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Chocolate Peppermint Toffee Crunch Cookies


1 box (19.5 ounce) Fudge Brownie Mix
1/3 cup unsalted butter, melted and cooled
1/4 cup water
1 large white egg
1 cup Peppermint Crunch Baking Chips*
1 cup toffee bits
1/2 teaspoon peppermint extract
peppermint starlight mints (wrapped) for garnish
mint leaves for garnish.


Preheat oven to 350̊ F. Line a large, rimmed baking sheet with parchment paper.
In a large mixing bowl combine the brownie mix, the melted butter, the water and the egg. With a large wooden spoon stir the mixture until well combined, about 50 strokes. Stir in the peppermint chips, the toffee bits and the extract. Drop tablespoons of batter on prepared baking sheet, spacing cookies about 2-inches apart.
Bake until edges of cookies are set, about 10 - 15 minutes. Remove from oven and allow cookies to cool on pan for 5 minutes. Transfer cookies to rack and cool completely. Garnish with starlight mints and/or mint leaves.
Makes about 24 cookies.

* Andes Peppermint Crunch Baking Chips were used in this recipe. If they are not available, starlight peppermint mints which have been unwrapped and coarsely chopped my be substituted.

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