Ingredients for Caramel Thumbprint Cookies
- Caramel Filled Hersheys Chocolate Kisses
- 1 box (15.25 oz) brownie mix
- Cocoa Powder
- 2 large eggs
- Vegetable Oil
- 1/3 cup water
- Ground Pecans
- 1 tablespoon milk
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How to Make Caramel Thumbprint Cookies
- Preheat oven to 350°F (175°C). Lightly grease two baking sheets.
- In a medium bowl, combine brownie mix (1 box, typically 15.25 oz), syrup (1 pouch, usually from brownie mix box), unsweetened cocoa powder (2 tablespoons), eggs (2 large), vegetable oil (1/3 cup), and water (1/3 cup). Beat until well blended.
- Cover the bowl and refrigerate for at least 1 hour, or until thoroughly chilled. This helps prevent the cookies from spreading during baking.
- Roll the chilled dough into 48 1-inch balls.
- If desired, roll the balls in 1/2 cup chopped pecans.
- Place the dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Gently press your thumb into the center of each cookie to create an indentation.
- Bake for 9-11 minutes, or until the edges are set and the centers are slightly soft.
- Remove from oven and let cool slightly on the baking sheets before transferring to a wire rack to cool completely.
- While the cookies cool, prepare the caramel filling: In a microwave-safe bowl, combine 18 caramel-filled chocolates (about 6 oz) and 1 tablespoon of milk.
- Microwave in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth. If needed, add additional 10-second intervals.
- Once the cookies are completely cool, spoon approximately 1/4 teaspoon of the melted caramel filling into the indentation of each cookie.
- Lightly press a small piece of chocolate into the center of each filled cookie (optional).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
0g
Fat
2g
Carbs
3g
