Boxed Brownie Holiday cookies, brownie plus cookie is the most unbeatable combination, it’s the best of both worlds, who says you have to choose? All you need are three every day ingredients and about 18 minutes for these soft, gooey chocolate brownie cookies, plus toppings. Cookie-like crispy edges with the pillowy soft melted chocolate brownie center, they are absolutely heavily.
Helpful Hints for Success
Because of the batter made with butter and eggs, the cookies do spread just slightly (or sometimes a lot), but there is an extra step to take if you want more-picture-perfect circle cookies. Once the batter is set a little, you can make smaller cookie dough balls and roll them in the palm of your hand before placing them on your cookie sheet, spaced apart, about 6-9 per cookie sheet to prevent them from bumping into each other and to keep them more uniform shape.
If they spread a little too much you can use the opening of a drinking glass to re-shape the cookie into the circle. It’s really your preference.
Adding Sprinkles and Peppermint Bark.
If you’re using sprinkles or peppermint bark (break it into little pieces first), add them on before baking. Once the cookies are done baking, take them out of the oven and immediately add more when the cookies are still pipping hot it will melt the sprinkles & the chocolate bottom of the peppermint bark so they stick. This will give you the picture perfect vibrant colors.
Favorite Go-To Boxed Brownie Mix
We all have our favorite go-to, never let us down box brownie mix. Our family’s favorite is Ghirardelli. It’s never failed us, they always come out perfectly gooey and soft, not the mention the added bonus of melted chocolate chips inside each square. You can buy in bulk at Costco or Amazon so they are always on hand for that late night craving.
The recipe below was made with these Ghirardelli’s Dark Chocolate Brownies.
Boxed Brownie Holiday Cookies (Sprinkles & Peppermint Bark)
Ingredients
- 1 box Ghirardelli Chocolate Brownie Mix (18oz-20oz)
- 2 Eggs
- ½ cup Unsalted Butter – melted
- Sprinkles and Peppermint Bark (optional)
Instructions
- Melt you butter and set aside, let it cool down.½ cup Unsalted Butter – melted
- Preheat your oven to 350F and line your cookie sheets with parchment paper and set aside.
- In a large bowl, add your boxed brownie mix, your eggs and melted butter. Stir until combined, try not to over stir.1 box Ghirardelli Chocolate Brownie Mix, 2 Eggs, ½ cup Unsalted Butter – melted
- Using a cookie scoop or a spoon, scoop out your cookie dough and place 2 inches apart from one another, about 9 cookies per cookie sheet. (see blog notes on helpful hints)Sprinkles and Peppermint Bark (optional)
- Top with sprinkles and peppermint bark.
- Bake at 350F for 8- 10 minutes, the middle may still have a slight brownie-like jiggle. Remove from oven and immediately add more sprinkles and peppermint bark.
