If you’re anything like me, you’re always on the lookout for the ultimate dessert that checks all the boxes—easy, indulgent, crowd-pleasing, and downright unforgettable. These Gooey Salted Caramel Chocolate Chip Cookie Bars are exactly that. Right after pulling the pan out of the oven, I knew I had to share this one. The sweet-salty combo, the molten caramel, the golden cookie crust—it’s pure magic.

Gooey Salted Caramel Chocolate Chip Cookie Bars bring together everything we love in a dessert: chewy chocolate chip cookie layers sandwiching buttery caramel, with just the right touch of sea salt to balance it all. You’ll want to have this recipe on hand for bake sales, birthdays, or let’s be honest—Tuesday nights when you just need something amazing.

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These bars are a decadent layered dessert made by sandwiching a rich, homemade (or store-bought!) caramel sauce between two thick layers of chocolate chip cookie dough. Once baked, the result is an ooey-gooey center with a crisp golden edge—kind of like a brownie, but packed with buttery cookie flavor and melty chocolate chunks.

Ridiculously easy – Minimal prep, no fancy equipment.
Major wow factor – They look and taste like something from a bakery.
Make-ahead friendly – Even better the next day!
Customizable – Add nuts, switch the chocolate, or play with different salts.

What Do These Bars Taste Like?

Imagine your favorite chocolate chip cookie met a caramel fudge square and they had the most delicious baby ever. The flavor is deeply buttery, sweet with layers of brown sugar and vanilla, and dotted with melty pools of chocolate. The salted caramel adds that irresistible, rich chew and a touch of saltiness that keeps you coming back for more.

Benefits of This Recipe

Freezer-friendly: These freeze beautifully for last-minute dessert emergencies.
No mixer needed: Just a bowl and a spoon—seriously.
Perfect for sharing: They cut beautifully into squares and hold up well during transport.

Ingredients

Here’s what you’ll need to whip up these gooey delights:

1 cup (2 sticks) unsalted butter, melted
1 ¼ cups brown sugar, packed
½ cup granulated sugar
2 large eggs
2 tsp pure vanilla extract
2 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
2 cups semisweet chocolate chips (or chunks!)
1 ½ cups soft caramels (like Werther’s or Kraft), unwrapped
2 tbsp heavy cream
Flaky sea salt, for topping

Tools You’ll Need

9×13 inch baking dish
Mixing bowls
Whisk & spatula
Small saucepan (for melting caramels)
Parchment paper

Ingredient Swaps and Additions

Caramels: Use homemade caramel if you’ve got the time—heavenly!
Butter: Swap for browned butter for extra depth.
Add-ins: Chopped pecans or walnuts add a nice crunch.
Chocolate: Go dark, milk, or even mix in some white chocolate.

Step-by-Step Instructions

Prep your oven & pan
Preheat to 350°F (175°C). Line a 9×13 pan with parchment paper and lightly grease. This helps with easy removal later!
Make the cookie dough
In a large bowl, whisk together the melted butter and both sugars. Stir in eggs and vanilla until smooth.
Add in flour, baking soda, and salt—mix until just combined. Fold in chocolate chips.
Melt the caramel
In a small saucepan over low heat, stir the caramels and heavy cream until smooth. This should take about 5 minutes—don’t rush it!
Layer it up
Press half of the cookie dough into the bottom of the prepared pan. Pour the warm caramel sauce evenly over it. Dollop the remaining dough over the top and gently spread (don’t worry if it doesn’t cover every inch).
Bake
Bake for 28–32 minutes or until golden brown around the edges and slightly set in the middle.
Cool & finish
Let cool in the pan for at least an hour. Sprinkle with flaky sea salt before cutting into bars.

These bars are rich and satisfying on their own, but here are a few ideas to make them even more of a showstopper:

A scoop of vanilla ice cream on warm bars = instant sundae!
Fresh berries for a hint of brightness
Whipped cream and a drizzle of extra caramel (go big or go home)

Don’t overbake – The center should look slightly underdone when you pull it from the oven; it’ll set as it cools.
Use parchment – Makes lifting the whole slab out for clean cuts a breeze.
Chill before slicing – If you want perfect squares, pop them in the fridge first.
Double it – Hosting a party? This recipe scales beautifully in a sheet pan.

How to Store

Room Temp: Keep in an airtight container for up to 4 days.
Fridge: Store for up to a week—just bring to room temp before serving.
Freezer: Freeze tightly wrapped bars for up to 2 months. Thaw overnight or reheat in the microwave.

Frequently Asked Questions

You can! It won’t be quite as flavorful or gooey as homemade, but in a pinch, a roll of cookie dough works fine. Just divide it evenly between the layers.

Do I need to use heavy cream with the caramels?

Yes—the cream helps create a smooth, pourable caramel. Milk can work in a pinch but won’t be as rich.

Can I make this gluten-free?

Absolutely. Substitute your favorite 1:1 gluten-free flour blend. Make sure your caramels are gluten-free, too.

Why did my bars turn out hard?

Overbaking is the most likely culprit. Take them out when the center still looks slightly underbaked.

Conclusion

These Gooey Salted Caramel Chocolate Chip Cookie Bars are anything but boring!! Rich, chewy, sweet, and salty—this is the kind of dessert that makes people ask for the recipe. I promise you’ll be making these on repeat, whether it’s for a family gathering, a bake sale, or just a cozy night in.

Looking for more sweet or savory inspiration? You might love these reader favorites:

🍍 Hawaiian BBQ Chicken and Pineapple Foil Packets – the easiest tropical-flavored dinner ever.
🍮 Overnight Crème Brûlée French Toast – your new brunch favorite.
🧀 Chicken Alfredo Cheesy Puffs – little bites of comfort food heaven.

💬 Tried this recipe? I’d LOVE to hear how it went! Leave a comment below and share your creation on Pinterest—don’t forget to tag me @cozytastes so I can see your cookie bar masterpiece!

Nutritional Information (per bar – based on 24 servings)

Approximate values:

Calories: 280
Fat: 14g
Carbohydrates: 37g
Sugar: 25g
Protein: 3g
Sodium: 120mg