Ingredients

• 1 , 15.25-ounce
• 0.25 cups Hershey's cocoa powder
• 0.25 cups finely crushed peppermint candies
• 2 tablespoons Hershey's chocolate syrup , from syrup pouch
• 3 tablespoons water
• 1 large egg
• 1 tablespoon vegetable oil
• 0.33 cups powdered sugar for rolling
• 48 Hershey's Kisses Milk Chocolates or Hershey's Kisses Candy Cane Candies

Instructions

1. 1 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.
2. 2 Heat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper or lightly grease. Remove wrappers from candies.
3. 3 Shape dough into 1-inch balls. Roll balls in powdered sugar and place on prepared cookie sheet.
4. 4 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.

Nutrition per serving