A few weeks ago I finally got to sit down for a few minutes with a pile of my favorite recipe magazines holiday issues, thinking I would actually have time to read them/look at the pictures. One I actually have a subscription to but the rest I bought off the rack at the store. I love the holiday issues. Usually way more amazing recipes and photos than every other month and I always find tons of new cookie recipes to try to add to my list that I make every year or to replace one I make. If I always kept adding to my list I would have to start baking cookies in July to get them all made by Christmas. Maybe.
I was flipping through Food Network’s December issue when these caught my eye. I have a mad love affair with salted caramel ANYTHING. So I HAD to make them.
I have to say that I made more than once batch because the word for word follow the recipe exactly from food network was a fail for me. Taste was ok – a little bland and they were so crumbly that one bite they fell apart. So it was back to the drawing board. I still wanted the combo of the salted caramel and pretzles but it needed something else. Something more… I know! Brown the butter! Yes!! Add bourbon! Even better!! I also have a thing for brown butter and bourbon in baked goods like from these cupcakes I made. mmm cupcakes.. I haven’t made any in a while. I think I just might make some soon. Oh yes where were we? These cookies
Another thing I love its salt. I salt everything but with GOOD salt. Himalayan pink salt. Hawaiian red Sea salt. And this amazingly HUGE flaked Maldon sea salt that I used on these cookies. If you dig the sweet salty thing with cookies, desserts whatever, I highly suggest trying Maldon. The taste is so amazing, and the flakes don’t really melt. Its the only salt I will bake with now when making something salty sweet.
I also cheated a little with these cookies. Normally I would make caramel sauce from scratch. However, I adore the Trader Joe’s Fleur De Sel caramel sauce, or Trader Jaques as they call it. I
could eat this stuff straight out of the jar. So I thought it would be perfect for these cookies. Plus its already made and making homemade caramel is tricky so I wanted to play it safe. And have an excuse to buy a jar or two of this stuff.
- 2 ½ sticks butter, browned and cooled
- 2 tbsp good quality bourbon, such as makers mark
- 2 tsp bourbon vanilla extract
- ⅓ c granulated sugar
- ⅓ c light brown sugar
- 1 tbsp honey
- 2 large egg yolks
- ½ tsp sea salt
- 2 c plus 2 tbsp all purpose flour
- 1-2 egg whites
- 2½ cups skinny pretzel sticks, smashed into little pieces
- ½-2/3c salted caramel sauce
- Large Flaky sea salt for sprinkling on top, such as maldon
- Heat the butter in a medium sauce pan over low until melted, stirring often. Watch for it to start to get foamy and whisk slowly until brown flecks start to form on the bottom of the pan and it has a nutty aroma. Transfer to a bowl and let cool
- Whisk the flour and salt together in a small bowl and set aside.
- In a bowl of a stand mixer, beat the butter and sugars until light and fluffy. Add in the egg yolks one at a time and mix well after each addition. Add in the honey, vanilla and bourbon and mix again.
- Mix in the flour on low. The mixture should resemble wet sand
- Scoop up a heaping tablespoon of dough and roll into about a 1” ball, repeat with remaining dough. Refrigerate for at least 30 min to firm up
- While the dough is chilling prepare the pretzel crumbs. Either place them in a small bowl and smash them with the bottom of a glass or place in a resealable baggie and smash with a rolling pin.
- Whip the egg white in a small bowl until foamy
- Preheat oven to 350 deg. Prepare cookie sheets with parchment or silicone bake mats
- Using one chilled cookie dough ball at a time, first roll in the whipped egg white then in the pretzel pieces and place on cookie sheet. Gently press down in the middle with your thumb. If need be whip a second egg white if you run out of egg white foam to roll the dough in
- Bake for 15 min. Once out of the oven, press down with your thumb again on any cookies that lost the indent, cool for 5 min, then cool completely on a wire rack
- Once all the cookies are cooled, fill the middles with salted caramel sauce and sprinkle some sea salt flakes on top.