Candy Cane Brownie Cookies

Some of the best cookies are made with a boxed cake mix. These are fabulous...and made with a Fudge Brownie mix...giving a soft, chewy brownie cookie taken to new festive heights with the addition of white chocolate, peppermint and a decadent chocolate drizzle

1 box Betty Crocker Fudge Brownie Mix
1/4 cup vegetable oil
2 eggs
2 teaspoons instant espresso coffee powder, optional 

For the Candy Cane Kiss Frosting:
1 cup butter, softened
2 1/2 cups powdered sugar
1/2 teaspoon vanilla
18 Hershey’s Candy Cane Kisses 

For the Chocolate Drizzle Topping:
1/2 cup Betty Crocker Hershey’s Milk Chocolate Premium Frosting
10 Hershey’s Candy Cane Kisses, chopped and reserved

• Preheat oven to 350.  
• Line two baking trays with parchment paper.
• 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.
• Using a cookie scoop or ice cream scoop, measure out cookies onto trays spacing two inches apart.
• Bake 11-12 minutes until tops are crackled and set, watching closely not to over bake.
• Allow to cool 5 minutes and then remove to a cooling rack.  
• Allow to cool completely before frosting.
• 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.
• In bowl of stand mixer fitted with the paddle attachment, beat the butter on medium until smooth.
• With the mixer on low, gradually add in the sugar and vanilla.
• Once incorporated, turn the mixer up to medium-high for about 2 minutes until light and fluffy.
• Add in the melted and cooled Kisses.  
• Mix again until combined.
• In a small microwavable bowl, microwave frosting 15 to 20 seconds or until melted.  
• Drizzle over cookies.  
• Top with chopped Kisses, if desired.

Recipe: The Cake Blog