Gooey Salted Caramel Chocolate Chip Cookie Bars Recipe

Introduction

These gooey salted caramel chocolate chip cookie bars are the perfect treat for anyone who loves a chewy, rich dessert with a hint of sea salt. Combining melty caramel, semi-sweet chocolate, and a tender cookie base, they are irresistibly delicious and easy to make.

Ingredients

• 1 cup Salted Butter (can substitute with unsalted butter for less salt)
• 1 cup Light Brown Sugar (packed)
• ½ cup Granulated White Sugar
• 2 Large Eggs
• 1 teaspoon Vanilla Extract (opt for pure vanilla for more intensity)
• 1 teaspoon Kosher Salt (reduce to ¾ teaspoons if using table salt)
• 1 teaspoon Baking Soda
• 2½ cups All-Purpose Flour (swap with a gluten-free flour blend if needed)
• 1 14-ounce can Sweetened Condensed Milk (no direct substitute available)
• 10 ounces Soft Caramels (unwrapped; homemade caramel works as a substitute)
• 2 cups Semi-Sweet Chocolate Chips (feel free to swap with dark or milk chocolate)
• 1 teaspoon Flaked Sea Salt (regular salt can be used, but avoid coarse salt)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by lining it with aluminum foil and greasing it.
2. Step 2: In a large mixing bowl, combine the salted butter, light brown sugar, and granulated white sugar. Beat on medium speed for about 2 minutes until light and fluffy.
3. Step 3: Add the eggs, vanilla extract, and kosher salt. Mix on low until smooth and well blended.
4. Step 4: Gradually add the baking soda and flour, mixing just until incorporated. Avoid overmixing to keep the bars tender.
5. Step 5: Gently fold in the semi-sweet chocolate chips using a spatula.
6. Step 6: Press about three-quarters of the cookie dough evenly into the prepared pan.
7. Step 7: In a saucepan over medium-low heat, combine the sweetened condensed milk and soft caramels. Stir continuously until melted and smooth, about 5–7 minutes.
8. Step 8: Pour roughly three-quarters of the caramel mixture over the pressed dough in the pan.
9. Step 9: Drop spoonfuls of the remaining cookie dough over the caramel layer.
10. Step 10: Bake for 25 to 30 minutes, until the edges are set and the center remains slightly soft.
11. Step 11: Remove from the oven and sprinkle flaked sea salt evenly over the bars while they are still warm.
12. Step 12: Allow the bars to cool completely in the pan on a wire rack before cutting into squares.

Tips & Variations

• For a less salty treat, use unsalted butter and reduce the salt slightly.
• Swap semi-sweet chocolate chips for dark chocolate for a deeper flavor or milk chocolate for a sweeter bar.
• Try adding chopped nuts like pecans or walnuts for extra texture.
• If gluten-free, substitute the all-purpose flour with a gluten-free flour blend, ensuring it contains xanthan gum for the best texture.
• Homemade caramel can replace soft caramels if you prefer a more natural option.

Storage

Store the cookie bars in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat briefly in the microwave to restore gooeyness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter; just add a pinch more salt to maintain the balance of flavors.

What if I don’t have soft caramels?

You can make homemade caramel sauce or gently melt caramel candies with a little cream to substitute for the soft caramels in the recipe.

Gooey Salted Caramel Chocolate Chip Cookie Bars Recipe

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★★★★★

4.9 from 86 reviews

• Author: Olivia
• Total Time: 45 minutes
• Yield: 16 bars 1x

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Description

These Gooey Salted Caramel Chocolate Chip Cookie Bars combine rich, buttery cookie dough with a luscious layer of melted caramel and semi-sweet chocolate chips. Finished with a sprinkle of flaky sea salt, these bars offer a perfect balance of sweet and salty flavors with a soft, chewy texture that’s irresistible and perfect for dessert or snacking.

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Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup Salted Butter (can substitute with unsalted butter for less salt)
• 1 cup Light Brown Sugar (packed)
• ½ cup Granulated White Sugar
• 2 Large Eggs
• 1 teaspoon Vanilla Extract (opt for pure vanilla for more intensity)
• 1 teaspoon Kosher Salt (reduce to ¾ teaspoons if using table salt)
• 1 teaspoon Baking Soda
• 2½ cups All-Purpose Flour (swap with a gluten-free flour blend if needed)
• 2 cups Semi-Sweet Chocolate Chips (feel free to swap with dark or milk chocolate)

Caramel Layer

• 1 14-ounce can Sweetened Condensed Milk (no direct substitute available)
• 10 ounces Soft Caramels (unwrapped; homemade caramel works as a substitute)
• 1 teaspoon Flaked Sea Salt (regular salt can be used, but avoid coarse salt)

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Instructions

1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with aluminum foil and grease it thoroughly to prevent sticking.
2. Make the Cookie Dough Base: In a large mixing bowl, beat 1 cup salted butter with 1 cup light brown sugar and ½ cup granulated sugar on medium speed for about 2 minutes until the mixture is light and fluffy.
3. Add Wet Ingredients: Incorporate 2 large eggs, 1 teaspoon vanilla extract, and 1 teaspoon kosher salt into the butter-sugar mixture. Mix on low speed until fully combined and smooth.
4. Combine Dry Ingredients: Slowly add 1 teaspoon baking soda and 2½ cups all-purpose flour to the wet mix, stirring just until all flour is incorporated. Avoid overmixing to keep the dough tender.
5. Fold in Chocolate Chips: Using a spatula, gently fold in 2 cups semi-sweet chocolate chips, ensuring even distribution without breaking the chips.
6. Press Dough Into Pan: Take approximately ¾ of the cookie dough and press it evenly into the prepared baking pan, forming an even base layer.
7. Prepare Caramel Layer: Over medium-low heat in a saucepan, melt together one 14-ounce can of sweetened condensed milk and 10 ounces of unwrapped soft caramels. Stir continuously for 5-7 minutes until the mixture is melted and smooth.
8. Assemble Layers: Pour about ¾ of the warm caramel mixture evenly over the pressed cookie dough in the pan.
9. Top with Remaining Dough: Drop spoonfuls of the remaining cookie dough over the caramel layer in an irregular pattern to create the top layer.
10. Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until the edges look set and golden, and the center remains slightly soft for a gooey texture.
11. Add Sea Salt: While the bars are still warm, sprinkle 1 teaspoon flaked sea salt evenly over the top to enhance the flavor contrast.
12. Cool and Serve: Allow the bars to cool completely in the pan set on a wire rack. Once cooled, use the foil to lift the bars from the pan and cut into squares. Serve and enjoy!

Notes

• Use pure vanilla extract for the best flavor intensity.
• If using unsalted butter, consider reducing added salt slightly to maintain balance.
• Be careful not to overmix the dough to keep the cookie bars tender, not tough.
• Soft caramels melt best for the caramel layer; use homemade caramel if preferred.
• Flaked sea salt on top enhances the salted caramel flavor but can be omitted for a sweeter bar.
• Bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
• For gluten-free version, substitute all-purpose flour with a gluten-free flour blend of equal measure.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Salted caramel cookie bars, gooey caramel dessert, chocolate chip bars, salted caramel recipe, easy cookie bars