Peppermint Brownie Cookies

Preheat oven to 325°F. Line a baking sheet with parchment paper and lightly spray. Mix the brownie mix, flour, eggs, vegetable oil, and vanilla until the mixture is thick and sticky. Fold in the crushed candy canes. Scoop 2 tablespoon balls of dough onto the baking sheet, ensuring they are not crowded as they will spread. Bake for 16–18 minutes until the tops crinkle. Cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely. Optional: For perfect rounds, press with a cookie cutter right out of the oven, then cut again once cooled.