Mint Brownie Cups

• 48 whole Hershey's Mint Truffle Kisses
• 2/3 cups Butter, Softened
• 1-1/4 cup Sugar
• 1 Tablespoon Water
• 1 teaspoon Vanilla
• 2 whole Eggs
• 1-1/2 cup Flour
• 1/2 cups Hershey's Dark Cocoa Powder
• 1/2 teaspoons Salt
• 1/4 teaspoons Baking Soda

1. Preheat oven to 350u0b0F. Line 48 small muffin cups with paper baking cups. Remove wrappers from chocolates.
2. Beat butter, sugar, water and vanilla in a large bowl on medium speed 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 until just blended. If necessary, refrigerate dough until firm.
4. Shape dough into 1-inch balls and place in muffin cups. Bake 11 to 13 minutes or until cookie surface is set. Cookies will appear soft and moist; do not overbake. Cool about 5 minutes on a wire rack (this is important!). Press chocolate piece into the surface of each cookie cup. Allow to cool completely on a wire rack.

kisses, butter, sugar, water, vanilla, eggs, flour, cocoa, salt, ubc

Taken from tastykitchen.com/recipes/desserts/mint-brownie-cups/ (may not work)