A few nights ago when it was cold and miserable in New York, I made the most delicious chocolate chip dulce de leche cookie bars in the world. That was very nice of me. I first tasted them as part of a bloggers cookie swap and I’ve been dreaming of them since (thanks Stacciatella Bella).
PrintChocolate Chip Cookie Bars with Salted Dulce De Leche
- Total Time: 50 minutes
- Yield: 1 pan 1x
Description
Indulge in these decadent chocolate chip cookie bars layered with rich salted dulce de leche, perfect for a cozy treat.
Ingredients
Scale
- 2? cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 12 tablespoons unsalted butter, melted and cooled to room temperature
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups chocolate chips
- 10 ounces of dulce de leche (this is my favorite, but you can also melt 10 ounces caramel candy squares, unwrapped, with 3 tablespoons heavy cream)
- Fleur de sel (or other sea salt), for sprinkling over caramel and bars
Instructions
- Preheat your oven to 325 degrees F (165 degrees C). Grease a 9-inch square baking pan and set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, using an electric mixer, beat together the melted butter, brown sugar, and granulated sugar until well combined.
- Add the egg, egg yolk, and vanilla extract to the butter mixture. Beat until the mixture is smooth and creamy.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips using a spatula or wooden spoon.
- Spread half of the cookie dough evenly into the prepared baking pan.
- Drizzle the dulce de leche over the cookie dough layer, spreading it gently with a spatula.
- Drop the remaining cookie dough in spoonfuls over the dulce de leche layer and gently spread to cover.
- Sprinkle the flaky sea salt evenly over the top.
- Bake in the preheated oven for 30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the bars to cool completely in the pan on a wire rack before cutting into squares and serving.
Notes
Store the cookie bars in an airtight container at room temperature for up to 3 days. For a gooey texture, warm the bars slightly before serving. You can substitute semisweet chocolate chips with dark chocolate chips for a richer flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 350
- Sugar: 28
- Sodium: 150
- Fat: 18
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
- Cholesterol: 55
Dear Kim,
Looking forward to trying your recipe, but my wife was Kim Hamill from pa. she was as beautiful as you she passed 3/3/2013, so cool to see another Kim Hamill. Good luck with everything you do….
Yours truly, Gerry Hamill from phila..
2 & 1/8 cups of flour.
How many cups of flour? The data appears to have been corrupted.