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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
- 2 1/8 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 12 tablespoons butter melted and cooled to room temperature
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
Caramel:
- 12 tablespoons butter
- 1 1/2 cups sugar
- 1 can sweetened condensed milk 14 ounce
- 3 tablespoons light corn syrup
- 1 teaspoon vanilla
- 1/2 teaspoon salt preferably sea salt
Instructions
- Preheat oven to 350. Line an 11x7 inch pan or baking dish with foil and spray heavily with cooking spray.
- In a medium bowl whisk together flour, salt, and baking soda.
- In a large bowl combine butter, brown sugar, and sugar and mix until smooth. Add egg, egg yolk, and vanilla and mix again and until smooth.
- Mix dry ingredients into wet ingredients and mix until dough comes together. Stir in chocolate chips. Spread half of the dough into the prepared baking dish.
Prepare the caramel.
- Add butter and sugar to a medium sauce pan and stir until butter is completely melted. Add condensed milk and corn syrup and bring to a boil. Reduce to a simmer and whisk 6-8 minutes until mixture reaches a golden caramel color. Stir in vanilla and salt.
- Poor caramel into the pan over the cookie dough. Drop tablespoons of remaining dough onto the caramel until all of the cookie dough is used up. Bake for 30-40 minutes or until an inserted toothpick comes out mostly clean. If serving as bars, allow to cool completely before cutting into squares. If serving warm you can serve it after removing from oven, and top with ice cream.
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…