Introduction
If you love classic chocolate chip cookies but want something easier, thicker, and even more indulgent, these Ultimate Chocolate Chip Cookie Bars with Caramel Swirl are exactly what you need. Baked in one pan and finished with a rich, gooey caramel swirl, these cookie bars deliver soft centers, chewy edges, and pools of melted chocolate in every bite.
Perfect for parties, bake sales, holidays, or weeknight desserts, this recipe combines simple pantry ingredients with bakery-style results—no scooping, no chilling, no fuss.
Why You’ll Love These Cookie Bars
- One-pan recipe – no individual cookies to shape
- Soft, thick, and chewy texture
- Gooey caramel swirl adds irresistible richness
- Perfect for slicing and sharing
- Freezer-friendly and make-ahead friendly
Ingredients You’ll Need
For the Cookie Bar Base
- 1 cup (225 g) unsalted butter, melted
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 2½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1½–2 cups chocolate chips (semi-sweet or milk)
For the Caramel Swirl
- ½–¾ cup caramel sauce (thick, spoonable)
- Optional: flaky sea salt for topping
How to Make Chocolate Chip Cookie Bars with Caramel Swirl
Step 1: Prepare the Pan
Preheat oven to 175°C (350°F).
Line a 9×13-inch (23×33 cm) baking pan with parchment paper or lightly grease it.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
Add eggs and vanilla extract, mixing until fully combined.
Step 3: Add Dry Ingredients
Fold in flour, baking soda, and salt just until combined.
Stir in chocolate chips, reserving a handful for topping if desired.
Step 4: Assemble the Bars
Spread the cookie dough evenly into the prepared pan.
Drizzle caramel sauce over the top and gently swirl using a knife or skewer.
Sprinkle reserved chocolate chips on top.
Step 5: Bake
Bake for 25–30 minutes, or until the edges are golden and the center is just set.
Do not overbake—slightly underbaked centers ensure soft, chewy bars.
Step 6: Cool & Slice
Let cool completely before slicing into bars.
Finish with flaky sea salt for a sweet-salty contrast.
Pro Tips for Perfect Cookie Bars
- Use room-temperature eggs for smoother batter
- For extra gooey texture, slightly underbake
- Thick caramel works best—avoid runny sauces
- Chill before slicing for clean, bakery-style cuts
Variations & Add-Ins
- Nutty twist: Add chopped pecans or walnuts
- Chocolate overload: Mix dark and milk chocolate chips
- Salted caramel: Add extra sea salt on top
- Holiday version: Swirl in white chocolate or peanut butter
Storage & Freezing
- Store in an airtight container at room temperature for 3–4 days
- Refrigerate for up to 7 days
- Freeze sliced bars for up to 2 months
Frequently Asked Questions
Can I use homemade caramel?
Yes! Homemade caramel works beautifully as long as it’s thick and cooled.
How do I keep cookie bars soft?
Do not overbake and store them airtight. A slightly underbaked center is key.
Can I halve this recipe?
Absolutely—use an 8×8-inch pan and adjust baking time to 20–25 minutes.
Final Thoughts
These Ultimate Chocolate Chip Cookie Bars with Caramel Swirl are the perfect blend of classic comfort and indulgent decadence. Easy to make, impossible to resist, and guaranteed to disappear fast—this is one dessert recipe you’ll come back to again and again.