Iceberg Cookies Ingredients: 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 Dark Chocolate Baking Pieces Filled with Raspberry Creme Directions: 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.
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