Dessert

Salted Caramel Chocolate Sugar Cookie Bars Recipe

ByAndria Russo November 18, 2025November 18, 2025

Introduction

These Salted Caramel Chocolate Sugar Cookie Bars combine rich cocoa and sweet caramel in a soft, chewy treat. Perfect for dessert lovers who enjoy a delightful balance of sweet and salty flavors in every bite.

The image shows three square pieces of dark brown brownie placed on white parchment paper. Each brownie has a thick, smooth light caramel-colored frosting layer on top, sprinkled with white coarse sugar crystals. In the background, there is a blurred white cup with a light brown drink, likely coffee or latte, adding a cozy touch. The surface beneath the parchment paper is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup unsalted butter, softened
½ cup brown sugar
½ cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 Tablespoons caramel coffee creamer (or milk)
2 cups all-purpose flour
½ cup dark cocoa powder
1 teaspoon baking powder
½ teaspoon salt
1 Batch Salted Caramel Frosting
Coarse ground sea salt for garnish

Instructions

Step 1: Preheat the oven to 375°F (190°C). Spray a 9×13-inch baking pan with nonstick baking spray, ensuring even coverage.
Step 2: In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy, about 2 to 3 minutes.
Step 3: Add the egg, vanilla extract, and caramel coffee creamer, beating until the mixture is well combined.
Step 4: In a separate bowl, whisk together the flour, dark cocoa powder, baking powder, and salt until evenly combined.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Step 6: Press the dough evenly into the prepared pan, smoothing the surface for an even bake.
Step 7: Bake for 14 to 15 minutes, watching carefully to avoid overbaking.
Step 8: Allow the bars to cool completely in the pan before spreading with salted caramel frosting.
Step 9: Sprinkle coarse ground sea salt on top for a finishing touch of salty contrast.

Tips & Variations

Use caramel coffee creamer for added richness, or substitute with regular milk if preferred.
For extra texture, fold in chopped nuts or chocolate chips before baking.
Make your own salted caramel frosting or use store-bought to save time.
Press the dough firmly into the pan to avoid crumbly bars.

Storage

Store the cookie bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week. Allow refrigerated bars to come to room temperature before serving or warm slightly to soften the frosting.

How to Serve

The image shows three chocolate brownies cut into squares, each topped with a smooth, light brown frosting layer sprinkled with small white sugar pearls. The brownies have a dark, moist texture with visible chocolate chips inside, contrasting with the creamy frosting on top. They are placed closely together on white parchment paper, which rests on a white marbled surface. Slightly blurred in the background, there is a white cup filled with a light brown coffee drink. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk instead of caramel coffee creamer?

Yes, milk can be used as a substitute, though the bars will have a slightly less rich caramel flavor.

How do I prevent the bars from becoming too dry?

Be careful not to overbake; the bars should be just set when you remove them from the oven. Pressing the dough firmly into the pan also helps keep them moist and chewy.