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

Whisk together the flour, baking soda, and salt in a medium bowl.

Beat the softened butter and both sugars together in a large bowl using an electric mixer until creamy and fluffy, about 2-3 minutes.

Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract and heavy cream.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until combined.

Gently fold in the caramel bits.

Scoop the dough into 2-tablespoon portions and roll each ball in the extra granulated sugar.

Place dough balls on the prepared baking sheets, spaced 2 inches apart.

Bake for 10-12 minutes, turning the pans halfway through, until edges are golden brown.

Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.