Candy Cane Brownie Cookies
Festive and fudgy brownie cookies full of peppermint candy bits. Soft, chewy, and easy to make!
Again– I’m obsessed.
This is my favorite tried-and-true and much abused chocolate cookie recipe (made with a brownie mix). It is supremely fudgy and soft in the center with chewy edges and chock full of chocolate chips. And now they’re full of Andes peppermint bits too!
You’re only a few simple ingredients and about 20 minutes from stuffing this chocolate peppermint gooey-ness in your face. You’re welcome.
First, you’ll need a boxed brownie mix. I just grab whatever is on sale– I’ve used Duncan Hines, Ghirardelli, and Aldi’s/Target’s/Walmart’s store brand mixes successfully. Whichever you like best. Use that one.
To that add eggs, oil, and flour. And as many chocolate chips and peppermint candy bits as your mixing bowl can possibly hold. Technically, the recipe calls for a 1/2 cup of chocolate chips and 1/2 cup of Andes peppermint bits. But that’s really a guideline, not a hard and fast rule. If you’re anything like me, feel free to toss in an extra fistful or two ????.
You won’t need to chill the dough at all (hallelujah!). But be sure to bake these right onto the baking sheet, foil, or parchment paper (not on a silicone baking mat). I’ve heard from readers that using a silpat (or similar) causes a lot of spreading. And we want these to be big, fat, soft pillows of brownie heaven.
No flat cookies here!
And if you’re in the mood for more Christmas Cookies, hang on to your hats! Because I’ve got 11 more cookies recipes in a row coming your way. My posting schedule may get a little wonky, because I have so many recipes I want to cram in this month. But if you know me, you know I love my cookies, and I just couldn’t resist a good old fashioned cookie-style recipe marathon for the holidays.
We’re going for a record number of recipes this month including a DOZEN cookies, so I hope you’ve got your fat pants on (and a tall glass of milk in hand)!
Enjoy these rich and fudgy brownie cookies. And come back tomorrow for more cookies!
Be sure to tag me @somethingswanky on Instagram and use the hashtag #swankychristmascookies so I can see all of the goodies you make this month!
- 18.25 ounce box brownie mix (JUST the dry mix)
- 2 eggs
- 1/4 cup canola or vegetable oil
- 1/4 cup flour
- 1/2 cup chocolate chips
- 1/2 cup Andes Peppermint Bits
Preheat oven to 375ºF.
Use an electric mixer to beat all the ingredients into a smooth dough.
Scoop two tablespoons of dough at a time into mounds on an ungreased cookie sheet (see below for a step-by-step photo tutorial on my scooping method), keep dough about 2 inches apart.
Bake for 9 minutes.
Remove from oven and give cookie sheet a light tap on the top of the oven or counter top to release some air from the cookies (which creates those nice crackly tops).
Let cool for 2-3 minutes on baking sheet before transferring to a wire rack to cool completely.
Can be stored in an airtight container or in the freezer.
Try my M&M Oatmeal Chocolate Chip Cookies next:
Or these Chocolate Dipped Toffee Chip Cookies: