Preheat oven to 350F and line two large baking sheets with parchment paper.

Brown the butter by melting it in a small saucepan, 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.

To the browned butter, add vanilla, brown sugar, and granulated sugar. With a hand mixer, beat until they’re combined well. Add in the eggs and beat for an additional 30 seconds.

Add the baking powder, 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.

Fold in the pretzels, caramel bits, and chocolate chips into the cookie dough.

Scoop ¼ cup balls of dough onto the baking sheet, leaving 2-inches for the cookies to expand. Sprinkle additional caramel and chocolate chips, pretzels, and coarse salt flakes over the tops.

Bake, 11 to 13 minutes, until the tops are golden and the middles are slightly undercooked.

Remove from oven and allow them to cool down for 5 minutes prior to transferring the cookies onto a cooling rack.