There’s something deeply comforting about cookie bars baking in the oven, filling the kitchen with warm notes of butter, brown sugar, and vanilla. These gooey salted caramel chocolate chip cookie bars take that cozy feeling and turn it into a full-on dessert dream. Thick, chewy, and packed with pools of melted chocolate and ribbons of buttery caramel, this recipe is the kind you make once and immediately add to your forever favorites list.

Unlike traditional cookies that require scooping, chilling, and multiple baking batches, cookie bars are wonderfully simple. Everything presses into one pan, bakes all at once, and slices into generous squares perfect for sharing—or not sharing at all. The salted caramel element elevates these bars from classic to bakery-worthy, balancing sweetness with a subtle savory finish that keeps you reaching for another bite.

What truly sets these bars apart is texture. The edges bake up slightly crisp and golden, while the center stays soft, dense, and gloriously gooey. Each bite delivers melty chocolate chips, rich caramel pockets, and a gentle crunch from flaky sea salt sprinkled on top. They’re indulgent without being fussy, impressive without being complicated, and perfect for everything from bake sales to cozy weekends at home.

Ingredients:

2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon fine salt
¾ cup unsalted butter, melted and slightly cooled
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups semi-sweet chocolate chips
¾ cup thick caramel sauce (store-bought or homemade)
Flaky sea salt, for topping

Instructions:

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
In a medium bowl, whisk together the flour, baking soda, and fine salt. Set aside.
In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until smooth and glossy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually fold the dry ingredients into the wet mixture, mixing just until no flour streaks remain. Do not overmix.
Gently fold in the chocolate chips, reserving a small handful for sprinkling on top.
Press about two-thirds of the cookie dough evenly into the prepared baking pan.
Spoon the caramel sauce evenly over the dough layer, avoiding the edges slightly to prevent burning.
Drop small pieces of the remaining cookie dough over the caramel layer, gently pressing them down without fully covering the caramel.
Sprinkle the reserved chocolate chips over the top.
Bake for 28–32 minutes, or until the top is lightly golden and the center is set but still soft.
Remove from the oven and immediately sprinkle with flaky sea salt.
Allow the bars to cool completely in the pan before lifting out and slicing into squares.

Gooey Salted Caramel Chocolate Chip Cookie Bars

Thick, chewy cookie bars layered with rich caramel, melty chocolate chips, and finished with flaky sea salt.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 12 bars

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

Cookie Dough

2.25 cups all-purpose flour
1 tsp baking soda
0.5 tsp fine salt
0.75 cup unsalted butter melted
1 cup brown sugar packed
0.5 cup granulated sugar
2 eggs room temperature
2 tsp vanilla extract
2 cups semi-sweet chocolate chips

Filling & Topping

0.75 cup caramel sauce thick
flaky sea salt for topping

Equipment

Mixing bowls
9×13-inch baking pan
Whisk
Spatula

Method

Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper.
Whisk flour, baking soda, and salt in a bowl.
Mix melted butter, brown sugar, and granulated sugar until smooth.
Add eggs and vanilla, mixing well.
Fold in dry ingredients, then chocolate chips.
Press two-thirds of dough into pan, spread caramel, top with remaining dough.
Bake 28–32 minutes until golden and set.
Sprinkle with flaky sea salt and cool before slicing.

Notes

For extra gooey bars, slightly underbake and allow to set while cooling.

Tips & Tricks

Use a thick caramel sauce to prevent it from soaking completely into the dough.
For extra gooey centers, slightly underbake and let the bars set as they cool.
Lining the pan with parchment ensures clean slices and easy removal.

Variations

Swap semi-sweet chocolate chips for dark chocolate chunks for a richer flavor.
Add chopped pecans or walnuts for crunch.
Drizzle extra warm caramel over sliced bars before serving.

Serving Suggestions
These cookie bars are perfect served slightly warm with a scoop of vanilla ice cream. They also pair beautifully with coffee, hot chocolate, or a cold glass of milk. For gatherings, cut them into smaller squares and arrange on a dessert platter with fresh berries.

Storage Information
Store bars in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to 7 days or freeze individual bars for up to 2 months. Thaw at room temperature before serving.

FAQ
Can I use homemade caramel?
Yes, as long as it’s thick and not too runny.

Do these freeze well?
Absolutely. Wrap tightly to maintain texture.

Can I make them gluten-free?
Use a 1:1 gluten-free flour blend designed for baking.

History / Fun Facts
Cookie bars became popular as a time-saving alternative to traditional cookies, especially for busy home bakers. Adding caramel and sea salt is a modern twist inspired by the growing love for sweet-and-salty desserts.

Gooey Salted Caramel Chocolate Chip Cookie Bars – Rich, Chewy, and Irresistibly Indulgent