Pretzel and Pecan Bourbon Chocolate Chip Cookies takes the classic cookie to the next level! Spiked with bourbon, it immediately delivers an incredible soothing aroma of warm vanilla notes. Add toasted pecans and salted pretzels give a satisfying crunch and flavor to the soft interior with melted chocolate for the ultimate cookie experience.
If the title of this post didn’t grab your attention to crave these cookies, I don’t know what will because of all of the cookies I’ve had, these bourbon chocolate chip cookies are it! I know that’s a bold statement but these are my newest fav! They have this thing, almost unexplainable, where it keeps you coming back for more. The X factor!
Just when you’ve satisfied your craving with a cookie or two, you go about your business as usual then suddenly, BAM! It hits you. The thought that there’s more cookies in the kitchen begins to creep in the back of your mind. Next thing you know, you’ve eaten FOUR! And spoiled dinner. Happens every time.
I can’t say that for all desserts but this one, I can. Maybe it’s the subtle bite of the pretzels and pecans, or the soft texture of the baked cookie, or MAYBE it’s the enticing scent of the bourbon! I love a little crunch in the sweets and I’m obsessed with bourbon but I honestly believe it’s all of this deliciousness packed in a small cookie that makes it so desirable.
How to Make Pretzel and Pecan Bourbon Chocolate Chip Cookies:
For the full list of ingredient quantities and directions, please see the recipe card below this post. The next several images should be used as reference points to what the dough should look like at each step of the process.
First and foremost, I recommend gathering and preparing the ingredients beforehand, this includes any toasting and chopping. Doing so will create a quicker and smoother process and most importantly, it could help prevent your cookies from spreading too thin. Here is why…
If there is a rising agent used such as baking soda or baking powder and the cookies spread too thin, this could be the result of either:
- inadequate chill time of the dough,
- the butter was too soft from the start,
- or the butter became too soft while making the dough thus, flattening any air pockets created during mixing.
This is why it’s important to prep the items beforehand. Tip to Remember: Butter should be soft enough that when you push your finger in, it creates a slight indent. If you push your finger in and the butter gives easily to the point it could be cut in half with light pressure, it’s too soft, do not use.
I will definitely make these cookies again. Already have a batch in the freezer ready to pop in the oven for those craving moments. If you make these, I’d love to know if you loved these cookies as much as I did.
If you enjoyed this recipe, consider commenting & rating below. I love to see your feedback and help answer any questions. Don’t forget to check below for related recipes.
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Pretzel and Pecan Bourbon Chocolate Chip Cookies
- Total Time: 2 hours
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Pretzel and Pecan Bourbon Chocolate Chip Cookies takes the classic cookie to the next level! Spiked with bourbon, it immediately delivers an incredible soothing aroma of warm vanilla notes. Add toasted pecans and salted pretzels give a satisfying crunch and flavor to the soft interior with melted chocolate for the ultimate cookie experience.
Ingredients
- 1 cup (42 grams) mini pretzels
- 2 cups (240 grams) all-purpose flour
- 2 teaspoons (6 grams) cornstarch
- 1 teaspoon (5 grams) baking soda
- 1/2 teaspoon (1.5 grams) kosher salt
- 3/4 cup (170 grams) unsalted butter, softened
- 3/4 cup (165 grams) packed dark brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1 large egg (50 grams)
- 1 large egg yolk (19 grams)
- 2 tablespoons (30 grams) bourbon
- 1 teaspoon (4 grams) pure vanilla extract
- 1 1/2 cups (255 grams) semisweet chocolate morsels
- 3/4 cup (72 grams) chopped pecans, toasted
- 24 pecan halves, toasted
Instructions
- Break half of the pretzels into smaller pieces. Break remaining pretzels in half; set aside. In a medium bowl, whisk together flour, cornstarch, baking soda and kosher salt; set aside.
- In a bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars at medium speed until light and fluffy, about 2 minutes, stopping to scrape sides of the bowl. Add in egg and egg yolk and beat at low speed until well combined. Add bourbon and vanilla, and continue to beat until just combined. With the mixer on low speed, gradually add in the flour mixture beating until combined.
- Using a wooden spoon, gently stir in small pretzel pieces, chocolate morsels and chopped pecans. Cover the bowl with plastic wrap and allow the dough to chill in the refrigerator for 30 minutes. Meanwhile, line 2 large baking sheets with parchment paper or a silicone baking mat; set aside.
- Once dough has chilled, use a medium (1 1/2 tablespoon) spring-loaded scoop to drop dough at least 2 1/2 inches apart onto the prepared baking sheets. Onto each of the scooped balls of dough insert 1 pecan half and 1/2 of a mini pretzel. Lightly cover and chill for another 30 minutes.
- Heat oven to 375°F (190°C).
- Once the balls of dough have chilled, bake each sheet one at a time for 10 to 12 minutes or until golden brown around the edges of the cookies. Allow cookies to cool on the baking sheet for 5 minutes. Using a thin spatula, remove the cookies onto a wire rack to cool completely. Store in an airtight container for up to 5 days.
- Prep Time: 20 minutes
- Cooling time: 1 hour
- Cook Time: 20 minutes
- Cuisine: American
Keywords: chocolate chip cookies, bourbon chocolate chip cookies, pretzel and bourbon, holiday baking, holiday cookies
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Making these as I type… they’re chilling! Can’t wait to try one! What could be wrong with chocolate, bourbon and pecans??? Thanks Connie!!!
★★★★★
Hi Aimee!
I saw the final cookies you tagged me in on Fb. They look wonderful!!
Can’t go wrong with chocolate, bourbon and pecans; it’s a beautiful combination! Thanks for making them <3
- Connie