Chocolate Meltaway Brownie Bites

By mamacasma

Ingredients

• 48 HERSHEY'S KISSES Brand Chocolate Meltaway Milk Chocolates
• 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 all-purpose flour
• 1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• Powdered sugar

Details

Servings 4
Preparation time 25mins
Cooking time 36mins

Preparation

Step 1

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 vegetable 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.