Line a large cookie sheet with parchment paper or silicone baking mat
Preheat oven to 350F degrees
To brown the butter: In a saucepan, melt butter over medium heat, whisking as it melts, foams, bubbles, and eventually little brown bits form and it turns amber
Immediately pour into a large heatproof bowl and use a spatula to scrape all the little brown bits into the bowl
Using a stand or hand mixer, beat the vanilla and sugars into the butter for a couple minutes, until it lightens a bit
Beat in eggs for about 30 seconds
Add the baking powder, 1/2 tsp. salt, and about a third of the flour.
Mix slowly, add another third of flour, mix, and add the last of the flour until just combined
Stir in the pretzels, caramel bits, and chocolate chips until evenly distributed
Scoop out very large balls of dough and place on the prepared baking sheet, leaving plenty of space in between
Add more broken pretzel pieces, caramel bits, and chocolate chips to the tops of the dough balls to preference
Sprinkle with sea salt
Bake 13 minutes until golden around the edges
Remove and allow to cool on the sheet for 5 minutes
Then, transfer cookies to a wire rack to cool completely
Serve and enjoy!