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Caramel Chocolate Chip Cookie Bars Recipe

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4.3 from 24 reviews

Delicious homemade caramel cookie bars featuring a rich, buttery caramel sauce layered between two batches of soft, chocolate chip cookie dough. These bars combine the perfect balance of sweet caramel, semi-sweet chocolate chips, and a touch of flaky sea salt for a decadent dessert treat.

Ingredients

Caramel Sauce

  • 1 cup white granulated sugar
  • 1/4 cup water
  • 6 tbsp unsalted butter, cut into cubes
  • 1/2 cup heavy cream, room temperature
  • 1/2 tsp vanilla bean paste or extract
  • 1/4 tsp sea salt

Chocolate Chip Cookie Dough

  • 1 cup unsalted butter, softened
  • 1/2 cup white granulated sugar
  • 1 cup light brown sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla bean paste or extract
  • 2 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1 1/2 cups semi-sweet chocolate chips
  • Flaky sea salt, for sprinkling on top after baking

Instructions

  1. Make the Caramel Sauce: Add the granulated sugar to the bottom of a medium-sized stainless steel saucepan and gently swirl to spread it evenly. Drizzle in the water and let it sit for about a minute to moisten. Over medium-low heat, avoid stirring and allow the sugar to dissolve completely until clear, about 5 minutes.
  2. Color the Caramel: Increase heat to medium. Swirl the pan occasionally as the caramel develops a golden to light amber color, typically 5-8 minutes. Watch carefully to prevent burning.
  3. Add Butter: Carefully add cubed butter gradually while whisking continuously. The mixture will bubble; continue whisking until smooth.
  4. Incorporate Cream: Slowly pour in the room temperature heavy cream while whisking to maintain a smooth texture. Remove from heat once combined.
  5. Flavor and Cool: Stir in vanilla bean paste and sea salt. Let the caramel cool in the pan before transferring to a container. It will thicken as it cools.
  6. Prepare for Baking: Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment paper, leaving overhang for easy removal.
  7. Mix Dough Base: Using a stand mixer fitted with a paddle attachment, beat softened butter, brown sugar, and granulated sugar for 2-3 minutes until fluffy and light in color.
  8. Add Eggs and Vanilla: Incorporate eggs one at a time, mixing fully after each addition, followed by the vanilla bean paste.
  9. Combine Dry Ingredients: Whisk together flour, baking soda, and sea salt in a separate bowl. Gradually add dry ingredients to the wet mixture, mixing just until combined. Scrape down the bowl sides and fold dough gently to finish mixing.
  10. Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the dough until evenly distributed.
  11. Assemble Bars: Press half of the cookie dough evenly into the prepared pan, pressing slightly up the sides. Spread the cooled caramel over this layer in an even layer. Drop the remaining cookie dough in small pieces over the caramel.
  12. Bake: Bake for 30 minutes until the center is just set. Remove from oven and immediately sprinkle with flaky sea salt. Let cool completely in the pan before using the parchment overhang to lift out and cut into bars for serving.

Notes

  • Room temperature eggs and cream help create a smoother batter and caramel sauce.
  • Do not stir the sugar during caramelization to avoid crystallization.
  • The caramel sauce will thicken as it cools; it should still be pourable when spreading.
  • Using parchment paper with an overhang makes removing the bars easier and cleaner.
  • Store cooled bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Find it online: https://recipethrive.com/caramel-chocolate-chip-cookie-bars-recipe/