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KISSed Peppermint Brownie Drops Recipe

KISSed Peppermint Brownie Drops

Ingredients

  • 1 package (18.4 oz.) BETTY CROCKER Original Supreme Brownie Mix with HERSHEY'S Syrup Pouch
  • 1/4 cup HERSHEY'S Cocoa
  • 1/4 cup finely crushed hard peppermint candies(about 12 candies)
  • 3 tablespoons water
  • 1 egg
  • 1 tablespoon CRISCO Vegetable Oil
  • 1/3 cup powdered sugar for rolling
  • 48 HERSHEY'S KISSES Brand Milk Chocolates or HERSHEY'S KISSES Brand Candy Cane Candies

Directions

  1. Stir together brownie mix, cocoa and crushed peppermint candies in large bowl. Add contents of syrup pouch, water, egg and oil, beating until well blended. Refrigerate about 1 hour or until firm enough to roll.

  2. Heat oven to 350°F. Line cookie sheet with parchment paper or lightly grease. Remove wrappers from candies.

  3. Shape dough into 1-inch balls. Roll balls in powdered sugar and place on prepared cookie sheet.

  4. Bake 9 to 11 minutes or until set. (Some peppermint may melt out along edges of cookies. After removing from oven, immediately use edge of knife or spatula to push melted peppermint back to edges of cookie.) Cool 2 minutes. Press candy piece into center of each cookie. Slide parchment paper and cookies to wire rack or remove cookies from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.