Salted Caramel Cookie Bars (Print Version)
Rich cookie bars layered with salted caramel and chocolate chunks.
# Ingredients You'll Need:
→ Cookie Dough
01 -
2 1/4 cups (280 g) all-purpose flour
02 -
1 teaspoon baking soda
03 -
1 teaspoon salt
04 -
2 sticks (230 g) unsalted butter, at room temperature
05 -
1/2 cup (100 g) granulated sugar
06 -
1/2 cup (100 g) packed brown sugar
07 -
1 teaspoon pure vanilla extract
08 -
2 large eggs
09 -
1 cup (170 g) semi-sweet chocolate chunks
→ Filling and Topping
10 -
1 cup homemade salted caramel sauce
11 -
1/2 teaspoon flakey kosher or sea salt
# Step-by-Step Instructions:
01 -
Preheat oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper.
02 -
In a medium bowl, whisk together flour, baking soda, and salt.
03 -
In a large mixing bowl fitted with the paddle attachment, beat butter, granulated sugar, brown sugar, and vanilla extract until fluffy, about 2 minutes.
04 -
Scrape down the sides of the bowl with a spatula, add eggs, and mix until well combined.
05 -
Add the flour mixture to the butter mixture and mix until just incorporated.
06 -
Fold in the chocolate chunks using a spatula.
07 -
Press half of the dough evenly into the prepared baking pan. Spread caramel sauce over the dough. Drop small pieces of remaining dough over the caramel layer.
08 -
Bake for 25–30 minutes, or until the center is just set.
09 -
Sprinkle with sea salt and transfer to a cooling rack using parchment paper. Allow to cool completely before cutting and serving.
# Extra Tips & Details:
01 -
You can substitute chocolate chips for chunks and use either milk, dark, or semi-sweet varieties.
02 -
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
03 -
Freeze bars in a sealed container for up to 3 months. Thaw at room temperature or microwave briefly.