Mint Capped Brownie Cookie Cups – a delicious recipe with Kisses, butter, sugar, water, vanilla, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350 degrees. Line 48 small muffin cups with paper or foil baking cups. Remove wrappers from chocolates. Beat butter, granulated sugar, water, and vanilla in large bowl on medium speed of mixer until well blended. Add eggs. Beat well. Stir together flour, cocoa, salt, and baking soda. Gradually add to sugar mixture, beating on low speed until blended. If necessary, refrigerate dough until firm enough to handle. Shape dough into 1-inch balls; place in prepared 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 wire rack. Press chocolate piece into surface of each cookie cup. Cool completely. Sprinkle each cookie with powdered sugar.
7110
kcal
Calories
409
g
Fat
771
g
Carbs
72
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 48 Hersheys Kisses Brand Mint Truffles in Dark Chocolate, 2/3 cup butter or margarine, softened, 1-1/4 cups granulated sugar, 1 tablespoon water, and more.
Yes, Mint Capped Brownie Cookie Cups falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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