Salted Caramel Pretzel Cookies


  • 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


  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.

Recipe Notes

Recipe courtesy of Old World Garden Farms