Preheat the oven to 400 degrees Fahrenheit.
Cut your butter into slices.
Place butter slices into a large mixing bowl and beat with mixer (stand mixer is preferred if you have it - use the paddle attachment) until it starts to smooth.
Add in the sugars and beat for about 1-2 minutes until smooth.
Add in the eggs and vanilla extract and beat until just incorporated.
Dump in the flour, cornstarch, baking soda, baking powder, and salt.
Mix on low speed until the wet and dry ingredients are combined.
Pour in the chocolate chips and pretzel pieces and fold them into the dough.
Cut your caramels each in half if they are big enough, or use the whole caramel if they are smaller
Measure out the batter to be 2 heaping tablespoons.
Press the dough flat and stick a caramel piece in the middle. Roll the cookie dough around the caramel.
Place 9 cookies per cookie sheet lined with parchment paper or a silicone liner.
Place in the oven to bake for about 8-12 minutes, or until the cookie top and bottom are golden. (Mine usually take 10 minutes)
Sprinkle the tops of the cookies with coarse sea salt.
Allow the cookies to rest on the pan for about 5 minutes.
Remove to a cooling rack to cool completely, or enjoy warm.
Store cookies in an airtight container, or ziplock bag for 3 to 4 days.