Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, baking soda, and salt until well mixed. Set aside.

In a large bowl, beat softened butter, granulated sugar, and light brown sugar together on medium speed until light and fluffy, about 3 minutes.

Add the eggs one at a time, beating well after each addition, then stir in vanilla extract.

Beat softened cream cheese until smooth, then add to the butter mixture and mix until fully combined.

Gradually add the dry ingredients to the wet mixture in two to three additions, mixing on low speed until just combined.

Gently fold in salted caramel sauce until evenly distributed.

Fold in mini chocolate chips and caramel bits into the cookie dough.

Scoop dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10 to 12 minutes until edges are lightly golden and the centers remain soft.

Cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

Store cooled cookies in an airtight container at room temperature for up to 5 days.