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Ingredients
Scale
- 1 (18 ounce) box of fudge brownie mix (recommended: Duncan Hines)
- 2 tablespoons all-purpose flour
- 1/4 cup canola or vegetable oil
- 2 large eggs
- 1 teaspoon peppermint extract
- 2/3 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
- 2 teaspoons vegetable shortening
- 1/3 cup crushed candy canes
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, combine brownie mix, flour, oil, eggs, and peppermint extract; mix until smooth.
- Fold in semi-sweet chocolate chips gently.
- Scoop and shape dough onto baking sheets, leaving space between each cookie.
- Bake for 8-10 minutes, until edges are set but centers are soft; let cool on baking sheet for 5 minutes.
- Transfer cookies to a wire rack to cool completely.
- Melt white chocolate chips and shortening in a microwave-safe bowl; drizzle over cooled cookies.
- Sprinkle crushed candy canes on top while the chocolate is warm; let set for 20-30 minutes.
Notes
Using room temperature eggs ensures better mixing.
Avoid overbaking to maintain a soft texture.
Feel free to add more crushed candy canes for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 10
- Sodium: 50
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 17
- Fiber: 1
- Protein: 2
- Cholesterol: 20