Caramel Thumbprint Cookies

1. 1

   Remove wrappers from chocolates.

2. 2

   Lightly grease cookie sheets.

3. 3

   Beat brownie mix, pouch of syrup, cocoa, eggs, oil and water in medium bowl until well blended.

4. 4

   Cover; refrigerate about 1 hour or until thoroughly chilled (dough will still be sticky).

5. 5

   Heat oven to 350F Shape dough into 48 1-inch balls.

6. 6

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

7. 7

   Roll balls in pecans, if desired.

8. 8

   Place on prepared cookie sheet; press thumb gently in center of each cookie.

9. 9

   Bake 9 to 11 minutes or until set.

10. 10

    Cool slightly; remove from cookie sheet to wire rack.

11. 11

    Cool completely.

12. 12

    Place 18 caramel filled chocolates and milk in small microwave-safe bowl.

13. 13

    Microwave at MEDIUM (50%) 30 seconds; stir.

14. 14

    If necessary microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolates are melted and smooth when stirred.

15. 15

    Spoon slightly rounded 1/4 teaspoon caramel filling in each indentation.

16. 16

    Lightly press chocolate in center of each cookie.

* Per serving · 4 servings · Values may vary.

No additional tips available.