Description
Chewy, festive brownie drop cookies made from brownie mix, peppermint candy, and finished with a Hershey’s Kiss pressed on top for the perfect holiday treat.
Ingredients
Scale
- 1 (15.25 oz) package brownie mix with syrup pouch (for 13×9-inch pan)
- 1/4 cup Hershey’s cocoa powder
- 1/4 cup finely crushed peppermint candies
- 2 tbsp Hershey’s chocolate syrup (from syrup pouch)
- 3 tbsp water
- 1 large egg
- 1 tbsp vegetable oil
- 1/3 cup powdered sugar (for rolling)
- 48 Hershey’s Kisses Milk Chocolates or Candy Cane Kisses
Instructions
- Stir together the brownie mix, cocoa powder, and crushed peppermint candies in a large bowl.
- Add the syrup pouch, water, egg, and oil; mix until well blended.
- Refrigerate the dough for about 1 hour, or until firm enough to roll.
- Preheat the oven to 350°F (175°C) and line a cookie sheet with parchment or lightly grease it. Unwrap the candies.
- Roll the dough into 1-inch balls, coat each in powdered sugar, and place on the baking sheet.
- Bake for 9–11 minutes, or until set.
- Cool for 2 minutes, then press a Hershey’s Kiss into the center of each cookie.
- Transfer cookies to a wire rack to cool completely.
Notes
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 4 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg