MELT ONE STICK OF BUTTER IN A LARGE SAUCEPAN OVER MEDIUM HEAT UNTIL GOLDEN BROWN, SMELLING NUTTY, AND BROWN BITS APPEAR. MAKING SURE TO STIR, THIS SHOULD TAKE ABOUT 5-7 MINUTES. SET ASIDE AND LET COOL.
ADD BROWNED BUTTER STICK, SOFTENED BUTTER STICK, AND BOTH SUGARS TO A STAND MIXER BOWL. USING THE PADDLE ATTACHMENT, COMBINE FOR ABOUT 3-5 MINUTES ON MEDIUM HIGH UNTIL IT'S LIGHT IN COLOR AND FLUFFY.
ADD EACH EGG, ONE AT A TIME AND MIX IN BETWEEN. THEN ADD IN THE VANILLA AND MIX AGAIN.
POUR IN FLOUR, BAKING SODA, AND SALT AND MIX UNTIL A DOUGH IS FORMED WITH LOW MEDIUM SPEED.
ADD IN 1/2 CUP CHOCOLATE CHIPS AND 1/2 CUP M N M'S, USING A SPATULA LIGHTLY MIX TOGETHER BUT DON'T OVER MIX HERE.
CHILL DOUGH IN FRIDGE FOR 30 MINUTES IN BOWL.
PREHEAT OVEN TO 350 DEGREES F, LINE A COOKIE SHEET WITH PARCHMENT PAPER.
REMOVE COOKIE DOUGH FROM THE FRIDGE AND LET SIT ABOUT 5 MINUTES SO IT'S EASIER TO WORK WITH.
USING A COOKIE SCOOP, SCOOP DOUGH BALLS ONE AT A TIME. STUFF A PIECE OF CHOPPED CANDY INSIDE, COVER WITH THE TOP OF THE DOUGH BALL AND PLACE ON PARCHMENT PAPER.
REPEAT WITH ALL COOKIE DOUGH.
TOP EACH COOKIE DOUGH BALL WITH THE MATCHING CHOCOLATE CANDY PIECE, M N M'S, AND PRETZELS BY PUSHING INTO THE TOP. FREEZE DOUGH BALLS FOR 10 MINUTES AFTER STUFFING / DECORATING WITH CANDY. THIS WILL HELP THE COOKIE'S BAKE EVENLY AND NOT SPREAD TOO THIN.
BAKE AT 350 F FOR 12 MINUTES.
IF COOKIE SHAPES ARE WEIRD, USE A GLASS TO SHAPE BACK INTO A CIRCLE AFTER TAKING OUT OF THE OVEN.
SPRINKLE WITH FLAKY SEA SALT AND ENJOY!