Brownies are delicious. Cookies are delicious. Brownie-cookies are.. dangerous. I don’t make baked goods that often because it’s just too darn difficult to stop eating them once I start. I mean, I ate like six of these when I made them, and ate the edges off of some of the others. Then there was that moment of weakness at breakfast the next morning. They’re good! I have made these completely from scratch in the past, but, we don’t always have the time to scratch make cookies. With a little help from a gluten free brownie mix, you’ll have moist, chewy, chocolately cookies with a hint of peppermint, in no time! Perfect for a Christmas party, or just you know, for yourself!
WHAT YOU WILL NEED.
1 Box of gluten free brownie mix. I used the gluten free Betty Crocker mix.
3 tblsp of gluten free flour.
1/3 cup oil. I used Olive Oil.
7 Ghirardelli Peppermint Bark Squares.
Preheat oven to 350˚and line baking sheet with parchment paper. Chop or break by hand the peppermint bark squares and set aside. In a medium mixing bowl mix together the gluten free brownie mix and the 3 tblsp of gluten free flour. In a separate bowl beat the 2 eggs and 1/3 cup of oil together ( I just use a fork to beat them ), and fold into brownie mix until a moderately thick dough forms. Fold in peppermint bark pieces, or hold back to just sprinkle on top for a more subtle peppermint flavor.
Drop generous round spoonfuls on baking sheet and bake for 10-11 minutes. ( I use two soup spoons for this because the size is just right if you want large cookies, and the second spoon keeps my hands from getting messy). If you held the peppermint bark back, sprinkle on top of the cookie dough before baking, as I did. Be careful not to over bake. Brownie-cookies can become super hard if over baked. Like the hard edges of true brownies in a pan. They only need about 10 minutes.
Let the cookies cool and then share with your friends and family!
Happy eating, friends.
Check out this month’s lovely featured sponsor!