Salted Caramel Chocolate Chip Cookie Bars

Salted Caramel Chocolate Chip Cookie Bars

🧈 Ingredients

For the cookie dough:

• 1 cup (230 g) unsalted butter, melted and slightly cooled
• 1 cup (200 g) brown sugar, packed
• ½ cup (100 g) granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2¾ cups (345 g) all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1½ cups (270 g) semi-sweet chocolate chips

For the caramel layer:

• 1 cup (280 g) soft caramels (like Werther’s or Kraft)
• 3 tbsp heavy cream

Topping:

• Flaky sea salt (like Maldon)

👩‍🍳 Instructions

1. Preheat oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) baking pan with parchment paper, leaving some overhang on the sides for easy removal.
2. Make the caramel:
   In a small saucepan, melt the caramels with the heavy cream over low heat, stirring until smooth. Remove from heat and let cool slightly.
3. Prepare the cookie dough:
   • In a large bowl, whisk melted butter, brown sugar, and granulated sugar until combined.
   • Add eggs and vanilla; mix well.
   • Stir in flour, baking soda, and salt until just combined.
   • Fold in chocolate chips.
5. Assemble:
   • Press half of the cookie dough into the prepared pan to form an even layer.
   • Pour the caramel over the dough, spreading it evenly (leave a small border around the edges).
   • Drop spoonfuls of the remaining dough on top and gently spread it out to cover the caramel (it’s fine if some caramel peeks through).
7. Bake for 25–30 minutes, or until the top is golden brown and set.
8. Cool:
   Let the bars cool completely in the pan before cutting (for cleaner slices, chill for 1 hour).
9. Finish:
   Sprinkle with flaky sea salt just before serving.

💡 Tips

• Add a handful of chopped pecans for extra crunch.
• If you like extra gooey bars, slightly underbake them by 2–3 minutes.
• Store at room temperature for 3–4 days or refrigerate for up to a week.