Kisses Peppermint Brownie Drops

Name: Kisses Peppermint Brownie Drops
Total time: 100
Yield: 48
Ingredients: 1 (18.25 ounce) package brownie mix with syrup pouch (for 13x9-inch pan); 0.25 cup HERSHEY®'S Cocoa Powder; 0.25 cup finely crushed peppermint candies; 2 tablespoons HERSHEY'S® Chocolate Syrup (from syrup pouch); 3 tablespoons water; 1 egg; 1 tablespoon vegetable oil; 0.33333334326744 cup powdered sugar for rolling; 48 HERSHEY'S® KISSES Brand Milk Chocolates or HERSHEY'S® KISSES Brand Candy Cane Candies

Recipe by HERSHEYS Kitchens from allrecipes.com

Lunch,Dessert 2 Hr. 40 Mins.

Ingredients

48 servings

•

1 (18.25 ounce) package brownie mix with syrup pouch (for 13x9-inch pan)
•

0.25 cup HERSHEY®'S Cocoa Powder
•

0.25 cup finely crushed peppermint candies
•

2 tablespoons HERSHEY'S® Chocolate Syrup (from syrup pouch)
•

3 tablespoons water

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1 egg
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1 tablespoon vegetable oil
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0.33333334326744 cup powdered sugar for rolling
•

48 HERSHEY'S® KISSES Brand Milk Chocolates or HERSHEY'S® KISSES Brand Candy Cane Candies

Instructions

Stir together brownie mix, cocoa, and crushed peppermint candies in a large bowl. Add contents of syrup pouch, water, egg, and oil, beating until well blended. Refrigerate until firm enough to roll, about 1 hour.
Heat the oven to 350 degrees F (175 degrees C). Line a 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 in the preheated oven until set, 9 to 11 minutes. Cool for 2 minutes. Press candy piece into the center of each cookie. Slide parchment paper and cookies to a wire rack or remove cookies from cookie sheet to a wire rack. Cool completely.