Slice n’ Bake Bourbon Caramel Pretzel Cookies.

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. Mix the wet, add the dry, 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. 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. 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: 

Molten Chocolate Crackle Pie

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!