Description
Delicious Caramel Cookie Bars featuring a buttery chocolate chip cookie base layered with rich, melted caramel, then topped with more cookie dough and baked to golden perfection. This recipe yields a delightful treat perfect for dessert or snacking, combining chewy, buttery cookie texture with gooey caramel sweetness.
Ingredients
Dry Ingredients
- 2 cups (260g) all-purpose flour
- 2 teaspoons cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon salt
Cookie Dough
- ¾ cup (168g) unsalted butter, room temperature
- ½ cup (112g) light brown sugar, packed
- ¼ cup (52g) sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ¼ cups (211g) semi-sweet chocolate chips
Caramel Layer
- 32 unwrapped Kraft caramel squares (or Werther’s caramels as alternative)
- 8 tablespoons unsalted butter
Instructions
- Make the cookie dough: Preheat your oven to 350°F (180°C). Line a 9-inch baking pan with parchment paper, allowing some overhang for easy removal later. In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. In a large mixing bowl, cream the butter and sugars on medium speed for 2-3 minutes until light and fluffy. Add the egg and vanilla extract and mix well. Gradually add the dry ingredients and mix until just combined, avoiding overmixing. Fold in the chocolate chips evenly using a silicone spatula.
- Prepare the caramel layer: Place the caramels and butter into a small pot over medium-low heat. Stir constantly while melting until smooth and combined, even if it appears separated at first. Remove from heat and let cool for about 5 minutes to prevent melting the cookie dough when assembling.
- Assemble the bars: Press about two-thirds of the cookie dough into the bottom and slightly up the sides of the prepared baking pan to create a base that will hold the caramel. Pour the cooled caramel evenly over the cookie dough layer. Drop flattened bits of the remaining one-third cookie dough on top of the caramel, distributing them evenly. Press dough gently around the edges and fill the center to cover the caramel layer.
- Bake: Place the pan in the preheated oven and bake for 20-22 minutes, or until the edges begin to turn golden brown. Remove from the oven and allow the bars to cool completely in the pan. Use the parchment overhang to lift bars out of the pan, then cut into 12 servings.
- Storage: Store the cooled caramel cookie bars in an airtight container at room temperature. They are best enjoyed within 4-5 days.
Notes
- Use Kraft caramels or Werther’s Original caramel squares unwrapped for the best melting texture.
- Do not overmix the cookie dough once the dry ingredients are added to keep the bars tender.
- Allow the caramel to cool slightly before adding to the cookie base to prevent dough melting.
- Ensure cookie bars cool fully before slicing to help them set properly and avoid messy cuts.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
