Introduction

These Gooey Salted Caramel Chocolate Chip Cookie Bars are the perfect blend of chewy cookie, rich chocolate, and luscious caramel topped with a sprinkle of flaky sea salt. Easy to make and irresistibly delicious, they’re a great treat to share or keep all to yourself.

Gooey Salted Caramel Chocolate Chip Cookie Bars Recipe - Recipe Image

Ingredients

2 cups all-purpose flour
1 tsp baking soda
0.5 tsp salt
0.75 cup unsalted butter (softened)
1 cup brown sugar (packed)
0.5 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1.5 cups chocolate chips
1 cup thick caramel sauce
Flaky sea salt (for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper for easy removal.
Step 2: In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
Step 3: In a large bowl, cream the softened butter with brown and granulated sugars until light and fluffy. Then, beat in the eggs one at a time followed by the vanilla extract.
Step 4: Gradually mix the dry ingredients into the wet mixture until just combined. Gently fold in the chocolate chips.
Step 5: Spread half of the cookie dough evenly into the prepared pan. Pour the thick caramel sauce over the dough, then top with the remaining cookie dough, spreading evenly to cover.
Step 6: Bake for 25–30 minutes or until the edges are set but the center remains soft and gooey.
Step 7: Remove from the oven and immediately sprinkle with flaky sea salt. Allow the bars to cool completely in the pan before slicing.

Tips & Variations

For an extra caramel punch, drizzle additional warm caramel sauce on top before serving.
Swap chocolate chips for chunks or a mix of milk and dark chocolate for varied texture.
Use chilled caramel sauce to prevent it from soaking into the dough too much before baking.
Add chopped nuts like pecans or walnuts for a delightful crunch.

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 gently in the microwave for about 15-20 seconds to enjoy gooey warm bars.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought caramel sauce?

Yes, store-bought thick caramel sauce works well. Just make sure it’s thick enough to layer without running excessively during baking.

How do I ensure gooey centers and fully baked edges?

Baking at 350°F and watching the bars closely near the end of baking is key. The edges should be set and golden, while the center remains soft but not raw. Letting them cool before slicing also helps the center firm up slightly without losing gooeyness.

Gooey Salted Caramel Chocolate Chip Cookie Bars Recipe

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4.5 from 751 reviews

These Gooey Salted Caramel Chocolate Chip Cookie Bars combine soft, buttery cookie dough with rich chocolate chips and a luscious layer of thick caramel sauce, topped with flaky sea salt for the perfect balance of sweet and salty. Baked to perfection, these bars offer a chewy center with slightly crisp edges, making them an irresistible treat for cookie lovers.

Author: Nora
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Yield: 12 bars 1x
Category: Baked Goods
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 tsp baking soda
0.5 tsp salt

Wet Ingredients

0.75 cup unsalted butter, softened
1 cup brown sugar, packed
0.5 cup granulated sugar
2 large eggs
2 tsp vanilla extract

Add-ins & Topping

1.5 cups chocolate chips
1 cup thick caramel sauce
Flaky sea salt, for topping

Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a baking pan with parchment paper to prevent sticking and ensure easy removal of the bars.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of the leavening agent and salt throughout the dough.
Cream butter and sugars: In a separate large bowl, use a mixer to cream the softened unsalted butter with the brown sugar and granulated sugar until the mixture is light, fluffy, and well combined. This step helps incorporate air and provides the base for a tender cookie texture.
Add eggs and vanilla: Beat in the eggs one at a time to the creamed butter and sugars, followed by the vanilla extract, mixing until smooth and uniform.
Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep the bars tender. Then gently fold in the chocolate chips evenly throughout the dough.
Layer dough and caramel: Spread about half of the cookie dough evenly into the prepared baking pan. Carefully dollop and spread the thick caramel sauce over the dough layer, then top with the remaining cookie dough, spreading gently to cover the caramel without mixing the layers.
Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until the edges are set and golden while the center remains soft and gooey.
Add salt and cool: Immediately after removing the bars from the oven, sprinkle flaky sea salt evenly over the top to enhance the caramel and chocolate flavors. Allow bars to cool completely in the pan on a wire rack before slicing into squares for serving.

Notes

Using thick caramel sauce is key to keeping the gooey texture without it running throughout the pan.
Do not overbake; remove when edges are firm but center still soft to achieve the perfect chewy texture.
You can substitute some or all of the all-purpose flour with gluten-free flour blend if needed.
Chilling the dough for 30 minutes before baking can help prevent spreading but is optional.
Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: salted caramel, chocolate chip, cookie bars, gooey, dessert, bake, sweets, caramel sauce