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Gooey Salted Caramel Chocolate Chip

Gooey Salted Caramel Chocolate Chip Cookie Magic at Home

Indulge in these Gooey Salted Caramel Chocolate Chip Cookie Bars that blend warm, chewy cookies with luscious caramel.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Salted Butter Make sure it's at room temperature for even mixing; substitution: unsalted butter (add extra salt).
  • 1 cup Light Brown Sugar Adds moisture and a deep sweetness; substitution: dark brown sugar for a richer flavor.
  • 1 cup Granulated White Sugar Ensures sweetness and structure; no substitutions suggested.
  • 2 large Eggs Provide moisture and binding; substitution: flax egg for a vegan version (1 tbsp ground flaxseed + 2.5 tbsp water).
  • 1 teaspoon Vanilla Extract Enhances the overall flavor; substitution: almond extract for a unique twist.
  • 1/2 teaspoon Kosher Salt Balances sweetness; no substitutions recommended but feel free to adjust to taste.
  • 1 teaspoon Baking Soda Critical for texture and rise; no substitutions allowed.
  • 2 cups All-Purpose Flour Provides the necessary structure; substitution with gluten-free flour for gluten-free bars.
For the Caramel Layer
  • 1 can Sweetened Condensed Milk Acts as a base for the gooey caramel layer; no substitutions recommended for best results.
  • 25 pieces Soft Caramels (unwrapped) Creates a luscious caramel layer; substitution: store-bought caramel sauce or homemade caramel works too.
  • 1 pinch Flaked Sea Salt Adds a finishing touch for flavor contrast; no substitutions suggested.
For the Chocolate
  • 1 cup Semi-Sweet Chocolate Chips Infuses chocolate flavor and delightful texture; substitution: dark or white chocolate chips can be used for variation.

Equipment

  • 9x13-inch baking pan
  • Medium saucepan
  • hand mixer
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with foil and lightly coat it with non-stick cooking spray.
  2. Beat 1 cup of softened salted butter with 1 cup each of light brown sugar and granulated white sugar for about 2 minutes until light and fluffy.
  3. Add 2 large eggs, 1 teaspoon of vanilla extract, 1/2 teaspoon of kosher salt, and 1 teaspoon of baking soda. Mix on low speed until combined.
  4. Gradually sift in 2 cups of all-purpose flour while mixing on low speed. Once incorporated, fold in 1 cup of semi-sweet chocolate chips.
  5. Press about ¾ of your dough into the prepared baking pan to create an even layer.
  6. In a medium saucepan, combine 1 can of sweetened condensed milk with 25 unwrapped soft caramels over medium-low heat, stirring until melted and smooth (5-7 minutes).
  7. Pour about ¾ of the caramel mixture over the pressed cookie dough, then drop spoonfuls of the remaining cookie dough over the caramel.
  8. Bake for 25-30 minutes, or until the center is just set and the edges are lightly golden.
  9. Sprinkle a pinch of flaked sea salt on top immediately after removing from the oven and allow to cool completely.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 100IUCalcium: 30mgIron: 1mg

Notes

Store in an airtight container at room temperature for maximum freshness. Can be stored in the fridge or frozen for longer storage.

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