Why You’ll Love This Recipe

I enjoy how easy this recipe is, especially since it starts with a brownie mix but tastes like a fully homemade holiday cookie. I appreciate the chewy brownie texture, the burst of mint from the crushed candies, and the final touch of a Hershey’s Kiss pressed on top. I like making these for parties, gifting, or adding to my Christmas cookie trays because they always get attention and disappear quickly.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 (15.25-ounce) package brownie mix with syrup pouch (for 13×9-inch pan)
1/4 cup Hershey’s cocoa powder
1/4 cup finely crushed peppermint candies
2 tablespoons Hershey’s chocolate syrup (from syrup pouch)
3 tablespoons water
1 large egg
1 tablespoon vegetable oil
1/3 cup powdered sugar for rolling
48 Hershey’s Kisses Milk Chocolates or Hershey’s Kisses Candy Cane Candies

Directions

1. I stir together the brownie mix, cocoa powder, and crushed peppermint candies in a large bowl.

2. I add the syrup pouch, water, egg, and oil, mixing until everything is well blended.

3. I refrigerate the dough for about 1 hour, or until it’s firm enough to roll.

4. I heat the oven to 350°F (175°C) and line a cookie sheet with parchment paper or lightly grease it. I unwrap the candies while the dough chills.

5. I roll the dough into 1-inch balls, coat each one in powdered sugar, and place them on the prepared baking sheet.

6. I bake the cookies for 9–11 minutes, or until set.

7. I let them cool for 2 minutes, then press a candy into the center of each cookie.

8. I transfer the cookies to a wire rack to cool completely.

Servings and Timing

This recipe yields about 48 cookies. Prep time is roughly 25 minutes, cook time around 10 minutes, with an additional 1 hour and 5 minutes of chilling and cooling, bringing the total time to about 1 hour and 40 minutes.

Variations

I sometimes swap the candy flavor by using classic milk chocolate Kisses or mint-filled varieties. I also like adding extra crushed peppermint to the powdered sugar for a sparkly finish. For a deeper chocolate flavor, I occasionally mix in a few chocolate chips before chilling the dough.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to five days. If I need to prepare them ahead, I freeze the baked cookies without the Kisses and add the candies after thawing by gently pressing them onto slightly warmed cookies. They don’t require reheating, but I sometimes warm them for a few seconds if I want the chocolate softened.

FAQs

Why does the dough need to be chilled?

I chill the dough so it firms up enough to roll and prevents the cookies from spreading too much while baking.

Can I use a different type of brownie mix?

Yes, I use any mix that includes a syrup pouch or adds richness to the dough.

Can I skip the powdered sugar?

Yes, but I find the powdered sugar adds a nice crackled finish.

Do the candies melt on the warm cookies?

They soften slightly but maintain their shape as the cookies cool.

Can I use crushed candy canes instead of peppermint candies?

Yes, I crush them finely and use them the same way.

Can I make the dough ahead of time?

Yes, I refrigerate it overnight and roll it when I’m ready to bake.

Can I freeze the dough?

Yes, I freeze it shaped into balls, then thaw slightly before rolling in powdered sugar.

How do I keep the cookies soft?

I store them in an airtight container with a small piece of bread to help retain moisture.

Can I add nuts?

Yes, chopped walnuts or pecans mix well into the dough.

Why are my cookies dry?

They may have baked too long. I check them at 9 minutes for the best texture.

Conclusion

I love making these Kisses Peppermint Brownie Drops because they’re simple, festive, and full of chocolate–peppermint flavor. They bring a cheerful touch to holiday gatherings and make wonderful gifts. The combination of chewy brownie texture and a candy-topped center always feels special, and it’s a recipe I return to every holiday season.