Ingredients
Scale
- 4 oz cream cheese (full-fat, brick-style, softened)
- 8 tbsp unsalted butter (1/2 cup, softened)
- 1 large egg
- 1 tsp vanilla extract
- 1 (3.9 oz) package instant chocolate fudge pudding mix (dry; do not prepare)
- 1 (18 oz) package brownie mix (suggested: Betty Crocker Delights Supreme Chocolate Chunk)
- 1/2 cup mint fudge baking chips (or Andes Creme De Menthe baking chips)
- 3/4 cup milk chocolate chips
- 3 oz cream cheese (full-fat, brick-style, softened)
- 4 tbsp unsalted butter (1/4 cup, softened)
- 3/4 tsp peppermint extract
- A few drops of green food coloring (optional)
- 3 cups powdered sugar
- 1/2 cup milk chocolate chips
- 1–1/2 tsp coconut oil
Instructions
- Bring cream cheese and butter to room temperature.
- Cream together cream cheese and butter until smooth, then add egg and vanilla.
- Mix in dry pudding and brownie mix until combined.
- Fold in mint and milk chocolate chips.
- Refrigerate dough for 20–30 minutes.
- Preheat oven to 350°F (175°C) and shape the dough into discs.
- Bake for 10–14 minutes until edges are set and center is soft.
- Prepare frosting by beating cream cheese, butter, peppermint extract, and powdered sugar.
- Frost cooled cookies and dip them in melted chocolate and coconut oil.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use room temperature ingredients for better mixing.
Underbake for a chewy texture.
Refrigerating dough enhances texture.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 15
- Sodium: 150
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 1
- Protein: 2
- Cholesterol: 30