Candy Cane Brownie Crinkle Cookies

Ohmygosh.

Have you seen what’s in stores this Christmas?  Peppermint Bark Bells!  I really thought that nothing would ever trump Candy Cane Kisses as my favorite Christmas Candy, but the Peppermint Bark Bells completely blew those out of the water.  Completely.

I knew immediately that I wanted to make chocolate blossom cookies with the bells, because chocolate.

Sadly, oh so sadly, the peppermint bells completely failed to hold their shape like the kisses do.  And while they still taste completely delicious (totally live up to expectations in that aspect), they’re simply not aesthetically pleasing.  Not that looks are everything, but these are Christmas cookies, they should be pretty! 

Luckily, I also had a bag of Candy Cane Kisses lying around, so I subbed those in on the rest of the cookies to make them a little prettier.

Either way, the marriage of peppermint & chocolate is a winner and I foresee many, many more of there cookies being baked before the season is out.

Candy Cane Brownie Crinkle Cookies

Adapted from Taste of Home

1 family size box fudge brownie mix

1 cup flour

1 egg

¼ cup canola oil

¼ cup water

Powdered sugar

30-35 Candy Cane Kisses

In a large bowl, stir together the brownie mix, flour, egg, oil and water.  Mix until thoroughly combined, the batter will be quite stiff.  If you’re having trouble incorporating all the dry ingredients, add additional water, 1 tablespoon at a time.

Cover the bowl and refrigerate for 30 minutes.

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silpat.  Place powdered sugar into a small bowl.

Use a 1 tablespoon scoop to measure out the dough.  Gently roll the dough into a ball.  Roll the dough balls through the powdered sugar and place 2 inches apart on the prepared baking sheet.

Bake in the preheated oven for 8-10 minutes or until the cookies are set. 

Remove the cookies from the oven and immediately press a Candy Cane kiss into the center of each cookie.

Cool the cookies on the tray for 5 minutes, then move to wire racks to cool completely.  Make sure the kisses are set before storing or stacking.

Makes 30-35 cookies