Introduction

These Gooey Salted Caramel Chocolate Chip Cookie Bars are the perfect indulgence for anyone craving a rich, chewy treat. Combining classic chocolate chip cookie flavors with luscious caramel and a sprinkle of flaky sea salt, they offer a delightful balance of sweet and salty in every bite.

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 eggs (large)
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 separate large bowl, cream the softened butter with the brown and granulated sugars until light and fluffy.
Step 4: Beat in the eggs one at a time, then add the vanilla extract and mix until fully incorporated.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring gently to combine. Fold in the chocolate chips evenly throughout the dough.
Step 6: Spread half of the cookie dough evenly into the prepared pan. Spoon the thick caramel sauce over the dough layer, then top with the remaining cookie dough, spreading it evenly.
Step 7: Bake for 25–30 minutes, until the edges are set and golden but the center remains soft and gooey.
Step 8: Remove from the oven and immediately sprinkle flaky sea salt on top. Allow to cool completely before slicing into bars.

Tips & Variations

For an extra rich flavor, use browned butter instead of regular softened butter.
Swap half of the chocolate chips for chopped nuts like pecans or walnuts for added crunch.
If you prefer a less gooey texture, bake for a few minutes longer until the center is fully set.
Use store-bought caramel sauce or make your own for a personalized touch.
Chilling the dough before assembling the bars can help reduce spreading for a thicker bar.

Storage

Store the cookie bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to one week or freeze for up to 3 months. To enjoy, allow refrigerated or frozen bars to come to room temperature or warm slightly in the microwave for that gooey texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, you can use salted butter but reduce or omit the extra salt listed in the ingredients to avoid an overly salty final product.

What kind of caramel sauce works best?

A thick, rich caramel sauce is ideal as it holds up well between the cookie layers and adds a delicious gooey texture. You can use homemade or a quality store-bought sauce.

Gooey Salted Caramel Chocolate Chip Cookie Bars Recipe

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4.8 from 62 reviews

These Gooey Salted Caramel Chocolate Chip Cookie Bars combine the classic flavors of rich chocolate chips and buttery caramel, layered between a soft, chewy cookie base with a delightful sprinkle of flaky sea salt on top. Perfect as a decadent dessert or a sweet snack, they offer a perfect balance of sweet, salty, and gooey textures in every bite.

Author: Lila
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Yield: 16 bars 1x
Category: Dessert
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 and Toppings

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 (approximately 9×13 inches) with parchment paper, allowing some overhang on the sides for easy removal later.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and salt.
Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened unsalted butter with both the brown sugar and granulated sugar until the mixture is light, fluffy, and pale in color. This usually takes about 3-4 minutes.
Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract and mix until combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined to avoid overmixing the dough.
Fold in Chocolate Chips: Gently fold the chocolate chips into the cookie dough, ensuring an even distribution without breaking the chips.
Assemble Layers: Spread about half of the cookie dough evenly into the prepared pan. Pour the thick caramel sauce evenly over the dough layer. Then carefully spread the remaining cookie dough on top of the caramel layer to create a two-layer effect.
Bake: Place the pan in the preheated oven and bake for approximately 30-35 minutes, or until the edges are set and golden brown while the center remains soft and gooey.
Finish and Cool: Remove from the oven and immediately sprinkle flaky sea salt over the top. Allow the bars to cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. Slice into bars and serve.

Notes

For clean slices, chill the bars in the refrigerator for 30 minutes before cutting.
Use a sharp knife and wipe it clean between cuts to maintain neat edges.
You can substitute caramel sauce with homemade caramel or dulce de leche.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Optional: Add chopped nuts like pecans or walnuts for extra crunch.

Keywords: salted caramel, chocolate chip, cookie bars, dessert bars, caramel chocolate, gooey cookie bars