Twenty-four brown-sugar cookies with caramel bits and salted pretzel pieces.

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Cream 3/4 cup softened butter with 3/4 cup brown sugar and 1/4 cup white sugar. Beat in one egg and 1 tsp vanilla. Whisk 2 1/4 cups flour, 3/4 tsp baking soda and 1/4 tsp fine salt separately, then mix into butter just until combined.
Fold in 3/4 cup caramel baking bits and 1 cup coarsely chopped salted pretzels. Chill the dough approximately thirty minutes so soft caramel bits do not immediately spread out.
Heat oven to 350°F. Scoop twenty-four even mounds with space on two lined sheets; press any reserved visible pretzel pieces on top. Bake one sheet at a time about 11–12 minutes until edges set and lightly brown. Caramel may ooze, so leave parchment in place.
Scatter a measured 1/4 tsp flaky salt across all warm cookies. Cool on the sheets briefly, then on a rack for about twenty minutes. Verify spread, caramel leakage, pretzel crunch and actual count in a kitchen trial.

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 50 minutes, included in the total.

Untested estimate: thirty-minute dough chill, two sequential 11–12-minute trays and twenty-minute cooling; preheat excluded.