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Tiny brownies with HERSHEY’S KISSES on top? An instant favorite!
48 HERSHEY'S KISSES Brand Chocolates or HERSHEY'S HUGS Brand Candies
2/3 cup butter or margarine
1-1/4 cups granulated sugar
1 tablespoon water
1 teaspoon vanilla extract
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 tablespoon powdered sugar for dusting
1. Remove wrappers from chocolates; place in freezer while preparing and baking cookies.
2. 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. Cover; refrigerate dough about two hours or until firm enough to handle.
3. Heat oven to 350°F. Line 48 small muffin cups (1-3/4 inches in diameter) with paper or foil baking cups or lightly spray with nonstick cooking spray. 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. Dust cookie tops with powdered sugar. Press frozen chocolate piece into surface of each cookie. Cool completely in pan on wire rack. Makes 48 brownie bites.
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