Recipe Of The Day With Kisses

I am still stuck on those Hershey Kisses - I would have made this recipe that was on the package of Kisses, however, I ate them all! Another time, for sure!

MINT CAPPED BROWNIE COOKIE CUPS

48 Hershey Kisses Brand Mint Truffles wrapped in Dark Chocolate
2/3 cup Butter or Margarine, softened
1 1/4 cups Granulated Sugar
1 tablespoon Water
1 teaspoon Vanilla Extract
2 Eggs
1 1/2 cups Flour (all purpose)
1/2 cup Hershey Special Dark Cocoa or Hershey Cocoa
1/2 teaspoon Salt
1/4 teaspoon Baking Soda
Powdered Sugar

Directions:
Heat oven to 350F. Line 48 small muffin cups (1 3/4 inches in diameter) 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 just 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 in pan on wire rack. Sprinkle each cookie with powdered sugar.

Makes 4 dozen - Enjoy!