Preheat the oven to 375°F.

In the bowl of a stand mixer or using a handheld electric mixer, cream the softened butter, brown sugar, and granulated sugar together until the mixture is light in color and fluffy in texture.

Scrape down the sides of the bowl, then add the eggs, caramel sauce, and vanilla extract. Mix until everything is fully incorporated.

Add in the all-purpose flour, salt, and baking soda, and continue mixing until a soft, sticky dough forms.

Stir in the white chocolate chips, crushed pretzels, and toffee bits, mixing until evenly distributed throughout the dough.

Scoop the dough into 3-tablespoon portions (a #24 cookie scoop works well) and place them onto a baking sheet lined with parchment paper. Sprinkle a little flaky sea salt over the tops of the dough balls.

Bake for 9–11 minutes at 375°F, or until the cookies have spread and the edges are golden brown. The tops should also be lightly browned. If desired, sprinkle additional flaky sea salt on top right after removing from the oven.

Let the cookies cool completely on the baking sheet before transferring them to a wire rack to cool further.