Gooey Salted Caramel Chocolate Chip Cookie Bars
These Gooey Salted Caramel Chocolate Chip Cookie Bars are utterly irresistible! A chewy cookie base topped with rich, silky caramel that melts in your mouth.
Servings: 12 servings
Ingredients
- 1 cup salted butter at room temperature
- 1 cup packed light brown sugar
- ¾ cup granulated white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon Kosher salt
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 2 cups semi-sweet chocolate chips
- 1 14-ounce can sweetened condensed milk
- 10 ounces caramels unwrapped, about 40 caramels
- 1 teaspoon flaked sea salt for topping
Instructions
- Preheat your oven to 350°F (175°C).
- Line a 9x13 inch baking pan with parchment paper, leaving overhang for easy removal.
- Cream together the salted butter, light brown sugar, and granulated sugar until light and fluffy.
- Add in the eggs and vanilla extract. Beat until smooth.
- In a separate bowl, whisk together the flour, baking soda, and Kosher salt. Gradually add to the wet mixture, mixing until just combined.
- Fold in the semi-sweet chocolate chips gently.
- Spread half of the cookie dough into the prepared baking pan.
- Melt the caramels with the sweetened condensed milk in a microwave-safe bowl until smooth.
- Pour the melted caramel mixture over the cookie dough layer.
- Drop spoonfuls of the remaining cookie dough over the caramel layer.
- Bake for 30-35 minutes until edges are golden brown and center is set.
- Cool in the pan for 10 minutes, then sprinkle flaked sea salt on top.
- Lift out using parchment paper, cool completely on a wire rack, and cut into squares.
Equipment
- 9x13-inch Baking Pan
- Mixing Bowls
- Electric Mixer
- Wooden Spoon or Spatula
- Microwave-Safe Bowl
- Parchment Paper
Notes
- Store leftovers in an airtight container at room temperature for up to 5 days.
- Freeze cut bars for up to 3 months for longer storage.
- Reheat individual pieces in the microwave for a fresh-baked taste.