• In a large bowl, cream butter and sugars together.
• Add dry pudding mix and mix well.
• Beat in eggs and vanilla.
• Add baking soda and flour and mix until well incorporated.
• Grab enough dough to make a 1" ball and flatten it out in the palm of your hand. 
• Place one 0.5" caramel cube and place it in the center of the flattened dough. Fold up the edges of the dough around caramel and roll into a ball, making sure the caramel is sealed in the center of the dough ball. Place on greased cookie sheet. 
• Repeat with remaining dough. 9-12 cookie dough balls per cookie sheet.
• Bake at 350 degrees F for 8-10 minutes. Allow cookies to cool on pan for about 5 minutes, then transfer to a wired cooling rack.
• Once cookies have completely cooled, frost with Cool Whip frosting.
• Sprinkle the tops of the frosted cookies with Heath bits.

Cool Whip Frosting

• In a large bowl, combine milk, pudding mix, and powdered sugar in a bowl and let sit for 3 minutes. Fold in cool whip. Refrigerate until ready to use.