1 family size (13x9-in. pan) original supreme brownie mix with HERSHEY'S Syrup
1/4 cup HERSHEY'S Cocoa
1 tablespoon vegetable oil
1 tablespoon water
1-1/3 cups (8-oz.pkg.) HERSHEY'S Raspberry Creme Filled Baking Pieces
1. Lightly grease cookie sheets or line with parchment paper.
2. Beat brownie mix, pouch of syrup, cocoa, eggs, oil and water in medium bowl
until well blended. Cover; refrigerate about 1 hour or until thoroughly chilled
(dough will still be sticky).
3. Heat oven to 350 F. Shape dough into 1-inch balls. (Return dough to
refrigerator if necessary or drop by rounded teaspoons onto wax paper-lined
trays and refrigerate about 10 minutes.) Roll balls in powdered sugar; place on
prepared cookie sheet.
4. Bake 9 to 11 minutes or until set. Cool slightly; press 1 baking piece into
center of each cookie. Remove from cookie sheet to wire rack. Allow baking piece
to soften several minutes; stir with wooden pick to blend center filling and
chocolate. Gently place 2 to 3 baking pieces into melted center. Cool
About 4 dozen cookies.