If you love caramel and cookies, you’re going to fall head over heels for these Caramel Stuffed Chocolate Chip Cookie Bars. Big, buttery cookie bars with a secret layer of homemade caramel.
Caramel Stuffed Chocolate Chip Cookie Bars for the WIN 🙌🏻
Who knew Chocolate Chip Cookies could be even more delicious? With a ribbon of gooey homemade caramel running right through the middle, these Caramel Stuffed Chocolate Chip Cookie Bars are next level.
After all chocolate, cookies and caramel are a dream combo, am I right?
With a buttery cookie crust and a soft caramel centre, not to mention all the melt-in-your mouth chocolate, these Caramel Stuffed Chocolate Chip Cookie Bars are a-mazing.
One bite you and will met with a sweet caramel soaked cookie crumb, and a helping of melted dark chocolate. I’m in chocolate chip cookie HEAVEN. Don’t those chunks of chocolate just make you weak at the knees?
I’m quite obsessed with chocolate chip cookies in ALL forms. I’ve made them big and chunky (remember these?) and extra chewy (here), I’ve stuffed them with Nutella (here they are) and even homemade cookie dough (here).
But now I’ve gone and put gooey, creamy, buttery caramel inside and I’m just feeling all the feels. It’s everything I’ve ever wanted a cookie to be.
Look at that thick, rich centre, spilling over with chocolate. This is definitely a treat for all the true sweet-toothed fans out there. These cookie bars make for a sweet dessert, especially with a scoop of ice cream. Gah!
The best part? There’s no scooping or rolling out the dough. This is an all in one pan kind of endeavour which means it’s easy to make (and eat). I’m totally wishing I had one of these cookies in my hand right now!
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So apart from eating all the things, how are you going? It’s less than 2 weeks until our holiday to America and I’m getting to the point where I’m so excited I can’t concentrate on anything. There’s so much to do yet time feels like its stopped 😂
Lately, I’ve also been thinking about what new content I can bring to the blog this year and I’m thinking about talking more about the science of baking. Is that something you’d be interested in? It fascinates me endlessly and I figure anything we can learn that helps us have less fails in the kitchen is a good thing right? Stay tuned x
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let's Bake
Caramel Stuffed Chocolate Chip Cookie Bars
Thick chocolate chip cookie bars with a ribbon of homemade caramel running right through the middle.
Ingredients
Cookie dough
- 170 grams (3/4 cup) unsalted butter, room temperature
- 135 grams (3/4 cup) brown sugar
- 1 teaspoon vanilla extract
- 1 large egg, plus 2 egg yolks
- 245 grams (1 and 3/4 cups) plain flour
- 1/2 teaspoon baking soda
- 150 grams (1 cup) milk or dark chocolate block or bar
Caramel
- 120 ml (1/2 cup) sweetened condensed milk
- 45 grams (1/4 cup) brown sugar
- 60 grams (1/4 cup) unsalted butter
Instructions
- Prepare an 8-inch square pan by greasing with butter and lining with baking or parchment paper, ensuring two sides overhang. Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- In a large mixing bowl, beat the butter and sugar until pale and creamy. Add the vanilla and egg and beat again until combined. Add the egg yolks, one at time, beating to combine. Sift in the flour and baking soda and mix briefly.
- Divide the cookie dough into two and press half of the cookie dough into the bottom of your pan. Spread it out so it reaches the edges of the pan. Place in the oven for 8 minutes or until golden brown on the edges. Remove from the oven to cool slightly.
- Meanwhile, finely chop half the chocolate and add to the remaining cookie dough. Cut the rest of the chocolate into large chunks.
- To make the caramel, add the condensed milk, brown sugar and butter to a small saucepan on medium heat. Bring to the boil, stirring continuously, until smooth. Simmer for 2-3 minutes or until thickened slightly.
- Pour caramel over baked cookie dough base. Place remaining cookie dough on top. The easiest way to do this is to break it up into pieces and place them all over the top, squeezing the edges together to join. Try to make sure most of the caramel is covered. Press remaining chocolate chunks on top.
- Pop into the oven for approximately 18 minutes or until golden brown on top. Leave to cool completely before cutting and serving.
Nutrition Information
Serving Size: 1 cookie Calories: 401
Sandra says
Hi! I have been totally obsessed with every single recipe of yours I have tried. I bake nor cook literally nothing else, but your site actually makes me go into the kitchen and take the storage stuff out of the oven. So far I’ve made the Levain copy cat cookies, the millionaire’s shortbread (the search for which led me to you in the first place), the best chocolate fudge cake with the best chocolate frosting, and now these amazing cookies today! Thank you soooo much (I guess…although I now need elastic in my pants lol). I baked this in a larger pan and chatgpt said to double the recipe, so I did. It said to do same baking time, but I did 10 minutes for the lower layer, then after 20 minutes with all the layers baking I tried to take it out of the oven but it was swaying all over the place like it was liquid, so I put it back in for another 8 minutes. It was better then, but still a little fluid. I let it cool and then in the fridge for a couple of hours, and then I was able to cut it just fine and it is of course also obsess-worthy! My question after this long introduction is, can I freeze these bars or do they stay a long time in the fridge like the millionaire’s shortbread? And since we’re on that subject, can I freeze the millionaires’ too? Thanks so very much for this amazing site, I have shared it with many friends and they are in love with it too.
Jessica Holmes says
Sandra, what a beautiful comment to wake up to today! I’m so glad you found me and that you’ve enjoyed so many of my recipes. The Levain Cookies and Chocolate Fudge Cake are two of my absolute favourites. As for this one, you could definitely freeze these cookie bars or like you said, they will keep well in the fridge just like the millionaire’s shortbread.
Sandra Zaninovich says
Thank you Jessica, but I should have waited to ask you, since they did not last long enough to require freezing haha. BUT good to know for the future, just in case it should ever be required (which I doubt). I live on the island of Hvar in Croatia so if you ever come visit make sure to contact me, I would love to meet you. It’s a very magical place and you’d love it, everyone does. Thanks again for your “sweet” response.
Sandra Zaninovich says
PS tomorrow I will be attempting the MIL’s Pavlova. Wish me luck!
Jessica Holmes says
I would love to one day visit Croatia! Hvar sounds just beautiful. Let me know how you go with the pavlova!
Erin says
So, I know this recipe is from a few years ago now but just in case you are still looking for recipe ideas, I have one!
We were talking at work (well, technically I was asking people) about what our dream cookie would be. And I decided my dream would be your easy banana cake, but in cookie form.
I did have a go at adapting the recipe myself and, well, look, let’s just say the main thing is that nobody got hurt haha. But I’m sure you would know how to do this!
PS I also just feel in my bones that you would make an amazing bread & butter pudding!
Jessica Holmes says
Wow thanks Erin! A Banana Bread Cookie sounds insanely good! And I love bread and butter pudding – thank you so much for your inspiration.
Rose says
Another great recipe yum! I thought it would be quite sweet with the caramel but it’s a great addition.
Jessica Holmes says
So glad you enjoyed them Rose!
Mojoblogs says
Another sweet treat that I’m excited to try! This is lovely! Thank you for sharing this 🙂
Jessica Holmes says
I hope you enjoy them!
Josh says
Loved these! The caramel was so good!
Jessica Holmes says
The best part, right? 🙂
Ashley@CookNourishBliss says
Oh MY!! Those centers!! These look fantastic Jess! And yes to posts on the science of baking – I am totally fascinated by it all as well!
Jessica Holmes says
Thanks Ashley! Appreciate the encouragement! 🙂