Mint Capped Brownie Cookie Cups

"From the back of a Hershey's Kisses Mint Truffles. Must try, husband will melt like putty."
 
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Ready In:
43mins
Ingredients:
11
Yields:
4 dozen
Serves:
48
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ingredients

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directions

  • Pop kisses into the freezer while prepping the dough.
  • Heat oven to 350.
  • Line 48 small muffin cups (1 3/4" in diameter) with paper or foil cups.
  • Beat butter, sugar, water and vanilla in large bowl with a mixer at medium speed until well blended.
  • Add eggs, beat well.
  • Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed just until blended.
  • If necessary, refrigerate dough until firm enough to handle.
  • Shape dough into 1 inch balls and pop into prepared muffin cups.
  • Bake 11-13 minutes or until cookie surface is set. Cookies will appear soft and moist, do not overbake.
  • Cool 5 minutes on wire rack.
  • Press chocolate into center of each cookie and cool completely.
  • Sprinkle each cookie with powdered sugar.

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RECIPE SUBMITTED BY

I am a SAHM who loves to cook for my small family! I have a 14 month old daughter, a wonderful husband, a seven year-old Keeshond and a cat named Rex Manly. I really just love this website! I visit it practically every weekday for ideas and recipes and try to always post a review of everything I make from Zaar. The only time I don't is when I have a negative reaction to a recipe that was due to my mistake or if I have substituted so many ingredients that it wouldn't be a fair review. Thanks to all of you wonderful cooks who have made me a better cook myself!
 
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