Mint Capped Brownie Cookie Cups
- Ready In:
- 43mins
- Ingredients:
- 11
- Yields:
-
4 dozen
- Serves:
- 48
ingredients
- 10 ounces hershey's kisses mint truffles, wrappers removed
- 2⁄3 cup butter, softened
- 1 1⁄4 cups sugar
- 1 tablespoon water
- 1 teaspoon vanilla
- 2 eggs
- 1 1⁄2 cups flour
- 1⁄2 cup cocoa or 1/2 cup dark chocolate cocoa
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking soda
- powdered sugar
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.
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