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Mint-capped brownies by

Ingredients

48 Hershey®’s Kisses Brand Mint Truffles wrapped in dark chocolate
2/3 cup Butter or margarine, softened
1-1/4 cups Granulated sugar
1 T. Water
1 t. Vanilla extract
2 Eggs
1-1/2 cups All-purpose flour
½ cup Hershey’s Special Dark Cocoa or Hershey’s Cocoa
½ t. Salt
¼ t. Baking soda
Powdered sugar

Instructions

Heat oven to 350°. Line 48 small muffin cups (1-3/4” diameter) 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 well blended. If necessary, refrigerate dough until firm enough to handle. Shape dough into 1” 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 in pan on wire rack. Sprinkle each cookie with powdered sugar.

Servings: 48

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