Caramel Thumbprint Cookies

Caramel Thumbprint Cookies

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 40  Minutes

Ingredients

  Amount Per Serving % DV *
Calories80
Calories from Fat30
Total Fat3 g5% DV
Saturated Fat1 g8% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium45 mg2% DV
Total Carbohydrates13 g4% DV
Dietary Fiber0.0 g0% DV
Sugars9 g
Protein1 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  Amount Per Serving % DV *
Calories80
Calories from Fat30
Total Fat3 g5% DV
Saturated Fat1 g8% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium45 mg2% DV
Total Carbohydrates13 g4% DV
Dietary Fiber0.0 g0% DV
Sugars9 g
Protein1 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  • 1 egg
  • 2 tablespoons HERSHEY'S Syrup
  • 66 HERSHEY'S KISSES Brand Milk Chocolates filled with Caramel , divided
  • 3 tablespoons water
  • 1 package brownie mix (13x9 family size)
  • 1 tablespoon vegetable oil
  • 1 cup ground pecans (optional)
  • 1/4 cup HERSHEY'S Cocoa
  • 2 teaspoons milk

Directions

  • 1. Heat oven to 350°F. Remove wrappers from caramel filled chocolates. Line cookie sheet with parchment paper or lightly grease.
  • 2. Beat brownie mix, pouch of syrup, cocoa, egg, water and oil in medium bowl until well blended. Shape dough into 48 1-inch balls. Roll balls in pecans, if desired. Place on prepared cookie sheet; press thumb gently in center of each cookie.
  • 3. Bake 9 to 11 minutes or until 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.
  • 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 mixture into each indentation. Lightly press chocolate in center of each cookie. Makes 48 cookies.

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