Caramel Thumbprint Cookies

Skill Level:

Advanced

Prep Time:

40 Minutes

Cook Time:

12 min

Ingredients

• 66 HERSHEY'S KISSES Brand Milk Chocolates filled with Caramel
• 1 family size (13x9-in. pan) original supreme brownie mix with HERSHEY'S Syrup Pouch
• 1/4 cup HERSHEY'S Cocoa
• 2 eggs
• 1 tablespoon vegetable oil
• 1 tablespoon water
• 1 cup ground pecans (optional)
• 2 teaspoons milk

Directions

1. 1 Remove wrappers from chocolates. Lightly grease cookie sheet or line with parchment paper.
   
2. 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. 3 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.
   
4. 4 Place 18 caramel filled chocolates and milk in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolates are melted and smooth when stirred. Spoon slightly rounded 1/4 teaspoon caramel filling in each indentation. Lightly press chocolate in center of each cookie. 48 cookies.