These are AMAZING!!!!!!!!!!!!!! Your taste buds will click heels in joy :) What a wonderful idea to use brownie mix--really cuts down on time! We've all decided this is definitely going to be a family favorite recipe that we're going to make continually at Christmas time.
SOME NOTES on what I've learned making this recipe: The original recipe calls for 2 Tbsp. flour, but we felt that the dough was very liquid-y & could maybe use another tablespoon of flour. Also, our family likes to use salted butter because the bark is sweet & the mix is sweet and the combination could be too much sugar. We made the mistake (possibly) of using extra large eggs...not sure if that made the cookies spread thinner than I'm used to. Next time I make these, I will chill the dough before baking to see if that makes a difference--if you try it, let me know how it works for you.
PEPPERMINT BARK CHOCOLATE FUDGE COOKIES
adapted from Costco Connection
1 (20 ounce) bag of brownie mix (I highly recommend Ghiradelli brand)
8 Tbsp. salted butter (1 stick), melted
2-3 Tbsp. all-purpose flour
2 large eggs
2-2 1/2 cups finely chopped peppermint bark (about 1/4 inch pieces)--divided in half
Preheat oven to 350 degrees. Grease 2 cookie sheets (or use a silpat) and set aside.
In a large mixing bowl, mix the melted butter with the brownie mix, flour, and eggs until the ingredients are just mixed (30-60 seconds---haha! Who really times these things?!). Gently stir in 1 1/4 cup of peppermint bark into the batter (this is half the total amount needed for recipe). Consider chilling the batter for about 15 minutes at this point.
Using a small scoop or spoon, drop cookie dough by generous tablespoons or 1-inch balls about 2 inches apart on the cookie sheets. Press a heaping 1/2 tsp. of the remaining peppermint bark into the top of each cookie.
Place the baking sheets one at a time into the oven and bake for about 10 minutes. Remove from the oven when done and let the cookies cool on the pan for about 2-3 minutes. Gently transfer the cookies onto another surface (or wire racks) to cool.
Serve warm or let cool 20 minutes before storing.
Makes about 4 dozen cookies.
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