Caramel Kiss Thumbprint Cookies

72 unwrapped
¼ cup
1 Tbsp
1 Tbsp
2½ tsp

Beat brownie mix, pouch of syrup, cocoa, eggs, oil and water in medium bowl until well blended. Cover and refrigerate about 1 hour. Lightly grease cookie sheets. Heat oven to 350 degrees. Shape dough into 48 1-inch balls. Place on prepared cookie sheet; press thumb gently in center of each cookie Bake 9-11 minutes. Place 24 caramel filled chocolates and milk in small microwave-safe bowl. Microwave at high 30 seconds; stir. If necessary microwave at high an additional 10 seconds at a time, stirring after each heating, until chocolates are melted and smooth when stirred. Put ½ tsp caramel filling in each indentation. Lightly press chocolate on caramel. Makes 48 cookies.