Description

These Salted Caramel Chocolate Chip Cookie Bars are everything you love about a classic chocolate chip cookie, taken to the next level. With gooey layers of buttery cookie dough and rich caramel, finished with a sprinkle of flaky sea salt, these bars are sweet, salty, chewy, and irresistibly decadent. Perfect for parties, bake sales, or a cozy night in, they’re easy to make and impossible to resist.

Ingredients

– All-purpose flour: 2 cups
– Baking soda: 1 teaspoon
– Salt: 1 teaspoon
– Unsalted butter: 1 cup (softened)
– Brown sugar: 1 cup (packed)
– Granulated sugar: 1/2 cup
– Eggs: 2 large
– Vanilla extract: 2 teaspoons
– Semi-sweet chocolate chips: 2 cups
– Salted caramel sauce: 1 cup

Instructions

Step 1: Prepare the Baking Dish

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish or line it with parchment paper for easier removal later.

Step 2: Mix the Butter and Sugars

In a large mixing bowl, cream together 1 cup of softened unsalted butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar until the mixture is light and fluffy.

Step 3: Add the Eggs and Vanilla

Add 2 large eggs, one at a time, beating well after each addition. Then, mix in 2 teaspoons of vanilla extract until well combined.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together 2 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt.

Step 5: Mix the Dry Ingredients with the Wet Ingredients

Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.

Step 6: Fold in Chocolate Chips

Gently fold in 2 cups of chocolate chips until evenly distributed throughout the dough.

Step 7: Spread the Dough in the Baking Dish

Spread the cookie dough evenly in the prepared baking dish, smoothing the top with a spatula.

Step 8: Bake the Cookie Bars

Bake in the preheated oven for about 25-30 minutes. The edges should be golden brown, and a toothpick inserted in the center should come out clean.

Step 9: Prepare the Caramel Sauce

While the bars are baking, prepare the salted caramel sauce by melting 1 cup of caramel candies and 2 tablespoons of heavy cream in a microwave-safe bowl, microwaving in short bursts until smooth.

Step 10: Drizzle the Caramel on the Bars

Once the cookie bars are out of the oven and slightly cooled, drizzle the warm caramel sauce over the top evenly.

Step 11: Allow to Cool and Slice

Let the cookie bars cool completely in the pan before slicing them into squares to serve.

Notes

Caramel: Use a thick, pourable caramel sauce—either homemade or high-quality store-bought. Avoid using hard caramel candies as they don’t melt evenly and can harden after baking.
Salt: Don’t skip the flaky sea salt on top—it cuts through the sweetness and enhances the overall flavor. Kosher salt or table salt won’t provide the same texture or balance.
Chocolate: Semi-sweet chips are classic, but feel free to mix in dark or milk chocolate, or even chocolate chunks for added richness.
Storage: Store at room temperature in an airtight container for up to 4 days, or freeze for up to 2 months. Let thaw and reheat slightly for the best texture.
Cutting Tip: For clean slices, chill the bars in the refrigerator for 30–60 minutes before cutting, and use a sharp knife wiped clean between cuts.
Gluten-Free Option: Substitute a 1:1 gluten-free baking flour that contains xanthan gum for structure.