Peppermint-kissed chocolate brownie cookies

These cookies, made with a chocolate brownie base, get extra flair from mint frosting and a nice big kiss on top.

Peppermint-kissed chocolate brownie cookies recipe
Ingredients for cookies

Mint Kissed Chocolate Brownie Cookies1 package (18.4 oz.) Betty Crocker Original Supreme Brownie Mix with Hershey’s Syrup Pouch
1/4 cup Hershey’s Cocoa
1/4 cup water
2 eggs
1/4 cup Crisco Vegetable Oil
60 Hershey’s Kisses Chocolates or Hershey’s Kisses Brand Candy Cane Candies

Ingredients for quick mint glaze

3/4 cup powdered sugar
3 to 4 teaspoons milk
1/2 teaspoon peppermint extract/flavoring
3 to 4 drops green food coloring


Stir together one original supreme brownie mix with Hershey’s Syrup pouch, 1/4 cup Hershey’s Cocoa, 1/4 cup water, 1/4 cup vegetable oil and two eggs in a medium bowl until well blended. Drop by teaspoon onto prepared cookie sheet.

Heat oven to 350 F. Line cookie sheet with parchment paper or lightly grease and flour. Remove wrappers from candies.

Shape dough into 1-inch balls. Roll balls in powdered sugar and place on prepared cookie sheet.

Bake 8 to 12 minutes or until set. Cool completely.

Prepare quick mint glaze by stirring together 3/4 cup powdered sugar, three to four teaspoons of milk, 1/2 teaspoon mint flavoring and three to four drops of green food coloring in a small bowl until smooth. Drizzle over cookies and immediately place a Hershey’s Kisses Milk Chocolate on each cookie.

Makes about 60 cookies

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