48 Mint Truffle Hershey Kisses
2/3 cup butter, softened
1 1/4 cups granulated sugar
1 Tbsp. water
1 tsp. vanilla extract
2 eggs
1 1/2 cups flour
1/2 cup Hershey's cocoa
1/2 tsp. salt
1/4 tsp. baking soda
powdered sugar
1. Preheat oven to 350 degrees. Line 48 small muffin cups (1 3/4 in diameter) with paper or foil baking cups. 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; place in prepared muffin cups.
4. Bake 11 t o13 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 kiss into surface of each cookie cup. Cool completely in pan on wire rack. Sprinkle each cookie with powdered sugar. Makes 4 dozen cookies.
Ashlee side note: Did you know they make Hersheys Special Dark cocoa for baking? If you are like me....the darker the chocolate the better! So, give that a try!
1 comment:
I recently just tried this recipe. I love the mint truffles!
However, they didnt turn out as expected.
I followed the recipe exactly and ended up taking them out of the oven early, so as not to overbake them.
The brownie part sticks to the muffin cups, making it impossible to actually get the dessert out to eat it. And...it seems like the cocoa hardened in the mix, almost tasting/feeling/looking like it was overbaked. I only baked these on 365 degrees for 8 minutes.
Any suggestions?
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