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Salted Caramel Chocolate Chip Cookie Bars

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These salted caramel chocolate chip cookie bars combine a chewy cookie base with gooey caramel pockets and melty chocolate chips, topped with flaky sea salt for a perfect sweet-salty treat.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226 g) unsalted butter, softened
  • 1 cup (200 g) packed brown sugar
  • ½ cup (100 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups (270 g) semisweet chocolate chips
  • 1 cup soft caramel candies (about 10–12 individually wrapped), unwrapped and chopped
  • Flaky sea salt for sprinkling on top

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, use an electric mixer to beat the softened butter with brown sugar and granulated sugar until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, then add the vanilla extract, mixing well after each addition.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding gently with a spatula until just combined. Avoid overmixing.
  6. Fold in the chocolate chips and chopped caramel candies.
  7. Spread the batter evenly in the prepared baking pan and smooth the top.
  8. Bake for 28-32 minutes, starting to check at 28 minutes by inserting a toothpick near the center; it should come out with a few moist crumbs but not wet batter.
  9. Immediately after removing from the oven, sprinkle flaky sea salt lightly over the top while the bars are still warm.
  10. Let the bars cool completely in the pan on a wire rack, about 1 hour. Use the parchment overhang to lift them out and cut into squares or rectangles.

Notes

Use softened butter, not melted. Avoid overmixing the flour to keep bars tender. Use soft caramel candies instead of caramel chips for gooier pockets. Sprinkle flaky sea salt immediately after baking for best flavor. Chill dough for 15 minutes if too soft to handle. Let bars cool completely before slicing to avoid gooey mess.

Nutrition

Keywords: salted caramel, chocolate chip, cookie bars, homemade treats, easy dessert, caramel pockets, sea salt, chewy cookie bars

Find it online: https://tomyumy.com/salted-caramel-chocolate-chip-cookie-bars-easy-recipe-for-perfect-homemade-treats/