Caramel Pretzel Thumbprint Cookies
Yum

Caramel Pretzel Thumbprint Cookies

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!

Salted Caramel Pretzel Thumbprint Cookie Recipe
 

I found this recipe in the December 2012 edition of Food Network Magazine and I immediately knew I had to make them. They did not disappoint. They’re so, so, so good!

I didn’t follow their directions exactly (big shocker) but I think they turned out pretty exceptional if I do say so myself.

SALTED CARAMEL PRETZEL THUMBPRINTS      {PRINT THIS RECIPE}
makes 24 cookies

1 1/2 cups broken pretzel sticks
2 sticks butter, at room temperature (I use salted)
2/3 cup sugar
2 large egg yolks
2 tablespoons honey
2 teaspoons vanilla extract
1/2 teaspoon salt
2 cups all-purpose
flour
1 can dulce de leche
extra salt for sprinkling (I used kosher)

-Add the pretzel sticks into a zip lock bag and crush into coarse crumbs. Set aside.
-Preheat your oven to 350 degrees
-In a large bowl, beat the butter and sugar until fluffy.
-Mix in the egg yolks, honey, and vanilla.
-Blend until combined, scraping down the sides of the bowl to thoroughly incorporate.
-On 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 the 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 and you’re ready to serve.

Salted Caramel Pretzel Thumbprint Cookies

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!!!

Peace On Earth!

One Comment

  1. I'm loving that generous dollop of dulce de leche you put on these cookies. I'd eat these year round for sure!

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