Thursday, December 20, 2018

Peppermint Bark Brownie Cookies

'Tis the season for baking, right? I've been scanning Pinterest and Instagram for everyone's favorite Christmas cookies and stumbled upon this recipe, shared by Liz Adams of Hello Adams Family. And oh my were they good! They're a cookie and a brownie (a brookie? A crownie?) with a hint of peppermint, making them perfectly festive. Plus, they're super easy to make. We'll be adding these to our annual cookie swap. Hope you enjoy them as much as we have!
Peppermint Bark Brownie Cookies
4 ounces full-fat cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1 large egg
1 teaspoon vanilla extract
1 3.9 oz. instant chocolate fudge pudding mix (dry, unprepared)
1/4 cup white flour
1 3.5 oz. Ghirardelli peppermint bark bar
3/4 cup milk chocolate chips
Optional: 1/3 cup white chocolate chips, crushed peppermint (I'll definitely add the white chocolate chips next time and think crushed peppermint sprinkled on top would be pretty.)
Preheat the oven to 350 degrees F.
In a large bowl, cream together the cream cheese and butter until completely smooth. **Must be at room temperature. Set out for about 1 hour prior.**
Beat in the large egg and vanilla.
Beat in the pudding mix and flour.
Beat in the fudge brownie mix. Warning: it's thick and takes a bit to fully mix, but don't worry! Keep on mixing.
Coarsely chop the peppermint bark. Stir in bark and chocolate chips.
Scoop out cookies using a cookie scoop and place on a parchment paper-lined baking sheet.
Bake for 12-16 minutes (13 minutes was our happy spot).
Press a few pieces of reserved peppermint bark onto the top of the cookies as soon as they come out of the oven.
Let cool and serve. Enjoy!

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