Caramel and pretzels is a combo as classic as gets. Maybe it’s not on the Bert and Ernie or PB&J level, but it sure is close. So, why not eat this classic pairing in cookie form? I personally have never been a huge fan of desserts that aren’t over-the-top sweet (if you’ve seen some of the desserts here on KK, that shouldn’t be a surprise). However, these salted caramel just might convince me otherwise. The subtle crunch of the cookie, the deep sweetness of the caramel, and the bite of the salt all work in tandem to create a simply sophisticated dessert. And, you’ll be blown away by how much these cookies taste like a pretzel. The pretzel flour (yes, you read that right), really does the trick.
To make this pretzel flour, pulse some mini thin pretzels in a food processor until they have the consistency of, well, flour.
Then, add all the cookie ingredients to a large bowl and mix together, with your hands, until this dough just begins to clump.
Then, place this ball of dough onto a grease baking sheet and roll it about 1/4-inch think. Place this sheet in the freezer for AT LEAST 30 minutes. As someone who is impatient, trust me that I know this is tough, but it really is necessary in order to get a clean cut later. Just plan ahead so that you have another activity to do during this down time.
Then, remove the sheet of dough from the fridge and cut out circles about 2-inches in diameter, using something round. Cookie cutters for circles really are unnecessary; I used a drinking glass. Transfer these cookies to a greased baking sheet and bake until the bottoms just begin to brown.
While the cookies are in the oven, make the caramel. All you have to do is add the coconut milk and the brown sugar to a saucepan, heat until boiling, and then simmer until it’s the texture you want. Be careful though; the caramel will continue to de-liquify even after the heat is turned off, so turn off the stove before it’s at the consistency you’re looking for.
Lastly, dip the cookies into the caramel sauce, coating the tops, and sprinkle sea salt over them for that salty crunch and shimmering glisten.
These were so good, I may just have to patent the verb “cookie-ify”.
Salted caramel pretzel cookies
This dessert perfetly captures all the flavors and textures of the classic combo of pretzels and caramel, in cookie form!
Makes: 18 cookies
- 3 cups mini thin pretzels
- 1 cup flour
- 2/3 cup sugar
- 1/4 cup + 3/4 cup brown sugar
- 1/2 teaspoon baking powder
- Pinch of salt
- 2/3 cups margarine, in chunks
- 1 egg
- 1 1/4 cups coconut milk
- Preheat the oven to 350.
- Pulse the pretzels in a food processor until they are as fine as flour.
- Add 1 cup of pretzel flour and all ingredients besides 3/4 cup brown sugar and the coconut milk to a bowl. Mix until just combined.
- Transfer this dough to a greased baking sheet and roll it to a 1/4-inch thickness. Transfer this baking sheet to the freezer and let the dough chill for at least 30 minutes.
- Remove the dough from the freezer and cut out 2-inch circles. Bake on a greased baking sheet at 350 for about 12 minutes, or until the cookies just begin to brown.
- Meanwhile, make the caramel. Add the remaining 3/4 cup brown sugar and the coconut milk to a saucepan over medium heat. Simmer until the caramel is slightly less thick than you want it to be, and remove this pan from the heat. Allow the caramel to cool and thicken off the heat for 10 minutes.
- When the cookies come out of the oven, dip them in the caramel sauce to coat their tops. Sprinkle with sea salt.