Caramel Pretzel Cookies

In the bowl of your electric mixture, cream the butter and sugar together until smooth. Add in the plant-based milk and vanilla extract and whisk once more. Next, add in the flour, baking soda and salt. Stir to combine. Add in the crushed pretzels and chocolate chips and lightly stir in the ingredients until the dough is just combined. Prep a baking sheet by lining it with parchment paper and set it next to your bowl. Divide the batter evenly into 6 parts, using your hands, roll the dough into balls and place them on the baking sheet. Chill the dough for at least 30 minutes in your refrigerator.
While the dough is chilling, preheat your oven to 350 degrees F. Once preheated, pull the cookie dough out of the fridge and “stuff” each cookie with two caramels each. I did so by forming an indent with my thumb then reformed the cookie to hold together. Bake the cookies for 16-18 minutes. Immediately tip each cookie with a pretzel, slightly pushing down to ensure it sticks. Let them cool for 10 minutes before enjoying!