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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!

overhead photo of Slice n’ Bake Bourbon Caramel Pretzel Cookies

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!

prep photo of mixing cookie dough

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.

overhead photo of Slice n’ Bake Bourbon Caramel Pretzel Cookies before adding chocolate

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.

overhead close up photo of Slice n’ Bake Bourbon Caramel Pretzel Cookies

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.

side angled photo of Slice n’ Bake Bourbon Caramel Pretzel Cookies with a bite taken out of cookie

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!

overhead photo of Slice n’ Bake Bourbon Caramel Pretzel Cookies

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!

Slice n' Bake Bourbon Caramel Pretzel Cookies

Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 30 minutes
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.



  • 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.


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. 
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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.



  • 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.


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. 
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overhead horizontal photo of Slice n’ Bake Bourbon Caramel Pretzel Cookies

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  1. 4 stars
    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.

    1. 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

  2. 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!

    1. 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

    1. 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

      1. I also had this question. in step 5 (making the caramel) we’d be using the ½ cup of heavy cream that’s called for in the caramel recipe, no? the actual cookie recipe ingredients calls for 1 tbsp of heavy cream which isn’t used anywhere in your instructions. perhaps it’s meant to be stirred into the melted chocolate? definitely missing from your instruction.

        1. Hi Elizabeth,
          No, that is incorrect. The cookie recipe and the caramel recipe are 2 complete separate recipes. If you are using store bought caramels, you are going to add those in step 5 with the 1 tablespoon of heavy cream so it can melt. If you are making the homemade caramel, then you will use the 1/2 cup of heavy cream to make that. The homemade caramel is essentially skipping step 5 in the cookie recipe because it’s already made. I hope this makes sense! xx

    1. 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

    1. 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

  3. Hi there! I made these yesterday and they are soo very delicious but the caramel became so hard on the is hard to even bite into. What did I potentially do wrong?

    1. 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

    1. 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

      1. 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!

  4. Just made these for Sunday football and they were such a hit! So delicious!!!! Will definitely make these again. So good.

    1. Hey Casey,
      I am so glad that the recipe was enjoyed, thanks so much for making it! Have a great week:) xTieghan

  5. 5 stars
    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! 🙂

  6. 5 stars
    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.