These caramel cookie bars are chocolate chip cookie bars with caramel in the middle. They are soft and gooey cookie bars. The caramel is cooked a little longer, so it doesn’t melt in the oven.

Close up of stack of caramel cookie bars.

Caramel cookie bars are a simple bake that really step up your game from basic cookies! The dough is still a simple cookie dough, but the homemade caramel really sets this dessert apart. For caramel lovers this is the best way to bring your cookies to a new level.

One bite missing from bar.

Tips for making the cookies

Here are my tips, so yours turns out like this recipe! Here are more tips on making homemade salted caramel.

  • Tip 1: Adding the flour into the caramel will ensure it doesn’t melt into the cookie dough where you cannot see it. It helps keep that visible layer of caramel when you cut into it.
  • Tip 2: Make sure to spoon the flour into your measuring cup and level it off. If you stick the measuring cup into the flour to scoop it can compact the flour and give you more than needed. This will make the cookie bars cakey or dry.
  • Tip 3: Cool the bars slowly. After baking them the cookie bars will continue to cook as they cool. I tried to speed up the process in testing, but the texture was not right and the caramel melted into the bars. Letting them cool slowly help keep the distinct layers.
Caramel in a glass measuring cup.
While you make the cookie dough, the caramel will cool down enough to use it. As cools, it will thicken a lot.
Cookie dough in a glass bowl.
The cookie dough is softer, but as it sits it will thicken.
Part of the cookie dough in the pan.
Place 2/3rds of the cookie dough to prebake the bottom layer.
Caramel on top of cookie dough.
Use a spoon to dollop the caramel around the cookie dough evenly.
Cookie dough on top of caramel in the pan.
Use small dollops of cookie dough on top of the caramel, they can be small to medium dollops.
3 Caramel cookie bars on their side.

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For more caramel recipes, try my caramel chocolate chip cookies and caramel brownies.

One bar on its side.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

Close up of stack of caramel cookie bars.
5 from 1 review

Caramel Cookie Bars

Stephanie Rutherford
These caramel cookie bars are chocolate chip cookie bars with caramel in the middle. They are soft and gooey cookie bars. The caramel is cooked a little longer, so it doesn't melt in the oven.
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Prep Time: 40 minutes
Cook Time: 32 minutes
Total Time: 1 hour 12 minutes
Servings: 16 bars

Ingredients
 
 

Salted Caramel

  • 1 cup White granulated sugar
  • 4 TBSP Unsalted butter, room temperature and cubed
  • 1/2 cup Heavy cream, room temperature
  • 1 tsp Pure vanilla extract
  • 1/2 tsp Salt
  • 1/3 cup All-purpose flour, sifted

Chocolate Chip Cookie Bars

  • 2 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 3/4 cup Unsalted butter, melted
  • 3/4 cup Brown sugar, packed light or dark
  • 1/3 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 2 Large eggs, room temperature
  • 1 cup Semi-sweet chocolate chips, plus more to top the bars
  • 1/3 cup Mini chocolate chips, plus more to top the bars

Instructions
 

Salted Caramel

  • Pull out all of your ingredients. Make sure the butter and cream are room temperature, if it is too cold the caramel will clump up.
  • In a medium saucepan over medium heat, add in the sugar. Let the sugar melt completely. Use a whisk to mix the sugar to make sure all the sugar crystals melt. I let the sugar sit until it starts to melt before mixing.
    1 cup White granulated sugar
  • Once all the sugar is melted, let it sit for less than 30 seconds until it turns amber in color. This process goes so fast and it is easy to burn it.
  • Remove from heat, add in the butter and mix using a whisk. It will be bubbly. Add in half of the cream and mix. It will bubble and steam. Then, add the rest of the cream and the vanilla and salt.
    4 TBSP Unsalted butter, 1/2 cup Heavy cream, 1 tsp Pure vanilla extract, 1/2 tsp Salt
  • Return the pot to the heat. Continuously mix for 2 minutes to thicken the caramel. Remove from heat and add in the flour. Mix well, so there is no flour lumps remaining.
    1/3 cup All-purpose flour
  • Set aside while you make the cookie dough.

Chocolate Chip Cookie Bars

  • Preheat the oven to 350℉. Spray a 9X9-inch pan with baking spray. Line the bottom and 2 sides of the pan with parchment paper and spray again.
  • In a medium bowl, mix the flour, baking soda, and salt. Set aside.
    2 cups All-purpose flour, 1/2 tsp Baking soda, 1/2 tsp Salt
  • In a large bowl, add in melted butter, brown sugar, sugar, vanilla, and eggs. Use a whisk to mix well.
    3/4 cup Unsalted butter, 3/4 cup Brown sugar, 1/3 cup White granulated sugar, 1 tsp Pure vanilla extract, 2 Large eggs
  • Add in the dry ingredients and use a baking rubber spatula to mix the flour into the dough. Add in the chocolate chips and mini chocolate chips and mix in.
    1 cup Semi-sweet chocolate chips, 1/3 cup Mini chocolate chips
  • Pour 2/3rds of the dough into the pan, and spread evenly.
  • Bake for 9 minutes. Place the remaining cookie dough in the fridge while it bakes
  • Pour the caramel on top of the baked cookie dough. Spread the caramel evenly. Leave 1 inch on the edges free from caramel.
  • Take small amount of cookie dough and place dollops of cookie dough on top of the caramel. Top with extra chocolate chips.
  • Bake for 20-25 minutes until the top is lightly golden brown.
  • Place the hot pan on a cooling rack and let it cool completely before removing the cookie bars from the pan.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookie bars.
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 382kcal, Carbohydrates: 49g, Protein: 3g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 40mg, Sodium: 190mg, Potassium: 109mg, Fiber: 1g, Sugar: 33g, Vitamin A: 477IU, Vitamin C: 0.1mg, Calcium: 31mg, Iron: 2mg
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