ULTIMATE PEPPERMINT COOKIE N’ OREO FUDGE BROWNIES

A peppermint sugar cookie bar is topped with a fudgy brownie and stuffed with an Oreo cookie for, without a doubt, one insanely decadent layer bar.

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes

Ingredients

  • Pillsbury Peppermint Sugar Cookie Roll (room temperature)
  • 1 package of Winter Oreos (about 32 cookies)
  • 1 Family size Duncan Hines Brownie Mix (make sure it makes a 9×13 pan)
  • 2 Eggs
  • 3/4 cup Oil
  • 1/4 cup water
  • 1+ cup Andes Peppermint Crunch Baking Chips (extra for optional garnish)

Instructions

  1. Preheat oven to 350 degrees
  2. Line 9×13 pan with foil, and coat with cooking spray.
  3. Press cookie dough evenly into foil lined pan (room temperature dough is easier to handle than chilled dough).
  4. Top with a layer of Oreos over cookie dough.
  5. Using a large bowl, combine brownie mix with eggs, oil and water and mix with a spatula until well combined. Then mix in about 1 cup of the Andes peppermint baking chips. Pour brownie batter over cookies. Use a spatula if you need to make sure the cookies are completely covered in brownie batter. Sprinkle with additional baking chips (optional)
  6. Cover pan with aluminum foil and bake for 30 minutes, then remove foil and continue baking for another 15-20 minutes.
  7. Remove from oven when edges look set and start to pull back from the sides of the pan. Center may still be a little gooey, but will set up when brownies cool.
  8. Let cool completely before removing from pan an cutting into squares.

Notes

* if you use another brownie mix, use the ingredients and direction on the box you use for mixing the brownies.

*if you would like to make a smaller pan, use 1/2 roll of the cookie dough, and a regular size brownie mix. Cooking time will be about the same, just keep an eye on them towards the end.

Source: ULTIMATE PEPPERMINT COOKIE N’ OREO FUDGE BROWNIES

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