Hook: Buttery, gooey, and irresistibly rich — these Salted Caramel Chocolate Chip Cookie Bars combine the chewy goodness of cookies with the indulgent sweetness of caramel and a touch of sea salt for balance. Perfect for dessert trays, bake sales, or cozy nights in!
🕒 Recipe Info
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 12 bars
Calories: 320 kcal (per serving)
Difficulty: Easy
✅ Ingredients
Base & Dough
1 cup unsalted butter, melted
1 cup packed brown sugar
½ cup granulated sugar
2 large eggs
2 tsp vanilla extract
2¼ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1½ cups semi-sweet chocolate chips
Filling & Topping
1 cup caramel sauce
Flaky sea salt (for sprinkling)
👩🍳 Instructions
Preheat & Prep
Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving an overhang for easy removal.Mix Wet Ingredients
In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until creamy. Add eggs, one at a time, then mix in vanilla.Combine Dry Ingredients
In a separate bowl, whisk flour, baking soda, and salt. Gradually fold the dry mixture into the wet until just combined.Add Chocolate Chips
Gently fold in chocolate chips until evenly distributed.Layer & Fill
Spread half the dough into the prepared pan. Drizzle caramel sauce evenly over the top, then sprinkle lightly with flaky sea salt.Top & Bake
Drop spoonfuls of the remaining dough over the caramel layer, then gently spread to cover.
Bake for 30–35 minutes, until golden brown and slightly gooey in the center.Cool & Serve
Cool completely before lifting out of the pan. Sprinkle extra flaky sea salt on top, slice into bars, and enjoy!
💡 Tips & Tricks
Use room temperature eggs for smoother mixing and better texture.
Chill caramel sauce slightly before drizzling to prevent it from sinking into the dough.
Want extra gooey bars? Slightly underbake for a fudgy center.
🧂 Ingredient Swaps
Salted Butter: Skip the added salt if using salted butter.
Caramel Sauce: Try dulce de leche for a richer, creamier flavor.
Chocolate Chips: Swap for dark chocolate chunks for a more intense taste.
🧁 Storage & Make-Ahead
Room Temp: Keep in an airtight container up to 3 days.
Fridge: Store up to 1 week for a firmer texture.
Freezer: Wrap individually and freeze for up to 3 months — warm before serving for that fresh-baked taste!
❓ FAQs
Q: Can I use store-bought caramel candies instead of sauce?
A: Yes! Melt soft caramels with 1 tbsp of cream or milk until smooth before layering.
Q: How do I make them chewy instead of cakey?
A: Don’t overmix the dough — and slightly underbake the bars.
Q: Can I double this recipe?
A: Absolutely! Just use a large rimmed baking sheet and add 5–7 minutes to the bake time.