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Peppermint Brownie Bit Cookies

  • PRINT

SKILL LEVEL : beginner

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 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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