Bourbon Caramel Pretzel Cookies Recipe

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Bourbon Caramel Pretzel Cookies Recipe :-These bourbon chocolate chip cookies are the best of all the cookies I’ve had, so if the article title didn’t make you want to try them, I don’t know what would! I realize it seems bold, but they are my new favorites! They have this somewhat inexplicable quality that makes you want to return again and time again. The decisive element!

 

Bourbon Caramel Pretzel Cookies Recipe

You go about your day as usual after sating your craving with a few of cookies, and then all of a sudden—BAM! It strikes you. You start to have the uneasy feeling that there are still cookies in the kitchen. Before you know it, you’ve consumed FOUR! and ruined the meal. It always occurs.

 

Ingredients

  • 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 
  • 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

Combine the butter and brown sugar in a large mixing basin and proceed to cream them together. Add two tablespoons of bourbon and the vanilla, and beat for about two to three minutes, or until the mixture is light and fluffy.

After adding the egg, continue to mix until everything is incorporated. After adding the flour, baking soda, and salt, continue to beat the mixture until it becomes a ball-like consistency. Toss in the pretzels and stir. If you feel that the dough is too wet, add an additional two to four teaspoons of flour.

 

Also see :- 5 Soft Foods to Eat After Wisdom Teeth Removal 

 

Split the dough in half lengthwise. Each ball of dough should be placed on a large piece of wax paper or plastic wrap before proceeding. Form each one into a log that is approximately 8 inches in length and approximately 2 inches in diameter.

After wrapping the dough in the wax paper, place it in the refrigerator for a period of two hours or for as long as five days. Preheat the oven to 350 degrees Fahrenheit. Place parchment paper on a baking pan and set it aside.

 

After removing the dough from its packaging, set it on a cutting board. Cut the log into slices that are one-third of an inch thick using a strong chef’s knife. Maintaining a forward momentum while cutting is of utmost importance.

Just press the dough rounds back together to fix any cracks that may appear in the dough. Make a promise that everything will be fine. Spread the slices out on the baking sheet that has been prepared.

 

The cookies should be baked for ten to twelve minutes, or until the edges are a golden brown color. The cookies should be allowed to cool on the baking pan.

While this is going on, melt the caramel. Caramel and cream should be mixed together in a pot and heated over low heat. Melt, stirring now and then, until smooth, which should take around ten minutes.

 

After taking the mixture off the heat, whisk in one tablespoon of bourbon (or vanilla beans). After the cookies have cooled, spread one to two teaspoons of the caramel over them. Set up for ten to fifteen minutes.

Sprinkle flaky sea salt on top of each biscuit and drizzle the chocolate over the top of each cookie. If you want the chocolate to become more solid, put the tray of cookies in the refrigerator for ten minutes.

 

Nutrition Information (Per Serving)

  • Calories: 60
  • Total Fat: 3.5g
  • Saturated Fat: 3g
  • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 15mg
  • Total Carbohydrates: 6
  • Dietary Fiber: 1g
  • Sugars: 5g
  • Protein: 1g

 

Notes 

For the purpose of storing the cookies, place them in an airtight container and keep them at room temperature for up to five days. It is possible to make the dough log ahead of time and store it in the refrigerator for up to five days.

 

To freeze, first slice the cooled log into cookies, then rewrap the log and place it in the freezer for up to three months for storage. Before baking, let the cookies to thaw on the baking sheet for five to ten minutes. After that, bake them according to the instructions, adding an extra one to two minutes if necessary.

 

 

Author

  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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