Ingredients
- 1 1/2 cups thin pretzel sticks
- 2 sticks unsalted butter, at room temperature
- 2/3 cup sugar
- 2 large egg yolks
- 2 tablespoons honey
- 2 teaspoons Watkins All Natural Original Gourmet Baking Vanilla
- 1/2 teaspoon Watkins Fine Himalayan Pink Salt
- 1 3/4 cups all-purpose flour
- 1/2 cup dulce de leche or caramel sauce
- Watkins Fine Himalayan Pink Salt, for topping
Directions
- Preheat oven to 325 F and line two baking sheets with parchment paper.
- Place 1/4 cup pretzels in a resealable plastic bag. Using a rolling pin or the back of a large spoon, crush into coarse crumbs.
- In a large mixing bowl, beat the butter and sugar on medium-high speed until light and fluffy. About 3 - 5 minutes.
- In a medium bowl, whisk the egg yolks, honey, Watkins All Natural Original Gourmet Baking Vanilla, and Watkins Fine Himalayan Pink Salt
- Add to the butter mixture to a large mixing bowl and beat until incorporated.
- Reduce the mixer speed to low; add the flour and pretzel crumbs and beat until combined.
- Place the remaining 1 1/4 cups of pretzels in the resealable bag. Using a rolling pin or the back of a large spoon, roughly crush pretzels.
- Evenly spread crushed pretzels on a baking sheet. Drop tablespoonfuls of dough on top and roll into balls, pressing so the pretzels adhere. Place cookie dough balls 1 ½ inches apart on parchment-lined baking sheets.
- Refrigerate until firm, for at least 30 minutes.
- Bake for 15-18 minutes, until lightly golden.
- Remove from oven and immediately create a dent in the center of each cookie ball using the back of a teaspoon
- Let cool for 3 minutes on the baking sheets, then transfer to racks to cool completely.
- Fill each indentation with dulce de leche and sprinkle with sea salt.
