BROWNIE COOKIES:

1 box brownie mix (your favorite)
1 egg
3 tbsp. water
1/3 cup vegetable oil

Preheat oven to 375°F.

Mix all ingredients in a large mixing bowl. Roll into 1-inch balls and place onto greased cookie sheet.

Bake at 375°F for 10 to 12 minutes or until a toothpick poked in the center of the cookie comes out clean. Set on cooling rack to cool.

CHOCOLATE LAYER:

1 (6 oz.) pkg. milk chocolate baking chips
1/3 cup milk
1/4 tsp. vanilla extract

While cookies are cooling, melt chocolate in milk and vanilla extract using the double boiler method.

When cookies have cooled completely, dip tops of cookies in melted chocolate mixture. Replace onto cooling rack for chocolate to harden.

PEPPERMINT LAYER/DRIZZLE:

5 oz. mini peppermint marshmallows (I use Kraft)
1/8 cup milk
1/2 cup confectioners' sugar
red decorating sugar, for sprinkling

While chocolate layered cookies are hardening, melt peppermint marshmallows in milk using the double boiler method.

Add confectioners' sugar periodically until desired thickness is reached. Mixture should run off of a spoon easily without being runny.

Once chocolate covered cookies have hardened, use peppermint mixture as a second layer or a drizzle depending on desired peppermint preference. Set aside to cool one final time.

Add red decorating sugar to finish.

Enjoy!

Submitted by: Jason D. Smith & Stephanie L. Bello