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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!
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.
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.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I made these at Christmas and they were a big hit with my 2 Fav bakers! A bit of work but I like that you can make the dough ahead. I think I will do that next year.
Hi Dee,
Happy Monday!!⛄️ Thanks so much for making this recipe and sharing your feedback, I love to hear that it turned out well for you! xT
I’m going to make these for a cookie contest this weekend 😍 Appearance matters. Is there a recommended way to roll the logs so they are symmetrical and round? I’m also worried about over cooking the caramel. I’m just at 900 ft elevation, but should I still lower cooking time a bit? To 8-9 minutes instead of 10? Thank you!
Hi Bethany,
You can follow the recipe as written. If you have an almost empty roll of wrapping paper, cut the roll down the center, then fit the cut roll around each log. This will prevent the dough from forming a straight edge in the fridge. I hope this helps! xx
Maybe I’m looking over it but where do you add the 1 tbsp of heavy cream?
Hi Mary Beth,
The cream is added in step 5. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Hi! So far so good…but there isn’t any directions on how to prepare the chocolate?
Hi Amy,
You just want to melt the chocolate:) Please let me know if you have any other questions! xTieghan
It says the recipe makes 24 cookies, but making 1/3 inch slices would yield 48 cookies.
Hi Matt,
Sorry for any confusion, but I only get 24 cookies from this recipe:) Let me know if you give it a try! xTieghan
Hi, would these be ok to freeze once they’re made?
Hi Monique,
Yes, that would be okay to do. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Hi there! I made these yesterday and they are soo very delicious but the caramel became so hard on the cookies..it is hard to even bite into. What did I potentially do wrong?
Hi Caitlyn,
So sorry to hear this! Sounds like your caramel was cooked for too long, next time just reduce the cooking time. I hope this helps! xTieghan
Hi! Why is my caramel forming hard lumps /rocks of sugar after adding the heavy cream ?? Thanks!
Hey Marina,
Sorry to hear this, is there anything you may have adjusted? Is your cream at room temp? Let me know how I can help! xTieghan
Hello Tieghan!
I saw this comment and I’m wondering- are you suggesting that the cream is or is not supposed to be a room temp for this caramel?
Thank you!
Hi Ashley,
You want the creamy to be at room temp:) xTieghan
I now see the attachment/link for altitude candy making / sorry and thanks.
I hope you love the recipe!
These cookies are the absolute best. So good! My husband and I love them.
Hey Amy,
Awesome! I am so glad that this recipe was enjoyed, thanks for giving it a go! xTieghan
Just made these for Sunday football and they were such a hit! So delicious!!!! Will definitely make these again. So good.
Hey Casey,
I am so glad that the recipe was enjoyed, thanks so much for making it! Have a great week:) xTieghan
Great recipe! I had to make them twice in two days because everyone loved them so much and asked for more. It has everything you want in a cookie: buttery dough with a hint of saltiness, gooey caramel and touches of chocolate. Will definitely be making more of these! 🙂
Hey Phoebe,
Thanks so much for trying the recipe. I am glad you enjoyed it! xTieghan
I made this recipe using Schar gluten free flour (specially made for pastries) and it turnes out amazing. I love the texture of these cookies and the caramel on top just makes it even better.
Hey Phoebe,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan