An irresistible chocolate chip cookie bar made with a gooey dulce de leche filling sandwiched in between two layers of soft chocolate cookies. These easy and fast cookie bars are THE perfect crowd pleaser!
Why dulce de leche cookie bars?
I’ve always been a sucker for a good chocolate chip cookie, but I wanted to take things to the next level. The idea to combine a chocolate chip cookie recipe with the rich, creamy sweetness of dulce de leche was truly a no-brainer. Dulce de leche, with its caramel-like flavor, is the perfect complement to the buttery, chewy texture of a chocolate chip cookie. This is when the dulce de leche cookie bars were created. It’s the perfect balance of sweet and savory, with a hint of caramel filling and that sea salt topping to elevate the classic chocolate chip cookie.
HOW TO MAKE HOMEMADE DULCE DE LECHE
For this recipe you can easily buy a can of dulce de leche from the store (found in the baking aisle). If that’s hard to find, you can make your own with just a can of sweetened and condensed milk.
Three ways you can make it: Crockpot, Instant Pot, or Stovetop
- Crockpot: Remove label. Submerge can in water on low for 8 hours.
- Instant pot: Remove label. Submerge can in water and pressure cook for 30 minutes on high.
- Stovetop: Remove label. Submerge can in a pot of water and simmer for 3-4 hours. Check back occasionally to ensure the can is still submerged in water. Add more water as needed.
FAQs of these cookie bars
What if I don’t have dulce de leche? You can actually make your own! Homemade dulce de leche is easy and equally delicious! All you need is a can of sweetened and condensed milk. The instructions of how to make it yourself are in the section above and in the recipe notes below.
Is sea salt really necessary to put on top? Simple answer, no. BUT, I highly suggest you try it. Sea salt gives a contrast and depth of flavor to the cookie bar that is unmatched. My favorite brand for flaky ses sale is Maldon and can be found at most grocery stores.
Can I use different types of chocolate chips? Absolutely! You can use semi-sweet, milk, dark, or even a mix of different types of chocolate chips for this cookie bar. I personally like semi-sweet to balance the sweet dulce de leche filling, but many have said that they love putting milk chocolate chips in their cookie bars instead.
How should I store leftover bars? Store them in an airtight container at room temperature for up to 3 days.
Can I freeze these chocolate chip cookie bars? Yes, you can freeze them for up to 3 months. Let them thaw at room temperature before serving. Freeze the entire pan, or cut into slices and wrap up each individual slice in plastic for an easy treat.
What is the best pan to use for baking cookie bars? A 9×13 inch baking pan is what I recommend. I LOVE this USA pan. It’s the most incredible nonstick pan I’ve used – I never spray it (really!).
Can I half or double this recipe? Yes! recipe halves and doubles well.
Love these Cookie Bars?
Here are other cookie recipes that are a MUST to try in your kitchen next!
Brookie’s Chocolate Chip Cookies
Dulce de leche cookie bars
Ingredients
- 1 cup (2 sticks) unsalted butter
- (150 grams) ¾ cup brown sugar
- 100 grams (1/2 cup) granulated sugar
- 2 large eggs
- 1 tsp vanilla
- 330 grams (2 ¾ cup) all purpose flour
- 24 grams (3 Tbsp) corn starch
- 1 tsp baking soda
- 1 tsp sea salt
- 340 grams 2 cups semi sweet chocolate chips
- 1 13.4 oz can dulce de leche or 1 can sweetened and condensed milk if making own*
- sea salt flakes, to top
Instructions
Preparation
- Preheat oven to 350°F.
- Prepare a 9×13 pan by either spraying with non stick spray or placing parchment in the bottom.
Cookie Dough
- Make the dough by creaming together the butter and sugars for a 1-2 minutes.
- Add eggs one at a time and then vanilla. Mix until combined.
- Add the flour, corn starch, soda, and salt. Mix until combined – but don't over mix. Pulse in, or fold in the chocolate chips.
Assembly
- Layer half of the cookie dough in the bottom of the 9×13 pan.
- Spread an even layer of dulce de leche on top of the cookie dough. To make your own dulce de leche, see notes below*
- Evenly layer the second half of the cookie dough on top of the dulce de leche by taking big pieces of the cookie dough, flattening it with your hands, and then gently laying on top. If it's okay if it looks pieced together. It will all mold together when baked. Try to completely cover the dulce de leche with the cookie dough.
Baking
- Bake for about 18-20 minutes until top is lightly golden.
- While hot, sprinkle sea salt flakes on top. Gives it that perfect finishing touch and depth of flavor!
- Let it cool for about 25 minutes before cutting into for cleaner cuts and enjoy!
Notes
- Unwrap the paper off a can of sweetened and condensed milk.
- Cook in crockpot, instant pot, or over stove top.
- Crockpot: Submerge can in water and s on low for 8 hours.
- Stove top: Submerge can in water over stove top and simmer for 3-4 hours, ensuring the can is always covered with water.
- Instant pot: Submerge can in water and pressure cook on high for 30 minutes.
- Use tongs to get it out of the hot water and let it cool (you can cool it in cold water to speed it up if you’d like).
- Unopened cans can be stored at room temperature…for almost forever.
