Caramel Kiss Thumbprint Cookies

Source: Jan Taylor

72 Hershey's Kisses Caramel Filled Milk Chocolates
1 family size (13 x 9-inch pan) original supreme brownie
    mix with Hershey's Syrup Pouch
1/4 cup Hershey's Cocoa
2 eggs
1 tablespoon vegetable oil
1 tablespoon water
1 cup ground pecans (optional)
2 1/2 teaspoons milk

Remove wrappers from chocolates. Lightly grease cookie sheets.

Beat brownie mix, pouch of syrup, cocoa, eggs, oil and water in medium bowl until well blended. Cover; refrigerate about 1 hour or until thoroughly chilled (dough will still be sticky).

Heat oven to 350 degrees F.

Shape dough into 48 (1-inch) balls. (Return dough to refrigerator if necessary or drop by rounded teaspoons onto wax paper-lined trays and refrigerate about 10 minutes).

Roll balls in pecans, if desired. Place on prepared cookie sheet; press thumb gently in center of each cookie. Bake 9 to 11 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

Place 24 caramel filled chocolates and milk in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary microwave at HIGH an additional 10 seconds at a time, stirring after each heating, until chocolates are melted and smooth when stirred. Put 1/2 teaspoon caramel filling into each indentation. Lightly press chocolate caramel.

Makes 48 cookies.

ENJOY!