Mint Capped Brownie Cookie Cups

I saw these Dark Chocolate Hershey's Kisses with Mint Truffle filling at Target and I knew this was something my husband would love.  So when he asked me to make a dessert - I didn't have to look any further than the back of the bag!  This recipe couldn't be easier.   This is an easy treat to share with co-workers, family or friends over the holidays.  You could easily make this with any type of Hershey's kisses for a completely different flavor.  

Ingredients

• Hershey's Kisses Mint Truffles with Dark Chocolate (I used 38 total)
  
• 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

Directions

1. Preheat oven to 350 degrees. Line mini muffin cups with paper liners.  

2. Beat butter, sugar, water and vanilla in a stand mixer on medium speed until light and fluffy.  

3.  Add eggs, one at a time - beating between each addition.

4. Stir together flour, cocoa, salt and baking soda.   Gradually add to sugar mixture on low speed - just until blended.

5.  Using a small cookie scoop - place one scoop of batter in each muffin tin.  

6.  Bake for 11 minutes.  While the brownies are baking - unwrap the kisses.  (This recipe made 38 for me - Hersheys says it makes 48)

7. Cool for five minutes on a wire rack.  Place one kiss in each brownie. 

8. Let cool completely (at least several hours) until the kisses have set completely - dust each brownie with powdered sugar.   Enjoy! 

Source: Hershey's

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