Pre-heat oven to 350 degrees and line two baking sheets with parchment paper.
In a double broiler (or a heat-proof bowl sitting over a pot of gently simmering water), melt chocolate wafters. Stir with a wooden spoon to melt evenly.
Dunk whole mini pretzels into the chocolate and remove with a fork. Place on prepared baking sheet. Immediately sprinkle pretzels with sea salt and then allow chocolate to harden.
In the bowl of a stand mixer (or a large bowl with a hand mixer), cream together butter and sugars until light and fluffy. Add eggs and vanilla and beat until smooth.
In a separate medium bowl, whisk together flour, baking powder and salt.
With mixer on low, gradually beat in the flour mixture until just combined (taking care not to over-mix). Then, gently stir in the crumbled pretzels, mini chocolate chips, and caramel bits.
Chill the dough in the fridge for about 20 minutes to prevent spreading when baking.
On second prepared baking sheet, drop the cookie dough by rounded tablespoon. Bake cookies for 10-12 minutes, until just turning golden at edges. Remove from oven and immediately press chocolate-covered pretzel into cookie. Let cool for a few minutes on baking sheet before moving to wire rack to cool completely