Beat 1 cup of softened butter and 2/3 cup of sugar in a large mixing bowl until fluffy, about 2-3 minutes. Add 2 eggs, 2 tablespoons of honey, and 2 teaspoons of vanilla, mixing well. Gradually add 2 cups of flour and a dash of salt, mixing until the dough is semi-firm.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

Preheat your oven to 350°F (175°C) about 10 minutes before the chilling time is up.

Remove the dough and roll into walnut-sized balls, tossing in 2 cups of broken pretzel pieces until well-coated. Place on the prepared baking sheet, spacing 2 inches apart, and press the center with your thumb to create a well.

Bake for 18-20 minutes or until lightly golden brown on the edges. If thumbprint wells flatten, press them back in gently after baking.

Cool cookies on the baking sheet for about 10 minutes. Fill each well with dulce de leche and sprinkle with coarse sea salt.