Preheat oven to 375°F—line two baking sheets with parchment paper and set aside.

In a saucepan over medium heat, melt the butter. Continue cooking, stirring often, until it becomes foamy, you see golden-brown milk solids at the bottom, and it smells nutty, about 5–8 minutes. Remove from the heat and pour into a large mixing bowl. Let cool for 5–10 minutes.

Add dark brown sugar, granulated sugar, and vanilla to the warm (not hot) butter. Whisk until smooth and glossy.

Whisk in eggs, one at a time, until fully incorporated and the mixture looks creamy.

In a separate bowl, whisk together flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Don't overmix.

Gently fold in chopped Pretzel Crunchers and white chocolate chips.

For thicker cookies, chill the dough for 30 minutes. Not required, but worth it if you've got time.

Using a 2-ounce cookie scoop, portion dough onto prepared baking sheets, spacing cookies about 3 inches apart.

Bake on the center rack for 11–13 minutes, rotating the pan halfway through, until edges are lightly golden and centers look just set.

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
 If using flaky sea salt, sprinkle a little on top while warm.

Serve warm or at room temperature.