These Browned Butter Caramel Chocolate Chip Cookie Bars combine layers of browned butter chocolate chip cookie dough with a rich and gooey caramel layer. Browning the butter in this recipe amplifies the caramel notes. Melted caramels and some heavy cream make up the thick caramel layer, no thermometer required! A sprinkle of flaky sea salt at the end gives these bars a salty finish that compliments the sweet cookie dough and caramel.
Here’s a look at the ingredients you’ll need to make these Browned Butter Caramel Chocolate Chip Cookie Bars.
Browned Butter: This is simply butter that has been heated until all the solid bits of butter fat become dark brown. The butter will take on a distinctly nutty, almost toffee-like aroma and flavor.
Water: This may seem like a strange addition, but all the moisture (water) evaporates off the butter as it browns. A little water keeps the dough from being dry and greasy.
Brown Sugar and Granulated Sugar: Both sugars are responsible for adding flavor, moisture, and chewy texture to the finished bars.
Eggs: Eggs give the dough some structure as well as lift, which prevents the bars from being dense and heavy.
Caramel Candies: A bag of caramels is the trick to this easy caramel filling.
Heavy Cream: A little heavy cream helps melt the caramels and keeps the caramel filling from becoming too firm.
Other Ingredients You’ll Need: Flour, chocolate chips, baking powder, baking soda, vanilla, kosher salt, and flaky sea salt.
Here are our best tips for making these Browned Butter Caramel Chocolate Chip Cookie Bars. See the full recipe for complete instructions.
1. Brown the Butter
Start with browning the butter so it has time to cool while you preheat the oven and gather your ingredients. Cook the butter in a saucepan over medium heat, stirring frequently, until the butter solids turn from white to deep golden brown. Cool in the pan for at least 15 minutes until it is no longer scalding hot. To speed the process along, pour the browned butter into a mixing bowl to cool a bit faster.
2. Unwrap the Caramels
While the brown butter cools off, unwrap the caramels and set aside in a bowl.
3. Make the Dough
Combine the cooled brown butter with the sugars, stirring until combined. The mixture may look grainy, but it will become creamy once the eggs are whisked in. Whisk in the vanilla, then fold in all the dry ingredients.
4. Make the Caramel Filling
Place the caramels and heavy cream in a saucepan. Heat until the cream comes to a simmer. Remove from the heat and cover. The heat from the cream will melt the caramels in about 15 minutes. Stir until smooth.
5. Layer the Dough and Caramel
Press about 2/3 of the cookie dough into the bottom of a greased 13x9-inch baking pan. Use your hands to spread the dough. Pour the caramel filling over the layer of dough in the pan. Scoop remaining portions of dough and flatten with your fingers. Place the flattened dough pieces on top of the caramel filling layer. Some uncovered areas of caramel are okay, the dough will spread as it bakes.
6. Bake and Cool
Bake the bars for about 30 minutes, or until the top is golden brown and the edges are browned and beginning to pull away from the pan. Sprinkle the top with flaky sea salt. Cool the bars completely before cutting, so the caramel has a chance to set up.
Follow these tips for storing these Browned Butter Caramel Chocolate Chip Cookie Bars.
Store leftover bars in an airtight container for up to 3 days.
Store bars in an airtight container, or wrapped individually in plastic wrap, for up to 5 days.
Wrap bars individually in plastic wrap and place in a resealable plastic freezer bag. Freeze for up to 1 month.
Thaw frozen bars at room temperature. Avoid microwaving as the caramel layer can overheat and burn quickly.
In a medium saucepan, melt the butter over medium heat. Continue to cook, stirring frequently, until it foams, and the milk solids begin to turn golden brown and smell nutty, about 3 to 6 minutes. Remove from the heat; cool about 15 minutes or until the butter is warm but not hot.
Meanwhile, heat oven to 350°F. Grease a 13x9-inch baking pan with cooking spray.
In a large bowl, whisk brown sugar, granulated sugar, and browned butter until smooth. Add the eggs one at a time, whisking after each addition. Add water and vanilla, whisk until well blended. In a medium bowl, whisk the flour, salt, baking powder, and baking soda. Add the flour mixture to the brown sugar mixture; stir until combined. Stir in the chocolate chips; set aside.
In a medium saucepan, heat cream and caramels until the cream begins to simmer. Cover the pan and turn off the heat; let stand for 5 minutes. Remove the lid and whisk until smooth. If not all the caramels have melted, heat over low heat, whisking constantly until melted and smooth. Whisk in kosher salt.
Press about 2/3 of the dough evenly into the pan using wet fingers if necessary.
Spread the melted caramel mixture over the dough.
Scoop the dough into 2 to 3 tablespoon portions and flatten with your hands. Place the flattened dough over the caramel layer, it is alright if there are small gaps between the pieces of dough.
Bake for 27 to 30 minutes or until top is puffed and golden brown and the edges begin to pull away from the sides of the pan. Remove from the oven to a cooling rack. Immediately sprinkle with flaky sea salt. Cool completely before cutting, at least 40 minutes.
Finishing the bars with additional chocolate chips while the bars are still hot gives that picture-perfect look. Follow up with a generous sprinkle of flaky sea salt.
Instead of trying to spread the thick dough into the bottom of the pan, use your hands. If the dough is sticky, dampen your hands with cold water and proceed.
