Gooey Salted Caramel Chocolate Chip Cookie Bars

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Here’s a most decadent dessert to try:  Gooey Salted Caramel Chocolate Chip Cookie Bars

Stack of Gooey Salted Caramel Chocolate Chip Cookie Bars

My family is crazy about these dessert bars… so crazy that we couldn’t stop eating them.  They’re ooey and gooey and everything you’d ever want in a dessert.  I ended up sending most of the batch to my son’s lacrosse team party.  The platter came home empty!

The Cookies and Cups Cookbook

This recipe comes from The Cookies and Cups Cookbook: 125+ sweet & savory recipes reminding you to always eat dessert first by Shelly Jaronsky.  If you love to bake, you need this one on your cookbook shelf!!  Shelly has a very popular baking blog-… so it’s a natural transition for her to come out with a baking cookbook.  

Here are a few recipes I’ve tagged to make from this book:  Vanilla Bean Snickerdoodles, Banana Bread Pancakes, Brown Sugar Cinnamon Swirl Bread, Pound Cake Cookies, Icy Lemon Cake, Hot Fudge Sundae Cake, Marshmallow Buttercream, Payday Pie, and Marble Sheet Cake.  Shelly also includes a few dinner recipes in the final chapter of the book (her family’s favorites… such as King Ranch Mac and Cheese and Garlic Bread Pasta).  I love this book!

Gooey Salted Caramel Chocolate Chip Cookie Bars

Yes, they’re that gooey.  I’m a caramel-lover myself, so these are like the perfect dreamy dessert for me.

Gooey Salted Caramel Chocolate Chip Cookie Bars

There’s a bit of flaked sea salt on top- which happens to be a very good idea.  It gives these bars a little bit of a salty kick, and it balances out the sweet.

Salted Caramel Chocolate Chip Cookie Bars

Here are a few more cookie bars you might enjoy:

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5 from 2 votes

Salted Caramel Chocolate Chip Cookie Bars

These ooey gooey bars are so incredible!
Prep Time 30 minutes
Cook Time 25 minutes
Servings 30 bars
Calories 287kcal
Course Dessert
Cuisine American
Keyword chocolate chip cookie bars, salted caramel chocolate chip cookie bars


  • 1 cup (2 sticks) salted butter, at room temperature
  • 1 cup packed light brown sugar
  • 1/2 cup granulated white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon Kosher salt
  • 1 teaspoon baking soda
  • 2 ½ cups all purpose flour
  • 2 cups semi-sweet chocolate chips
  • One 14-ounce can sweetened condensed milk
  • 10 ounces soft caramels (unwrapped) -- this is about 40 caramels
  • 1 teaspoon flaked sea salt


  • Preheat the oven to 350 degrees F.  Line a 9x13-inch baking pan with foil and coat liberally with cooking spray.
  • In a large bowl, use an electric mixer to combine the butter and both sugars on medium speed for 2 minutes until fluffy. Add the eggs, vanilla, salt and baking soda and continue mixing until smooth, scraping the sides of the bowl as necessary. Turn the speed to low and add the flour until combined.  Stir in the chocolate chips.
  • Press three-quarters of the dough into the prepared pan.
  • In a medium saucepan, combine the condensed milk and caramels and cook over medium-low heat, stirring frequently, until the caramels are melted.
  • Pour three-quarters of the caramel mixture on top of the dough in the pan and drop the remaining dough evenly in teaspoon-size amounts on top of the caramel. Save any remaining caramel for another use (it's great over ice cream!)
  • Bake for 25 to 30 minutes, until the center is just set.
  • Sprinkle with flaked sea salt. Allow to cool completely in the pan before cutting into bars.


  • Store in an airtight container at room temperature for up to 3 days.


