Ingredients
Method
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream butter and sugar together until smooth, then mix in eggs until combined.
In a separate bowl, mix flour and salt, then gradually add to the wet ingredients.
Scoop dough, flatten, and add caramel, chocolate, and crushed pretzels in the center.
Cover with more dough and seal edges completely.
Chill cookies for 15 minutes, then bake for 12–14 minutes until edges are set.
Cool for 10 minutes before serving.
Notes
Chill caramel slightly before using to make it easier to handle. Avoid overfilling to prevent leaks. Store in an airtight container for up to 3 days and reheat briefly for a gooey center.