Ingredients
Method
- Preheat the oven to 400 degrees F with the rack in the middle position. Spray 2-3 baking sheets with cooking spray or line with silicone baking mats. Set aside.
- Place the butter cubes into the bowl of a stand mixer. Using the paddle attachment, beat the butter on medium-low speed until soft and creamy.
- Add sugars to the bowl. Cream together for 1-2 minutes until well blended.
- Add eggs and vanilla extract and beat until they are incorporated into the mix.
- In a small bowl combine the flour, baking powder, baking soda salt and cornstarch.
- Reduce the speed of the mixer to low and slowly add the flour mixture into the mixing bowl. Continue adding until all of the flour has been worked in.
- Fold in the chocolate chips and pretzel pieces until evenly distributed.
- Using a medium sized cookie scoop or a spoon, make each cookie about 2 heaping tablespoons.
- Push a caramel into the middle of each cookie and seal the caramel inside with dough. Form into a ball.
- Place 8 cookie balls onto each baking sheet. Generously sprinkle with flaky sea salt if desired and bake for 10-12 minutes until cookies are golden brown. Cooking multiple baking sheets at once may take a little longer.
- Remove from the oven and cool on the baking sheet for 5 minutes before removing to a wire cooling rack.
- Store in a covered container or a zip top bag for up to 5 days. Enjoy!