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

In a medium-sized bowl, whisk together the sifted flour, baking soda, and salt. Set aside.

In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using an electric mixer until light and fluffy (about 2-3 minutes).

Mix in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.

Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Avoid over-mixing.

Gently fold in the chocolate chips, crushed pretzels, and caramel pieces using a spatula.

Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly underbaked.

Remove from the oven and immediately sprinkle flaky sea salt on top.

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

Once cooled, enjoy these chewy, sweet, and salty cookies.