Salted Caramel-Pretzel Thumbprints

Total Time:
1 hr 30 min
Prep:
1 hr 15 min
Cook:
15 min

Yield:
about 24 cookies
Level:
Easy

Ingredients
  • 1 1/2 cups broken thin pretzel sticks
  • 2 sticks unsalted butter, at room temperature
  • 2/3 cup sugar
  • 2 large egg yolks
  • 2 tablespoons honey
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon fine salt
  • 1 3/4 cups all-purpose flour
  • 1/2 cup dulce de leche or caramel sauce
  • Flaky sea salt, for sprinkling
Directions
  • Put 1/4 cup pretzels in a resealable plastic bag and crush into coarse crumbs with a rolling pin.

  • Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Whisk the egg yolks, honey, vanilla and fine salt in a medium bowl, then add to the butter mixture and beat until incorporated, scraping down the bowl as needed. Reduce the mixer speed to low; add the flour and pretzel crumbs and beat until just combined.

  • Put the remaining 1 1/4 cups pretzels in the resealable bag and roughly crush with the rolling pin; spread on a rimmed baking sheet. Drop tablespoonfuls of dough on top and roll into balls, pressing so the pretzels adhere. Refrigerate until firm, about 30 minutes.

  • Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Arrange the cookies about 1 1/2 inches apart on the prepared baking sheets; make a deep indentation in each with your thumb. Bake, switching the position of the pans halfway through, until lightly golden, 15 to 18 minutes. Re-indent with the back of a teaspoon, if necessary. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely. Fill each indentation with dulce de leche and sprinkle with sea salt.

  • Photograph by Johnny Miller


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