Tuxedo Brownie Hugs Cookies Recipes

Steps:

• Mix brownie mix, syrup, cocoa, water, oil and eggs. Drop by tsp onto cookie sheet. Bake at 350 degrees for 8 mins on greased cookie sheet, cool 1 min. Press Hug into center of each cookie.

Steps:

• Remove wrappers from HUGS. Heat oven to 350 degrees F. Grease and flour cookie sheet or line with parchment paper.
• Stir brownie mix, pouch of HERSHEY'S Syrup, cocoa, water, oil and eggs in medium bowl until well blended. Drop by scant teaspoons onto prepared cookie sheet.
• Bake 8 minutes or until set. Cool 1 minute. Press Hug into center of each cookie. Remove from cookie sheet to wire rack.

Steps:

• Heat oven to 350. Grease bottom and sides of 9 or 10 inch springform pan. In large bowl, combine all brownie ingredients. Beat 50 strokes by hand. Spread batter in greased pan.
• Bake at 350 for 40-45 minutes or until center is set. Cool 30 minutes. Run knife around sides of pan to loosen; remove sides of pan. Cool completely.
• Place thawed raspberries in syrup in blender container or food processor bowl with metal blade. Cover; blend or process until pureed. Stain to remove seeds. In small saucepan, combine sugar and cornstarch. Gradually add raspberry puree; mix well. Bring to a boil; cook until mixture is clear, stirring constantly. Cool 5 minutes. Spread over brownie layer to within 1/2 inch of edges. Arrange 1 cup of fresh raspberries evenly over raspberry mixture; refrigerate.
• In medium bowl, combine cream cheese, powdered sugar and creme de cacao; beat until smooth. Add melted vanilla chips; beat until smooth. Fold in whipped cream. Cover; refrigerate 45 minutes.
• Stir topping mixture until smooth. Spread 1 1/2 cups of the topping over raspberries. Pipe or spoon on remaining topping.
• Refrigerate at least 1 hour or until firm. Sprinkle grated chocolate in 1 inch border around outside edge of torte. Garnish center with 3 whole raspberries and 3 mint leaves. Store in refrigerator.

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, cream together shortening, softened butter, brown sugar and 1 cup sugar until light and fluffy.
• Add eggs and vanilla.
• In a separate bowl, combine baking powder, baking soda, salt, flour and cocoa powder.
• Add to the wet ingredients and combine.
• Roll into 1 inch balls and roll in 1/4 cup sugar.
• Place onto an ungreased cookie sheet.
• Bake for 8 minutes or until set up.
• Let the cookies cool for 1 minute, then place a Hershey's Hug on top of each one. Press down gently.
• Allow to cool until the Hugs are set up.

Steps:

• Remove wrappers from HUGS. Heat oven to 350 degrees F. Grease and flour cookie sheet or line with parchment paper.
• Stir brownie mix, pouch of HERSHEY'S Syrup, cocoa, water, oil and eggs in medium bowl until well blended. Drop by scant teaspoons onto prepared cookie sheet.
• Bake 8 minutes or until set. Cool 1 minute. Press Hug into center of each cookie. Remove from cookie sheet to wire rack.