In a large mixing bowl, cream together the butter and brown sugar. Add 2 tablespoons bourbon and the vanilla, beat until light and fluffy, about 2-3 minutes. Add the egg and mix until combined. Add the flour, baking soda, and salt, beat until combined and the dough forms a ball. Stir in the pretzels. If the dough feels too wet, add 2-4 tablespoons additional flour.

Divide the dough in half. Place each ball of dough on a large piece of wax paper or plastic wrap. Shape each into a log about 8 inches long and about 2 inches in diameter. Wrap the dough up in the wax paper and place in the fridge for 2 hours or up to 5 days.

Preheat the oven to 350° F. Line a baking sheet with parchment paper.

Unwrap the dough and place it on a cutting board. Using a sharp chef's knife, cut the log into ⅓ inch slices. It's important to cut in a quick forward motion. If the dough cracks, just push the dough rounds back together. Arrange the slices on the prepared baking sheet. Bake the cookies for 10-12 minutes, until the edges are golden brown. Let the cookies cool on the baking sheet.

Meanwhile, make the caramel. Combine the caramels and cream in a saucepan over low heat. Melt stirring occasionally, until smooth, about 10 minutes. Remove from the heat and stir in 1 tablespoon bourbon (or vanilla). Spread 1-2 teaspoons of the caramel over the cooled cookies. Let set up 10-15 minutes.

Drizzle the chocolate over each cookie and sprinkle with flaky sea salt. To harden the chocolate, place the tray of cookies in the fridge for 10 minutes.