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Chocolate Chip and Beer Caramel Cookie Bars

5 from 1 vote


For the cookie layers:

  • 1 cup (228g) butter, melted
  • 1 cup (200g) brown sugar, packed
  • ½ cup (100g) granulated sugar
  • 1 teaspoon salt
  • 1 large egg
  • 1 teaspoon vanilla
  • 3 ¼ cups (390g) all-purpose flour
  • 1 teaspoon baking soda
  • 8 ounces dark chocolate chips
  • 1 teaspoon flakey sea salt I use Maldon

Caramel recipe:

  • ½ cup (4oz) IPA beer, plus 1 tablespoon, divided
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • 2 tablespoons (29g) unsalted butter
  • 1 teaspoon vanilla extract


  • Preheat the oven to 350°F.
  • Add the melted butter, brown sugar, granulated sugar and salt to a mixing bowl, mix until well combined.
  • Add the egg and vanilla, mix until well combined.
  • Sprinkle with flour, baking soda, and chocolate chips, stir until just combined.
  • Line a 9x13 pan with parchment paper. Add half the cookie dough to the pan in an even layer.
  • Bake for 18 minutes or until just starting to turn golden brown. Remove from oven an allow to cool for 10 minutes.
  • Add ½ cup beer, granulated sugar, and brown sugar to a pan over high heat. Stir until the sugar has dissolved. Clip a candy thermometer onto the side of the pan. Cook the sugar without stirring (swirl the pan if hot spots develop) until the mixture reaches 250°F, about 7 minutes.
  • Remove from heat, stir in the butter, vanilla and remaining 1 tablespoon beer. Allow to cool for five minutes.
  • Pour the caramel over the cookie layer. Add the remaining cookie dough to the top in crumbles, evenly as possible but it isn’t necessary for it to be completely uniform.
  • Sprinkle with flakey sea salt.
  • Bake for 18 more minutes or until the top is golden brown. Allow to cool completely (at least 1 hour) before cutting.