Best 4 Kisses Peppermint Brownie Drops Recipes
Indulge in a delightful symphony of flavors with our irresistible Kisses Peppermint Brownie Drops, a culinary masterpiece that combines the classic richness of chocolate brownies with a refreshing burst of peppermint. These bite-sized treats are the perfect blend of indulgence and minty freshness, sure to tantalize your taste buds and leave you craving more. With just a few simple steps and readily available ingredients, you can whip up these delectable brownie drops in your own kitchen. Our collection features a variety of recipes to cater to diverse preferences, from the classic Kisses Peppermint Brownie Drops that capture the essence of the iconic candy cane flavor to variations that incorporate white chocolate, peanut butter, and even a gluten-free option for those with dietary restrictions. Embark on a culinary adventure and discover your favorite way to enjoy these delectable brownie drops.
Check out the recipes below so you can choose the best recipe for yourself!
KISSES PEPPERMINT BROWNIE DROPS
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
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
KISSES PEPPERMINT BROWNIE DROPS
Chocolate brownies are topped with HERSHEY'S KISSES Candy Cane Candies in this playful blend of mint and HERSHEY'S Cocoa. Mwah!
Provided by HERSHEYS Kitchens
Categories Trusted Brands
Time 36m
Yield 48
Number Of Ingredients 9
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 KISSES
These are fun, refreshing and low in fat! -Lynn Bernstetter, Lake Elmo, Minnesota.
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield about 3 dozen.
Number Of Ingredients 5
Steps:
- Let egg whites stand at room temperature 30 minutes. , Preheat oven to 225;. Add cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition. Continue beating until stiff, glossy peaks form., Transfer egg whites to piping bag. Pipe 1-1/2-in. cookies 2 in. apart onto parchment-lined baking sheets. Sprinkle half with crushed red candy canes, half with green, or with both. , Bake until firm but not brown, 1-1/2 to 2 hours. Remove to wire racks to cool completely. Store in an airtight container.
Nutrition Facts : Calories 16 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
PEPPERMINT BROWNIE COOKIES
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
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.
Tips:
- Make sure to use unsweetened cocoa powder for a rich chocolate flavor.
- Don't overmix the batter, as this can result in a tough brownie.
- For a fudgier brownie, use 1/2 cup (1 stick) of butter instead of 1/3 cup.
- If you don't have chocolate chips, you can use chopped nuts or dried fruit instead.
- To make the brownies even more festive, top them with a drizzle of melted chocolate or a sprinkle of powdered sugar.
Conclusion:
These Kisses Peppermint Brownie Drops are a delicious and easy-to-make treat that are perfect for any occasion. With their rich chocolate flavor, gooey texture, and festive peppermint filling, they are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat to enjoy, give these brownie drops a try. You won't be disappointed!
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