1-Step 1: Preheat your oven to 400°F (not 350°F this higher temperature ensures a crisp edge and soft center). Line your baking sheets with parchment paper for easy cleanup and to prevent sticking.

2-Step 2: Slice the cold butter into small pieces and beat it in a large bowl until smooth. Add both the brown and white sugars and beat for 1 2 minutes until the mixture is creamy and well combined. This step is crucial for creating a cookie base that’s rich and flavorful.

3-Step 3: Add the eggs and vanilla extract, mixing just until combined. Be careful not to overmix this keeps the cookies tender and prevents them from becoming tough.

4-Step 4: In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Gradually add this to the wet mixture, mixing on low speed until just combined. If the dough feels too sticky, add a tablespoon or two of extra flour but only as needed.

5-Step 5: Using a spatula, gently fold in the milk chocolate chips and chopped pretzels. Make sure they’re evenly distributed, but don’t overmix.

6-Step 6: Scoop about 2 heaping tablespoons of dough and flatten slightly in your palm. Place a half caramel in the center and wrap the dough around it, sealing the edges. Place 9 cookies per lined baking sheet, leaving enough room for them to spread.

7-Step 7: Bake for 8 12 minutes (usually 10 minutes is perfect) until the edges are golden. Immediately after removing them from the oven, sprinkle each cookie with a pinch of coarse sea salt. Let them rest on the pan for 5 minutes before transferring to a wire rack or serving warm.