Mint Capped Brownie Cookie Cups

Makes 4 dozen cookies.

48 Hershey Kisses (Mint Truffle in Dark Chocolate)
2/3 cup butter or margarine, softened
1-1/4 cups granulated sugar
1 tbsp water
1 tsp vanilla extract
2 eggs
1-1/2 cups all-purpose flour
1/2 cup Hershey’s Special Dark Cocoa or Hershey’s Cocoa
1/2 tsp salt
1/4 tsp baking soda
Powdered sugar

Heat oven to 350oF. Line 48 small muffin cups (1-3/4 inches in 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 just 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 in pan on wire rack. Sprinkle each cookie with powdered sugar.