- 1 (15.5 ounce) package Pillsbury® Chocolate Chunk Brownie Mix
- 1/4 cup Pillsbury BEST® All Purpose Flour
- 1/2 cup LAND O LAKES® Unsalted or Salted Butter, melted
- 1 Eggland's Best egg
- 1 teaspoon vanilla
- 6 tablespoons SMUCKER'S® Red Raspberry Preserves
- 2 teaspoons Domino® or C&H;® Confectioners Powdered Sugar, or as needed
- 12 fresh raspberries
- Heat oven to 375 degrees F. In large bowl, stir together brownie mix and flour. Add butter, egg and vanilla; stir until blended. Let dough stand 15 minutes for easier handling.
- Shape dough into 24 (about 1 1/2-inch) balls (dough will be soft). Place 2 inches apart on ungreased large cookie sheet.
- Bake 10 to 13 minutes or until set and tops appear dry. Cool on cookie sheet 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- Spread 1 1/2 teaspoons preserves on bottom of 1 cookie; top with another cookie, bottom side down. Repeat with remaining cookies. Sprinkle powdered sugar through fine-mesh strainer or sieve over cookies. Place on serving platter; garnish as desired with raspberries.