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Caramel Thumbprint Cookies


2 hours
Skill Level
48 cookies

Don't just settle for any old thumbprint cookie recipe. Make the best thumbprint cookies ever by topping chocolate brownie cookies with HERSHEY'S Syrup and KISSES Milk Chocolates Filled with Caramel. They're perfect for dessert, classroom parties and holiday gifting.

Ingredients & Directions

Prep Time
25 minutes
Bake Time
9 minutes
Cool Time
20 minutes
Chill Time
30 minutes


  • 66
    HERSHEY'S KISSES Brand Milk Chocolates filled with Caramel, divided
  • 1 package
    brownie mix (13x9 family size)
  • 1/4 cup
    HERSHEY'S Cocoa
  • 3 tsps
  • 2 Tbsps
    HERSHEY'S Syrup
  • 1
  • 1 Tbsps
    vegetable oil
  • 1 cup
    ground pecans (optional)
  • 2 tsps


Equipment Needed 
Oven Oven
Cookie Sheet Cookie Sheet
Mixing Bowl Mixing Bowl
Mixer Mixer
Measuring Cups Measuring Cups
Wire Rack Wire Rack
Microwave-Safe Bowl Microwave-Safe Bowl
Microwave Microwave

Heat oven to 350°F. Remove wrappers from caramel filled chocolates. Line cookie sheet with parchment paper or lightly grease.

Beat brownie mix, cocoa, water, syrup, egg and oil in medium bowl until well blended. Shape dough into 48 1-inch balls. Roll balls in pecans, if desired. Place on prepared cookie sheet; press thumb gently in center of each cookie.

Try rolling cookie dough balls in finely chopped coconut instead of nuts.


Bake 9 to 11 minutes or until set. Cool slightly; carefully press center of each cookie again with thumb or tip of spoon to make indentation. Remove from cookie sheet to wire rack. Cool completely.


Place 18 caramel filled chocolates and milk in small microwave-safe bowl. Microwave at medium (50%) 30 seconds; stir. If necessary, microwave at medium an additional 10 seconds at a time, stirring after each heating, until chocolates are melted and smooth when stirred. Spoon slightly rounded 1/4 teaspoon caramel mixture into each indentation. Lightly press chocolate in center of each cookie.

Additional questions?