Description
Soft and tender salted caramel chocolate chip cookie bars featuring a rich layer of ooey gooey caramel sandwiched between buttery chocolate chip cookie dough, baked to golden perfection and sprinkled with coarse salt for an indulgent sweet and salty treat.
Ingredients
Caramel Layer
- 8 ounces caramels
- 1/4 cup heavy/whipping cream
Cookie Dough
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 1/4 cups brown sugar
- 1 teaspoon vanilla extract (optional)
- 1 egg, lightly beaten
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon coarse salt
- 1 cup chocolate chips
- 1/2 teaspoon coarse grain salt (optional, for sprinkling on top)
Instructions
- Melt the caramel: In a small saucepan over medium heat, melt the caramels with the heavy cream until smooth. Remove from heat and set aside to cool while you prepare the dough.
- Cream butter and sugar: In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Stir in the vanilla extract if using, then mix in the beaten egg until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and coarse salt.
- Mix dry into wet: Gradually add the dry ingredients to the butter and sugar mixture, mixing just until combined. Fold in the chocolate chips evenly throughout the dough.
- Assemble bars: Grease an 8-inch square baking pan. Press half of the cookie dough evenly into the bottom of the pan. Pour the cooled caramel layer on top, then sprinkle with the coarse grain salt if desired. Gently drop and press the remaining cookie dough over the caramel layer, leaving small holes is okay.
- Bake: Preheat the oven to 350°F (180°C). Bake the bars until the sides are lightly golden brown and the caramel is bubbling, approximately 15-20 minutes.
- Cool and serve: Remove from the oven and allow bars to cool completely to room temperature so the caramel sets before slicing and enjoying.
Notes
- Let cool completely to room temperature; the caramel will be liquid hot from the oven but will firm as it cools.
- For thinner bars, use a 9×13 inch baking dish instead of an 8-inch square.
- Press the dough on top of the caramel by flattening small pieces between your hands first to make it easier and avoid cracks.
