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Caramel and Vanilla Thumbprint Cookies Recipe

Caramel and Vanilla Thumbprint Cookies


  • 1/2 cup (1 stick) butter or margarine , softened
  • 1 cup sugar
  • 1 egg
  • 1-1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons plus 2 teaspoons milk , divided
  • 1/4 cup sugar for rolling
  • 1 cup ground pecans (optional)
  • 66 HERSHEY'S KISSES Brand Milk Chocolates filled with Caramel


  1. Heat oven to 350°F.

  2. Beat butter, sugar, egg and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with 2 tablespoons milk to butter mixture, beating until well blended.

  3. Shape dough into 48 (about 1 inch each) balls. Roll balls in sugar or ground pecans, if desired. Place on ungreased cookie sheet. Press thumb gently in center of each cookie.

  4. Bake 8 to 10 minutes or until cookie is set. Cool slightly; carefully press center of each cookie again with thumb or tip of spoon to make indentation. Remove from cookie sheet to wire rack. Cool completely.

  5. Remove wrappers from caramel filled chocolates. Place 18 candies and remaining 2 teaspoons 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 candies are melted and smooth when stirred. Spoon slightly rounded 1/4 teaspoon caramel mixture into each indentation. Lightly press candy piece in center of each cookie. Makes 48 cookies.