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I’ve got one amazing dessert recipe for you today! These bars are incredible, you have to whip up a batch!
These are ooey, gooey, and totally delicious. I made these for a family get together last Sunday and everybody gobbled them up. The best part is that you can eat them cold, at room temperature, or warm from the oven – topped with ice cream! Basically I ate them all three ways, and all were amazing. But top anything with ice cream and I’m in heaven! These bars are incredible, you have to whip up a batch!
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Salted Caramel Chocolate Chip Cookie Bars
Ingredients
Cookie Bars
- 2 ⅛ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¾ cup butter, melted and cooled to room temperature
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
Caramel
- ¾ cup butter
- 1 ½ cups granulated sugar
- 1 (14-ounce) can sweetened condensed milk
- 3 tablespoons light corn syrup
- 1 teaspoon vanilla
- ½ teaspoon salt, preferably sea salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line an 11 x 7 x 2-inch pan with foil and spray with non-stick cooking spray.
- In a medium bowl whisk together 2 ⅛ cups all-purpose flour, ½ teaspoon salt, and ½ teaspoon baking soda. Set aside.
- In a large bowl combine ¾ cup butter, 1 cup light brown sugar, and ½ cup granulated sugar. Using a hand mixer, beat together until fluffy. Add 1 large egg, 1 large egg yolk, and 2 teaspoons vanilla extract and mix to combine.
- Add the flour mixture to the butter mixture and mix until the dough comes together.
- Stir in 1 cup chocolate chips. Spread half of the dough into the prepared baking pan.
Caramel
- Add ¾ cup butter and 1 ½ cups granulated sugar to a medium saucepan and stir until the butter melts.
- Add 1 (14-ounce) can sweetened condensed milk and 3 tablespoons light corn syrup then bring the mixture to a boil.
- Reduce to a simmer and whisk for 6-8 minutes until the mixture reaches a golden caramel color. Stir in 1 teaspoon vanilla and ½ teaspoon salt,
- Pour the caramel into the pan over the cookie dough. Drop tablespoons of remaining dough onto the caramel.
- Bake for 30-40 minutes or until an inserted toothpick comes out clean. Allow the bats to cool completely before cutting them into squares.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Major typo in this recipe. It should be 2 cups of flour plus 3 table spoons
I made these in an 11×7 pan, as the directions say and it overflowed all over the oven. Should it be a 9×13 pan?
I also had this problem! Not sure what I did wrong and I’m currently rebaking the pan since my cookies on the bottom weren’t even done. I set my timer to 30 minutes and when I checked back after the time was up, I saw it was totally overflowing! Took it out and let it cool while I tried to decide what to do with the mess in my oven sigh..
Yes, I had this same problem. If what Tawnie says is true, please edit the recipe. One cup of flour vs two cups is a HUGE difference.
I am so sorry! My contributor made this recipe and did a typo on that. I fixed it! I am so glad you caught that for me.
Dessert heaven, love these cookie bars!!!
Love the cracked top of these bars and the gooey centers! Salted caramel is one of my absolute favorites…