Salted Caramel Chocolate Chip Cookie Bars

Irresistible Gooey Salted Caramel Chocolate Chip Cookie Bars |

Chocolate Chip Cookie Bars are an irresistibly gooey treat. These Salted Caramel Chocolate Chip Cookie Bars are a treat you’ll make again and again!

Amazing Salted Caramel Chocolate Chip Cookie Bars, with gooey caramel centers. This cookie bar recipe is so delicious, everyone will ask for the recipe. #ASpicyPerspective #cookiebars #cookies #chocolatechip #baking #dessert
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Chocolate Chip Cookie Bars

There are treats you make on rare special occasions. Then there are treats that are so comforting they end up being family favorites that are replicated month after month, and year after year.

Salted Caramel Chocolate Chip Cookie Bars are the latter treat variety.

Amazing Salted Caramel Cookies Bars, with gooey caramel centers. This cookie bar recipe is so delicious, everyone will ask for the recipe. #ASpicyPerspective #cookiebars #cookies #chocolatechip #baking #dessert

Sticky chocolate chip bars oozing with thick buttery caramel filling… These cookie bars scream family game night, movie night, or any other kind of cozy night you want to share with people you love.

Chocolate Chip Cookie Bars recipe, with gooey caramel centers. This cookie bar recipe is so delicious, everyone will ask for the recipe. #ASpicyPerspective #cookiebars #cookies #chocolatechip #baking #dessert

Salted Caramel Cookies + Chocolate Chip Bars

This Salted Caramel Chocolate Chip Cookie Bars recipe came from a brand new cookbook my friend Shelly Jaronsky wrote called The Cookies & Cups Cookbook, named after her wildly popular dessert blog.

The Cookies & Cups Cookbook

This cookbook is a reverse of what you usually find in cookbooks, with a whole lot of savory recipes, followed by a short dessert section.

Instead Shelly focuses on eating dessert first, sharing dozens of tantalizing treat recipes, with a section on her favorite family meals at the end. I love how Shelly thinks!

How to make Chocolate Chip Cookie Bars, with gooey caramel centers. This cookie bar recipe is so delicious, everyone will ask for the recipe. #ASpicyPerspective #cookiebars #cookies #chocolatechip #baking #dessert

From the moment I opened the book and perused the pages, I knew this would be the first recipe I would try.

After all, it’s salted caramel and chocolate chip cookies… TOGETHER.

For me, that’s the perfect marriage of sweet flavors and textures.

How to Make Salted Caramel Chocolate Chip Cookie Bars |

These Salted Caramel Chocolate Chip Cookies Bars are not the only winner in this book. Next on my list of recipes to try…

  • Marbled Chocolate Hazelnut Cookies
  • Pumpkin Crumb Cake
  • Banana Blondie-Bottomed Cheesecake
  • Billionaire Cookie Dough Cake
  • And Buttermint Pie

Just to name a few. I love all the tips Shelly adds for fool-proof baking, and the stunning photos that show the final desserts in all their glory.

You can find The Cookies & Cups Cookbook on Amazon and in bookstores across the country. It makes a great gift for your favorite baker… And for yourself!

Chocolate Caramel Cookie Bars, with gooey caramel centers. This cookie bar recipe is so delicious, everyone will ask for the recipe. #ASpicyPerspective #cookiebars #cookies #chocolatechip #baking #dessert

How long do you cook chocolate chip cookie bars?

Bake these chocolate chip cookie bars for about 25-30 minutes.

Can you freeze chocolate chip cookie bars?

Yes! We froze our salted caramel cookie bars and they tasted just as fresh and when they were first baked. Store them properly to avoid freezer burn, and then let them thaw.

Best Gooey Salted Caramel Chocolate Chip Cookie Bars |


Amazing Salted Caramel Chocolate Chip Cookie Bars, with gooey caramel centers. This cookie bar recipe is so delicious, everyone will ask for the recipe. #ASpicyPerspective #cookiebars #cookies #chocolatechip #baking #dessert

Check the recipe card for instructions on how to make Salted Caramel Chocolate Chip Cookie Bars!

