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Caramel Kiss Thumbprint Cookies



  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.