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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. 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:Â
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.Â
To Freeze:Â 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.Â
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:Â 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.Â
If ai have extra caramel sauce do I store it at room temp or in the fridge?
Hey Michiko,
You can store the caramel sauce in the fridge. I hope you enjoy the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
I tested these out today for a potential Christmas cookie. LOVE the brown sugar sugar cookie aspect.
I have made other recipes from Half Baked Harvest that called for caramel and rather than making the caramel myself, I melted some Werther originals. That was my intention this time but alas, I forgot to pick them up from the grocery store. This was my 2nd attempt ever at making caramel and it came out exactly as it should but I have to say I prefer the taste and texture of melted Werther originals. Perhaps I had the caramel on the heat for too long…
Hi Erin! I am glad these turned out well for you! I hope you love them more with your favorite caramels haha. Thank you! xTieghan
I just made these and tried making the homemade caramel and the second the sugar melted I removed from heat, added the butter, and the caramel turned into rocks. But still yummy overall I’d say.
Thank you so much Emily! xTieghan
Hi! Just finished making my dough in advance for Thanksgiving on Thursday, and loved how simple it was! One question: Do you usually end up with some extra caramel at the end? I just noticed the bag I bought is only 8oz, and I’m wondering if I can make it work or if I’m going to have to brave the grocery store on the day before Thanksgiving. Either way I’m looking forward to tasting the finished product. 🙂
Hey Sydney,
You should be fine with that! I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
These cookies are amazing. We love the way the creamy caramel with the drizzle of chocolate blends with the slight saltiness of the pretzel and sea salt. However, the cookie is incredibly delicious on its own, so I think next time I’ll keep one batch of cookies without the toppings — great with morning chai! Happy Thanksgiving to you and yours!
Thank you so much Selena! I am really glad this turned out so well for you! Happy Thanksgiving to you! xTieghan
These were AMAZING! I accidentally must of cooked the caramel too long because it hardened like a candy on top but we still ate them all! Will definitely try again and hopefully make that caramel right ??
Thank you so much Megan! I hope you love these even more the next time! Is there anything I can help with? xTieghan
I’m always wary of using salted butter while baking, in case the kind I get happens to be too salty. Which brand of butter do you use?
Hey Natalie,
I use Land o Lakes European butter. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
I’m definitely going to try this out. Thank you so very much!
I made these today for my family to great responses. The dough was very easy to put together and chill in the fridge while I ran some errands. I had a little trouble with my timing of the caramel from scratch while baking the two batches as I was afraid to stop stirring it. Then I accidentally made my chocolate chips seize so had to research how to fix that (just added a few tablespoons of heavy cream and kept stirring until it was smooth again.) My drizzling is more abstract art than neat, but they’re all delicious. The sea salt on top really makes it. Thanks for another great one!
I made this recipe TO THE “T” and the cookies came out looking like shit. The dough didnt set right. The “logs” came out of the fridge looking like preserved piles of shit. The only good thing that came out of it was the caramel. Quite honestly, it was the only easy thing out of this recipe. I did everything exactly how the recipe calls for, down to the room temperate butter and egg. It is super sticky and and tastes like an egg salad. Nothing about this recipe is good. I had to redo this entire process twice, and both times the cookies ended up tasting like burnt eggs.
Hi Matthew! I am really sorry this recipe did not turn out well for you. If there is anything I can help with, please let me know. Otherwise, I hope you enjoy some other recipes of mine! xTieghan
Loved these and easily made them gluten free for my sons’ girlfriend. I used gluten free pretzels and one for one GF flour. They turned out great! She said they were the best GF cookies she’s ever had!! I did had a hard time getting my chocolate to drizzle as well as yours. I added some shortening to make it thinner. Did you add anything to your chocolate Tieghan? Yours seemed much more runny and easier to drizzle.
Hi Suzi! I am really glad these turned out so amazing for you! Thank you for trying them! xTieghan
These are incredible! I added chopped roasted cashews to the mix ins with the pretzels for extra crunch for my bourbon/caramel/cashew loving husband. These would be a beautiful addition to any holiday treat table. I followed the recipe for the homemade caramel and was able to make it not burn (praise hands) without a candy thermometer by following the timing/color prompts. Thanks for a great recipe. if you’re on the fence about making these – do it!
I am so happy you loved these! Thank you so much Anna! xTieghan
Getting ready to make these delicious sounding cookies! Making for a real bourbon lover ….. any chance of adding more bourbon to ingredients without ruining the taste? Thanks!
Hey Deb,
I haven’t tested this, but certainly could give it a go! I hope you love the recipe, please let me know if you have any other questions! xTieghan
the ingredients listing calls for half a teaspoon kosher salt. The picture and the instruction say put the salt on top.Which is it please?
Hi Martha,
You are going to use 1 teaspoon of kosher salt in the dough in step 1. I like to sprinkle flaky sea salt on at the end. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Going to try this for my friends where I used to work! Looks amazing. Let you know!
I hope this turns out amazing for you, Linda! Thank you! xTieghan