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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!
Prep Time: 18 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Servings: 12 cookie bars
Author: Lori Vaughn

Ingredients

  • 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

Instructions

  • 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.

Notes

These bars freeze great. Place parchment paper in between layers as needed, wrap in plastic wrap, then place in a freezer ziplock bag for best freshness. 
*To make your own dulce de leche:
  1. Unwrap the paper off a can of sweetened and condensed milk. 
  2. 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.
  3. 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). 
  4. Unopened cans can be stored at room temperature...for almost forever.