Salted Caramel Chocolate Chip Cookie Bars
These Salted Caramel Chocolate Chip Cookie bars have a gooey caramel center that is sandwiched between chewy chocolate chip cookie layers and topped with coarse sea salt for a sweet + salty combo!
Ingredients
Cookie Layers
- ¾ cup unsalted butter melted
- 1 cup light brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 tbs vanilla
- 2 ½ cups + 2 tbs all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoon corn starch
- pinch salt
- 1 cup semi-sweet chocolate chips
- 1-2 teaspoon coarse sea salt
Caramel Filling
- 1 11 oz bag caramels unwrapped
- 3-5 tbs heavy cream
Instructions
- Preheat oven to 350 degrees. Line a 9x9 pan with parchment paper and set aside.
- In a large bowl, mix melted butter and both sugars together until combined. Stir in the egg, egg yolk and vanilla until smooth. Add flour, corn starch, salt and baking soda and mix until just combined. Fold in chocolate chips by hand. Press half of the dough into the pan. Set aside.
- In a small saucepan on medium-low heat, add caramels and heavy cream, stirring until smooth. Pour caramel onto cookie dough. Take remaining cookie dough and scatter it on top of caramel. Not to worry if there are open spots. Bake for 22-25 minutes or until the top is lightly golden. Remove from oven, sprinkle with sea salt and place on wire rack to cool completely before cutting into them. If you cut them too soon, the caramel will ooze.
- Salted Caramel Chocolate Chip Cookie Bars will stay fresh for up to 3 days stored in an airtight container at room temperature or 4-5 days in the refrigerator. In warm temperatures, the bars are best kept in the refrigerator and set out at room temperature before eating.
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