A new addition to my cookie boxes this year was these beautiful cookies and they were A HIT. I always think a cookie box needs a good salty-sweet element, and this one delivers. Yes, I did try to recipe test a potato chip truffle that has yet to work. Anyway, the contrast in texture and flavor in these cookies really stands out in the box. Especially among softer cookies and chocolate-heavy sweets, it is just the perfect balance cookie in the assortment.
If you’re looking for a cookie that hits sweet, salty, buttery, and crunchy all at once, this Salted Caramel Pretzel Shortbread is it. Think classic tender shortbread, filled with pretzels, sandwiched with silky salted caramel, and finished with pretzel salt for that perfect salty crunch. It’s the kind of cookie that disappears fast at holiday parties, bake sales, and cookie boxes. I promise that people will ask you for the recipe.
Now, I thought that this was a totally original idea (I also thought a blanket you can wear with arms was an original idea in 2008 but I was too late, the Snuggy existed), but I was wrong. Smitten Kitchen already developed a stellar recipe beyond my wildest dreams, so why mess with perfection? My only change to her recipe is a baking-soda-barely-malt dip to really give that pretzel look and flavor.
Tips for Perfect Salted Caramel Pretzel Shortbread
- Don’t rush the caramel. A candy thermometer is key! Let it reach a deep amber color for the best flavor before adding cream.
- Cool the shortbread completely before filling or the caramel will slide right off.
- If your caramel thickens too much while dipping, gently rewarm it for a few seconds.
Can I use store-bought salted caramel?
Yes! If you do not feel like making the caramel from scratch, don’t worry! Store-bought works here, but make sure not to overload the cookies since this will have a looser “set” than our homemade one. I like this one from Coop’s, and yes, I do add a little salt to it.
Make-Ahead & Storage
These cookies are excellent for baking ahead:
- Shortbread and the finished cookies assembled can be baked 10 days in advance and stored airtight in the refrigerator.
- The dough also freezes beautifully, wrapped in plastic wrap, for up to 3 months.
This makes them ideal for holiday prep, cookie boxes, or party planning.
Ingredients
- 3½ cups pretzels 165 grams
- 1½ cups all-purpose flour 195 grams
- ¾ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup granulated sugar 200 grams
- ¼ cup dark brown sugar 50 grams
- 1 cup unsalted butter 226 grams
- 1 large egg
Barely Malt Baking Soda Soak
- 2 cups water
- 2 tbsp baking soda
- 2 tbsp barley malt syrup
Chewy Salted Caramel
- ½ cup heavy cream 120 grams
- 2 tablespoons unsalted butter 28 grams,
- ½ teaspoon kosher salt
- ⅔ cup granulated sugar 133 grams
- ¼ cup light corn syrup 120 grams
- Pretzel Salt for topping
Instructions
Pretzel Shortbread
- Using a food processor (I use my mini Kitchen Aid food chopper), blitz the pretzels into a fine powder. You don’t want any big chunks! You should have 160 grams or 1 1/2 cups pretzel flour.
- In a medium bowl, combine the pretzel flour, all-purpose flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, add the butter and sugar. Mix on medium speed until light and fluffy, about 4 minutes. Scrape down the sides of the bowl and add in the egg. Mix again until combined and then add in the reserved pretzel flour, all-purpose flour, baking powder and salt. Mix until combined. Remove dough from bowl and place onto a sheet of parchment paper. If there are any dry spots still stuck in the bowl, feel free to incorporate them into the dough by kneading it together.
- Pat dough down into a flat disc and split in two mounds, this just makes it easier to roll out.
- Roll out each mound between two sheets clean sheet of parchment or with a lightly floured rolling pin until it is 1/8 inch thick. Use a cookie cutter to cut desired shapes. Place cut shortbread on a cookie sheet lined with parchment paper and preheat the oven to 350F. Place shortbread in the freezer while you make the soak.
- In a 2-quart saucepan, add 2 cups of water, baking soda, and the barley malt syrup. Bring to a boil over medium heat, let boil for 2 minutes, then remove from heat. Transfer the soak to a shallow heatproof container. Dip each cookie, making sure to coat the entire cookie in the soak. Shake off the excess soak and place on the cookie sheet, leaving at least 2 inches between each cookie. Sprinkle with pretzel salt. Bake at 350°F for 10–11 minutes, until cookies are lightly browned. Remove from oven and let cool.
- In a glass measuring cup or heatproof bowl, combine the cream, butter, and salt. Warm in the microwave or in a saucepan just until the butter is melted.
- In a 2-qt saucepan, combine the granulated sugar and syrup. Cook over medium heat until the mixture turns a deep amber color (about 305–310° on a thermometer, or judge by color). Slowly add the warm cream mixture a little at a time, being very careful, as the caramel will bubble and steam vigorously. Whisk or stir until smooth. Continue cooking until the caramel reaches a copper color (245–250°). Remove from the heat immediately and transfer to a heatproof spouted cup for easy pouring. Let cool until slightly thickened but still pourable, about 15–20 minutes. If you wait too long it will be a bit hard to spread and will need to be gently reheated.
- To assemble, spoon or spread 1 teaspoon onto each base cookies and top with another cookie. Repeat.
- Cookies will stay fresh in an airtight container in the refrigerator for up to 10 days! Unbaked dough can be wrapped in plastic wrap and stored in the freezer for up to 3 months.
Obsessed with these! I ran out of time so I used a store bought dulce de leche and they were still great. I will be adding these to my permanent cookie rotation
love this recipe! i couldn’t get my hands on barley malt syrup so i used honey and it still gave that classic pretzel like finish
I am so so glad! That is fantastic to hear that the honey worked well- noted 😊
Not sure if I’m missing it somewhere, but about how many cookies does this recipe yield?
These sound amazing. I’d love to attempt a gluten free version (with gf pretzels and flour)
Do you think honey or brown sugar would work as a swap for the barley malt syrup?