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brownie bites with cookies n cream hersheys kisses in the middle
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5 from 1 vote

Cookies ‘n Cream Brownie Bites

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Author: Dorothy Kern
Cost: $5

Ingredients

  • 1/2 cup unsalted butter melted
  • 1 cup granulated sugar
  • 2/3 cup unsweetened cocoa powder
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon brewed coffee or you can substitute water
  • 1/4 teaspoon salt
  • 1/2 cup all-purpose flour
  • About 28 Mini Oreos bite sized
  • About 28 Cookies ’n Cream Hershey’s Kisses or your favorite flavor, unwrapped

Instructions

  • Preheat oven to 350°F. Spray mini cupcake pans with cooking spray (I like the kind with flour) or use mini cupcake liners. Place one Mini Oreo in each cavity.
  • Stir together melted butter, sugar, and cocoa. Stir in eggs, vanilla extract, coffee or water, and salt. Carefully stir in flour. (The coffee just adds a richness to the brownies, but you can use water if you prefer.)
  • Place about 1 tablespoon of batter in each cupcake cavity or liner, on top of the Oreo. Bake for 9-12 minutes, until the tops lose that shiny, wet look.
  • Let them cool for just a minute, then place one Kiss in the center of each brownie bite. Do not move or jiggle your pans or try to remove the bites before the
  • Kiss has completely re-hardened or it will collapse. Cool completely, gently remove from the pan (a knife can help loosen if needed).
  • Store in an airtight container at room temperature. They can be frozen for up to 3 months.

Nutrition

Calories: 261kcal | Carbohydrates: 35g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 92mg | Potassium: 139mg | Fiber: 3g | Sugar: 25g | Vitamin A: 414IU | Calcium: 20mg | Iron: 2mg

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