Description
These Caramel Chocolate Chip Cookie Bars are thick, chewy, and loaded with gooey caramel and melty chocolate chips. Perfect for a sweet treat, potluck, or holiday dessert, they combine the classic flavors of chocolate chip cookies with a rich caramel center.
Ingredients
Units
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For the Cookie Dough:
- 2 1/2 cups (310g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, melted
- 1 cup (200g) brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups (340g) semisweet chocolate chips
For the Caramel Filling:
- 1 (11 oz) bag soft caramels, unwrapped
- 1/4 cup (60ml) heavy cream
- 1/4 teaspoon sea salt
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease it.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Make Cookie Dough: In a large bowl, mix the melted butter, brown sugar, and granulated sugar until smooth. Add the eggs and vanilla extract, stirring until well combined. Gradually mix in the dry ingredients. Fold in the chocolate chips.
- Melt the Caramel: In a microwave-safe bowl, combine the caramels and heavy cream. Microwave in 30-second intervals, stirring each time, until smooth. Stir in sea salt.
- Assemble Layers: Press half of the cookie dough into the bottom of the prepared pan. Pour the melted caramel evenly over the dough. Drop spoonfuls of the remaining cookie dough over the caramel, gently spreading it out.
- Bake: Bake for 25-30 minutes, or until golden brown and set. Let cool completely before slicing into bars.
- Serve & Enjoy! These bars are best at room temperature or slightly warmed.
Notes
- You can use dark chocolate chips for a richer flavor.
- If you prefer a salted caramel taste, sprinkle flaky sea salt over the caramel layer before baking.
- Store in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.