MINI KISSES Brownie Gems

MINI KISSES Brownie Gems

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 30  Minutes

Ingredients

  Amount Per Serving % DV *
Calories100
Calories from Fat60
Total Fat7 g11% DV
Saturated Fat3 g15% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium60 mg3% DV
Total Carbohydrates11 g4% DV
Dietary Fiber0.0 g0% DV
Sugars7 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  Amount Per Serving % DV *
Calories100
Calories from Fat60
Total Fat7 g11% DV
Saturated Fat3 g15% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium60 mg3% DV
Total Carbohydrates11 g4% DV
Dietary Fiber0.0 g0% DV
Sugars7 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  • 2/3 cup butter or margarine , softened
  • 1-1/4 cups sugar
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1-1/2 cups all-purpose flour
  • 1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup macadamia nut baking pieces , divided
  • 1-3/4 cups HERSHEY'S MINI KISSES Brand Milk Chocolates (10-oz. pkg.) , divided

Directions

  • 1. Heat oven to 350°F. Line 48 small muffin cups (1-3/4 inches in diameter) with paper or foil baking cups.
  • 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. Stir in 1/2 cup nuts. (If necessary, refrigerate dough until firm enough to handle.) Shape dough into 1-inch balls; place in prepared muffin cups.
  • 4. Bake 11 to 13 minutes or until cookie surface is set. Cookies will appear soft and moist. Do not over bake. Cool about 5 minutes on wire rack. Press 3 to 4 chocolates into surface of each cookie cup. Cool completely in pan on wire rack.
  • 5. Place remaining chocolates in heavy-duty resealable plastic food storage bag. Microwave at MEDIUM (50%) 30 seconds; knead bag and chocolates. If necessary, microwave at MEDIUM an additional 15 seconds at a time, kneading after each heating, until chocolates are melted. Cool slightly. Cut off corner of bag about 1/8 inch from point. Lightly drizzle tops of cookie cups. Before drizzle sets, lightly sprinkle tops with remaining nut pieces. Makes 48 cookies.
Ingredients sitting on a table

Our Best Baking Tips

Hershey’s expert bloggers have all the sweet ideas you need to Bake Happy.

Read the Blog