# What You'll Need:
→ Dairy
01 - 1 cup cold unsalted butter (two sticks)
→ Sugars
02 - 1 cup packed brown sugar
03 - 1/2 cup white sugar
→ Flavorings
05 - 1 teaspoon vanilla extract
→ Dry Ingredients
06 - 2 1/2 cups all-purpose flour (add more in 1 tablespoon increments if dough is too sticky or cookies flatten excessively)
07 - 1 tablespoon cornstarch
08 - 1 teaspoon baking soda
09 - 1 teaspoon baking powder
10 - 1/2 teaspoon salt
→ Mix-ins
11 - 1 1/2 cups milk chocolate chips
12 - 1 1/2 cups chopped pretzels
13 - 15 soft caramels, halved
→ Topping
14 - 1 tablespoon coarse sea salt
# How to make it:
01 - Set oven to 400°F (200°C) and allow to fully preheat.
02 - Slice cold butter and place in a large mixing bowl. Beat with stand mixer using paddle attachment until soft.
03 - Add packed brown sugar and white sugar to the butter. Mix for 1-2 minutes until thoroughly blended and smooth.
04 - Incorporate eggs and vanilla extract, beating only until just combined.
05 - Add all-purpose flour, cornstarch, baking soda, baking powder, and salt. Mix on low speed until the dough forms.
06 - Gently fold milk chocolate chips and chopped pretzels into the dough.
07 - Cut each caramel in half for stuffing. Use whole caramels only if small.
08 - Using 2 heaping tablespoons of dough per cookie, flatten each portion, place a piece of caramel in the center, then close the dough around the caramel.
09 - Set 9 cookies per lined baking sheet, spaced evenly. Use parchment paper or silicone liner.
10 - Place baking sheets in preheated oven. Bake for 8-12 minutes, or until tops and bottoms are golden (approximately 10 minutes for optimal texture).
11 - Immediately upon removal from the oven, sprinkle cookie tops with coarse sea salt.
12 - Allow cookies to rest on baking sheet for 5 minutes, then transfer to cooling rack to cool completely or enjoy while warm.
13 - Store cooled cookies in airtight container or ziplock bag for up to 4 days.
