Triple Chocolate Cookie Cups and a Holiday Baking Giveaway

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/2 cup Brown sugar, packed
  • 2 oz Chocolate, unsweetened
  • 2 tbsp Cocoa powder
  • 2 1/4 cups Flour
  • 1/2 tsp Salt
  • 1 tsp Vanilla
  • 1 cup White sugar

• Nuts & Seeds

  • 1/2 cup Walnuts or pecans

• Dairy

  • 1 cup Butter
  • 4 oz Cream cheese
  • 2 tbsp Milk

• Other

  • 4 5 dozen hershey's kisses, unwrapped

Found on letsdishrecipes.com

Ingredients

• 1 cup butter, softened
• 4 ounces cream cheese, softened
• 1 cup white sugar
• 1/2 cup packed brown sugar
• 2 tablespoons milk
• 1 teaspoon vanilla
• 1 egg, beaten
• 2 ounces unsweetened chocolate, melted
• 2 1/4 cups flour
• 2 tablespoons cocoa powder
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup finely chopped walnuts or pecans
• 4-5 dozen Hersheys Kisses, unwrapped

Directions

• Preheat the oven to 350 degrees. Lightly grease non-stick mini muffin tins.
• In a large bowl, cream together the butter, cream cheese and sugars with an electric mixer. Mix in the milk, egg and vanilla. Stir in the melted chocolate.
• In a medium bowl, sift together the flour, cocoa powder, baking powder and salt. Add dry ingredients to batter and mix until combined. Stir in the nuts.
• Using a small cookie scoop, scoop batter into prepared muffin tins. If batter is sticking, rinse scoop with hot water occasionally.
• Bake for 7-8 minutes, or until cookies are just firm on top. Do not over bake.
• Remove from oven and press an unwrapped Hershey Kiss into the center of each cookie.
• When chocolate has softened, spread it over the tops of the cookies, leaving the edges exposed (or, you can leave the Hersheys Kiss as is, if you prefer).
• Gently loosen the cookie cups from the pan with a sharp knife and place on a wire rack to cool completely.