The Recipe

The recipe starts with a box of brownie mix. It’s very easy and extremely tasty. I’ve tried to go the all homemade route and they weren’t as good.





1 box Ghirardelli Brownie Mix

1/3 cup vegetable oil

2 table spoons water

1 large egg

½ teaspoon of salt




1 to 2 cups confectioners’ sugar

¾ cups (1 ½ sticks) unsalted butter at room temperature

½ teaspoon peppermint extract (my husband likes it less minty so for him I use ¼ teaspoon, taste test and remember candy canes will add to the mint flavor)

½ cup crushed red-and-white candy canes or hard peppermint candies.





For Cookies:

Preheat oven to 375


Empty 1 bag of brownie mix into a mixing bowl and add the salt. In a small bowl combine oil, water, and egg. Add that mixture in the small bowl to the brownie mix. Stir until well combined. The mixture will be thick. Use a 2-teaspoon scoop and drop on a cookie sheet. I use a Silpat to line my cookie sheets. However, you can line with parchment paper or just grease the sheet. Bake 8 to 10 minutes. The cookies should be a bit doughy in the middle when you take them out of the oven. Let them set for 10 minutes on the cookie sheet before moving the to a wire rack.


For Filling:

In an electric mixer beat butter and powdered sugar. Add the sugar ½ a cup at a time until you get the desired consistency. You want the filling to be stiff so it doesn’t glop out when you take a bite of the cookie. Add peppermint mix until completely incorporated. Be sure to scrap sides and bottom of the bowl to insure the mixture is consistent.