Design Eat Repeat

0 Preheat oven to 350°F.
1 Chop half of the chocolate chips ([adjustable]½ cup[/adjustable]) into small shards and slivers. Cut caramels ([adjustable]½ cup[/adjustable]) into small chunks (about the size of the chocolate chips) and break up the pretzels ([adjustable]½ cup[/adjustable]). Set aside.
2 In a medium-sized microwave-safe bowl, add unsalted butter ([adjustable]½[/adjustable] cup, i.e. [adjustable]1[/adjustable] stick) and cover with a paper towel (will help for splattering). Melt the butter in the microwave for 30-60 seconds until all is melted (no chunks left). You want it hot; if you hear it "pop" then it's most likely done.
3 Add in light brown sugar ([adjustable]½[/adjustable] cup) and granulated sugar ([adjustable]¼[/adjustable] cup) and use a spatula to stir until combined (* do not use a mixer for this recipe). The sugars should cool off the butter but if it's still piping hot, let cool for a minute or two.
8 Stir in egg ([adjustable]1[/adjustable] large) and vanilla extract ([adjustable]2[/adjustable] teaspoons). Next, mix in baking soda ([adjustable]½[/adjustable] teaspoon) and salt ([adjustable]¼[/adjustable] teaspoon).
10 Add all-purpose flour ([adjustable]1 ¼[/adjustable] cups) and mix until all the flour disappears into the dough. Note: the dough will be wet and sticky, this is normal and it will firm up as it sits.
4 Mix the chopped chocolate chips ([adjustable]½[/adjustable] cup), whole chocolate chips ([adjustable]½[/adjustable] cup), chopped pretzels ([adjustable]½[/adjustable] cup), and chopped caramel ([adjustable]½[/adjustable] cup) into the dough. Allow dough to sit for 1-2 minutes to slightly set so it's not as sticky, then stir (if needed, you can add [adjustable]1-2[/adjustable] tablespoons flour to help it firm up).
5 Line a baking sheet with parchment paper. Scoop dough into ¼ cup sized scoops (i.e. 4 tablespoons) then gently roll into your hands to create a ball. Flatten the tops so that they're a thick disc vs. a round ball. See image in post above for reference. Without flattening, your cookies will be thicker and more cakey.If desired, press extra pretzel pieces into the top.
6 Bake at 350°F for 12-14 minutes. You want them to be slightly brown on the edges & top and look slightly underbaked in the center (my oven was perfect at 13 minutes). Tip: If your cookies are wonky-shaped, immediately after taking out of the oven, use a bowl that is slightly larger than the cookie to “wiggle” it back into a circle shape.
7 Remove from oven and place entire pan on a cooling rack. Allow the cookies to cool on the hot pan for 10-15 minutes before removing them. This will allow them to finish baking on the hot pan. Once cooled, use a spatula to transfer them to a wire cooling rack.
9 Enjoy slightly warm for gooey caramel or allow to fully cool...both ways are amazing!