Start by roughly chopping the semi-sweet and milk chocolate chips, as well as the caramel bits. Break the pretzels into smaller pieces—keeping some larger for topping.

In a microwave-safe bowl, melt the butter until fully liquid but not bubbling. Allow it to cool for about 5-10 minutes.

Combine the cooled melted butter with brown sugar and granulated sugar in a large mixing bowl. Mix until smooth and glossy.

Add in the beaten egg and vanilla extract to the sugar mixture. Stir until ingredients are combined and creamy.

Sprinkle the baking soda and salt over the wet mixture, mixing gently until no dry ingredients are visible.

Fold in the all-purpose flour gently until just incorporated to avoid overmixing.

Stir in the chocolate chips, pretzel bits, and caramel pieces evenly throughout the dough. Let the dough rest for about 10 minutes.

Preheat your oven to 350°F. Scoop out portions of dough and flatten each ball slightly before placing on a baking sheet.

Bake for 12-14 minutes until edges are golden brown but center remains slightly underbaked.

Allow cookies to cool on the baking sheet for 10-15 minutes before transferring to a wire rack to cool completely.