Preheat: Preheat the oven to 375°F.
Cream butter and sugar: Add the softened butter, brown sugar, and granulated sugar to the bowl of a stand mixer, or a mixing bowl if you are using a hand mixer/spoon. Cream the butter and sugars together using the paddle attachment on a stand mixer, until the mixture is pale brown in color, and is fluffy in consistency.
1 cup Salted butter, 1 ¼ cup Dark brown sugar, ½ cup Granulated sugar
Add the eggs: Add the eggs and vanilla extract to the creamed butter and sugar, and combine together until the eggs have smoothly combined into the butter and sugar mixture.
2 Large eggs, 2 teaspoon Vanilla extract
Mix dry ingredients: In a separate mixing bowl, whisk together the dry ingredients so everything is well combined.
2 ¾ All purpose flour, 1 teaspoon Baking soda, 2 teaspoon Cornstarch
Mix-ins: With the mixer on low speed, slowly add the dry ingredients to the wet ingredients. Once the dough has formed, mix in the chocolate, caramel bites, and pretzel pieces.
¾ cup Milk chocolate chips, ¾ cup Semi sweet chocolate chunks, ½ cup Pretzels, 1 cup Caramel bits
Chill the dough: Put the cookie dough in the freezer for 15-20 minutes, to allow for the butter to firm up.
Portion: Using a 1½ tbsp-sized ice cream scoop, portion out the cookies onto a greased cookie sheet.
Bake: Bake the cookies for 10 minutes. They may seem soft when you take them out but they will firm up as they cool.