Instructions

• Preheat oven to 350°F. Line a large sheet pan with a silicone liner or parchment and set aside.
• Bring the dough cream cheese (4 ounces) and dough butter (8 tablespoons / 1/2 cup) to room temperature by leaving them out for about 30–60 minutes or by microwaving unwrapped cream cheese in 5–10 second increments and microwaving the butter briefly (5 seconds per side). Do not melt either ingredient.
• In a large bowl fitted to a stand mixer (or using a hand mixer), beat the 4 ounces cream cheese and 8 tablespoons butter until completely smooth. Beat in 1 large egg and 1 teaspoon vanilla extract until combined.
• Add 1 (3.9-ounce) package instant chocolate fudge pudding mix (dry) and 1 (18-ounce) package brownie mix to the bowl. Beat until the mixture comes together into a very thick dough. It may take extra time and look dry at first—continue mixing until it forms.
• Stir in 1/2 cup mint fudge baking chips and 3/4 cup milk chocolate chips. Cover the dough tightly and refrigerate 20–30 minutes to firm.
• Scoop the chilled dough into balls using a full, packed 2 tablespoons per ball (about 40 grams). Knead each ball briefly to embed chips, then roll into a ball and flatten into a wide, thick disc about 2 inches across and 1/2 inch thick. Place 6–8 discs on the prepared sheet pan, leaving room for spreading. You should have about 28–30 cookies total.
• Bake each sheet 10–14 minutes at 350°F. Remove when edges are set but centers still look slightly underbaked for a fudgy texture. Let cookies cool on the pan 5 minutes, then transfer to a wire rack to cool completely before frosting.
• While the cookies cool, make the frosting. Bring the frosting cream cheese (3 ounces) and frosting butter (4 tablespoons / 1/4 cup) to room temperature. In a bowl, beat the 3 ounces cream cheese and 4 tablespoons butter until smooth. Add 3/4 teaspoon peppermint extract and a few drops of green food coloring, if using, then add 3 cups powdered sugar. Beat until thick and smooth (the frosting is intended to be thick).
• Spread the frosting onto each completely cooled cookie. Gently press the frosting to adhere if needed.
• Make the ganache topping: in a microwave-safe bowl combine 1/2 cup mint fudge baking chips, 1/2 cup milk chocolate chips, and 3 tablespoons heavy cream. Microwave in 15-second bursts, stirring between bursts, until the mixture is completely melted and smooth. If it thickens during use, microwave an additional 10 seconds and stir.
• Transfer the ganache to a small plastic bag, snip off a corner, and drizzle generously over each frosted cookie (or dip each cookie if you prefer; dipping will be messier and produce a thicker coating). Allow the ganache to set at room temperature about 1–2 hours before serving.