In a large mixing bowl, cream together 1 cup of softened butter and 1 cup of brown sugar until light and fluffy, about 3-5 minutes. Beat in 1 large egg and a pinch of salt, followed by 2 cups of all-purpose flour and 1 cup of crushed pretzel crumbs until combined.

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Using a tablespoon or cookie scoop, drop generous spoonfuls of cookie dough onto the prepared sheets, leaving space between each for spreading.

Bake in the preheated oven for 10-12 minutes, until the edges are set and lightly golden. Let the cookies cool on the sheets for about 5 minutes before transferring to a wire rack to cool completely.

Once your cookies have cooled, scoop a generous amount of salted caramel ice cream and place it between two cookies to create a sandwich.

To ensure the filled sandwiches hold their shape, place them on a tray and freeze for at least 30 minutes.

Optional: Melt some chocolate and drizzle it over the top of each sandwich before serving.