There’s something magical about the moment when a batch of homemade cookie bars comes out of the oven—the golden top slightly crackled, the scent of brown sugar and chocolate wafting through the kitchen, and that unmistakable gleam of caramel bubbling at the edges. These Salted Caramel Chocolate Chip Cookie Bars don’t just satisfy a sweet tooth—they take it hostage.
At first glance, it’s just a cookie bar. But slice into it and you’ll see the layers: the gooey caramel ribbon that winds through the center, the soft-baked dough studded with chocolate chips, and the sprinkle of flaky sea salt that ties everything together. It’s rustic, indulgent, and just polished enough to serve at a dinner party.
The foundation of this recipe is the dough, which comes together quickly with melted butter—no stand mixer required. It’s soft and thick, with just the right balance of brown sugar and white sugar for a chewy bite and crisp edges. A little vanilla rounds out the sweetness.
Chocolate chips are folded in generously, adding richness and melty pockets that pair perfectly with the soft center. You can use semi-sweet for balance, milk chocolate for extra indulgence, or even dark if you want a deeper flavor.
But the real star is the salted caramel. You can use a jarred version for ease, but if you’ve got a little time, homemade caramel takes this to another level. It gets spread in a thick, luscious layer between two halves of cookie dough, creating that irresistible sticky swirl in every square.
Once baked, the top turns golden and lightly crisp, while the inside stays soft, almost molten. And the flaky sea salt on top? It might seem small, but it’s crucial. It cuts through the sweetness and makes the flavors pop, enhancing every bite.
What’s great about these bars is how unfussy they are. You don’t need to chill the dough. There’s no portioning or scooping. Just layer, bake, slice, and eat. That’s it. And they look gorgeous without any decorating or extra effort.
They’re also extremely portable. Unlike frosted treats that smear or crumble, these bars hold their shape and stack beautifully. They’re the ideal treat to bring to a picnic, a party, or just pack in your lunchbox for a midday indulgence.
You can even make them ahead of time. Once cooled, they store well in an airtight container for several days without drying out. In fact, the caramel often softens the interior even more with time.
Want to personalize them? Throw in a handful of toasted pecans or walnuts for crunch. Use butterscotch chips or swirl in a spoonful of peanut butter with the caramel. They’re flexible like that.
They’re also deceptively crowd-pleasing. Even people who claim they don’t like “too sweet” desserts find themselves reaching for seconds. It’s that sweet-salty contrast, the richness of the caramel, and the familiar comfort of a warm chocolate chip cookie.
And if you serve them warm with a scoop of vanilla ice cream? Game over. It becomes an instant dessert centerpiece. You can even cut them smaller and serve them like petit fours on a dessert tray.
Whether you’re making them for a bake sale, holiday tray, or just your own personal stash, these cookie bars never disappoint. They’re a home run every single time.
So preheat the oven and grab your mixing bowl. You’re just a few steps away from something pretty legendary.
Servings: 16 bars
Time:
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Cool Time: 20 minutes
- Total Time: 1 hour
Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups chocolate chips (semi-sweet or milk)
- 1/2 cup jarred or homemade salted caramel sauce
- Flaky sea salt for topping
Instructions:
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, mix melted butter with both sugars until smooth. Beat in eggs and vanilla.
- Gradually stir in the dry ingredients until a soft dough forms.
- Fold in chocolate chips.
- Press half the dough into the prepared pan.
- Drizzle caramel sauce over the dough, spreading it evenly. Sprinkle a pinch of flaky salt.
- Drop spoonfuls of remaining dough over the caramel and gently spread to cover.
- Bake for 25–30 minutes until golden and set in the middle.
- Let cool at least 20 minutes before slicing.
Tips:
- Use cold caramel sauce to make spreading easier.
- Add a handful of chopped pecans or walnuts for extra texture.
- Store in an airtight container at room temp for up to 4 days.
Why You’ll Love This Recipe:
It’s a chocolate chip cookie and a caramel bar in one. Rich, gooey, and easy to make, it’s the dessert everyone asks for the recipe.
These Salted Caramel Chocolate Chip Cookie Bars combine the best of sweet and salty with chewy centers, crisp edges, and that irresistible caramel swirl. A guaranteed crowd favorite.
