Shelly's Recipe

ICEBERG COOKIES

Category: Cookies

1 box original supreme brownie mix with syrup
1/4 cup cocoa
2 eggs
1 tbsp vegetable oil
1 tbsp water
Confectioners sugar
1 1/3 cups (8 oz) Dark Chocolate Baking Pieces Filled with Raspberry Creme

Lightly grease cookie sheets or line with parchment paper. 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).

Heat oven to 350. Shape dough into 1-inch balls. (Return dough to refrigerator if necessary or drop by rounded tsp onto wax paper-lined trays and refrigerate about 10 minutes.) Roll balls in powdered sugar; place on prepared cookie sheet.

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.