Slice n’ Bake Bourbon Caramel Pretzel Cookies
- 2 sticks (1 cup) salted butter, at room temperature
- 1 cup packed light or dark brown sugar
- 3 tablespoons bourbon – We used Berkshire Mountain Distillers Bourbon – Order Now!
- 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
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.