Looking for more cookie & bar recipes? Try out some of your favorites:

Gooey Salted Caramel Chocolate Chip Cookie Bars |
4.93 from 14 votes

Salted Caramel Chocolate Chip Cookie Bars

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Amazing Salted Caramel Chocolate Chip Cookie Bars, with gooey caramel centers. This cookie bar recipe is so delicious, everyone will ask for the recipe.
Servings: 30 Servings
Nutrition Facts
Salted Caramel Chocolate Chip Cookie Bars
Amount Per Serving (1 bar)
Calories 282 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 30mg 10%
Sodium 236mg 10%
Potassium 115mg 3%
Total Carbohydrates 39g 13%
Dietary Fiber 1g 4%
Sugars 28g
Protein 3g 6%
Vitamin A 5%
Vitamin C 0%
Calcium 6.5%
Iron 7.5%
* Percent Daily Values are based on a 2000 calorie diet.


  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 2 1/2 cups all purpose flour
  • 2 cups semisweet chocolate chips
  • 14 ounce can sweetened condensed milk
  • 10 ounces soft caramels, unwrapped
  • 1 teaspoon flaked sea salt


  1. Preheat the oven to 350 degrees F. Line a 9 X 13 inch baking dish with foil and liberally coat with nonstick cooking spray.
  2. In the bowl of an electric mixer, beat the softened butter with both sugars until light and fluffy, about 2 minutes. Add the eggs, vanilla, salt, and baking soda. Mix well, then scrape the sides of the bowl with a spatula.
  3. Turn the speed to low and add the flour. Beat to combine, then mix in the chocolate chips.
  4. Press half of the cookie dough into the bottom of the prepared baking dish.
  5. In a medium sauce pot, add the sweetened condensed milk and unwrapped caramels. Set over medium-low heat and stir until the caramels melt, making a smooth caramel filling. Pour the filling over the cookie dough base.
  6. Drop the remaining cookie dough over the caramel filling in small teaspoons-sized clumps. Bake the bars for 25-30 minutes, until the center is just set.
  7. Sprinkle with sea salt flakes and allow the bars to cool completely. Then lift the bars out of the pan by the edges of the foil and cut. Store in an airtight container at room temperature for up to 3 days.

Recipe Notes

NOTE: These bars freeze really well! We pulled 2-4 bars out of the freezer at a time and enjoyed them over the course of a month. Once thawed they taste just as good as freshly-baked.

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86 comments on “Salted Caramel Chocolate Chip Cookie Bars

  1. Susanposted October 29, 2018 at 10:09 am Reply

    This recipe looks like perfection! Do you know if it would work with a homemade caramel sauce/filling or would it be too runny once in the oven? 

    • Susanposted October 29, 2018 at 10:11 am Reply

      Also, would parchment paper work instead of foil to avoid the sticking issue I’ve seen in previous comments? 

    • Sommer Collierposted October 30, 2018 at 10:12 pm Reply

      Hi Susan,

      I do think homemade sauce might be too runny for this recipe, but I have not tried it. Yes, you can definitely use parchment paper. Happy Baking!

  2. Julieposted October 10, 2018 at 11:00 am Reply

    If you are using a homemade caramel sauce would you still use the sweetened condensed milk?

    • Sommer Collierposted October 12, 2018 at 3:14 pm Reply

      Hi Julie,

      I’m sorry, but I’ve never tried that so I can’t answer with confidence. If you give it a try, please make sure to let us know how it turns out. :)

  3. amy billposted September 15, 2018 at 10:05 am Reply

    I was very excited to try this , however mine were a flop. The caramel sauce mix melted the bottom layer of the cookie dough so when they came out it was a mess. All of the chocolate chip dough and caramel mix had melted all together into a weird concoction. Like how a cookie gets too saturated with milk if you dunk it too long – analogy.

    Tasted good though! so what did i do wrong? Do i need to let the caramel sauce cool before pouring it on? Was my dough too runny? I also agree that they were difficult to get off the foil.

    I am going to try these again – wish me luck!

