I have what some would describe as an unhealthy addiction to sweet and salty desserts, so when I spotted this recipe for Salted Caramel Pretzel Cookies in Food Network Magazine, I headed to the kitchen and sacrificed my much-needed weekend nap time for baking. The recipe isn’t exactly “quick and easy,” but they were very tasty. Next time, I would add just a little chocolate, perhaps drizzled on top. That seemed to be the only thing that was missing. Other than that, these cookies are a serious YUM!
Recipe for Salted Carmel Pretzel Cookies (from Food Network Magazine)
Makes about 24 cookies
1 1/2 cups broken thin pretzel sticks
2 sticks unsalted butter, at room temperature
2/3 cup ssugar
2 large egg yolks
2 tablespoons honey
2 teaspoons vanilla extract
1/2 teaspoon fine salt
1 3/4 cups all-purpose flour
1/2 cup caramel sauce
Flaky sea salt, for sprinkling
1. Put 1/4 cup pretzels in a resealable plastic bag and crush into coarse crumbs with a rolling pin.
2. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Whisk the egg yolks, honey, vanilla and fine salt in a medium bowl, then add ot the butter mixture and beat until incorporated, scraping down the bowl as needed. Reduce the mixer speed to low; add the flour and pretzel crumbs and beat until just combined.
3. Put the remaining 1 1/4 cups pretzels in the resealable bag and roughly crush with the rolling pin; spread on a rimmed baking sheet. Drop tablespoonfuls of dough on top and roll into balls, pressing so the pretzels adhere. Refrigerate until firm, about 30 minutes.
4. Position racks in the upper and lower thirds of the oven and preheat to 325. Line 2 baking sheets with parchment paper. Arrange the cookies about 1 1/2 inches apart on teh prepared baking sheets; make a deep indentation in each with your thumb. Bake, switching the position of the pans halfway through, until lightly golden, 15 to 18 minutes. Re-indent with teh back of a teaspoon, if necessary. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely. Fill each indentation with caramel sauce and sprinkle with sea salt.
*I found that they taste best to my husband if I put them in the fridge for an hour or two after I add the caramel because the sauce hardens a little and the cookies aren’t quite so messy. Next time, I’m adding chocolate sauce, too. Why not, right? If I’m going to eat a little circle of butter and sugar, I might as well go for it and add everything I really want! 😉