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Super simple, extra delicious, and perfectly sweet Slice n’ Bake Bourbon Caramel Pretzel Cookies…with a little drizzle of chocolate too. Made with brown sugar and warming bourbon, these cookies are soft, buttery, and swirled throughout with salted pretzels. They’re generously glazed with a sweet-salty caramel that truly makes these cookies roll your eyes back delicious. Each cookie is drizzled with sweet chocolate and finished with a sprinkle of flaky sea salt. Sooo much to love here! And perfect for entertaining. So be sure to include these cookies on your Thanksgiving table or in your upcoming Christmas cookie boxes.…your friends and family will be so glad you did!
Slowly, but surely I am really leaning into my “holiday mode”. I know it’s a little early, but with the way this past year has gone, I’m ready for it. I get the feeling some of you might feel the same way? So many of you have expressed to me that you’re even more excited for the holidays this year than in previous years. My goal is to make it our best (and most delicious) year yet.
Starting with Thanksgiving!! Last Friday I shared what’s probably my favorite pie of all time. I am not exaggerating. That molteny, crackly, pie is delicious. Everyone over here is loving it. It will definitely be on this year’s Thanksgiving dessert table. But also on the table? Cookies! And probably a couple of varieties…because I’m really loving baking right now. It’s bringing me so much comfort these days. Especially as our weather has become increasingly cooler (hello to fridgid below freezing temperatures).
These are the perfect cookies for both Thanksgiving and Christmas. They’re extra special, thanks to warming bourbon, salty pretzels, sweet caramel, and of course, some chocolate too. All our favorite things in one cookie.
Plus they’re petty easy to make!
The story.
I feel like I tell this story every November, but my mom loves a butter cookie on Thanksgiving. She grew up enjoying my aunt’s turkey cookies, which from what I’m told are a form of frosted butter cookies. She loved them!
So in an effort to try to make everyone happy, I usually bake up a cookie that’s similar(ish) to what I believe are turkey cookies. Most years I do something with pecans, but this year I’m switching it up, and sharing a sweet and salty take.
The verdict? Beyond good. It’s those salty pretzels, they get people hooked every single time.
Here are the details.
Start with the cookie dough. As you can imagine, it’s pretty easy. In the bowl of a stand mixer, mix the wet, add the dry ingredients, stir in the pretzels. But two things. One, if you’re open to baking with bourbon, use it. It makes these cookies really stand out flavor-wise, and to me, adds a holiday touch. It’s hard to explain, but the bourbon just creates a better cookie.
Second, use dark brown sugar. Trust me. This just works with the bourbon and pretzels and makes a perfectly sweet, slightly mapley cookie.
Once the dough is made, roll it into a log and chill. Yes, chilling is a little annoying, but rolling the dough into a log is easy. Then just slice and bake on a cookie sheet. Again, EASY.
While the cookies are cooling, make a quick caramel. I made my homemade caramel, but wrote the recipe using a store-bought caramel for ease. I also gave you directions to make the homemade caramel as well, so just do what works best for you!
Once the cookies cool, spoon the caramel over each cookie. Let the caramel set, then dip or drizzle each cookie generously with melted chocolate chips. Finish with flaky sea salt.
Eat and ENJOY…maybe even with the chocolate still warm, because oh my gosh, that is so GOOD.
A few notes…
Make sure you give the pretzels a good chop so that the chunks are easy to cut through when slicing the dough log into rounds.
If the dough feels a little too wet, add a tablespoon of flour at a time until the dough is easy to work with. I don’t have issues with my dough being wet, but this can vary depending on the environment in which you live.
The trickiest part about this cookie recipe is slicing the dough, but don’t worry. The most important thing you need to do is use a sharp chef’s knife to slice through the dough. Be sure to cut quickly through the dough, don’t hesitate when cutting, just go for it.
If the dough does crack on you, DO NOT STRESS. Simply push the dough back together and place it on the baking sheet. All will be good again.
All in all, pretty easy…and of course, pretty darn delicious.
I know these take a smidge of time due to the chilling, but these are worth it. And the best part? Once the dough log is in the fridge, it can hang out in there for days and days (up to 5 to be specific, and up to a couple of months in the freezer). Meaning you can make the dough on say a Sunday. Then have warm baked caramel pretzel cookies for a snowy Thursday night dessert…in just minutes.
