Iceberg Cookies Recipe 
Online Cookie Recipes

 

Iceberg Cookies

1 family size (13x9-in. pan) original supreme brownie mix with HERSHEY'S Syrup
1/4 cup HERSHEY'S Cocoa
2 eggs
1 tablespoon vegetable oil
1 tablespoon water
Powdered sugar
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 completely.

About 4 dozen cookies.

 




Back to Cookie Recipes

Everyday Cooking Home         Razzle Dazzle Recipes

Copyright 2002 - 2012
That's My Home