Thursday, December 4, 2014

Salted Caramel Pretzel Cookies {#4}

Salted Caramel Pretzel Cookies
Yield: about 36 cookies
{recipe adapted from Food Network Kitchen}

3 cups broken thin pretzel sticks
2 sticks unsalted butter, at room temperature
2/3 cup sugar
2 large egg yolks
2 tablespoons honey
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 cup thick caramel sauce  *
Flaky sea salt, for sprinkling

Preheat to 325 degrees F.

Put 2 cups pretzels in a zip-loc plastic bag and crush into coarse crumbs.

Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy.

Whisk the egg yolks, honey, and vanilla, then add to the butter mixture and beat until incorporated.

Reduce the mixer speed to low; add the flour and ¼ cup pretzel crumbs.  Beat until just combined.

Put the remaining crushed pretzels in a shallow bowl. Drop a small cookie scoop of dough on top of the pretzels and roll into ball, pressing so the pretzels adhere.

Place cookies on a cookie sheet and refrigerate until firm, about 30 minutes.

Transfer the cookies to parchment lined baking sheets {about 1 1/2 inches apart}.  Bake until lightly golden, 15 to 18 minutes. Switch the position of the pans halfway through.  Remove from oven and make an indentation in each cookie with the back of a ¼ teaspoon.  Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely. Fill each indentation with caramel sauce sprinkle with sea salt.

Easy Caramel Sauce *
1 cup brown sugar
1/2 stick butter (4 Tablespoons)
1/2 cup cream
1 Tablespoon vanilla
 Pinch of salt

Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off heat. Serve warm or refrigerate until cold.

If sauce is thin, just continue cooking for a few more minutes.

 {original recipe from food network kitchen}

1 comment:

Stacey said...

Those sound wonderful with a little sweet and a little salty. Pinning. :)