Print

Ultimate Salted Caramel Chocolate Chip Cookie Bars

salted caramel chocolate chip cookie bars - featured image
Print Recipe

These salted caramel chocolate chip cookie bars combine salty caramel with rich chocolate chips and a tender cookie base for a perfect balance of crunchy edges and gooey centers. Easy to make and perfect for any occasion.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 1 cup (220g) packed brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups (312g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (270g) semi-sweet chocolate chips
  • 3/4 cup (180ml) salted caramel sauce (homemade or store-bought)
  • Flaky sea salt, for sprinkling
  • Optional: 3/4 cup chopped pecans or walnuts

Instructions

  1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. In a large bowl, beat 1 cup softened unsalted butter with 1 cup packed brown sugar and 1/2 cup granulated sugar until light and fluffy, about 3-4 minutes.
  3. Beat in 2 large eggs, one at a time, followed by 2 teaspoons vanilla extract until the batter is glossy and smooth.
  4. In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding gently with a spatula until just combined. Do not overmix.
  6. Fold in 1 1/2 cups chocolate chips evenly through the dough.
  7. Spread half the cookie dough evenly in the prepared pan.
  8. Drizzle about 3/4 cup salted caramel sauce over the dough and gently swirl it with a knife or skewer for a marbled effect.
  9. Dollop the remaining cookie dough on top in clumps and gently spread it out to cover the caramel layer as evenly as possible.
  10. Top with extra chocolate chips and a sprinkle of flaky sea salt.
  11. Bake for 28-32 minutes until edges are golden and set but the center remains soft and gooey. A toothpick inserted should come out with a few moist crumbs.
  12. Cool completely in the pan for at least 30 minutes before lifting out with the parchment overhang and cutting into bars.

Notes

Use room temperature butter and eggs for best texture. Cream butter and sugars well to trap air for lighter bars. Do not overmix flour to avoid toughness. Swirl caramel gently to create gooey pockets. Use an oven thermometer to avoid overbaking. Let bars cool completely before cutting to prevent melty mess. Bars taste better after resting overnight. For cleaner cuts, warm and dry your knife before slicing.

Nutrition

Keywords: salted caramel, chocolate chip, cookie bars, easy dessert, homemade, caramel sauce, chocolate chips, sweet treat

Find it online: https://tastytuck.com/ultimate-salted-caramel-chocolate-chip-cookie-bars-easy-homemade-recipe/