    • Sommer Collierposted September 18, 2018 at 11:47 am Reply

      Hi Amy,

      I’m so sorry that happened! If your caramel was boiling before you poured it over top, that could account for the issue. Usually you do not need to cool the caramel, if you just heat it until it’s melted, then take it off the burner. Another thought is to try hanging a small oven-proof thermometer in your oven. It’s very common for oven thermometer to get squirrely over time. I’ve had readers comment back that they tested their oven temperature with a hanging rack thermometer and it was up to 40 degrees off. Good luck!!

  4. Sarahposted September 13, 2018 at 12:28 pm Reply

    These are very good but really hard to get off the tin foil. I had to freeze them to remove It, and it was still difficult. Next time I will use parchment paper rather than foil to bake them on. 

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  7. Cynthia Baileyposted July 14, 2018 at 11:05 am Reply

    Followed recipe exactly and they are delicious! Perfect texture as long as you allow them to fully set. Family agrees it’s a keeper!

  8. Amberposted June 17, 2018 at 11:53 am Reply

    What size pan did you use? In #1 it says, “Line a with foil…” I’m guessing a 13×9 pan? Looking froward to trying these!

    • Sommer Collierposted June 26, 2018 at 12:48 am Reply

      Hi Amber,

      I’m so sorry about that!! We are currently having our recipes converted into a new recipe form and there have been a few glitches. Thanks for helping us find this one. It’s fixed!

  9. Jane Mirkoposted June 15, 2018 at 3:34 pm Reply

    OMG, these are fabulous! Love, love, love, this recipe.  I made a batch of them and took them to my (super-picky-cookie-snob) daughter, and she thought she was eating heaven on earth. My grandchildren devoured them, and daughter likened them to “crack brownies,” not that she ever tasted crack brownies, but that they were so delicious she felt an addiction coming on. 
    She/we have since renamed them Crack Brownies. Hope that doesn’t offend anyone at the local PTA, or other child-centered organizations, but that’s just how good they are.

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  11. Elise Royposted March 31, 2018 at 8:20 pm Reply

    These bars a delicious!

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  13. Terryposted February 25, 2018 at 4:33 pm Reply

    I made these for our supper club the night I had dessert. Big hit! They Are very deceiving though when they were suppose to be done time wise they seemed not done with the way they moved in the pan. I took them out anyway and they set up beautifully as they cooled. At the end before I cut them I put them in the refrigerator for a little while. They looked just like the pucture.

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  15. Jeanneposted February 11, 2018 at 2:35 am Reply

    This recipe was a big hit when I made it for Superbowl Sunday.  Everyone loved them.

  16. Michelleposted January 13, 2018 at 12:29 pm Reply

    So very good, decadent. Don’t find them “too rich” (is there such a thing?). I did use a whole bag o f caramels, how it’s written, felt the ratio was off (too much sweetened condensed milk). I also would put the sea salt into the caramel mixture (vs waitig until post baking and sprinkling on top).

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  18. Jo Ann Timbanardposted November 27, 2017 at 9:12 am Reply

    These are probably the best, thorough recipe, with the most seductive results!  They are dangerously delicious.  They lure you in when you don’t suspect it, and you keep going back for more more more.  I ended up giving them to my kids when they were leaving to go back to their home, just to get them away from me!  They just asked me for the recipe because they were running out of them!  A real winner.  Directions were perfect as were the results!

  19. Aleceeposted November 25, 2017 at 6:17 am Reply

    I made these the other day and everybody enjoy them and it is so easy to make .

  20. Tammy P.posted November 6, 2017 at 8:54 am Reply

    These bars are amazing! Will make again several times over. Thanks Sommers for sharing.

  21. Kristyposted October 12, 2017 at 1:10 pm Reply

    I would like to make these but make my own caramel. Would I still add the condensed milk to the recipe?

    • Sommerposted October 14, 2017 at 10:28 am Reply

      Hi Kristy!

      I’ve never made the recipe that way, but it does make sense to leave out the condensed milk if you are using caramel sauce.

  22. Renaeposted October 8, 2017 at 10:30 am Reply

    I added a layer of small twist pretzels before adding caramel sauce. They were a huge hit!!!

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  24. Katieposted September 27, 2017 at 10:10 pm Reply

    Wow. I made these for a work potluck….everyone LOVED them!! Gooey, but amazing! They went fast!! The noises people made while eating them was the best part! Thanks for sharing!!