There are a few recipes that I have on hand that make all of our lives better. These SALTED PRETZEL DULCE DE LECHE COOKIES are dense, intense and they’re always a hit. I love the combination of caramel, chocolate, coconut and salted pretzels.
Here it is. Here’s my SALTED PRETZEL DULCE DE LECHE COOKIES
- 2 sticks (1 cup) salted butter, at room temperature
- 3/4 cup dark brown sugar
- 1/4 cup coconut sugar
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 3/4 cups + 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 1/2 cups old fashioned oats
- 1 1/2 cups shredded coconut
- 1 1/2 cups semi-sweet chocolate chips
- 1/2-1 cup semi-sweet caramels
- 1 cup mini pretzel twists, crushed
Directions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large mixing bowl, beat together the butter, brown sugar coconut sugar, until combined. Beat in the eggs, 1 at a time, until combined. Add the vanilla, beating until creamy. Add the flour, cinnamon, baking soda, and salt. Fold in the oats, coconut, and chocolate chips
- Roll the dough into rounded 2 tablespoon size balls. Place 3 inches apart on the prepared baking sheet. Gently push a few crushed pretzel pieces and caramel pieces into each dough ball, then flatten the dough ball down with the palm of your hand to 1/2 inch thickness.
- Transfer to the oven and bake for 5 minutes. Remove the pan from the oven and tap the baking sheet on the counter 3 times to flatten them down. Return to the oven and bake another 4 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt.
- Eat warm or let cool and store in an airtight container for up to 4 days.
I will add that you make sure the cookies are warm but no hot because the caramel can burn.
