1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, cream together the softened butter and peanut butter until smooth.
3. Add the brown sugar, granulated sugar, and instant vanilla pudding mix, and continue mixing until the mixture is light and creamy.
4. Add the eggs, one at a time, mixing well after each addition.
5. Gradually incorporate the all-purpose flour, baking soda, and pinch of salt into the wet ingredients until the dough forms.
6. Stir in the mini chocolate chips and caramel bits until evenly distributed.
7. Roll tablespoon-sized amounts of dough into balls and place them on a baking sheet lined with parchment paper.
8. Press a few peanut butter candies into the top of each cookie dough ball for added crunch and flavor.
9. Sprinkle a pinch of sea salt on top of each cookie.
10. Bake in the preheated oven for 8-10 minutes or until the edges are golden brown.
11. Allow cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.