If you're a fan of all things sweet and savory, do I have a cookie for you! Caramel Pretzel Thumbprint Cookies have it ALL going on, and you're going to LOVE them!
I originally shared this recipe in 2012. I've recently updated this post with additional information, including a recipe card complete with nutritional information, but the recipe itself has remained unchanged.
**Please Note - The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Pretzel Thumbprint Cookies with Salted Caramel is available at the end of this post. OR you can hit the "jump to recipe" button (found above) to be taken directly to the recipe.
The ingredient list:
**Note - The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- pretzel sticks
- granulated sugar
- egg yolks
- pure vanilla extract
- kosher salt
- all-purpose flour
- dulce de leche
Kitchen tools and equipment needed:
- gallon zip-top bag (for smashing pretzels)
- rolling pin (for smashing pretzels)
- baking sheets
- parchment paper
- large mixing bowl
- hand mixer or stand mixer
- measuring cups and spoons
- cookie scoop
- small bowls
- kitchen timer
- cooling rack
- air-tight cookie container (optional, for freezing)
How this recipe came to be:
I didn't follow their directions exactly (big shocker) but I think they turned out pretty exceptional if I do say so myself.
Not just for Christmas...
These pretzel thumbprint cookies are so seriously good that you don't need to save them for making just around the holidays.
I know they'd be welcomed year-round by one and all!!!
Can this cookie dough be frozen before baking?
Yes. Wrap it well in plastic wrap and you can freeze it for up to 2 months.
When ready to bake, thaw the dough completely and continue on with the recipe (coating with pretzel pieces, baking, adding the caramel, etc.) as written.
Can the dolce de Leche be swapped with something else for these cookies?
You bet. A dollop of your favorite flavor of jam or jelly will also work wonderfully well.
Additional cookie recipes you'll also enjoy:
*Iced Gingerbread Trees and Snowflake Cookies (shown below, and featured in the video)
The simple white royal icing design for these Gingerbread Trees and Snowflake cookies really stands out against the brown of the gingerbread. They’re stunning AND delicious!!
*Santa's Favorite Sugar Cookies (not shown)
A slightly crispy outside and an ever so slightly chewy center with a colorful sugar coating is what makes Santa’s Favorite Sugar Cookies so enticing.
*Peppermint Shortbread Cookies Dipped in Chocolate (shown below)
These Peppermint Shortbread Cookies will be the star of any cookie platter. They’re all dressed up and ready to party!
*Christmas Cookies Recipe Roundup (not shown)
Let the holiday baking commence!! This week’s theme of Friday’s Featured Foodie Feastings showcases a Christmas cookie recipe roundup that will keep you baking all season long! If THAT doesn’t make your sweet tooth happy, I don’t know what will!
*Caramel Pretzel Thumbprint Cookies (shown below) THIS IS THE PLACE!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today's delicious sweet and salty thumbprint cookies.
⭐If you've made this recipe, or are excited to make this recipe, I'd appreciate it if you'd take a moment to leave it a star rating on the recipe card, along with a comment if you're so inclined. Thank you. 🙂
CARAMEL PRETZEL THUMBPRINT COOKIES
- 1 ½ cups broken pretzel sticks
- 2 sticks (16 tablespoons) butter at room temperature (I use salted)
- ⅔ cup sugar
- 2 egg yolks reserve the whites for another use.
- 2 tablespoons honey
- 2 teaspoons pure vanilla extract
- ½ teaspoon kosher salt
- 2 cups all-purpose flour
- 1 can (13 ounces) dulce de leche
- extra salt for finishing, optional I used kosher
- -Add the pretzel sticks into a zip lock bag and crush them into coarse crumbs. Set aside.
- -Preheat your oven to 350-degrees Fahrenheit.
- -In a large bowl, beat the butter and sugar on high speed until fluffy (approximately 3 minutes).
- -Blend in the egg yolks, honey, and vanilla, scraping down the sides of the bowl to thoroughly incorporate.
- -At low speed, blend in the flour and salt until you have a semi-firm dough that you can roll into balls the size of walnuts.
- -Place the crushed pretzels in a small bowl and once you've rolled the cookie dough into balls. Roll the cookie balls into the crushed pretzels (you may need to gently press the pretzels into the dough to get them to stick).
- -Place the pretzel cookie balls evenly on a parchment-lined baking sheet (12 per sheet), leaving a few inches between each ball.
- -Gently press your thumb into the center of each cookie to form a small well.
- -Bake the cookies for approximately 18-20 minutes, rotating the cookie sheets halfway through baking.
- -Remove from the oven and, if needed, use a teaspoon to re-indent the well in the center of each cookie while they're still warm and pliable.
- -Allow the cookies to cool completely on a wire rack.
- -Once fully cooled, add a dollop of dulce de leche into the center well of each cookie.
- -Sprinkle lightly with salt (optional) and you're ready to serve.
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!
Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.