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Crispy Salted Caramel Pretzel Thumbprint Cookies

crispy salted caramel pretzel thumbprint cookies - featured image
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These holiday thumbprint cookies feature a buttery, crispy base with crushed pretzels, filled with gooey caramel and finished with flaky sea salt. They’re quick to make, perfect for gifting, and deliver the ultimate sweet-salty crunch.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 2/3 cup (135g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups (240g) all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 1 cup (80g) finely crushed pretzels
  • 18–20 soft caramel candies (Werther’s or Kraft)
  • 2 tablespoons (30ml) heavy cream
  • 1/4 cup (20g) coarsely crushed pretzels (for topping)
  • Flaky sea salt, to taste

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a large mixing bowl, beat butter and sugar until light and fluffy, about 2-3 minutes.
  3. Beat in egg and vanilla extract until well combined.
  4. In a separate bowl, whisk together flour and fine sea salt. Add to wet mixture in two additions, mixing on low until just combined.
  5. Fold in finely crushed pretzels. If dough is sticky, chill for 10 minutes.
  6. Scoop 1 tablespoon dough per cookie, roll into balls, and arrange 2 inches apart on baking sheets. Press thumb or back of spoon into center to create a deep well.
  7. Optional: Chill shaped cookies for 15 minutes for extra crispiness.
  8. Bake for 12-15 minutes, until edges are golden and centers are set. Rotate sheets halfway through. If wells puff up, gently press down again after baking.
  9. While cookies bake, melt caramel candies with heavy cream in a small saucepan over low heat, stirring often until thick but pourable.
  10. As soon as cookies come out, spoon about 1 teaspoon warm caramel into each well. Sprinkle with coarsely crushed pretzels and flaky sea salt.
  11. Let cookies set on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  12. Once cool, arrange in gift boxes or airtight containers, layering parchment between cookies to prevent sticking.

Notes

For gluten-free cookies, use a 1:1 gluten-free flour blend and gluten-free pretzels. If caramel hardens, gently rewarm with a splash of cream. Chill dough for extra crispiness. Don’t overfill caramel wells to avoid overflow. Cookies freeze well for up to 2 months.

Nutrition

Keywords: thumbprint cookies, salted caramel, pretzel cookies, holiday cookies, Christmas cookies, edible gift, sweet and salty, easy cookie recipe

Find it online: https://tomyumy.com/crispy-salted-caramel-pretzel-thumbprint-cookies-best-holiday-gift-idea/