Wednesday, December 19, 2012

mint capped brownie cookie cups

Last night I made a very tasty treat to take to our friend's house tonight: mint capped brownie cookie cups. The recipe was pretty simple and the result is pretty tasty. Not to mention they're pretty photogenic!


36 Hershey's mint truffle kisses, unwrapped
2/3 cup unsalted butter, 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 cocoa powder
1/2 tsp salt
1/4 tsp baking soda
Powdered sugar, for dusting

Preheat oven to 350 degrees & line mini muffin pan with foil cups.
Beat together butter, granulated sugar, water, and vanilla with mixer.
Add eggs gradually to the sugar mixture.
In a separate bowl stir flour, cocoa, salt, and baking soda.
Combine wet and dry ingredients until well blended.
Refrigerate dough until firm enough to form into small balls.
Shape dough into balls and place one in each lined muffin cup.
Bake 11-13 minutes until surface is set.  Don't overbake.
Cool slightly on a wire rack and use a sifter to dust with powdered sugar.
Press kisses into center before cups completely cool.
Makes 36-48 depending on size (mine made 36).

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