Mint Chocolate Capped Brownie Bites-Cookie Blitz Day 2

 

Ever Ready Mint Chocolate Capped Brownie Cookies
Cook's Notes: The recipe makes 32 brownie bites and was adapted from the Hershey Company.

Cooking Tip: Keep hands flour when rolling dough balls. 
Ingredients:

• 32 Hershey's kisses brand mint truffles in dark chocolate or can substitute other seasonal ones such as cherry cordial, candy cane, sugar cane
• 2/3 cup butter, softened
• 1-1/4 cups granulated sugar
• 1 tablespoon water
• 1 teaspoon vanilla extract
• 2 large eggs
• 1-1/2 cups all-purpose flour
• 1/2 cup Hershey’s special dark cocoa
• 1/2 teaspoon baking soda
• Multicolored sprinkles
• Appetizer-size paper or foil baking cups

Directions:

• Heat oven to 350 degrees. Line a small muffin pan (appetizer size) with paper or foil baking cups. Remove the wrappers from the chocolates and set them aside.
• Beat butter, granulated sugar, water, and vanilla in a large bowl on medium speed of mixer until well blended. Add eggs. Beat well. Whisk together flour, cocoa, salt, and baking soda. Gradually add to sugar mixture, beating on low speed until blended. Place dough in the freezer for 20 minutes for easier handling.
• Pour sprinkles into a small bowl.
• Place a sheet of wax paper on the counter and roll dough into 1-1/2 inch balls, and then reroll in sprinkles and place in cookie cup liners.
• Bake for 11 minutes or until the cookie surface is set. Cookies will appear soft and moist. Do not overbake.

• Cool in pan for 3 minutes and transfer each one to a wire cooling rack. Cool for 8 minutes before pressing the chocolate piece into the surface of each cookie cup. 

Note: You want to avoid candy from melting in brownie cups if placed in too soon.

Snowball Crinkle Cookies