I would do this because it’s basically the holiday season, so cookies every day is the only way. Especially this year. I’m including these in this year’s cookie box for sure, but making them for Thanksgiving and sharing with everyone I can offer a cookie up to. These are the cookies that everyone loves.
They’re softy and buttery, but with a pretzel crunch in each bite. The bourbon and vanilla highlight the sweet caramel. And the chocolate? Well, it seals the deal. Every. Single. Time.
Hard to beat these. They are GOOD!
Looking for other Thanksgiving desserts? Here are my favorites:
Brown Sugar Maple Chocolate Pecan Pie Bars
Glazed Brown Sugar Maple Cookies
Lastly, if you make these Slice n’ Bake Bourbon Caramel Pretzel Cookies., be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Slice n' Bake Bourbon Caramel Pretzel Cookies
Servings: 24 cookies
Calories Per Serving: 228 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 sticks (1 cup) salted butter, at room temperature
- 1 cup packed light or dark brown sugar
- 3 tablespoons bourbon (optiona)
- 1 teaspoon vanilla extract
- 1 egg, at room temperature
- 2 1/2 cups all-purpose flour, plus an additional 2-4 tablespoons, if needed
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup chopped pretzels
- 1 (10 ounce) bag caramels, unwrapped, or use homemade caramel (recipe below)
- 1 tablespoon heavy cream
- 1 1/2 cups semi-sweet or milk chocolate melted
Instructions
- 1. In a large mixing bowl, cream together the butter and brown sugar. Add 2 tablespoons bourbon and the vanilla, beat until light and fluffy, about 2-3 minutes. Add the egg and mix until combined. Add the flour, baking soda, and salt, beat until combined and the dough forms a ball. Stir in the pretzels. If the dough feels too wet, add 2-4 tablespoons additional flour.2. Divide the dough in half. Place each ball of dough on a large piece of wax paper or plastic wrap. Shape each into a log about 8 inches long and about 2 inches in diameter. Wrap the dough up in the wax paper and place in the fridge for 2 hours or up to 5 days.3. Preheat the oven to 350° F. Line a baking sheet with parchment paper.4. Unwrap the dough and place it on a cutting board. Using a sharp chef's knife, cut the log into 1/3 inch slices. It's important to cut in a quick forward motion. If the dough cracks, just push the dough rounds back together. Promise it will be ok. Arrange the slices on the prepared baking sheet. Bake the cookies for 10-12 minutes, until the edges are golden brown. Let the cookies cool on the baking sheet. 5. Meanwhile, make the caramel. Combine the caramels and cream in a saucepan over low heat. Melt stirring occasionally, until smooth, about 10 minutes. Remove from the heat and stir in 1 tablespoon bourbon (or vanilla). Spread 1-2 teaspoons of the caramel over the cooled cookies. Let set up 10-15 minutes. 6. Drizzle the chocolate over each cookie and sprinkle with flaky sea salt. To harden the chocolate, place the tray of cookies in the fridge for 10 minutes.
Notes
To Store The Cookies: store cookies in an airtight container for up 5 days at room temperature.
To Make Ahead: the dough log can be kept in the fridge for up to 5 days.
To Freeze: slice the chilled log into cookies, then rewrap the log and freeze for up to 3 months. To bake, let the cookies thaw on the baking sheet for 5-10 minutes, then bake as directed, adding an additional 1-2 minutes if needed.
Salted Caramel
Servings: 1 cup
Calories Per Serving: 1400 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 cup granulated sugar
- 1/2 cup heavy cream or canned coconut milk
- 4 tablespoons salted butter at room temperature, cut into chunks
- 1 tablespoon bourbon or vanilla extract
Instructions
- 1. In a large pot, cook the sugar over medium heat, stirring constantly with a heat-proof rubber spatula until the sugar has melted and turns a golden caramel, about 8 minutes. Remove the pot from the heat and add the chunks of butter, whisking until combined. The caramel will bubble and begin to harden, just keep stirring. Slowly add the cream, whisking until combined.2. Return the pot to medium heat and cook the mixture, stirring until the caramel has thickened, about 5-8 minutes or until the caramel reaches a temperature 238-240° F. on a candy thermometer (see notes).3. Spoon the caramel over the cookies as directed above.
