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1
Preheat the oven to 325 degrees F. Line baking sheets with parchment.
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2
In a large bowl, whisk together the flour, baking soda and salt.
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3
Cream the butter in the bowl of a stand mixer until it gets lighter in color.
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4
(You could also beat the butter by hand.)
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5
Slowly add in the sugars and keep beating until the mixture is light and fluffy.
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6
Add your egg and mix until fully incorporated.
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7
Stir in the vanilla.
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8
Add the flour mixture using the low speed, then mix in the chocolate chips and caramel candies.
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9
Drop the dough onto your baking sheets using a 1 1/2-inch (1/2-ounce) ice cream scoop.
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10
Space the cookies about 2 inches apart.
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11
Press down on the dough balls to flatten them to about 3 inches around.
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12
Pop in the oven and bake until golden brown, 15 to 17 minutes.
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13
Cool on the baking sheets for a couple of minutes, and then let cool completely on wire racks.
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14
Now to make the ice cream sandwiches.
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15
Line baking sheets with foil.
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16
Use a 2 1/2-inch ice cream scoop to drop the ice cream onto the flat half of half your cookies.
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17
Cover the ice cream with the remaining cookies.
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18
Get the ice cream oozed out to the edges of the cookies by pressing them together gently.
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19
Roll the sides of the ice cream sandwiches in the crushed pretzels, making sure the pretzels stick.
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20
Place on the prepared baking sheets lined and freeze until ready to serve, at least a half hour.
