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KISSed Peppermint Brownie Drops

  • PRINT

SKILL LEVEL : BeginnerPREP TIME : 25  Minutes

Ingredients

  Amount Per Serving % DV *
Calories70
Calories from Fat20
Total Fat2 g4% DV
Saturated Fat1 g5% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium40 mg2% DV
Total Carbohydrates13 g4% DV
Dietary Fiber1.0 g4% DV
Sugars10 g
Protein1 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron4% DV
  Amount Per Serving % DV *
Calories70
Calories from Fat20
Total Fat2 g4% DV
Saturated Fat1 g5% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium40 mg2% DV
Total Carbohydrates13 g4% DV
Dietary Fiber1.0 g4% DV
Sugars10 g
Protein1 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron4% DV
  • 1 package brownie mix (13 x 9 family size)
  • 1/4 cup HERSHEY'S Cocoa
  • 1/4 cup finely crushed hard peppermint candies (about 12 candies)
  • 3 tablespoons water
  • 2 tablespoons HERSHEY'S Syrup
  • 1 egg
  • 1 tablespoon 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.

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