Soften butter until it is very soft. If you need to heat it in the microwave for a few seconds, that's fine.

Cut caramels into pea sized pieces; set aside. (Soft caramels work the best!) Break pretzels into small chunks.

Preheat oven to 350°.

In a large mixing bowl, beat butter, brown sugar, and sugar till very creamy, 3-4 minutes.

Beat in egg, yolk, and vanilla extract.

Add flour to the bowl and make a well on top. Add the baking soda, baking powder, and salt to the well, whisk a bit. Stir the dry ingredients in just till barely combined.

Stir in the chocolate chips, pretzel pieces, and caramel bits.

Scoop about 2 tablespoons of dough and roll into a ball. Repeat till all dough is formed. Place cookie dough balls at least 2" apart on baking sheets lined with silicone liners or parchment. If desired, sprinkle with sea salt.

Bake at 350 degrees for about 12 minutes or until lightly browned on the bottom and edges. Don't overbake!

While cookies are hot, if the caramel has leaked out, you can press it back into the side of the cookie with a metal spatula.

Let cookies cool on pans for about 5 minutes, then remove to cooling racks to cool completely.