Peppermint Brownie Bit Cookies
Put a new twist on an old classic with this candy cane KISSES cookie recipe. Combining the chocolatey taste of HERSHEY’S Cocoa with the refreshing peppermint flavor of KISSES Candy Cane Mint Candies, these thumbprint cookies will liven up any festive celebration.
Ingredients
- 40 HERSHEY'S KISSES Brand Candy Cane Mint Candies
- 1-1/4 cups powdered sugar , divided
- 1 cup butter (2 sticks) , softened
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 cup HERSHEY'S Cocoa
- 1/4 teaspoon salt
Directions
- 1. Heat oven to 400°F. Line cookie sheets with parchment paper or lightly grease. Remove wrappers from candy cane mint candies; set aside.
- 2. Beat 1 cup powdered sugar and butter at medium speed with electric mixer until creamy. Add milk and vanilla, beating until blended.
- 3. Combine flour, cocoa and salt; gradually add to butter mixture, beating until blended.
- 4. Shape dough into 40 balls (about 1 inch each). Place balls on prepared cookie sheets, spacing about 1-1/2 inches apart.
- 5. Bake 9 to 11 minutes or until tops of cookies just begin to crack.
- 6. Remove from oven to wire rack. Cool slightly; press candy piece into center of each cookie. Remove cookies from cookie sheet to wire rack; dust with remaining 1/4 cup powdered sugar. Cool completely. Makes 40 cookies.
- Recipe created for The Hershey Company by Moms4Real.
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