Tasty cookie dough stuffed with creamy caramel and topped with a sprinkling of sea salt.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Dessert
Cuisine: American
Keyword: caramel, chocolate chips, cookies, sea salt
Servings: 24bars
Author: Sam
Ingredients
Cookie Dough
12tablespoonsunsalted buttermelted and cooled
1cupbrown sugar
1/2cupgranulated sugar
1egg plus 1 egg yolkroom temperature
1teaspoonvanilla
2cupsplus 2 tablespoons all-purpose flour
1teaspoonbaking soda
1/2teaspoonsalt
1 1/2cupssemi-sweet chocolate chips
Caramel
11ouncescaramel bits or 11 ounces caramel squaresunwrapped
3tablespoonsheavy cream
sea salt for sprinkling
Instructions
Preheat oven to 325. Prepare a 9 x 13 pan by lining with parchment paper and then spraying with non-stick spray.
In a large mixing bowl or the bowl of a stand mixer, combine butter and sugars until combined. Add egg, egg yolk and vanilla. Mix until combined. Add flour, baking soda, and salt and mix until just combined (be careful not to over mix). Fold chocolate chips into the dough.
In a microwave-safe bowl, combine the caramels and cream, and microwave for thirty-second intervals, stirring in between, until melted and smooth.
Spread half of the cookie mixture in the prepared pan, pushing with your hands to form an even layer. You can use plastic wrap so the dough doesn't stick to your hands. Pour the melted caramel over the top and spread to cover. Sprinkle with sea salt. Top with remaining cookie dough. (I found it easiest to put golf ball-sized pieces of the cookie dough in between a piece of parchment paper and flatten it into an even layer, then transfer it to the baking pan.) Sprinkle the top with more sea salt.
Bake 25-30 minutes or until lightly golden around the edges. Remove from oven and let cool completely before slicing.
Notes
Let them cool completely before slicing.
Line the pan with parchment paper that’s been sprayed with non-stick spray.
Buy the caramel bits, if you can find them. If you can't, see the section on caramel above.
Recipe is updated from the Ultimate Cookie Bars I first posted in February 2016.