Boxed Brownie Holiday Cookies (Sprinkles & Peppermint Bark)
Brownie plus cookie is the most unbeatable combination. Super quick and easy, about 20 minutes from start to finish for these soft, gooey chocolate brownie cookies. Cookie-like crispy edges with the pillowy soft melted chocolate brownie center, they are absolutely heavily.
Servings: 20 cookies (approx.)
Calories: 159kcal
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.
Nutrition
Calories: 159kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 81mg | Potassium: 7mg | Sugar: 13g | Vitamin A: 166IU | Calcium: 4mg | Iron: 1mg