Ingredients

The following ingredients have 6 Servings
  • 1 (15.8 ounce) box brownie mix (I used Duncan Hines)
  • 1/2 cup all-purpose flour
  • 1/4 cup vegetable oil (e.g. canola)
  • 2 eggs
  • 1/4 teaspoon peppermint extract
  • 1/2 cup milk chocolate chips
  • 1/2 cup white chocolate chips
  • Crushed candy canes or peppermint candies (to taste (optional))
  • Extra chocolate chips for melting (optional, see instructions)

Instruction

  • Preheat oven to 350F and move the rack to the middle position. Line a large baking sheet with parchment paper or a Silpat silicone mat.
  • Add the brownie mix, flour, vegetable oil, eggs, and peppermint extract to a large mixing bowl. Using an electric hand mixer, mix until everything is combined.
  • Stir in the chocolate chips.
  • Form the cookie batter into 2" balls. Add them to your baking sheet leaving at least an inch or so gap. I usually bake 2 batches. Bake each batch for 12-14 minutes. 
  • Meanwhile, if you want to top the cookies with crushed candy canes, crush them in a ZipLoc using a rolling pin until the pieces are the size you want.
  • Once cookies are done, take them out of the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack. At this point, you can melt some more chocolate chips. Start with 1/4 cup chocolate chips. I melt it in 30 second increments in the microwave and use a fork to drizzle it onto the cookies. I then sprinkle the crushed candy canes on top.
  • Once cookies have cooled completely, transfer them to a sealed container. Cookies will keep for a few days.