Peppermint Bark Brownie Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 18.4 ounces fudge brownie mix
  • 1 3.9 ounces instant chocolate fudge pudding mix, instant
  • 1/4 cup Flour, white
  • 3/4 cup Milk chocolate chips
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter, unsalted
  • 4 oz Cream cheese, full-fat

• Desserts

  • 1 3.5 ounces ghirardelli peppermint bark bar

Found on chelseasmessyapron.com

Description

Directions

• Preheat the oven to 350 degrees F.
• In a large bowl fitted to a stand mixer, cream together the cream cheese and butter until completely smooth. They must both be at room temperature -- do not melt or soften in the microwave of your cookies will flatten more/ be less thick. Just leave out for about 45 minutes to an hour and theyll be perfect!
• Beat in the large egg and vanilla (OR peppermint extract to taste -- see note).
• Beat in the pudding mix (do not prepare), and flour.
• Beat in the fudge brownie mix. It will be EXTREMELY thick and takes a while to get a dough to form. This is intended 🙂 Just keep mixing and it will all come together even though it seems like it wont.
• Coarsely chop the peppermint bark bar. Stir in the chopped peppermint bark bar (reserve a few pieces to press in the top), chocolate chips, and white chocolate chips (if desired).
• Scoop out cookies using a cookie scoop onto a baking sheet lined with parchment or a silpat liner.
• Bake for 13-16 minutes. Slightly under-baking these cookies gives them an awesome taste and texture like ultra fudge-y brownies so err on the side of slightly under-baking.
• Optional: Make them pretty! Press a few pieces of the reserved peppermint bark bar or a few extra chocolate chips onto the tops of the cookies right as they come out of the oven. Sprinkle the cookies with a bit of peppermint crunch sprinkles if desired (they stick to the melted chocolate chips).