Ingredients (for 9×13-inch pan)
Cookie Base:
-
2 ¼ cups (280g) all-purpose flour
-
1 tsp baking soda
-
½ tsp salt
-
1 cup (230g) unsalted butter, melted
-
1 cup (200g) brown sugar, packed
-
½ cup (100g) granulated sugar
-
2 large eggs
-
2 tsp vanilla extract
-
1 ½ cups (270g) chocolate chips (semi-sweet or milk chocolate)
Caramel Layer:
-
1 cup (240ml) store-bought or homemade caramel sauce
-
Flaky sea salt (for sprinkling)
Instructions
-
Preheat oven & prep pan
-
Preheat to 350°F (175°C).
-
Line a 9×13-inch pan with parchment paper, leaving a slight overhang for easy removal.
-
-
Mix dry ingredients
-
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
-
-
Mix wet ingredients
-
In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth.
-
Beat in eggs and vanilla until fully incorporated.
-
-
Combine wet and dry
-
Slowly add the dry ingredients into the wet, mixing until just combined.
-
Fold in chocolate chips.
-
-
Assemble cookie bars
-
Spread half of the cookie dough evenly into the prepared pan.
-
Drizzle or gently spread caramel sauce over the dough layer.
-
Top with remaining cookie dough, either spreading carefully or dropping in chunks (it’s okay if some caramel peeks through).
-
-
Bake
-
Bake for 30–35 minutes, until the edges are golden and the center is mostly set (it will firm up as it cools).
-
-
Finish
-
While still warm, sprinkle lightly with flaky sea salt.
-
Let cool completely in the pan, then lift out using the parchment overhang and cut into bars.
-
✅ Tips:
-
For gooier bars, slightly underbake and let them cool completely in the pan.
-
You can swirl extra caramel on top for a marbled look.
-
Optional: add chopped nuts (pecans or walnuts) for crunch.
If you want, I can also give you a “shortcut gooey version” using store-bought cookie dough that’s even faster but just as decadent.
Do you want me to do that?
