Salted Caramel Pretzel Thumb Print Cookies

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I’ve spent a great deal of time in the kitchen over the past week…and it has been wonderful. Every year, I have my Christmas favorites, but I love to add new recipes to the mix as well. This year I wanted to add a salted caramel recipe. I found a great recipe from Cooking Classy and made some adaptions to make these Salted Caramel Pretzel Thumbprint Cookies. Perhaps not the shortest name for a cookie…but I promise they are super delicious!

Salted Caramel Pretzel Thumbprint Cookies

Makes: 2 dozen

1 cup all-purpose flour

1/3 cup cocoa powder

1/4 tsp salt

1/2 cup unsalted butter, softened

1/3 cup granulated sugar

1/3 cup packed light-brown sugar

1 large egg, yolk

1 1/2 tsp vanilla extract

2 Tbsp buttermilk

1 1/4 cups finely chopped pretzels

15 caramels

2 1/2 Tbsp heavy cream

Coarse sea salt

3 oz chopped milk chocolate or semi-sweet chocolate chips, or chopped chocolate

1 teaspoon oil

Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cocoa powder and salt, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter, granulated sugar and brown sugar on medium-high spread until slightly pale and fluffy, about 2 minutes. Mix in egg yolk (set egg white aside in a bowl in refrigerator) and vanilla extract. Blend in buttermilk. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Shape dough into a ball and drop onto a sheet of plastic wrap, flatten dough into a 6-inch disk then wrap with plastic wrap and chill 45 minutes, until slightly firm.

Place finely chopped pretzels in a bowl. Shape dough into 1-inch balls  then working with one at a time, firmly roll dough into chopped pretzels. Transfer to parchment paper lined baking sheets and make a deep indentation with thumb in the center of each dough ball. Bake in preheated oven until set, about 10 – 12 minutes. Remove from oven then using the bottom of a rounded teaspoon, gently press down on existing indentation (to create more space for caramel). Cool on baking sheet several minutes then transfer to a wire rack to cool completely.

Place caramels and cream in a microwave safe bowl. Heat mixture in microwave on HIGH power in 30 second intervals, stirring after each interval until melted and smooth. Spoon caramel into indentation in cookies and sprinkle tops with a small pinch of sea salt.

Place chocolate and oil into a separate microwave safe mixing bowl. Heat mixture on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Pour into a piping bag or ziplog bag and cut tip of corner. Drizzle over cookies. Allow to set then store in an airtight container.

 

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