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1 (19.5- to 19.8-ounce) package brownie mix

1/3 cup vegetable oil

2 large eggs

1 teaspoon peppermint extract

1½ cups white chocolate chips

12 red and white striped round peppermint hard candies, crushed

Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.

Mix the brownie mix, oil, eggs, and peppermint extract in a medium mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened; stir in white chocolate chips.

Drop dough by teaspoonfuls, 2 inches apart, onto prepared cookie sheets. Sprinkle tops with crushed candies.

Bake for 9–12 minutes, until set at edges and just barely set at center when lightly touched. Cool for 1 minute on cookie sheets. Transfer to wire racks with metal spatula and cool completely.

MAKES ABOUT 54 COOKIES.

PEPPERY GINGER CHOCOLATE COOKIES

These simple cookies celebrate one of my favorite flavors: ginger. Fragrant and speckled with bits of candied ginger and miniature chocolate chips, these cookies are the ticket for anyone who likes a bit of spice with their chocolate.

1 (19.5- to 19.8-ounce) package brownie mix

2 teaspoons ground ginger

½ teaspoon ground black pepper

½ cup (1 stick) unsalted butter, melted

¼ cup packed dark brown sugar

2 large eggs

2/3 cup very finely chopped crystallized ginger

1 cup semisweet chocolate chips

Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.

Mix the brownie mix, ground ginger, black pepper, melted butter, brown sugar, and eggs in a large mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened; mix in crystallized ginger and chocolate chips.

Drop by teaspoonfuls, 2 inches apart, onto prepared cookie sheets.

Bake for 9–12 minutes, until cracked in appearance and just barely set at center when lightly touched. Cool for 1 minute on cookie sheets. Transfer to wire racks with metal spatula and cool completely.

MAKES ABOUT 48 COOKIES.

PIÑA COLADA COOKIES

All of the flavors of the cool, creamy tropical drink come together in this easy, breezy cookie.

1 (8-ounce) package cream cheese, softened

¼ cup (½ stick) butter, softened

1 large egg yolk

½ cup pineapple juice

2 teaspoons rum-flavored extract

1 (18.25-ounce) package yellow cake mix

1 cup sweetened flaked coconut

Place the softened cream cheese and softened butter in a large mixing bowl. Blend with an electric mixer set on medium-high speed for 1–2 minutes, until smooth. Add the egg yolk, pineapple juice, rum extract, and half of the cake mix; blend with an electric mixer set on medium-high speed for 1–2 minutes, until smooth. Stir in the remaining cake mix and coconut with a wooden spoon until all dry ingredients are moistened. Chill the dough, covered, for 30 minutes.

Preheat oven to 375°F. Position oven rack in middle of oven. Spray cookie sheets with nonstick cooking spray.

Drop dough by teaspoonfuls, 2 inches apart, onto prepared cookie sheets.

Bake for 9–11 minutes or until set at edges and just barely set at center when lightly touched. Cool for 1 minute on cookie sheets. Transfer to wire racks with metal spatula and cool completely.

MAKES ABOUT 48 COOKIES.

PIÑA COLADA PINEAPPLE DROPS

Pineapple and coconut create a fresh burst of flavor for this harmonious little cookie. For some added crunch, stir in 1/3 cup chopped macadamia nuts or blanched almonds. For a beautiful summer dessert platter, serve them up surrounded by a sliced assortment of the season’s finest fruit.

1 (16.5-ounce) roll refrigerated sugar cookie dough

2/3 cup chopped dried pineapple

½ cup shredded coconut

1 teaspoon rum flavor (or vanilla extract)

Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.

Break up the cookie dough into large bowl; let stand for 10–15 minutes to soften. Add the dried pineapple, coconut, and extract; mix well with your fingers, the paddle attachment of an electric stand mixer, or a wooden spoon.

Drop dough by kitchen