Ingredients
Method
Make the dough
- In a large bowl using a hand or stand mixer, cream together the butter and both sugars on medium high speed until smooth and creamy. Add the peanut butter and beat again until combined. Add the egg and vanilla extract and beat until smooth. Set aside.
- In a medium sized bowl, whisk together the flour, cocoa powder, baking soda, and salt. Pour the dry ingredients into the wet ingredients and beat on low speed until just combined. Add the milk and beat on low speed until just combined. Dough will be thick and sticky. Add the crushed pretzels and beat until just mixed in, only about 10 or 15 seconds.
- Cover the dough with cling wrap and chill in the refrigerator for at least 2 hours.
Shape the cookies
- Preheat the oven to 350℉ and line two baking sheets with parchment paper or silicone baking mats. Set aside.
- Scoop 2 Tablespoons of the chilled dough and roll it into a ball. Then, split that ball in half and make a thumb indent into one half. Stick one of the caramels into the indent. Cover the caramel with the second half of the dough ball, making sure it is completely wrapped up in the dough. Place on the previously prepared baking sheet. Repeat with the remaining cookie dough and candies.
- Bake for 12-13 minutes or until the edges are set and the centers look a little soft. Check on them around minute 9 and if they aren't spreading much, remove the tray from the refrigerator and bang it on the counter a few times before returning to the oven. This should help them spread a little. Remove from the oven and immediately sprinkle with flakey sea salt. Let the cookies cool on the sheet for at least 10 minutes before transferring to a wire cooling rack to cool completely or enjoy warm!