FROM HERSHEY’S

Makes 48 cookies

This playful, bite-sized blend of mint and HERSHEY’S Cocoa makes for a great holiday treat when you make HERSHEY’S KISSES Candy Peppermint Brownie Drops.

INGREDIENTS

1 package brownie mix (13×9 family size)

1/4 cup HERSHEY’S Cocoa

1/4 cup hard peppermint candy, finely crushed (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 water, syrup, egg, and oil, beating until well blended. Refrigerate about 1 hour or until firm enough to roll.

2.Heat oven to 350 degrees. 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.

Find this recipe and more holiday treats at hersheyland.com