These cookies are loaded and winners!
I usually only find caramel bits in the store around the holiday time, but you can buy them online year-round. You can also substitute caramel chips. Avoid using individually wrapped caramels because they turn into gooey pools (not pretty) when baked.
1/2 cup (1 stick) butter, room temperature
1/4 cup (50 grams) granulate sugar
1/4 cup + 2 tbsp (46 grams) brown sugar
1/2 tsp vanilla
1/2 tsp salt
1/2 tsp baking soda
1 1/2 cups (180 grams) all-purpose flour
3/4 cup stick pretzels, broken roughly into thirds
1/2 cup caramel bits or caramel chips
1/2 cup semi-sweet chocolate chips
Preheat oven to 350ºF. Line two baking sheets with parchment paper.
In bowl of electric mixer with paddle attachment, cream together butter and sugars, about 2 minutes, scraping down bowl in the middle of mixing. Beat in vanilla and egg.
In medium sized mixing bowl, whisk together flour, baking soda and salt. Add flour mixture gradually and slowly to mixer. Do not over mix.
Using a spatula, fold in all your chips and mix-ins. At this point, if you can refrigerate the dough for for a few hours or overnight, that will prevent the cookies from spreading.
Using a medium cookie scoop drop cookie dough on baking sheets and flatten slightly.
Bake for 11-12 minutes until edges are lightly browned. Remove from oven and let cool for 10 minutes, then transfer to a cooling rack to cool completely.