions

 

• Heat oven to 350 degrees Fahrenheit. 
• In a medium bowl, beat the brownie mix, melted butter, cream cheese, and egg. The dough will be a little sticky. 
• Using a cookie or ice cream scoop, scoop the dough onto cookie sheet lined with parchment paper or a nonstick baking mat, making about 24 cookies. Smooth the edges of each to form a round cookie.
• Bake for the cookie dough 12 minutes, keeping an eye out to make sure the cookies doesn’t over cook or undercook.
• In a separate bowl, use a hand mixer to mix the sweetened condensed milk, powdered sugar, peppermint and a few drops of red or green food coloring (if desired) until combined. 
• Form the mixture into about 1 inch balls. Make sure you have one ball for each cookie. Set aside.
• Allow the cookie to cool for about 2-3 minutes after they come out of the oven, then press a peppermint ball lightly into the center of each cookie. The peppermint mixture will soften slightly, but that is OK. Let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely.
• Melt the 4 ounces of chocolate in a microwavable bowl for 30 seconds. Stir the chocolate and melt for additional 15 seconds or until the chocolate is completely melted. Be careful to melt the chocolate slowly and stir between each interval so the chocolate does not burn. 
• Spoon about ½ a tablespoon of melted chocolate on top of each cookie so it covers the peppermint patty layer. Let the chocolate set. 
  
• Store in an airtight container at room temperature.

Notes

Every box brownie mix differs in ounces. I’ve used 18.3 and 19.5 ounces. Just make sure it is a box that makes a family size, or 13×9″ pan.

The amount of cookies will depend on how big you make your brownie cookies. Just be sure to have the same amount of peppermint patty balls as you do cookies!

Refer to the article above for more tips and tricks.

The calories shown are based on the recipe making 24 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Serving: 61g | Calories: 222kcal | Carbohydrates: 37g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 109mg | Potassium: 41mg | Sugar: 30g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

Author Julie Clark

Course Dessert

Cuisine American

Calories 222

Keyword brownie recipe, christmas cookies, easy cookie recipes

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Brownie Cookie Recipes

If you love these cookies, you’ll love our new brownie cookie versions! Nutella Brownie Cookies,  Buckeye Brownie Cookies and Cookie Dough Brownie Cookies.