1. Start by lining a baking sheet with parchment paper to prevent sticking.
2. In a large bowl or measuring cup, mix the rice crispy cereal with the chopped pretzels for a delicious crunch.
3. In a spacious 5-quart saucepan, combine the peanut butter, sugar, and corn syrup. Heat the mixture over medium heat, stirring occasionally until it becomes smooth and creamy. Be patient, this is where the magic begins!
4. Once the mixture is nice and creamy, remove it from the heat and stir in the vanilla and a dash of sea salt. This combination enhances the flavors beautifully.
5. Carefully fold in the rice crispy cereal and pretzel mixture. Gently toss everything together until the cereal and pretzels are well-coated in the rich peanut butter mixture.
6. Let this mixture cool for about 35 minutes; you want it cool enough so the chocolate chips won’t completely melt when added—though a little melting is perfectly fine.
7. Once cooled slightly, fold in the chocolate chips carefully to keep them intact.
8. Using a spoon or cookie scoop, scoop out portions of the mixture and place them on the prepared baking sheet, shaping them into cookie mounds.
9. Finally, sprinkle a dash of sea salt on top of each cookie for that perfect finishing touch. Allow the cookies to cool fully and firm up before diving in!