Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper or a Silpat mat.

Gather all your ingredients so that they’re easily accessible.

In a large mixing bowl, cream together the cool unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

Beat in the large eggs one at a time and then add the vanilla extract, mixing until fully combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.

Gradually add this dry mixture to the wet ingredients, mixing gently until just combined.

Fold in the HERSHEY’S Kitchens Sea Salt Caramel Chips and white chocolate chips.

If desired, mix in the optional soft caramel bits.

Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.

Bake for 14-16 minutes, or until edges are golden brown while centers remain soft.

Let the cookies cool on the baking sheets for about 5 minutes before transferring to a wire rack.