1 C cold butter

1/4 C coconut oil

1 1/2 C brown sugar

1/2 C white sugar

1 egg

1 egg yolk

1 tbsp vanilla

1 tsp baking soda dissolved in tbsp water

2 1/2 C all purpose flour

1/2 tsp salt

8 oz chocolate chopped (I used dark chocolate bars)

5 oz Werthers soft caramels, cut in half

1 C crushed pretzels

flaky sea salt

Preheat oven to 350°.

In a stand mixer, cream the cold butter and coconut oil. Add the sugars. Cream until smooth.

Add the egg, egg yolk and vanilla. Blend until incorporated.

Add teh flour, baking soda water and salt. Mix until the dough just comes together.

Fold in the chocolate and pretzel crumbs. Toss the caramel pieces in a little bit of flour to prevent clumping and mix them in as well.

Scoop 1/4 C of dough and form into a loose ball. Try to tuck the caramel pieces inside the dough or leave on top. Please 6 cookies on a baking pan. Leave plenty of room for spreading

Sprinkle generously with flaky sea salt.

Bake for 10-12 minutes and let cool completely on baking sheet before eating.