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
BROWNIE DROP COOKIES
A former co-worker devised these yummy cookies. Wonderful chocolatey goodness here, folks! Hope you enjoy. By the way, serving number is a total guess, but this a "standard" sized cookie recipe.
Provided by jmelyn
Categories Dessert
Time 37m
Yield 3 dozen
Number Of Ingredients 11
Steps:
- Heat oven to 350. Line a cookie sheet with foil, coat with nonstick spray.
- Whisk flour, cocoa, and baking powder in a medium bowl until thoroughly blended. Melt butter and one cup of the semi sweet chocolate chips in a medium saucepan over low heat, stirring as needed. Remove from heat; whisk in sugar, then eggs and vanilla until blended.
- Scrape into flour mixture, stir until smooth. Stir in 1/2 cup semi sweet chocolate chips, 1 cup of white chocolate chips and nuts. Let stand 5 to 10 minutes, then drop 1/4 cupfuls 2 inches apart on prepared baking sheet(s).
- Bake immediately for 12 minutes or until cookies are puffed and shiny. Cool on foil for 1 to 2 minutes, then remove to a wire rack to cool completely.
Nutrition Facts : Calories 1374.9, Fat 88, SaturatedFat 39.4, Cholesterol 176.6, Sodium 315.6, Carbohydrate 147.2, Fiber 9.4, Sugar 116.2, Protein 20
DROP BROWNIES
These chocolate brownie cookies are very good, just be careful not to overbake, and they will remain chewy. Yield is only estimated depending on how large you make these.
Provided by Kittencalrecipezazz
Categories Drop Cookies
Time 20m
Yield 20 cookies (approx)
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees.
- Grease 2 cookie sheets.
- Place the 8 ounces semi-sweet chocolate bits and the butter in a heavy 2-quart saucepan; melt over low heat (or melt in the microwave), stirring until smooth, let cool slightly.
- Sift the flour, baking powder and salt.
- In a bowl with an electric mixer, beat the eggs, sugar and vanilla until well combined.
- With the mixer on slow, add the cooled melted chocolate, then the dry ingredients; blend well.
- Stir in the chocolate chips and the nuts.
- Drop by heaping tablespoonfuls (2-inch apart) on prepared cookie sheets.
- Bake 10-12 minutes (they will puff, but won't firm up until they are cool, so DON'T OVERBAKE!).
- Cool for a couple of minutes, then remove to a wire rack to cool completely.
- These cookies keep well if they are covered for 4-5 says at room temperature, or freeze for up to 3 months (they freeze very well).
- Note: If desired, the cookie dough may be prepared and frozen, well covered, in the freezer before baking, just thaw, and bring to room temperature before baking.
- **NOTE** Start with 1-1/4 cups of flour, and add more if needed to make a soft but firm enough dough to spoon on a cookie sheet.
CHOCOLATE BROWNIE DROP COOKIES
Provided by Food Network
Categories dessert
Time 45m
Yield 2 dozen large cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Place the chocolate and butter in a large metal bowl set over a pan of simmering water. When the chocolate is just melted, remove from the heat. Add the sugar and mix well. Add the eggs and vanilla and mix well. Add the flour, chips and pecans, and mix well. Drop by large spoonfuls onto a well-greased sheet pan. Bake 7 to 10 minutes, or just until the cookies are set. Let cool on the pan at least 5 minutes, then remove.
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