Serving: 1serving | Calories: 287kcal | Carbohydrates: 39g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 294mg | Potassium: 165mg | Fiber: 1g | Sugar: 28g | Vitamin A: 255IU | Vitamin C: 0.4mg | Calcium: 70mg | Iron: 1.4mg
More Chocolate Chip Bars...
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  • Cathy Caradonna wrote:

    Thank you for a great recipe. My son lives in western Canada & I send cookies every 6 weeks. He wanted something with caramel this time & I came across yours. Because of the situation in the world now it took a week for the package to arrive. I had made the bars in 3 bread loaf pans & sealed them up in food saver bags. (Always add a piece of white bread to keep them soft) The cookies were great. Every time he opens a new package I get a text saying how amazing they are. Definitely a keeper recipe & will be made again & again. Thank you!

  • Haley wrote:

    Made this recipe today, and it was really good; fist know that this is a very rich/sweet treat. *I will say that it’s best if you skip the foil and just bake it in a glass or non-stick pan with cooking spray, because the carmel will stick to the foil!

  • Julie wrote:

    Made these last night for a group of friends, and they were devoured in no time!! After reading other comments, I used more than half of the cookie batter on the bottom to keep the caramel from seeping through, didn’t use all of the caramel (saved the rest for later!), and shortened the cooking time by 5 minutes. I will definitely make these again – thanks for the recipe!

  • P W Stephenson wrote:

    I admit, I am not averse to eating a failed cookie or cookie bar recipe with a spoon, but how can results be so drastically different when following a recipe to the letter? Epic fail! What a waste of ingredients, time, effort. Virtually inedible! Stuck like gorilla glue to the foil, and even the side portions were completely underdone after 30 minutes (flowed like lava when cut). After spooning out two “pieces,” I will try putting it back in the oven and hope to salvage something.

    • Lori Lange wrote:

      Oh my gosh, so sorry this one didn’t work for you. It’s definitely a gooey recipe. I cut them and removed them from the foil as soon as possible so it didn’t become attached to the foil when setting.

  • Kourtnie wrote:

    If I wanted to use my own cookie recipe, how big of a batch of cookie dough does this call for? A dozen, two?
    Thank you!

    • Lori Lange wrote:

      I’m not sure– perhaps like a regular toll-house style recipe.

  • Mary Tavelli wrote:

    Would it work to use parchment paper to avoid the messy cookie sheet?  

    • Lori Lange wrote:

      You could try! It’s pretty gooey all around. But worth it!

  • Traci wrote:

    These look really good but were an epic fail at my house. Where it says spray foil liberally – when you think you have sprayed enough … spray more. My caramel ran all under my bottom layer of cookie so I had a hard time getting the foil off and the bottom is now a sticky caramel mess. Maybe I pressed the cookie dough too much and it was too thin. Anyway, they do taste good so I will try them again one day and do a few things differently.

  • Candice wrote:

    Can you use jar caramel sauce and omitt the mixture of caramels and condensed milk or will jar stuff ruin the recipe? Has anyone tried that yet?

    • Lori Lange wrote:

      I haven’t tried it!

  • Debbie wrote:

    What should I use as caramels in the UK?

    • Lori Lange wrote:

      I’m not sure– I’m not familiar with UK products, sorry!

  • Eden Passante wrote:

    This looks amazing!! Caramel makes everything better! Yum!

  • Kathleen Alexander wrote:

    These look so incredible. I love cookie bars in general but salted caramel recipes only usually show up in the fall but I crave it year around. Thanks for sharing!

  • Sami wrote:

    These dessert bars look incredible! My favourite things in one go, I’m not surprised they went down a treat with your family!

  • Marlene wrote:

    These look fabulous! Great idea to add caramel to chocolate chip bars. One question, though: Are they too gooey/messy to serve as finger food for a crowd? 

    • Lori Lange wrote:

      At a casual party, they’d be fine. I put them on a platter and served them to my son’s lacrosse team at a BBQ. They all loved them. They are gooey though, so if you have a fancier gathering… maybe not such a good idea.

  • shelly (cookies and cups) wrote:

    OMG! These look incredible!! Thank you so so much 🙂