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Caramel Thumbprint Cookies


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Caramel Thumbprint Cookies 0 Picture


  • 66 caramel kisses
  • 1 family-sized (13X9 pan) brownie mix
  • 1/2 cup cocoa
  • 2 eggs
  • 1 Tbsp oil
  • 1 Tbsp water
  • 1 cup ground pecans (optional)
  • 2 tsp milk


Servings 48
Adapted from


Step 1

Remove wrappers from chocolates. Lightly grease cookie sheets.

Beat brownie mix, cocoa, eggs, oil and water in a medium bowl untl well blended. Refrigerate about 1 hour or until a thoroughly chilled sticky dough.

Heat oven to 350 degrees. Shape dough into 48-inch balls. (Return dough to the refrrigerator if necessary or drop by rounded teaspoons onto wax paper-lined trays and refrigerate 10 minutes. Roll in ground pecans if desired. Place on pepared cookie sheet. Press thumb gently iinto the middle of each cookie. Bake 9-11 minutes. Cool slightly; remove from cooke sheet to wire rack. Cool completely.

Place 18 caramel filled chocolates and milk in a small microwave-safe bowl. Microwave on medium for 30 seconds. Stir. If necessary, repeat for an additional10 seconds at a time, stirring after each time until chocolates are melted and mixture is smooth when stirred. Spoon slightly rounded 1/4 tsp into each thumbprint cookie. Lightly press a kiss into each cookie.


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