Preheat your oven to 350°F. Line a baking sheet with parchment paper or a Silpat mat and set aside.

In a medium mixing bowl, cream together the butter and sugars until smooth. Add the eggs and vanilla extract, then beat the mixture until it becomes light and fluffy.

Mix in the flour, baking soda, baking powder, and salt, stirring until well combined.

Fold in the salted caramel chips, white chocolate chips, and (if using) caramel bits, ensuring an even distribution. There’s no need to chill the dough unless it feels warm to the touch.

Using your preferred cookie scoop (we recommend ¼ cup), scoop dough portions and drop them onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake in the preheated oven, then remove once the edges are golden and the centers are set. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to finish cooling completely.