Sweet and simple, excellent Chocolate-drizzled Slice n' Bake Bourbon Caramel Pretzel Cookies. The buttery, salted pretzel-swirled cookies are prepared with brown sugar and warm bourbon. Delicious sweet-salty caramel icing makes these biscuits tempting. Every biscuit has chocolate dripping and flaky sea salt. So much to like! Great for entertaining.
Ingredient
– 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
1
Mix butter and brown sugar in a large bowl. Add 2 tablespoons bourbon and vanilla and beat for 2-3 minutes until frothy.
Direction
2
Mix in the egg. Beat in the flour, baking soda, and salt until the mixture forms a ball. Mix in pretzels. If dough is too wet, add 2-4 tablespoons flour.
3
Cut dough in half. On a large wax paper or plastic wrap, place each dough ball. Each log should be 8 inches long and 2 inches wide. Refrigerate the dough for 2 hours or 5 days wrapped in wax paper.
4
Heat the oven to 350°F. Parchment a baking sheet. Place dough on a cutting board after unwrapping. Slice the log into 1/3-inch pieces with a sharp chef's knife.
5
Cutting forward quickly is crucial. Push dough rounds together if they crack. I promise it will work. Put the slices on the baking sheet. Bake the cookies until the edges are golden brown, 10-12 minutes.
6
Leave cookies on baking sheet to cool. Meanwhile, create caramel. Add caramels and cream to a saucepan over low heat. Stir occasionally to smooth while melting, 10 minutes.
7
Stir in 1 tablespoon bourbon (or vanilla) after removing from heat. Apply 1-2 tablespoons caramel to cooled cookies. Set up 10-15 minutes.
8
Top each cookie with chocolate and flaky sea salt. Put the tray of cookies in the fridge for 10 minutes to solidify the chocolate.