Salted Caramel Pretzel Cookie Recipe (2024)

1. Place 1/4 cups of pretzels in a ziploc bag and crush with rolling pin or meat mallet until coarse crumbles.

2. In a large bowl, beat butter and sugar with a mixer on medium-high speed until light and fluffy.

3. In a separate bowl, whisk egg yolks, honey, vanilla, and salt until incorporated. Then add to butter mixture and mix until combined. Turn mixer to low and add pretzel and flour until just combined. Don’t overmix.

4. Put the remaining 1.25 cups of pretzels in ziploc bag and crush. Spread pretzel bits on to baking sheet.

5. Using a cookie scoop drop teaspoon of dough into your hand, roll into a ball, and roll it on to pretzel pieces (making sure to press so the pretzels adhere) and place on to Nordic Ware Baking Sheets lined with Silicone Baking Mats. Each cookie sheet should have approximately 12 cookies.

Acookie scoop, Nordic Ware Baking Sheets (or other commercial baking sheets) and silicone baking mats, is thesecret to making perfectly uniform cookies every time. Same size, same browning, same taste. They are an investment, but worth every penny.

6. Refrigerate dough for 30 minutes or until firm.

7. Preheat oven to 325 degrees.

8. Prior to baking, make a deep indentation in each cookie ball with your thumb.

9. Bake for 15 to 18 minutes or until lightly golden. Re-indent with the back of a teaspoon if necessary.

10. Let cool for 3 minutes on baking sheets and then transfer to a baking rack to cool completely.

11. Fill each indentation with caramel (from recipe below) and sprinkle with kosher salt.