Tuesday, December 21, 2010

Mint Capped Brownie Cookie Cups

Hershey's Kisses Mint Truffles with Dark Chocolate
2/3 cup unsalted butter, softened
1 1/4 cups granulated sugar
1 tbsp. water
1 tsp. vanilla
2 eggs
1 1/2 cups all-purpose flour
1/2 cup cocoa
1/2 tsp. salt
1/4 tsp. baking soda
powdered sugar, for dusting

Preheat oven to 350 degrees. Line 48 mini muffin cups with paper liners. Beat butter, sugar, water and vanilla in a stand mixer on medium speed until light and fluffy. Add eggs, one at a time - beating between each addition.

Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture on low speed - just until blended. Shape dough into 1-inch balls: place in prepared muffin cups. Bake for 11-13 minutes or until cookie surface is set. Cookies will appear soft and moist. Don not overbake. While the brownies are baking - unwrap the kisses.

Cool for five minutes on a wire rack. Place one kiss in each brownie. Let cool completely (at least several hours) until the kisses have set completely - dust each brownie with powdered sugar.
Makes: 4 dozen

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