-
1
Put 1/4 cup pretzels in a resealable plastic bag and crush into coarse crumbs with a rolling pin.
-
2
Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes.
-
3
Whisk the egg yolks, honey, vanilla and fine salt in a medium bowl, then add to the butter mixture and beat until incorporated, scraping down the bowl as needed.
-
4
Reduce the mixer speed to low; add the flour and pretzel crumbs and beat until just combined.
-
5
Put the remaining 1 1/4 cups pretzels in the resealable bag and roughly crush with the rolling pin; spread on a rimmed baking sheet.
-
6
Drop tablespoonfuls of dough on top and roll into balls, pressing so the pretzels adhere.
-
7
Refrigerate until firm, about 30 minutes.
-
8
Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper.
-
9
Arrange the cookies about 1 1/2 inches apart on the prepared baking sheets; make a deep indentation in each with your thumb.
-
10
Bake, switching the position of the pans halfway through, until lightly golden, 15 to 18 minutes.
-
11
Re-indent with the back of a teaspoon, if necessary.
-
12
Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely.
-
13
Fill each indentation with dulce de leche and sprinkle with sea salt.
-
14
Photograph by Johnny Miller
