This is Teri Ralston's recipe for the Pillsbury Bake-Off. 

1 box (15.5 ounces) chocolate chunk brownie mix

1/4 cup all-purpose flour

1/2 cup butter, melted

1 egg

1 teaspoon vanilla

1/4 cup plus 2 tablespoons red raspberry preserves

2 to 4 teaspoons confectioners' sugar

12 fresh raspberries

Preheat oven to 375 degrees.

In a large bowl, stir together brownie mix and flour. Add butter, egg and vanilla. Stir well. Let stand 15 minutes for easier handling.

Shape dough into 24 balls (about 1 1/2-inches); dough will be soft. Arrange 2 inches apart on large baking sheet.

Bake 10 to 13 minutes or until set and top appears dry. Cool on baking sheet 1 minute. Transfer to cooling rack. Cool completely.

Spread 1 1/2 teaspoons preserves on the bottom of one cookie. Top with another cookie, bottom side facing preserves. Place on serving plate. Repeat with remaining cookies and preserves. Dust cookies with confectioners' sugar. Top each with a raspberry.

PER COOKIE: 28 calories; 2 g protein; 39 g carbohydrates; 0 fiber; 13 g fat (7 g saturated); 35 mg cholesterol; 105 mg sodium