• Preheat oven to 350 degrees.
• Use a non-stick cookie sheet (or grease cookie sheet if needed) and set aside.
• In a large mixing bowl, whisk together brownie mix, flour, brown sugar, and salt. Add in eggs and milk and stir with a large spoon. Add in melted butter, vanilla, and peppermint extract; stir until well blended.
• Spoon dough by heaping teaspoonfuls onto cookie sheet (I did 12 cookies per sheet). Bake for 9-10 minutes (don't overbake them- you want them soft and chewy like a brownie!).
• Remove from oven and allow them to cool completely before frosting (frosting recipe below). Once cool, frost each cookie and sprinkle with Andes Peppermint Crunch Baking Bits (or crushed candy canes are yummy too!).

Frosting Instructions

• In your mixing bowl, add sugar, butter, and vanilla.
• Beat with a hand mixer on medium-low speed and slowly add milk. Add more milk if needed until you get the desired consistency. Increase the speed on your mixer to medium and beat until frosting is fluffy.