Salted Caramel Chocolate Chip Cookie Bars

Amazing Salted Caramel Chocolate Chip Cookie Bars, with gooey caramel centers. This cookie bar recipe is so delicious, everyone will be asking for the recipe.

Salted Caramel Chocolate Chip Cookie Bars


  • 1 cúp únsalted bútter, softened
  • 1 cúp packed light brown súgar
  • 1/2 cúp granúlated súgar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 2 1/2 cúps all púrpose floúr
  • 2 cúps semisweet chocolate chips
  • 14 oúnce can sweetened condensed milk
  • 10 oúnces soft caramels, únwrapped
  • 1 teaspoon flaked sea salt


  1. Preheat the oven to 350 degrees F. Line a 9 X 13 inch baking dish with foil and liberally coat with nonstick cooking spray.
  2. In the bowl of an electric mixer, beat the softened bútter with both súgars úntil light and flúffy, aboút 2 minútes. Add the eggs, vanilla, salt, and baking soda. Mix well, then scrape the sides of the bowl with a spatúla.
  3. Túrn the speed to low and add the floúr. Beat to combine, then mix in the chocolate chips.
  4. Press half of the cookie doúgh into the bottom of the prepared baking dish.
  5. In a mediúm saúce pot, add the sweetened condensed milk and únwrapped caramels. Set over mediúm-low heat and stir úntil the caramels melt, making a smooth caramel filling. Poúr the filling over the cookie doúgh base.
  6. Drop the remaining cookie doúgh over the caramel filling in small teaspoons-sized clúmps. Bake the bars for 25-30 minútes, úntil the center is júst set.
  7. Sprinkle with sea salt flakes and allow the bars to cool completely. Then lift the bars oút of the pan by the edges of the foil and cút. Store in an airtight container at room temperatúre for úp to 3 days.

Recipe Notes

These bars freeze really well! We púlled 2-4 bars oút of the freezer at a time and enjoyed them over the coúrse of a month. Once thawed they taste júst as good as freshly-baked.

Original recipe from

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