Salted Caramel Chocolate Chip Cookie Bars

5 from 2 votes

Chocolate chip cookie bars with a layer of salted caramel sauce in the middle.

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: American

Servings: bars

Calories: 327kcal

2 ¼ cups (270 g) all-purpose flour
2 teaspoons cornstarch
½ teaspoon salt
1 teaspoon baking soda
12 tablespoons (1 1/2 sticks) unsalted butter melted and cooled to room temperature
1 cup (213 g ) packed light brown sugar
1/2 cup (99 g) granulated sugar
1 large egg room temperature
1 large egg yolk room temperature
2 teaspoons vanilla extract
2 cups (12 ounces, 340 g) semi-sweet chocolate chips
¾ cup salted caramel sauce

Preheat oven to 350℉. Line a 9x9 square pan with parchment paper and set aside.
In a medium bowl, whisk together flour, cornstarch salt, and baking soda. Set aside. 2 ¼ cups (270 g) all-purpose flour 2 teaspoons cornstarch ½ teaspoon salt 1 teaspoon baking soda
In a large bowl, whisk together the melted butter and sugars together until combined and no brown sugar lumps remains. 12 tablespoons (1 1/2 sticks) unsalted butter 1 cup (213 g ) packed light brown sugar 1/2 cup (99 g) granulated sugar
Add the egg, egg yolk, and vanilla extract and mix until smooth. 1 large egg 1 large egg yolk 2 teaspoons vanilla extract
Add in the dry ingredients and stir with a wooden spoon or spatula just until combined. Stir in the chocolate chips. 2 cups (12 ounces, 340 g) semi-sweet chocolate chips
Divide the cookie dough in half. Press half of the cookie dough into the prepared pan, smoothing the top with the spatula. Pour the caramel over the cookie dough and spread out into an even layer. Drop spoonfuls of cookie dough over the caramel and spread dough with a spatula until the caramel is almost covered. Some of the caramel may still be showing. That's ok! ¾ cup salted caramel sauce
Bake cookie bars for 30 minutes or until the top of the bars are light golden brown and the edges start to pull away from the pan. Cool bars on a wire rack to room temperature. Cut bars into squares and serve.

Storage: You can store these at room temperature for up to 3 days. Just make sure they are covered. Storing them at room temperature if best. But if it's a super warm day then you may need to refrigerate these so the caramel doesn't ooze out everywhere! But I prefer NOT to refrigerate them because it can dry them out.
Freezing: You can also freeze these for up to 3 months. Just make sure to cool completely. Freeze solid and then place in an airtight container.
Do not overbake. They may appear not done at this time, but taking them out during that time, ensures you won’t overbake them!