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Peppermint Brownie Bit Cookies


1 hour 30 minutes
Skill Level
40 cookies

Put a new twist on an old classic with this candy cane KISSES cookie recipe. Combining the chocolatey taste of HERSHEY’S Cocoa with the refreshing peppermint flavor of KISSES Candy Cane Mint Candies, these thumbprint cookies will liven up any festive celebration.

Ingredients & Directions

Prep Time
25 minutes
Bake Time
10 minutes
Cool Time
30 minutes


  • 40
    HERSHEY'S KISSES Brand Candy Cane Mint Candies
  • 1 1/4 cups
    powdered sugar, divided
  • 1 cup
    butter (2 sticks) , softened
  • 2 Tbsps
  • 1 tsp
    vanilla extract
  • 2 cups
    all-purpose flour
  • 1/4 cup
    HERSHEY'S Cocoa
  • 1/4 tsp


Equipment Needed 
Oven Oven
Cookie Sheets Cookie Sheets
Parchment Paper Parchment Paper
Mixer Mixer
Measuring Cups Measuring Cups
Rubber Scraper Rubber Scraper
Mixing Bowl Mixing Bowl
Wire Rack Wire Rack

Heat oven to 400°F. Line cookie sheets with parchment paper or lightly grease. Remove wrappers from candy cane mint candies; set aside.


Beat 1 cup powdered sugar and butter at medium speed with electric mixer until creamy. Add milk and vanilla, beating until blended.


Combine flour, cocoa and salt; gradually add to butter mixture, beating until blended.


Shape dough into 40 balls (about 1 inch each). Place balls on prepared cookie sheets, spacing about 1-1/2 inches apart.


Bake 9 to 11 minutes or until tops of cookies just begin to crack.


Remove from oven to wire rack. Cool slightly; press candy piece into center of each cookie. Remove cookies from cookie sheet to wire rack; dust with remaining 1/4 cup powdered sugar. Cool completely.

Additional questions?