In a stand mixer fitted with the paddle attachment add butter and both sugars. Mix until lighter in color and fluffy, (2-3 minutes).

Add in vanilla and egg. Mix until combined. Make sure to scrap the sides of the bowl throughout.

Pour in caramel and beat until incorporated.

In a medium bowl combine flour, baking powder, baking soda and salt.

Slowly add the dry ingredients to the stand mixer in two parts.

Fold the chocolate chips and the pretzels into the dough by hand.

Place dough in the refrigerator for an hour.

Preheat oven to 350, line a baking sheet with a silicone baking mat.

Portion rounded tablespoon size cookies onto the prepared baking sheet.

Bake for 11-12 minutes or until the edges are slightly golden brown.

Remove from oven allow to cool on the baking sheet for 2 minutes. Transfer to a cooling rack and allow to cool before serving.

Sprinkle with sea salt before serving and enjoy!