Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

Cream together the unsalted butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

Add in the egg and vanilla extract, mixing until well combined and smooth.

Whisk the flour, baking soda, and fine sea salt together in a separate bowl.

Gradually mix the dry ingredients into the wet mixture until just blended.

Fold in the semi-sweet chocolate chips, chopped soft caramels, and crushed pretzels, reserving some for topping.

Chill the dough in the refrigerator for about 20-30 minutes.

Scoop generous tablespoons of dough onto prepared baking sheets, dotting the tops with reserved pieces.

Bake for 10-12 minutes for medium-sized cookies or 12-14 minutes for larger cookies.

Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack.