Mint Capped Brownie Cookie Cups

This recipe is from the back of the Mint Truffle Hershey's Kisses. I've also made it with Cookies and Cream Kisses and Pumpkin Spice Kisses and they are all delicious!

48 Kisses, unwrapped

2/3 cup butter or margarine, softened

1 1/4 cup granulated sugar

1 TBS water

1 tsp vanilla

2 eggs

1 1/2 cups flour

1/2 cup cocoa powder

1/2 tsp salt

1/4 tsp baking soda

powdered sugar

48 mini muffin baking cups (paper or foil)

Heat oven to 350. Line 48 mini muffin cups with baking cups. Beat butter, granulated sugar, water and vanilla in large bowl on medium speed until well blended. Add eggs, beat well. Stir together flour, cocoa, salt and baking soda in a medium bowl. Gradually add to sugar mixture, beating on low speed just until blended. If necessary, refrigerate dough until firm enough to handle (very important! otherwise you end up with a huge sticky mess and can't roll the dough into balls.) Shape dough into 1" balls; place in prepared muffin cups. Bake 11-13 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 chocolate kiss into surface of each cookie cup. Cool completely in pan on wire rack. Sprinkle each cookie with powdered sugar.

48 cookies