2heaping cups small pretzel twistsmeasure before crushing pretzels (75g)
¾cupcaramel bits125g (or 15 caramels cut into quarters)
½cupchocolate chips (milk chocolate or semisweet) 85g
Preheat oven to 350F (175C) and line cookie sheets with parchment paper.
Place butter, sugars (dark brown sugar and granulated), and dry pudding mix in a large bowl (or in the bowl of a stand mixer) and use an electric mixer to cream together until well-combined.
Add egg, egg yolk, and vanilla extract and stir well to combine.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Gradually add dry ingredients to wet ingredients and stir until completely combined.
Place pretzels in a ziploc bag ad use a rolling pin to smash a bit until broken (but not completely crushed). Add pretzels, toffee bits, caramel bits, mini M&Ms, and semisweet chips and stir until combined.
Scoop cookies by 2 Tablespoon-sized scoops and place on prepared baking sheet, spacing cookies at least 2” apart.
Gently flatten cookies by pressing down with your fingers, then bake for 10 minutes