Mint Capped Brownie Cookie Cups

• 10 ounces hershey's kisses mint truffles, wrappers removed
• 2/3 cup butter, softened
• 1 1/4 cups sugar
• 1 tablespoon water
• 1 teaspoon vanilla
• 2 eggs
• 1 1/2 cups flour
• 1/2 cup cocoa or 1/2 cup dark chocolate cocoa
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• powdered sugar

1. Pop kisses into the freezer while prepping the dough.
2. Heat oven to 350.
3. Line 48 small muffin cups (1 3/4" in diameter) with paper or foil cups.
4. Beat butter, sugar, water and vanilla in large bowl with a mixer at medium speed until well blended.
5. Add eggs, beat well.
6. Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed just until blended.
7. If necessary, refrigerate dough until firm enough to handle.
8. Shape dough into 1 inch balls and pop into prepared muffin cups.
9. Bake 11-13 minutes or until cookie surface is set. Cookies will appear soft and moist, do not overbake.
10. Cool 5 minutes on wire rack.
11. Press chocolate into center of each cookie and cool completely.
12. Sprinkle each cookie with powdered sugar.

truffles, butter, sugar, water, vanilla, eggs, flour, cocoa, salt, baking soda, powdered sugar

Taken from www.food.com/recipe/mint-capped-brownie-cookie-cups-511575 (may not work)