PEPPERMINT BROOKIES
We're dashing through the dough in this must-make Peppermint Brookies recipe. What's a brookie? Good question! They're a brownie and a cookie in one, a holiday miracle if you ask us. Our Christmas brookies get a peppermint twist for the holiday season that makes them unforgettable. With the combination of chocolate, sugar cookies, peppermint and frosting, Peppermint Brookies are a recipe to bookmark. From cookie exchanges to family-approved desserts, this recipe is baked in holiday magic. Happy baking!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 13x9-inch pan with shortening or cooking spray. Make brownie batter as directed on box. Stir in peppermint extract. Spread in pan.
- Make cookie dough as directed on pouch for drop cookies. Stir in 1/4 cup of the crushed candies. Drop dough by spoonfuls over top of brownie batter.
- Bake 34 to 38 minutes or until toothpick inserted in center comes out almost clean, covering with foil last 10 minutes if necessary to prevent overbrowning of cookie. Cool completely, at least 1 1/2 hours.
- Spoon frosting into small resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag. Squeeze bag to pipe over top of bar. Sprinkle remaining crushed candies over top. Cut into 6 rows by 4 rows. Store loosely covered in single layer at room temperature.
Nutrition Facts : Calories 270, Carbohydrate 42 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 160 mg, Sugar 27 g, TransFat 0 g
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