Whisk together flour, baking soda, and salt in a small mixing bowl.
In a large mixing bowl, cream butter and sugars together until smooth and creamy.
Add the eggs one at a time to the butter and sugar mixture and mix well.
Add the vanilla extract to the butter, sugar, and egg mixture and mix well.
Add the flour mixture to the large mixing bowl about 1/3 at a time mixing well between.
Fold in chocolate chips, caramel bits, and crushed pretzels.
Use a medium cookie scoop to portion cookie dough onto baking pans.
Top each cookie dough ball with a whole pretzel.
Bake at 350 degrees for 5 minutes.
Remove trays from the oven and slightly press the pretzel, securing it in place.
Place the baking pans back into the oven on the opposite tray from the first 5 minute bake.
Bake for an additonal 5-7 minutes until the cookies are lightly golden brown.
Remove the cookies from the oven and sprinkle them with flaky sea salt.
Allow the cookies to cool for 5 minutes before transferring them to a wire rack or towel to finish cooling.
Store the cookies in an airtight container for several days, or freeze for a couple of months.