Caramel kisses Thumbprint Cookies

Portions:48 cookies
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Ingredients

  • 72 HERSHEY’S KISSES Brand Caramel Filled Milk Chocolates
  • 1 family size original supreme brownie mix with HERSHEY’S Syrup Pouch 13×9-in. pan
  • ¼ cup HERSHEY’S Cocoa
  • 2 eggs
  • 1 tablespoon vegetable oil
  • 1 tablespoon water
  • 1 cup ground pecans optional
  • 2½ teaspoons milk

Instructions

  • Remove wrappers from chocolates.
  • Lightly grease cookie sheets.
  • 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 F.
  • Shape dough into 48 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 pecans, if desired.
  • Place on prepared cookie sheet; press thumb gently in center of each cookie.
  • Bake 9 to 11 minutes or until set.
  • Cool slightly; remove from cookie sheet to wire rack.
  • Cool completely.
  • Place 24 caramel filled chocolates and milk in small microwave-safe bowl.
  • Microwave at HIGH (100%) 30 seconds; stir.
  • If necessary microwave at HIGH an additional 10 seconds at a time, stirring after each heating, until chocolates are melted and smooth when stirred.
  • Put about 1/2 teaspoon caramel filling in each indentation.
  • Lightly press chocolate on caramel.
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Course Chocolate / Coockies / Biscuit