Mint capped brownie cookie cups

Welcome back!! So yesterday my sisters and I decorated for Christmas (or started to). Anyways I made Mint Capped Brownie Cookie Cups for us to snack on while we worked on snowflakes and other decorations. The cookie cups turned out really well…so I thought I’d share the recipe with you all! Recipe for wet ingredients:
2/3 cup butter or margarine, softened
1-1/4 cups granulated sugar
1 tablespoon water
1 teaspoon vanilla extract
2 eggs


Directions for wet ingredients:
First heat oven to 350*F. Line 48 small muffin cups (1-3/4 inches in diameter) with paper or foil baking cups (unfortunately I didn’t have baking cups so I just sprayed the pan really well). Next beat butter, granulated sugar, water, and vanilla in large bowl on medium speed of mixer until well blended. Add eggs; beat well.

With another bowl mix dry ingredients:
1-1/2 cups all-purpose flour
1/2 cup Hershey’s Cocoa
1/2 teaspoon salt
​1/4 teaspoon baking soda
Directions for dry ingredients:
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 over-bake. Cool about 5 minutes on wire rack. Press chocolate piece into the surface of each cookie cup. Cool completely in pan on wire rack.

They turned out really well!!
Comment and tell me what you think about them!! 

​See you next time!

4 thoughts on “Mint capped brownie cookie cups

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