In this caramel cookie bars recipe, a delicious caramel filling is baked between two layers of gooey chocolate chip cookie dough then topped with flaky sea salt!

These caramel cookie bars are pure dessert decadence. Adapted from my famous chocolate chip cookie bars recipe, these are a delicious, bakery-quality treat.

A buttery chocolate chip cookie bar is filled with a rich caramel filling then topped with flaky sea salt. They are crispy on the outside and gooey in the center – perfect served slightly warm with a scoop of vanilla ice cream.

Caramel Cookie Bars: Ingredients & Substitutions

• Salted Butter. unsalted butter, ghee or coconut oil are all good substitutes. Or, try using brown butter.
• Granulated sugar. white or organic cane sugar are great choices. 
• Light brown sugar. use dark brown sugar if you prefer a stronger molasses taste.
• All-purpose flour. I recommend using unbleached, all-purpose flour. For a gluten-free version, use an all-purpose gluten-free baking flour.
• Chocolate chips. Choose your favorite – milk, dark, semisweet, even white chocolate chips are great choices.
• Caramels/Heavy Cream. You can use this caramel sauce recipe in place of the caramels and heavy cream. Half and half is a good substitute for heavy cream.

How to Make Caramel Cookie Bars

Let’s walk through this caramel cookie bars recipe step-by-step. Don’t forget to watch the video for further guidance.

Begin by preheating the oven and preparing your baking pan.

Make the Caramel Filling

Then, because the caramel filling has to cool, prepare it before you make the rest of the recipe!

Add heavy cream and caramels to a medium saucepan.

Then, warm the ingredients over medium heat, stirring constantly, until the caramels are melted.

Next, transfer the caramel to a class measuring cup or bowl, set aside to cool slightly.

Make the Cookie Dough

While the caramel filling is cooling, make the cookie bar dough. Begin by mixing the flour, baking soda, baking powder, and salt together in a small bowl, then set aside.

Next, either in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, cream together the butter, light brown sugar and granulated sugar for 1 minute.

Then, add the egg and vanilla to the butter/sugar mixture and beat for an additional 1 minute.

Then, add the dry ingredient mixture and beat until combined.

Stir or beat in the chocolate chips until evenly distributed throughout the dough.

Assemble

Press ⅔ of the cookie dough into the prepared pan. Use your fingers to make a “well’ in the cookie dough so the edges are slightly raised (see photos below).  

Then, carefully and evenly pour the caramel over the bottom layer into the “well”

Gently place the remaining cookie dough over the caramel, covering as much of the caramel as possible.

Bake & Cool

Bake in the preheated oven until the top is set and the brownies are only very slightly “jiggly”, 25-30 minutes.

Once baked, remove the caramel cookie bars from the oven, and immediately sprinkle the top with flaky sea salt.

Cut & Serve

Let the caramel cookie bars cool completely on a wire cooling rack. They are much easier to cut when cooled.

 Cut into squares and serve. If you want to serve warm, I suggest letting the bars cool, cutting them then reheating gently in t e oven or microwave.

Store/Freeze

Store leftover caramel cookie bars in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

Caramel Cookie Bars Recipe FAQS

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!

Try these recipes

Caramel Sauce Recipe

Caramel Brownies

Caramel Cookies

Caramel Apple Dip

Homemade Caramel Recipe

Chocolate Chip Cookie Bars