Kisses Peppermint Brownie Drops Recipes

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KISSES PEPPERMINT BROWNIE DROPS



KISSES Peppermint Brownie Drops image

Chocolate brownies are topped with HERSHEY'S KISSES Candy Cane Candies in this playful blend of mint and HERSHEY'S Cocoa. Mwah!

Provided by HERSHEY'S Kitchens

Categories     Trusted Brands: Recipes and Tips

Time 36m

Yield 48

Number Of Ingredients 9

1 (18.25 ounce) package brownie mix with syrup pouch (for 13x9-inch pan)
¼ cup HERSHEY®'S Cocoa Powder
¼ cup finely crushed peppermint candies
2 tablespoons HERSHEY'S® Chocolate Syrup (from syrup pouch)
3 tablespoons water
1 egg
1 tablespoon vegetable oil
⅓ cup powdered sugar for rolling
48 HERSHEY'S® KISSES Brand Milk Chocolates or HERSHEY'S® KISSES Brand Candy Cane Candies

Steps:

  • 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.
  • Heat oven to 350 degrees F. Line cookie sheet with parchment paper or lightly grease. Remove wrappers from candies.
  • Shape dough into 1-inch balls. Roll balls in powdered sugar and place on prepared cookie sheet.
  • 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.

Nutrition Facts : Calories 86.9 calories, Carbohydrate 13.9 g, Cholesterol 4.4 mg, Fat 3.5 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 1.2 g, Sodium 38.9 mg, Sugar 4.4 g

PEPPERMINT BROWNIE COOKIES



Peppermint Brownie Cookies image

Brownies can be contentious. You may be an edge person or someone who loves middle pieces, a fudgy fanatic or a cakey purist. These cookies will please all brownie lovers, with chewy edges, tender centers and crunch from crushed peppermint candies. While any unsweetened cocoa powder will work in this recipe, Dutch-processed cocoa will make the cookies taste more chocolaty and round out their peppermint flavor. Whisking the eggs and sugars for a long time may seem fussy, but this process gives the cookie body, makes the batter easier to scoop and ensures a shiny top, the hallmark of any good brownie.

Provided by Vaughn Vreeland

Categories     cookies and bars, dessert

Time 40m

Yield 12 cookies

Number Of Ingredients 10

4 ounces/113 grams semisweet chocolate, finely chopped (¾ cup)
1/2 cup/42 grams unsweetened cocoa powder, preferably Dutch-processed
1/2 cup/113 grams unsalted butter
2 large eggs, at room temperature
3/4 cup/150 grams granulated sugar
1/2 packed cup/107 grams dark brown sugar
1 teaspoon kosher salt (Diamond Crystal)
1 1/2 teaspoons peppermint extract
3/4 cup/90 grams all-purpose flour
1/4 cup/41 grams crushed peppermint candy

Steps:

  • Heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
  • Put chocolate and ¼ cup/21 grams cocoa powder in a small heatproof bowl or glass measuring cup. Melt butter in a skillet or saucepan over medium-low heat until bubbly but not browned, and pour over the chocolate. Without stirring, let the mixture sit so the residual heat can melt the chocolate thoroughly while you whip the eggs and sugar.
  • Put the eggs, both sugars and the salt in the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high speed until the mixture is pillowy and the sugars have begun to dissolve, 6 to 8 minutes.
  • Stir the chocolate mixture until glossy and smooth. If any solid pieces remain, you can microwave the mixture in 10-second bursts until everything is melted.
  • With the mixer on low speed, add the peppermint extract and then the chocolate mixture. Scrape the sides and bottom of the bowl with a spatula, then add the flour and remaining ¼ cup/21 grams cocoa, and mix on low until a few streaks of flour and cocoa remain. Use the spatula to finish folding in the dry ingredients to avoid overmixing. The dough will be looser than traditional cookie dough but not as thin as brownie batter.
  • Use a ¼-cup cookie scoop or measuring cup to scoop 12 (2-ounce) balls of batter onto the prepared sheets and bake. After 10 minutes, take the sheets out of the oven and bang them once on the counter to create a craggy surface and dense texture. Sprinkle a bit of crushed peppermint candy in the center of each cookie and return to the oven for another 2 minutes.
  • Let cool completely on the baking sheets. The cookies will keep for 4 days in an airtight container at room temperature.

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