Do you want the best of both worlds in a single cookie – aka Salted Caramel Pretzel Cookie? A sweet treat with a hint of salty flavor that bursts in your mouth with every single bite is exactly what this recipe provides.

Pretzel cookie sits on the cooling rack filled with caramel
Pretzel cookie sits on the cooling rack filled with caramel

Every year we participate in various cookie exchanges and look for something unique to add to those Christmas trays.  So last week I made one of my favorite cookie recipes instead of opting for the peanut butter blossoms or sugar cookies that I would typically share.

The sweetness of the caramel along with a hint of salt in each bite makes this cookie a favorite for many. In addition the crunchy texture adds a unique attribute to most typical cookie trays.  My favorite time to eat them – with a hot cup of coffee in the morning – YUM!!!

Salted Caramel Pretzel Cookie Recipe

Recipe Yields : 2 dozen cookies

Whisk the remaining ingredients together before adding it to the mixing bowl.
Whisk the remaining ingredients together before adding it to the mixing bowl.
Roll the dough into small balls and then roll them over the crushed pretzels.
Roll the dough into small balls and then roll them over the crushed pretzels.
Place dough on parchment lined paper for easy clean up later.
Place dough on parchment lined paper for easy clean up later.
Once the cookies are on the cooling rack fill the center with the caramel.
Once the cookies are on the cooling rack fill the center with the caramel.

Ingredients:
1 1/2 cups broken thin pretzels
2 sticks unsalted butter, room temperature
2/3 cup granulated sugar
2 large egg yolks
2 tablespoons honey
2 teaspoons vanilla extract
1/2 teaspoon salt
1 3/4 cups all-purpose flour

Caramel Ingredients:
1/4 cup unsalted butter
1/3 cup packed brown sugar
2 tablespoons heavy whipping cream

Instructions:

  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 1/4 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 baking sheets lined with parchment paper. Each cookie sheet should have approximately 12 cookies.
  6. Refrigerate dough for 30 minutes or until firm.
  7. Preheat oven to 325° F.
  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. Combine 1/3 cup brown sugar and 1/4 cup butter in small saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Continue cooking, stirring constantly, 1 minute. Remove from heat. Stir in whipping cream. Cool caramel mixture about 15 minutes.
  12. Fill each indentation with caramel and sprinkle with sea salt.

Enjoy!

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Mary and Jim




Salted Caramel Pretzel Cookies
Yields 2
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Ingredients
  1. 1 1/2 cups broken thin pretzels
  2. 2 sticks unsalted butter, room temperature
  3. 2/3 cup granulated sugar
  4. 2 large egg yolks
  5. 2 tablespoons honey
  6. 2 teaspoons vanilla extract
  7. 1/2 teaspoon salt
  8. 1 3/4 cups all-purpose flour
Caramel Ingredients
  1. 1/4 cup unsalted butter
  2. 1/3 cup packed brown sugar
  3. 2 tablespoons heavy whipping cream
Instructions
  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 1/4 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 baking sheets lined with parchment paper. Each cookie sheet should have approximately 12 cookies.
  6. Refrigerate dough for 30 minutes or until firm.
  7. Preheat oven to 325° F.
  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. Combine 1/3 cup brown sugar and 1/4 cup butter in small saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Continue cooking, stirring constantly, 1 minute. Remove from heat. Stir in whipping cream. Cool caramel mixture about 15 minutes.
  12. Fill each indentation with caramel and sprinkle with sea salt.
Notes
  1. Recipe courtesy of Old World Garden Farms
  2. oldworldgardenfarms.com
Old World Garden Farms http://oldworldgardenfarms.com/

 

7 thoughts on “Salted Caramel Pretzel Cookie Recipe – All The Magic In One Cookie

  • December 8, 2015 at 11:48 pm
    Permalink

    Oh My Goodness! These look so tempting and rich. I’m definitely going to make these. My DIL will be having Christmas dinner at her house this year, so this will be a nice treat for this old Grandma to take to the family. BUT… not until I bake a batch for my hubby….to make sure they past his test. Ha! Ha! My husband will eat anything! I do the test bake just so he feels important — but mum’s the word on that!
    Thanks so very much for all the wonderful recipes you have been sharing. I’m truly enjoying them and feel inspired to try new things through you.
    Happy Day To You ~ Bobbie

  • December 8, 2015 at 6:57 pm
    Permalink

    Oh, wow. I’m not really one for making cookies, but these look like something to try. You kind of had me at Salted Caramel, though.

  • December 8, 2015 at 12:34 pm
    Permalink

    Oh wow these sound wonderful. I will be baking some very soon. Like maybe today.

  • December 8, 2015 at 9:17 am
    Permalink

    Mmmm! These do look good. Do you think they would freeze well?

    • December 8, 2015 at 9:57 am
      Permalink

      I personally haven’t tried it, but since they are more of a crunchy cookie, I would think that freezing them would be fine.

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