Introduction

These Caramel Cookie Bars combine rich, buttery cookie dough with a luscious homemade caramel layer. Perfectly gooey and sprinkled with flaky sea salt, they make an irresistible treat for any occasion.

A close-up of a square chocolate chip blondie lying on a white marbled surface, showing three visible layers: a golden brown crispy top with a slightly cracked texture, a gooey caramel and melted chocolate middle layer that looks rich and sticky, and a lighter, soft cookie-like base dotted with dark chocolate chips. Around the blondie, a few crumbs and loose chocolate chips are scattered, adding to the casual, fresh-baked feel. In the background, other pieces are blurred but similarly textured. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Homemade Caramel Sauce:

1 cup white granulated sugar
¼ cup water
6 tablespoons unsalted butter, cut into cubes
½ cup heavy cream, room temperature
½ teaspoon vanilla bean paste or extract
¼ teaspoon sea salt

Chocolate Chip Cookie Dough:

1 cup unsalted butter, softened
½ cup white granulated sugar
1 cup light brown sugar
2 large eggs, room temperature
1 teaspoon vanilla bean paste or extract
2 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon sea salt
1 ½ cups semi-sweet chocolate chips
Flaky sea salt, for sprinkling after baking

Instructions

Step 1: Make the caramel sauce by adding the sugar to a medium-sized stainless steel saucepan and gently swirling to spread it evenly. Drizzle in the water and let it sit for one minute to moisten the sugar fully. Place the pan over medium-low heat and avoid stirring; let the sugar dissolve completely and turn clear, about 5 minutes.
Step 2: Increase the heat to medium and gently swirl the pan as the sugar caramelizes to a light amber color, about 5-8 minutes. Watch carefully to prevent burning.
Step 3: Add the cubed butter gradually while whisking; the mixture will bubble. Stir until smooth.
Step 4: Slowly pour in heavy cream while whisking until combined and smooth. Remove from heat, then stir in vanilla and sea salt. Let cool before transferring to a container. The caramel will thicken as it cools.
Step 5: Preheat oven to 350℉. Grease a 9×13-inch baking pan and line with parchment paper, leaving an overhang for easy removal.
Step 6: In a stand mixer fitted with a paddle attachment, beat softened butter, brown sugar, and granulated sugar for 2-3 minutes until fluffy and light.
Step 7: Add eggs one at a time, mixing thoroughly after each, then add vanilla.
Step 8: In a separate bowl, whisk together flour, baking soda, and salt. Add to the wet ingredients and mix just until combined, scraping the bowl once.
Step 9: Fold in chocolate chips evenly.
Step 10: Press half the cookie dough evenly into the prepared pan, pressing slightly up the sides. Spread the cooled caramel over the dough in an even layer. Drop the remaining dough in small pieces over the caramel.
Step 11: Bake for 30 minutes or until the center is just set. Remove from oven, sprinkle with flaky sea salt, and let cool completely before cutting and serving.

Tips & Variations

Use room temperature ingredients for better mixing and texture.
If you don’t have vanilla bean paste, pure vanilla extract works well too.
For a nutty twist, fold in chopped pecans or walnuts into the cookie dough.
Keep a close eye on the caramel as it cooks to avoid burning and bitterness.
Sprinkle flaky sea salt just after baking for the best contrast of sweet and salty flavors.

Storage

Store the bars in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate up to one week. To reheat, warm in a low oven or microwave briefly to soften the caramel before serving.

How to Serve

A close-up image of three stacked cookie bars with visible layers; the top and bottom layers are golden brown and slightly crispy cookie crusts, while the middle layer is gooey and caramel-colored with melted chocolate chips inside. The cookie bars show a slightly crumbly, soft texture around the edges and are sprinkled lightly with coarse salt on top. Around the stack, there are loose chocolate chips scattered on a light brown parchment, all set on a white marbled surface. In the background, there is a blurred beige bowl adding depth to the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought caramel sauce instead of making it from scratch?

Yes, store-bought caramel can save time and still taste great. Just spread it over the first cookie dough layer before topping with the second.

How do I prevent the caramel from crystallizing while cooking?

Avoid stirring the sugar and water mixture as it heats. Gently swirling the pan instead helps prevent sugar crystals forming on the sides of the pan.