Weekend Gourmet Flashback: Peppermint Bark Brookies #holidaycookies #peppermint #holidaybaking

Hi, everyone...miss me?!?!? I apologize for being a bit scarce around here this month. Between a hectic time a my day job, our amazing blog trip to California, and the Thanksgiving holiday? This entire month whooshed right by me! The good news is that I'm back and ready to get in the kitchen to whip up lots of great holiday treats to share with you in the coming weeks. I want to kick things off by flashing back to one of my most popular holiday cookies, as selected by my readers. My Peppermint Bark Brookies combine two of my favorite holiday flavors -- peppermint and chocolate -- into one irresistible treat. 

These easy-to-make cookies are made using a convenient boxed brownie mix that includes chocolate chips. These yummy brownie cookies (aka brookies) bake up chewy and fudgy...and my addition of peppermint mini marshmallows adds a dash of fun. After cooling, the brookies are dipped in white chocolate and sprinkled with crushed peppermint for a fun peppermint bark accent. For peppermint lovers like me, these are the ultimate holiday cookie!

Peppermint Bark Brookies

adapted from Ghirardelli Chocolate

Ingredients (makes approx. 2 dozen brookies):

• 1 20-ounce boxed brownie mix with chocolate chips included [NOTE: I used Ghirardelli Double Chocolate brownie mix]
• 1 cup AP flour
• 3 large room-temperature eggs
• 1/2 tsp. peppermint extract
• 1/3 cup vegetable oil
• 1.5 cups peppermint mini marshmallows

For dipping:

• 8 ounces white chocolate
• 2 tsp. vegetable oil
• 1 cup rushed peppermint candy

Directions:

Step 1: Preheat oven to 350. Line a rimmed baking sheet with parchment or a Silpat; set aside. Add the brownie mix, flour, eggs, peppermint extract, and vegetable oil to a large mixing bowl. Stir with a sturdy spatula or spoon until evenly combined. Add the peppermint marshmallows and fold until evenly distributed in the dough.

Step 2: Scoop the cookie dough with a small cookie scoop and place approximately 2 inches apart on the prepared cookie sheet. The cookies will spread a bit during baking, so be sure to give them plenty of room. Bake for approximately 10 minutes. Let the brookies cool on the cookie sheet for at least 5 minutes before removing -- otherwise, they won't keep their shape.

Step 3: Let the brookies completely cool -- at least 1 hour. When the cookies are cooled, place the white chocolate and oil in a deep bowl. Microwave approximately 3 minutes, until melted. Stop halfway through to give the white chocolate a stir and to prevent scorching. Dip half of each brookie in the white chocolate and place on foil or parchment. Sprinkle the white chocolate with crushed peppermint candy. To speed up the process of setting the white chocolate, set the cookies in the fridge for 15-30 minutes.

These brookies are a peppermint lover's dream come true! They're crispy outside, with a fudgy brownie-like interior. Each bite contains pockets of melted chocolate chocolate chips and gooey peppermint-infused marshmallow. The peppermint bark coating works perfectly, making this treat a hybrid of holiday candy...and a cookie. I hope you'll give these a try for your upcoming holiday cookie plates...and they make amazing homemade holiday gifts too!

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