Mint Capped Brownie Cookie Cups

You just can't go wrong with something called a brownie cookie cup! :)

Ingredients:
48 Mint Truffle Hershey's Kisses, unwrapped
2/3 cup butter, softened
1 1/4 cup sugar
1 T water
1 t vanilla
2 eggs
1 1/2 cups flour
1/2 cup cocoa powder
1/2 t salt
1/4 t baking soda


Directions:
1. Heat oven to 350 degrees F. Place 48 small muffin cups on baking sheets (I put 24 on each sheet). Remove wrappers from chocolates.
2. Beat butter, sugar, water, and vanilla in large bowl on medium speed of mixer 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 just until blended. If necessary, refrigerate dough until firm enough to handle. Shape dough into 1-inch balls (I used a 1 inch cookie scoop); place in muffin cups.
4. 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 wire rack. Press chocolate piece into surface of each cookie cup. Cool completely on wire rack.

Makes 4 dozen cookies.


Recipe source - back of the Hershey Kiss bag :)