It's that time again! Secret Recipe Club Reveal Day. Boy, a month has flown by quickly!
This month, my assigned blog was Kudos Kitchen by Renee. What a great blog! Renee is not only a great cook, she is an artist.
Her colorful and beautiful creations and can be found at her very own Etsy shop. Renee has been blogging since 2010, is mom to two grown sons, married for 30 years and on top of everything..owner to three adorable doggies. All of which she shares in her blog. She is one busy woman.
I had a tough time deciding what to make from Renee's blog. It is filled with everything from Beer Chicken (yum!) to Watermelon Mint Smoothies...everything looked amazing. My choice? A dessert, of course. It seems that I always find my way to the dessert sections on many blogs..mmmm...not, shocking.
When I came across Salted Caramel Pretzel Thumbprint cookies, I had found my dish. These cookies are amazing. They are soft on the inside and the crunchy, saltiness of the pretzel and caramel...wooh..heavenly. These are even tasty without the caramel. Mr Plain inhaled about 5 of them until I kindly asked him to stop, so, I could add the caramel. He loved them even without it.
So, head over to Renee's blog and find even more tasty recipes to love.
Salted Caramel Pretzel Thumbprints
Prep Time: 00:30
Cook Time: 00:20
Ingredients (24 cookies)
- 2 cups broken pretzel sticks
- 2 sticks, butter, softened
- 2/3 cup sugar
- 2 eggs
- 2 TBSP honey
- 2 tsp vanilla
- 1/2 tsp salt, plus additional for sprinkling on top
- 2 cups flour
- 14 oz can dulce de leche
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or slip mats.
In a plastic bag, crush pretzel sticks in small coarse, pieces. Place in a bowl and set aside.
In a separate mixing bowl, combine butter and sugar. Beat until fluffy. Add in eggs, honey and vanilla. Combine well.
On low speed, add in flour and salt until your dough is semi firm. Scoop dough and roll into balls about the size of a walnut. Roll dough in pretzel pieces and place on prepared baking sheet approx 1-2 in apart.
Gently press your thumb in the middle of the cookie to form a small well.
Bake 18-20 minutes, rotation baking sheet half way through. You may need to gently press with a spoon to form well again.
Allow cookies to cool completely. Once cool, spoon a dollop of caramel in the middle of the cookie and sprinkle with salt.