Caramel Thumbprint Cookies
- 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
Adapted from hersheykisses.com
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.