I absolutely love the classic flavours of the holidays – gingerbread, peppermint, white chocolate and cranberry…but if I’m honest, salted caramel has been topping my list lately. As much as I’m a fan of the typical peppermint and chocolate combo, the nutty flavour of caramel perfectly balanced with a sprinkle of salt has been seriously calling my name this season. Salted caramel everything!
These salted caramel bourbon cookies are the best treat to make for your next Christmas gathering. They’re simple to make, but sure to impress your guests. There’s a delicate hint of bourbon, nuttiness from brown butter and pecans and gooey caramel laced throughout with a generous sprinkle of flaked salt to balance the sweetness.
For this recipe, I’ve used grams to ensure these cookies come out perfectly each time. I’ve really been a fan of using a kitchen scale to measure out the exact grams for a recipe lately. As I’ve learned through many trials and errors, even a small amount of flour can make a huge difference when it comes to texture of cookies, so trust me and get an inexpensive kitchen scale, it will save you money in the long run since you’ll be less likely to waste ingredients.
If you’re keen to using the imperial method of measuring, there are plenty of online conversion websites that can be of great help, but I don’t necessarily suggest it as there may be an increase in the margin of error.
SALTED CARAMEL BOURBON COOKIES
For the caramel
- 100g granulated sugar
Place granulated sugar in a medium saucepan and set over medium-low heat. Heat while swirling the pan occasionally until it is dissolved. Increase the heat to medium and continue to swirl the pan until the sugar turns into a deep amber colour, usually around 5 minutes. Once the caramel is a deep amber colour, remove from heat immediately and pour onto a parchment or aluminum foil-lined tray.
Allow it to cool and harden before breaking or chopping it into small pieces.
For the cookies
- 225g unsalted butter, cold
- 100g granulated sugar
- 200g light brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 tbsp bourbon
- 330g all-purpose flour
- ¾ tsp baking powder
- ¾ tsp baking soda
- 1 tsp salt
- 100 g chopped pecans
- Preheat the oven to 350 degrees Fahrenheit.
- Place the butter into a medium-sized saucepan and set over medium-low heat. Heat until the butter is melted. Increase the heat to medium and continue to heat, stirring occasionally. The butter will start to bubble and after about five minutes, the butter will start to foam. You will know the butter is done once you see brown flecks of milk solids in the melted butter and it starts to smell nutty and toasty. Remove from the heat at this point and pour into a small bowl. Allow to cool slightly.
- Add granulated sugar and brown sugar to a large mixing bowl. Add the cooled brown butter to the bowl and mix until smooth, around 1 minute.
- Once the butter and sugar is mixed, add the eggs, vanilla extract and bourbon and mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined, scraping the sides of the bowl occasionally to make sure all of the flour is combined
- Gently fold in the chopped pecans. The cookie dough will be a fairly wet batter, so it’s important to chill the dough for 30 mins at this point.
- Once the dough has chilled, scoop 1-½ tbsp of cookie dough onto a parchment-lined baking sheet. Sprinkle a generous amount of flaked salt over all of the cookies.
- Bake for 10-12 minutes or until they are a light golden brown colour. Transfer to a wire rack to cool before serving.
Written by Sanah Ahsan