These salted caramel and pretzel cookies, made with buttery sugar cookie dough, pretzel pieces, and dulce de leche, have it all. Sweet, salty, chewy, and crunchy. Sorta like everything cookies. Need we say more?
What's the best beer to pair with these cookies?
Above and beyond the aforementioned desirable traits of these cookies, we have one more reason why we admire these salted caramel and pretzel cookies. It’s the fact that their malty saltiness makes them a superb accompaniment to darker beers. We’re thinking anything from an amber on through a stout. (Natch, milk also makes an admirable accompaniment to these cookies.) Care to chime in with the results of your own studious sipping and curious crunching undertakings? Let us know in a comment below.
Salted Caramel and Pretzel Cookies
- Quick Glance
- Quick Glance
- 45 M
- 2 H
- Makes 30 cookies
Toss 1/4 cup whole or broken pretzels in a resealable plastic bag and use a rolling pin to crush them into coarse crumbs.
In a stand mixer or in a large bowl with an electric 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. Add it 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.
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, pressing so the pretzels adhere. Refrigerate until firm, about 30 minutes.
Preheat the oven to 325˚F (163°C) and position the oven racks in the upper and lower thirds of the oven. 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 the center of each with your thumb. Bake, swapping the positions of the sheets halfway through, until the cookies are lightly golden, 15 to 20 minutes.
Immediately upon removing the cookies from the oven, re-indent with the back of a teaspoon, if necessary. Let the cookies cool on the baking sheets for 3 minutes and then transfer them to racks to cool completely.
Fill each indentation with a spoonful of dulce de leche or caramel sauce and sprinkle with sea salt. Then go ahead and indulge. (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 cover the cookies with, although honestly, somehow we don’t think leftovers will be an issue.) Originally published January 23, 2015.
What You Need To Know About The Difference Between Dulce de Leche And 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 solely with sweetened condensed milk that’s slowly, slowly simmered down until a thickened, caramelized goo, whereas caramel sauce is made with only sugar. (Well, okay, some caramel sauces include other ingredients, including butter and cream, to make the technique of cooking it a little less tricky and the consuming of it all the more indulgent.) They’re each lovely and similar. Though different.
Recipe Testers' Reviews
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 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. 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.
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 isn't 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 using the whole 13.4-ounce can Nestle's dulce de leche.