MINT CAPPED BROWNIE COOKIE CUPS

MINT CAPPED BROWNIE COOKIE CUPS image

Yield 48 cookies

Number Of Ingredients 11

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48 Hersheys Kisses Brand Mint Truffles in Dark Chocolate
2/3 cup butter or margarine, softened
1-1/4 cups granulated sugar
1 tablespoon water
1 teaspoon vanilla extract
2 eggs
1-1/2 cups all-purpose flour
1/2 cup Hershey's Special Dark Cocoa or Hersheys Cocoa
1/2 teaspoon salt
1/4 teaspoon baking soda
Powdered sugar

Steps:

Heat oven to 350 degrees. Line 48 small muffin cups with paper or foil baking cups. Remove wrappers from chocolates. Beat butter, granulated sugar, water, and vanilla in large bowl on medium speed of mixer until well blended. Add eggs. Beat well. Stir together flour, cocoa, salt, and baking soda. Gradually add to sugar mixture, beating on low speed until blended. If necessary, refrigerate dough until firm enough to handle. Shape dough into 1-inch balls; place in prepared muffin cups. Bake 11 to 13 minutes or until cookie surface is set. Cookies will appear soft and moist. Do not overbake. Cool about 5 minutes on wire rack. Press chocolate piece into surface of each cookie cup. Cool completely. Sprinkle each cookie with powdered sugar.