Ingredients

For the Caramel
(find original recipe here)
1/2 Cup Butter
1/2 Cup Brown Sugar
2 Tablespoons Corn Syrup
1/2 Can Sweetened Condensed Milk
1 Teaspoon Vanilla

For the Cookie
½ Cup Cold Butter (cubed)
¾ Cup Brown Sugar
1 Tsp Vanilla
1 Egg
1 Cup Flour
1 Cup Hard Pretzel Crumbs
½ Tsp Baking Powder
½ Tsp Baking Soda

For the Chocolate Drizzle
1 Cup White or Milk Chocolate

Instructions

Pre-make Caramel: Put all ingredients in a pot on the stove over medium heat. Stir constantly, bring to a boil, and continue stirring as it boils for 5 minutes. If using a gas stove, continue cooking and stirring for an additional 2 minutes, then turn off the stove. If using an electric stove, turn the stove off after the original 5 minutes, and continue stirring mixture on the now turned off burner for 2 or 3 more minutes. Allow caramel to cool (I find sticking it in the fridge helpful to speed the process up).

Cookie Base: Preheat oven to 375 degrees. Mix butter and sugar together with mixer just enough to combine, but still have chunks of butter. Mix in vanilla and egg for another 30 seconds. Add flour, pretzel crumbs, baking powder, and baking soda. Mix until you have a crumbly mixture then use your hands to press the dough all together. Refrigerate for 10 minutes, then pinch off 2 tablespoons-ish balls of dough and place them a couple inches apart on a pan. Bake for 9 minutes or until you can feel a soft crust on top of the cookies. Allow to cool.

Prepare Chocolate for Drizzling: put desired chocolate in a microwave safe bowl, and microwave for 30 seconds. Pull out and stir. Microwave for 15 more seconds, then stir again. Repeat until chocolate is nice and melted. For best drizzle results, pour melted chocolate into a plastic snack bag, and cut a tiny bit of the corner off.

Assembly: spread your desired amount of caramel on each cookie and line the cookies on a sheet together. Then take your prepared bag of melted chocolate and drizzle lines of chocolate across the top of each cookie. If desired sprinkle some chunks of salt on top. Enjoy now, or place cookies in fridge to help the chocolate set.

Yield: about a dozen