Brownie Cookies with Crushed Candy Canes
Easy & kid friendly Christmas cookie recipe. Rich, fudgy centers topped with melted chocolate & chewy mint candies are the perfect balance.
Ingredients
- 1 18.3 oz box Baker's Corner Fudge Brownie Mix
- ½ c All-Purpose Flour
- 2 Large Eggs
- 5 T Vegetable Oil1 T Water
- 2 t Instant Espresso optional but highly encouraged
- 1/4 t Salt
- 1 t Coconut Oil
- 1 1/2 c Semi Sweet Chocolate Chips
- 1/2 c Crushed Candy Canes I used about 10 mini candy canes
Instructions
- Preheat oven to 350°F and line a large baking sheet with parchment paper or a silicone liner.
- Combine the brownie mix, flour, eggs, oil, water, espress, & salt together in a large bowl. Using a rubber spatula, mix well. The dough will be thick & sticky.
- Using two regular spoons, scoop the dough out with one spoon & push it off with the other, making small balls or mounds, onto the prepared baking sheet about 2 inches apart.
- Bake for 8-10 minutes. The cookies are ready to come out when the edges look totally dry & the center is mostly dry but still looks slightly moist. This will make for a nice fudgy center.
- Remove from oven and allow to cool on pan for a minute or two before transferring to a cooling rack. While the cookies cool, crush your candy canes up in a small plastic bag using a hammer or rubber mallet. Lay out long strips of wax paper for the cookes to rest on after being decorated.
- Once the cookies have cooled, melt the chocolate chips & coconut oil in a small bowl. I put mine in the microwave for two 30 second increments, stirring between; it wasn't fully melted but stirring more did the trick. Don't over-heat the chocolate! Dip the cookies halfway in the chocolate, lay flat on wax paper & sprinkle with the crushed candy canes. Let chocolate set by sitting out for a couple hours at room temp or by placing in the fridge for about 20 minutes.
- Enjoy!
Notes
- Here is the Instant Espresso I use for this recipe.
- If you want to freeze these cookies for later, wait to decorate them until after they have been thawed.
- If your brownie mix doesn’t contain baking soda try adding 1 teaspoon (or if cookies are flat)