Place butter and sugars into a large mixing bowl and beat with an electric mixer for 2 minutes until light and fluffy.
Add the vanilla extract and eggs and continue beating for another minute.
In a separate medium-sized bowl, combine the flour, baking soda, and salt.
Add half of the flour mixture into the butter mixture. Incorporate fully, then add the remaining half and beat until combined.
Stir in the white chocolate chips and caramel bits, then place dough in the refrigerator for 1 hour.
Use a 2 Tbsp. cookie scoop to portion out the dough and wrap each dough ball around an unwrapped caramel square.
Once frozen, transfer them to a large resealable bag or freezer-safe container. Seal and place back into the freezer.
Take out as many dough balls as you would like and place them on a cookie sheet.