Preheat oven to 375 degrees F. Prepare two baking sheets by lining them with parchment.
In a small bowl, whisk together flour, baking soda, and salt.
In the bowl of a mixer fitted with the paddle attachment, cream butter, sugars, and vanilla until fluffy, about 3-4 minutes.
Add eggs and beat until thoroughly incorporated, scraping sides of the bowl with a rubber spatula if necessary.
Gradually add flour mixture. Mix in chocolate chips.
Place pretzel sandwiches into a Ziploc bag and crush.
Unwrap caramels and cut them into quarters. Place caramels and crushed pretzels into mixing bowl. Stir into batter.
Drop by rounded tablespoonfuls onto prepared baking sheet.
Bake for 10-12 minutes, until lightly golden. Allow cooling on cookie sheet for 5 minutes before transferring to a wire rack to cool completely. If you remove any sooner than that, you may have a drippy caramel mess.