Dulce De Leche Cookie Bars
A soft chocolate chip cookie with gooey dulce de leche sandwiched in between. These easy and fast cookie bars are a perfect crowd pleaser!
In under 30 minutes, these gooey cookie bars can be yours! Simple ingredients, quick to make, and impressive appearance – what’s not to love? Plus, with the sea salt on top, it’s the perfect contrast to the sweet layers happening underneath.
You can buy dulce de leche to keep it that more simple, or make your own and save a little money. Homemade dulce de leche is easy and equally delicious! The instructions of how to make it yourself are in the recipe notes below.
Dulce de leche cookie bars
- 1 cup unsalted butter
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla
- 2 ¾ cup all purpose flour
- 3 TB corn starch
- 1 tsp baking soda
- 1 tsp sea salt
- 2 cups semi sweet chocolate chips
- 1 can dulce de leche or 1 can sweetened and condensed milk if making own*
- sea salt flakes, to top
- Preheat oven to 350°F. Prepare a 9x13 pan by either spraying with non stick spray or placing parchment in the bottom.
- First make the cookie by blending together the butter and sugars.
- 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 the chocolate chips.
- To assemble, layer half of the cookie dough in the bottom of the 9x13 pan. Then spread an even layer of dulce de leche on top of the cookie dough. (To make your own dulce de leche, see notes below) Then evenly layer the second half of the cookie dough on top of the dulce de leche.
- Bake for about 18 minutes until cookie is lightly golden. While hot, sprinkle sea salt flakes on top. Let it cool before cutting into for cleaner cuts.
- 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 cook 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.