Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy, about 3-4 minutes.

Beat in the egg until fully incorporated, then gradually stir in the pretzel flour, baking soda, and salt until a soft dough forms.

Using a cookie scoop, portion the dough into equal balls and place them on a parchment-lined baking sheet, ensuring they have space to spread.

Flatten each ball slightly with the palm of your hand. Bake for 10-12 minutes, or until the edges are lightly golden.

Allow the cookies to cool on a wire rack.

Once cool, place a generous scoop of salted caramel ice cream on the flat side of one cookie, then top with another cookie.

Wrap each sandwich in plastic wrap or place them in an airtight container and freeze for at least 1-2 hours.

Remove from the freezer, drizzle with caramel sauce, and sprinkle with sea salt flakes before serving.