Salted Caramel Chocolate Chip Cookie Bars
Quick and easy homemade cookie bars featuring a perfect balance of chewy cookie dough, melty chocolate chips, and gooey salted caramel pockets with a touch of sea salt.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 to 16 bars 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (312g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt, plus extra pinch for sprinkling
- 1 cup (227g) unsalted butter, softened
- 1 cup (200g) packed light brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 ½ cups (270g) semi-sweet chocolate chips
- ¾ cup (180ml) salted caramel sauce, homemade or store-bought
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, allowing some overhang for easy removal.
- In a medium bowl, whisk together the flour, baking soda, and ½ teaspoon salt. Set aside.
- In a large bowl, beat the softened butter with light brown sugar and granulated sugar until light and fluffy, about 3 to 4 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract until fully combined.
- Gradually add the flour mixture to the wet ingredients, mixing just until combined. Avoid overmixing.
- Gently fold in the chocolate chips evenly throughout the dough.
- Spread half the batter evenly in the prepared pan, pressing lightly to create a smooth layer.
- Spoon the salted caramel sauce over the batter in dollops and swirl slightly with a knife or skewer.
- Dollop and spread the remaining batter on top, covering most of the caramel but leaving some swirls visible.
- Lightly sprinkle a pinch of flaky sea salt over the top.
- Bake for 28 to 32 minutes until edges are golden and center is set but still soft.
- Cool completely in the pan on a wire rack for at least 1 hour before slicing.
- Use the parchment overhang to lift the bars out and slice into 12 to 16 bars.
Notes
Use softened (not melted) butter for a tender crumb. Avoid overmixing after adding flour to prevent tough bars. Swirl caramel gently to create pockets. Start checking for doneness at 28 minutes to avoid overbaking. Cool completely before slicing to prevent sticky mess. If caramel is too runny, chill for 10 minutes before swirling.
Nutrition
- Serving Size: 1 bar (if sliced int
- Calories: 220
- Fat: 10
- Carbohydrates: 30
- Protein: 2
Keywords: salted caramel, chocolate chip, cookie bars, easy dessert, homemade, quick recipe, sweet treat, caramel pockets, chewy bars