Caramel Kiss Thumbprint Cookies

Ingredients:

• 72 HERSHEY KISSES Caramel Filled Milk chocolates
• 1 family size (13×9-inch pan) original supreme brownie mix with Hershey’s Syrup pouch
• ¼ cup Hershey’s cocoa
• 2 eggs
• 1 tablespoon vegetable oil
• 1 tablespoon water
• 2-½ teaspoons milk
• 1 cup ground pecans (optional)

Instructions:

1. Remove wrappers from chocolates.
2. Lightly grease cookie sheets.
3. Beat brownie mix, pouch of syrup, cocoa, eggs, oil and water in medium bowl until well blended.
4. Cover; refrigerate about 1 hour or until thoroughly chilled (dough will still be sticky).
5. Heat oven to 350 degrees.
6. Shape dough into 48.
7. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
8. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
9. Bake 8 to 10 minutes or until lightly browned.
10. Immediately press a chocolate piece into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.

About 4 dozen cookies.