Preheat the oven to 350 F degrees.
Line two baking sheets with parchment paper.
Brown the butter. Place the butter in a small saucepan and melt over medium heat. Continuously whisk the melted butter until the butter bubbles and turns brown in color. Immediately transfer the browned butter to a heatproof bowl. Make sure to scrape out all of the brown bits from the saucepan using a spatula. That's the good stuff!
Using a stand or hand held mixer, beat the sugars and vanilla into the butter until it turns lighter in color.
Add in the eggs and beat until combined.
In a separate bowl, whisk together the flour, baking powder, and sea salt.
Slowly add the dry ingredients into the butter, sugar mixture until combined.
Stir in the broken pretzels, caramels, and chocolate using a spatula.
Measure out about 1/3 cup of dough and roll it into a ball and then place on the baking sheet leaving enough room between all of the cookies on the sheet. Sprinkle salt over the cookie balls.
Add a few broken pieces of pretzel to the tops of each cookie ball. This really adds more sweet versus salty depth to the cookies!
Place the cookie sheet on the center rack of the oven. Bake for 15-20 minutes until the edges of the cookie are brown (the time range really depends on your oven and size of your cookies).
Transfer the cookies from the cookie sheet to a cooling rack.
Enjoy! They are the best served warm!
Store in an airtight container for up to 5 days. They can also be stored in the freezer in a Ziploc bag for up to 3 months.