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Chocolate Chip Cookie Bars meet caramel in these soft Caramel Cookie Bars! These bars have a layer of soft and gooey caramel baked in the center, so every bite is a pure heaven. These are gooey, rich, and delicious – a favorite recipe that everyone loves.
Where do I start with these cookie bars? There are so many things to love about them – they are from-scratch chocolate chip cookie bars stuffed with caramel that bake up into about the most perfect cookie bar ever. Chocolate and caramel fans: this one’s for you!
- My chocolate chip cookie recipe is the best one in the world, period.
- Made into chocolate chip cookie bars, it’s even EASIER to make
- Soft and gooey caramel center throughout makes these amazing – and the caramel has the perfect thickness due to my secret tip.
How to Make Caramel Cookie Bars
- Butter: Like many of my chocolate chip cookie recipes, I star this one with melted unsalted butter. Omit salt if using salted butter.
- Sugar: Use a combination of granulated sugar and packed brown sugar.
- Salt: Needed if using unsalted butter. You can also add some kosher or sea salt to finish the bars – make them salted caramel cookie bars!
- All-Purpose Flour: Be sure to measure it correctly. We’ll use this in the cookies and in the caramel layer.
- Chocolate Chips: Semi-sweet chocolate chips are what I used but you can use your favorite.
- Before we get to the steps, let’s talk caramels because they are not all created equal. I’ve tested all kinds of caramels for this recipe and have a few options to share so you can make the best caramel filling.
These caramel cookie bars work best with Chewy Werther’s, Kraft Squares, or you can also use Kraft Bits. These types melt like a dream and have the best texture in the bars. I used Werther’s Originals Chewy Caramels. - You can also use homemade or store bought caramel sauce, but don’t skip the flour or the caramel center will be too runny.
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Dorothy’s Expert Tips
- For some texture and extra flavor, sometimes I mix some chopped nuts into the dough. Chopped pecans, walnuts, almonds, or peanuts would work great!
- For a chocolate twist in the filling, add some chocolate chips to the caramel filling. Once you’ve poured the caramel mixture over the dough, sprinkle some chocolate chips over the top – dark, milk, semi-sweet, or white chocolate chips all work.
- To make salted caramel bars: when you combine the caramels and cream, add a teaspoon of sea salt or kosher salt.
- If you don’t have a microwave, you can melt the caramels in a pan on the stove over medium-low heat. Just stir until the caramels have melted into the cream.
- You know caramel cookie bars are done when the top is golden brown and only slightly jiggly in the center. All ovens bake differently, so if your bars brown too quickly on top, lower the oven temp to 325°F and/or tent the pan with foil.
Chocolate Chip Caramel Cookie Bars Recipe
These Caramel Chocolate Chip Cookie Bars are soft, gooey and so delicious! They are sure to satisfy any sweet tooth you have.
Recipe Video
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Ingredients
Cookie Bars:
- 1 cup (226g) unsalted butter melted
- ⅔ cup (134g) granulated sugar
- 1 cup (200g) brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups (372g) all-purpose flour
- 3 cups (510g) semi-sweet chocolate chips
Filling:
- 1 10.8 ounce bag Werther’s Originals Chewy Caramels, unwrapped
- ⅓ cup (79ml) heavy whipping cream
- 1 tablespoon (8g) all-purpose flour
Instructions
- Preheat oven to 350°F. Line a 9×13-inch pan with foil and spray it with nonstick cooking spray.
- Place melted butter in a large bowl. Add granulated and brown sugars and stir until the mixture is smooth. You can use a mixer if you prefer but it’s easy to do by hand.
- Stir in eggs and vanilla extract, then stir in baking soda and salt. Slowly mix in 3 cups flour and stir just until the batter is smooth and comes together. Stir in chocolate chips.
- Press half the batter into the bottom of the prepared pan.
- Place caramels and cream in a medium microwave-safe bowl. Heat on high power for 1 minute, then stir until the cream mixes into the melted caramels, heating in additional 30 second increments until caramel is melted and smooth. You can also do this in a medium saucepan over medium-low heat.
- Stir remaining 1 tablespoon flour into the caramel. Pour caramel mixture over cookie dough in pan, leaving a small border around all the edges.
- Break off pieces of the remaining dough and flatten between your hands. Lay on the top of caramel. Continue until the entire pan is covered, pressing the edges to seal them together. The cookie dough won’t make a solid cover and a little of the caramel may peek through.
- Bake for 30-35 minutes, or until the bars are light golden around the edges and on top. Cool completely before slicing.
Recipe Notes
- You can use any chewy caramel in this recipe (Werther’s or Kraft squares, or Kraft Caramel bits). I do not recommend using Werther’s Soft Caramels for this recipe.
- Feel free to add nuts to the cookie batter or add chocolate chips to the filling!
- All ovens bake differently. If you notice your bars browning too quickly, lower the oven temp to 325°F and/or tent the top with foil.
Recipe Nutrition
Serving: 1serving | Calories: 331kcal | Carbohydrates: 39g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 156mg | Potassium: 168mg | Fiber: 2g | Sugar: 23g | Vitamin A: 316IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg
Nutritional information not guaranteed to be accurate
How to Make Caramel Cookie Bars
- Combine the melted butter with the granulated sugar and brown sugar in a large bowl. Stir until the mixture is smooth. You can use a mixer, but it’s easy to mix by hand. Mix in the eggs and vanilla extract before stirring in the baking soda and salt.
- Slowly stir in three cups of flour, mixing just until the batter comes together. Finally, stir in the chocolate chips.
- To make the caramel filling, place the unwrapped caramels and heavy cream in a microwave-safe bowl. Heat them on high power for one minute and then stir. Heat them again in 30-second increments, stirring between each, until the caramels melt and you have a smooth sauce. Once you have your smooth sauce, stir in one tablespoon of flour.
- Press half the batter into the bottom of the prepared 9×13” baking pan.
- Pour the caramel mixture over the dough in the baking pan. Leave a small border around the edge, like when you make gooey bars.
- Break off pieces of the remaining dough and use your hands to flatten them. Place the pieces on top of the caramel in the pan, so the surface is covered. Press the edges of the dough to the bottom dough to seal. It’s okay if some caramel is peeking through the dough on top. It doesn’t need to be covered entirely.
- Bake the bars for 30 to 35 minutes at 350°F, or until they are lightly golden around the edges and on top. Allow them to cool before slicing.
How can this recipe be made for an 8×8 inch pan? Would i halve the ingredients?
13×9 is simply too much for us.
I love your recipes. I can see a common list of ingredients!! They really are delicious. I’ve made several of your cookie recipes. The only problem I had was, I needed to hold back six or seven cookies or cookie bars, because I’d never get to try them. They’d go fast! 😋😋😋
These cookies are fantastic. Great cookie, then the caramel just puts it over the top!!!
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