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Mint Capped Brownie Cookie Cups Recipe

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This recipe for Mint Capped Brownie Cookie Cups is from Treasured Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
48 Hershey'®s Brand Mint Truffles wrapped in Dark Chocolate
⅔ C butter or margarine softened
1-¼ cups granulated sugar
1 tbsp water
1 tsp vanilla extract
2 eggs
1-½ cups all purpose flour
½ cup Hershey's Cocoa
½ tsp salt
¼ tsp baking soda
powdered sugar
Directions:
Directions:
1. Heat oven to 350º. Line 48 small muffin cups with paper or foil baking cups.
remove wrappers from chocolates.
2. Beat butter, granulated sugar, water and vanilla extract in large bowl on medium speed of mixer until well blended. Add eggs; beat well.
3. 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.
4. Bake 11 to 13 minutes or until cookie surface is set. Cookies will appear soft and moist. Do not over-bake. 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.
Number Of Servings:
Number Of Servings:
4 dozens

 

 

 

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