Cookie Preparation

• Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
• In a large mixing bowl, beat the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, about 2–3 minutes.
• Add the egg and vanilla extract to the bowl. Mix until just combined and smooth, about 30–45 seconds.
• In a separate bowl, whisk together the flour, baking soda, and fine sea salt.
• Gradually add the dry mixture to your wet ingredients, stirring gently until just combined.
• Fold in the chocolate chips, frozen chopped caramels, and crushed pretzels, reserving some pretzel bits for topping.
• Chill the cookie dough in the fridge for 20–30 minutes.
• Scoop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Top with reserved pretzels and extra chocolate chips.
• Bake for 10–12 minutes for medium cookies or 12–14 minutes for larger cookies until edges are golden.
• Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack and sprinkle with flaky salt while warm.