Notes
Cooking Caramel at an Elevation: if you live above sea level, you will need to cook your caramel for less time. See this guide for helpful tips. I live at 9,000 feet and usually cook mine a total of 5-6 minutes after the cream has been added.
This post was originally published on November 13, 2020
These cookies are beyond easy yet flavorful. Wish I used packaged caramels instead of from scratch as mine just seemed off..still a super yummy recipe I will be making again!
I am really glad you enjoyed these, Kaylee! Thank you so much for trying them! xTieghan
Does this make 24 or 48 cookies? Seems that 2 – 8 inch logs, cut into 1/3 inch slices would make 48 cookies. For 24 cookies the slices would need to be ~ 2/3 inch thick.
Hey Lucy,
The recipe makes 24 cookies. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Could you make this with gluten free flour & pretzels? Thanks!
Do you still have your video for this cookie??? Ahhh it looked amazing!! Especially the end when you break the cookie in half. ?
Hey Julie,
You can find the video saved to highlights on Instagram. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This recipe is perfect. Followed to a “T” and they are delicious. Light and crispy cookies, almost like a sandy, infused with bourbon. I used your caramel recipe too – excellent. The finished cookie is to die for. Thank you for a beautiful and yummy addition to my holiday – and any day – recipe collection!
I am so happy to hear that, Cindy! Thank you for trying these cookies! xTieghan
This is such a fun, unique cookie! So many “crunch” cookies have nuts, and my brother has a nut allergy, so it was so nice to find a recipe that he can eat! The flavour of these is delicious (had to omit the bourbon and only had time for chocolate drizzle), and they’re still phenomenal. Also the dough might have been the most heavenly thing I ever smelled… thanks for this winner, Tieghan!
Thank you so much Rebecca! I am really glad this recipe turned out so well for you!! xTieghan
These were delicious!! The only issue was that I made the caramel and unfortunately it got really hard. Any tips on how to make it softer but still firm?
Hey NB,
If the caramel is hard it means that it is overcooked, so next time just reduce your cooking time. Please let me know if you have any other questions! xTieghan
YASSS!!! Girl these are so delicious! That cookie dough is so ridiculously tasty. I’m thinking it should also be an ice cream? I wasn’t sure about the pretzels in the dough at first but it’s genius crunch. Homemade caramel for sure with more bourbon. Drizzled a combo of dark and milk on top. So yum. A new favorite!! xoxo
Hey Ames,
I am so glad you enjoyed the recipe, thanks so much for giving them a try! xTieghan
If you’d rather just drink your bourbon can you omit? Asking for a friend
Hey Chelsea,
Yes, totally fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! Can you use a jarred caramel sauce or would that not harden well?
Hey Natalie,
That would be fine to use. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! I would like to make this today, but i have one question… i never worked with caramel, does it harden a bit or stays wet and runny? Because i want to stack the cookies in a box one above another, it will be possible? Or they will stick to each other and be a mess. Maybe the chocolate help? Hope you can response, i love your recipies, thank you!
Hey Tair,
If you plan on stacking the cookies, I would cook the caramel for an extra 2-3 minutes and then you will be good to go. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made these today – they are amazing! Made the homemade caramel, followed the recipe to a T *except* I made the mistake of thinking the caramel should cool a little before putting on the cookies….nope, when she says it ‘sets up’, it really does. It sets up almost like a frosting and I was able to stack them on a plate (after the chocolate hardened). Flaky salt on top is a must, even my 3 young kids agreed!
I am really glad these turned out so well for you, Jamie! Thank you so much for trying this one! xTieghan
Same question as Sharon below
Does the caramel stay soft or firm up. Can these cookies be stacked?
They look and sound yummy!
Thank you!
Hey Leslie,
Just cook the caramel an extra 2-3 minutes and then yes it will be totally fine to stack! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi,
Does the caramel stay soft/stick are can be stacked for giving away?
Hey Sharon,
I would cook the caramel for an extra 2-3 minutes and then yes they will be totally fine to stack. I hope you love the recipe, please let me know if you have any other questions! xTieghan
We don’t have any pretzels, but I’m thinking that chopped toasted pecans would be a great substitution.
Yum! I hope these turn out amazing for you, Carol! xTieghan