Salted Caramel and Pretzel Cookies

Salted Caramel and Pretzel Cookies Recipe

Sweetly salty. Crunchily tender. Unexpectedly familiar. Simply complex. Notice the juxtaposition of opposing forces at play here? That’s exactly why we’re more than a little dumbstruck by these salted caramel and pretzel cookies. They’re irresistible in an opposites-attract sorta way.–Renee Schettler Rossi

LC Goes Well With Beer Note

Oops. Above and beyond the aforementioned traits, we have one more reason why we admire these salted caramel and pretzel cookies, and we inadvertently omitted it from our above homage. It’s the fact that the malty saltiness of these cookies makes them a superb accompaniment to darker beers. We need to do a little more research before we can say for certain, although we’re thinking anything from an amber on through a stout. (Natch, milk makes an acceptable accompaniment as well.) Care to add the results of your own studious sipping and curious crunching undertakings? Let us know in a comment below.

Salted Caramel and Pretzel Cookies Recipe

  • Quick Glance
  • 45 M
  • 2 H
  • Makes about 30 cookies


  • 1 1/2 cups roughly broken skinny pretzel sticks
  • 2 sticks (8 ounces) unsalted butter, at room temperature
  • 2/3 cup (5 ounces) granulated sugar
  • 2 large egg yolks
  • 2 tablespoons honey
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon fine sea salt
  • 1 3/4 cups (8 1/2 ounces) all-purpose flour
  • 1/2 cup store-bought or homemade dulce de leche or thick caramel sauce*
  • Coarse sea salt, for sprinkling


  • 1. Toss 1/4 cup broken pretzels in a resealable plastic bag and use a rolling pin to crush them into coarse crumbs.
  • 2. In a large bowl with an electric or stand mixer on medium-high speed, beat the butter and sugar until light and fluffy, 3 to 5 minutes. In a medium bowl, whisk the egg yolks, honey, vanilla, and salt, then add to the butter mixture and beat until incorporated, scraping the sides of the bowl as needed. Reduce the speed to low, add the flour and coarse pretzel crumbs, and beat just until combined.
  • 3. Dump the remaining broken pretzels in the resealable plastic bag and coarsely crush with the rolling pin. Spread the pretzel crumbs on a plate or rimmed baking sheet. Drop tablespoonfuls of dough on the pretzel crumbs and roll the dough into balls, gently pressing so the pretzels adhere. Refrigerate until firm, about 30 minutes.
  • 4. Position the oven racks in the upper and lower thirds of the oven and preheat it to 325˚F (163°C). Line 2 baking sheets with parchment paper.
  • 5. Arrange the cookies about 1 1/2 inches apart on the prepared baking sheets. Make a deep indentation in each with your thumb. Bake, swapping the positions of the sheets halfway through, until the cookies are 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.
  • 6. Fill each indentation with dulce de leche or caramel sauce and sprinkle with sea salt. Then go ahead and gorge. (These are best devoured the day they’re baked, as it’s a little tricky to keep the leftovers without the pretzels going soggy and the gooey stuff sticking to whatever you choose to cover the cookies with, although somehow, we don’t think leftovers are going to be an issue.)

Dulce de Leche Versus Caramel

  • What, you may be pondering, is the difference between dulce de leche and caramel sauce? As the author of this salted caramel and pretzel cookies recipe explains, dulce de leche is like caramel sauce but thicker and richer because it’s made with sweetened condensed milk, whereas caramel sauce is made with only sugar. However, some caramel sauces include other ingredients to make the technique of cooking it a little less tricky and the consuming of it all the more indulgent. Got it?
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Recipe Testers Reviews

Recipe Testers Reviews
Testers Choice
Linda M.

Jan 23, 2015

What a fabulous cookie! Crunchy, salty, and sweet all in one mouthful. This salted caramel and pretzel cookies recipe was fairly easy to make, and the finished product is delicious. I made my own dulce de leche, which added extra time to the recipe but was well worth it. I topped half the cookies with fine sea salt and half with Maldon sea salt flakes to see which I preferred, and I definitely liked the crunchy flakes better. I made the dulce de leche from the crêpe recipe. Very delicious. The recipe went as written and was easy to follow. My baking time was 18 minutes. The dulce de leche was thick, and though I thought it might spread in the cookie, it didn't; next time I would be a little more artistic with how I spread it in the cookie.

Testers Choice
Kim Venglar

Jan 23, 2015

This salted caramel and pretzel cookies recipe has everything I was looking for in a cookie, with the crunch and saltiness of the pretzels and the sweetness from the dulce de leche. The hardest part was getting the pretzels to stick to the dough. This is not a sweet cookie dough but that's great because the dulce de leche makes up for it. My only problem with this cookie was the pretzels. They were crunchy the first day they were made, but had gotten soft by the second day. It didn't make the cookie bad, it just didn't have that crunch factor I liked the first day. I ended up with 34 cookies using my 1 tablespoon scoop. I also ended up using the whole 13.4-ounce can Nestle's dulce de leche.

Testers Choice
Ellen Fuss

Jan 23, 2015

This salted caramel and pretzel cookies recipe combines the best of salty and sweet and is outstanding. The tiny bits of pretzel in every bite make these the perfect cookie for me. They're very, very sweet, even for those with a big sweet tooth, so next time I would use a bit less dulce de leche. Even now I'm forced to think up ways to eat my leftover dulce de leche—not a problem at all, as it's good on so many things and can keep a long time in the refrigerator. Despite my chilling the dough for 30 minutes, the cookies spread and flattened in the oven. They ended up looking more homemade than I care to admit. Perhaps next time I'll chill them even longer. My cookies required just over 20 minutes in the oven. It's not easy to get the thumbprint in the baked dough without breaking the cookies, but a bit of perseverance worked wonders. I stored these flat with layers of parchment paper between them so the dulce de leche would not get onto the sides and bottoms of the cookies. These will definitely become a part of my baking repertoire, but because of the stickiness I would be careful about mixing them with other cookies on a Christmas cookie plate. But believe me, no one would turn down a plate of these.

Testers Choice
Adrienne Lee

Jan 23, 2015

These salted caramel and pretzel cookies were so good that some people came back and took seconds from the container when they thought no one was looking. The combination of sweet and salty really sells them. What I liked, other than the great sweet and salty aspect, is that they're pretty much similar in method to every other thumbprint cookie. The dough was hard to roll in the pretzel crumbs. The amount of pretzel that went into the actual cookie was small. This is where it would have been nice to have some amount (in ounces or grams) of pretzels rather than the cup measure. Bigger pieces of pretzel may end up being fewer ounces than very small pieces. The caramel set a bit on top but the cookies couldn't really be layered or stacked because the top of the caramel never became very hard. I used 3 1/4 ounces pretzels (weighed after breaking the pretzel sticks), although this probably could have been more if I'd broken the pieces more. I used a Silpat, not parchment paper. The baking time was accurate. I did need to re-indent the cookies, and I found that using a metal 1 teaspoon measure worked perfectly. I would make this salted caramel and pretzel cookies recipe again. The flavor was good, and the cookies were very popular.

  1. Penny Wolf says:

    Hey I think these are going to pair well with some ANGRY ORCHARD hard cider.
    I really appreciate Kim’s comment on the pretzels going a bit soft. Something to keep in mind and has me thinking about storing any leftovers uncovered.

    • Renee Schettler Rossi says:

      Excellent pairing, Penny. And thanks, excellent point on the pretzels, we’re going to call that out in the recipe. Always appreciate your feedback!

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