Candy Cane Brownie Cookies

By norsegal8

Ingredients

• FOR THE COOKIES
• 1 box Betty Crocker Fudge Brownie Mix
• 1/4 cup vegetable oil
• 2 eggs
• 2 tsp. instant espresso powder
• FOR THE FROSTING
• 1 cup butter, softened
• 2 1/2 cups powdered sugar
• 1/2 tsp. vanilla
• 18 Hershey's candy cane kisses
• FOR THE DRIZZLE TOPPING
• 1/2 cup Betty Crocker Hershey Milk Choc. Premium frosting
• 10 Hershey candy cane kisses, chopped and reserved

Details

Servings 1
Adapted from thecakeblog.com

Preparation

Step 1

1. Preheat oven to 350.  Line two baking trays with parchment paper.

2. Combine brownie mix, oil, eggs and espresso powder in bowl.  Using a wooden spoon, stir until well blended.  Mixture will be quite thick, much like a cookie dough.

3. Using a cookie scoop, measure out cookies onto trays spacing two inches apart.

4. Bake 11 - 12 minutes until tops are cracked and set, watching closer not to overbake.

5. Allow to cool for 5 minutes, then remove to a cooling rack. Allow to cool completely before frosting.

7. Unwrap Kisses and place into a small microwavable bowl.  Heat in microwave for 30 seconds on half power.  Stir and repeat until melted.  Allow to cool.

8. In bowl of stand mixer fitted with the paddle attachment, beat the butter on medium until smooth.

9. With the mixer on low, gradually add in the sugar and vanilla.

10. Once incorporated, turn the mixer up to medium-high for about 2 minutes until light and fluffy.

11. Add in the melted and cooled Kisses.  Mix again until combined.

12. In a small microwavable bowl, microwave frosting 15 to 20 seconds or until melted.  Drizzle over cookies.  Top with chopped Kisses, if desired.

Made a double batch in 2016. Only got about 5 dozen cookies. It's a good idea for a cookie, just not with this dough. Try making it with another chocolate cookie recipe, but do the topping the same (use peppermint crunch from King Arthur flour, not anything store-bought).