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Caramel Kissed Chocolate Thumbprints and Mini-Kissed Chocolate Hearts

Author: Roseanne Carrara, The Lunchbox Season

Ingredients

  • 1 c unsalted butter
  • 1/2 c brown sugar
  • 1/2 c sugar
  • 2 eggs
  • 1 tbs vanilla extract
  • 2 c all-purpose flour
  • 1/2 c cocoa powder
  • 1/2 tsp salt
  • 1/2 - 1 c coloured sprinkles, mini chips, flaked coconut, or sanding sugar
  • 1 bag Hershey's Caramel Kisses unwrapped
  • and/or
  • 1 bag Hershey's/Chipits Mini Kisses

Instructions

  • Heat oven to 375.
  • Cream butter and sugar.
  • Beat in eggs and vanilla.
  • Gradually add salt, cocoa powder and flour until dough begins to form a ball.
  • If dough is too soft to work with, refrigerate for 30 minutes.
  • Using your hands, roll the cookie dough into 1-inch diameter spheres.
  • Roll the spheres in ramekins filled with coloured sprinkles, mini chips, or other delectables to coat.

For Caramel Kissed Thumbprints

  • Place candy coated cookie-dough spheres on parchment lined pans.
  • Press your thumb in the center of each sphere.
  • Bake for 11-12 minutes.
  • Make sure to unwrap your kisses before the cookies are finished baking!!!
  • Remove pan from oven.
  • Immediately press an unwrapped Hershey's Caramel Kiss in the center of each cookie.
  • Cool on wire racks.

For Mini-Kissed Hearts

  • Press each cookie-dough sphere between your hands to flatten to approx 1/2 in thick.
  • Free-form the flattened dough into a heart shape.
  • Use your index finger to indent each heart in 3 places.
  • Bake hearts on parchment lined pan for 11-12 minutes.
  • Remove pan from oven.
  • Immediately press 3 chocolate mini-kisses into each cookie.
  • Cool on wire racks.