There’s something truly nostalgic about chocolate chip cookies, and when you pair that with creamy caramel cheesecake, it’s a whole new level of indulgence. These caramel cheesecake stuffed chocolate chip cookie bars are the perfect dessert for any occasion whether you’re looking to impress at a gathering or just want to treat yourself after a long day. This recipe brings together two beloved desserts into one dreamy bite: soft, chewy chocolate chip cookie layers sandwiching a luscious caramel cheesecake filling.

Growing up, Sunday afternoons were reserved for baking with my grandmother. Her specialties were always some sort of layered bar, with the scent of warm vanilla and brown sugar wafting through the kitchen. Over time, I started experimenting, and this recipe became a favorite in our family. The way the sweet caramel melts into the cheesecake while the cookie edges turn golden and crispy pure magic.

There are desserts, and then there are these bars. Here’s why this recipe for caramel cheesecake stuffed chocolate chip cookie bars will steal your heart:

Combines two classics: chocolate chip cookies and cheesecake.
The gooey caramel layer adds irresistible richness.
Simple ingredients, extraordinary taste.
Crowd-pleaser great for potlucks, bake sales, or a night in.
Easy to make ahead and freezer-friendly.

Pure Comfort

Biting into these bars is like wrapping yourself in your coziest blanket. The balance of textures the chewiness of the cookie, the creaminess of the cheesecake, and the gooey caramel makes it the ultimate comfort food in dessert form. It’s the kind of treat that makes bad days better and good days even sweeter.

Bowls of flour, sugar, butter, cream cheese, eggs, chocolate chips, and caramel on a kitchen counter — Gather your ingredients before you bake mise en place makes everything easier!

Let’s take a look at what goes into this masterpiece.

2 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, melted
1 cup brown sugar, packed
1/2 cup granulated sugar
1 tbsp vanilla extract
1 large egg + 1 egg yolk
1 1/2 cups semi-sweet chocolate chips

Cheesecake Filling:

16 oz cream cheese, softened
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract

Caramel Layer:

1/2 cup caramel sauce (homemade or store-bought)
A pinch of sea salt (optional, for salted caramel flavor)

What You Need

Besides the ingredients, you’ll need:

9×13 inch baking pan
Parchment paper
Mixing bowls
Hand or stand mixer
Rubber spatula

Prep Time: 20 minutes
Bake Time: 35–40 minutes
Cool Time: 1 hour minimum (preferably chilled overnight)
Total Time: Approximately 2 hours

Steps to Make It

1. Preheat and Prepare

Preheat oven to 350°F (175°C). Line your baking pan with parchment paper and lightly grease it.

In a medium bowl, whisk together flour, baking soda, and salt. In a separate large bowl, mix melted butter, brown sugar, and white sugar until smooth. Add in eggs and vanilla. Gradually add dry ingredients to wet, then fold in chocolate chips.

3. Prepare the Cheesecake Layer

Beat softened cream cheese until smooth. Add sugar, egg, and vanilla extract. Beat until creamy and lump-free.

4. Layer It Up

Press half the cookie dough evenly into the bottom of the prepared pan. Pour the cheesecake mixture over it, spreading evenly. Drizzle caramel sauce across the cheesecake layer. Dot the top with the remaining cookie dough flatten the dough pieces with your fingers for best coverage.

5. Bake

Bake for 35 to 40 minutes or until the top is golden and slightly firm. The center will jiggle a little, and that’s okay.

6. Cool and Chill

Let the bars cool completely at room temperature, then refrigerate for at least 1 hour. For best results, chill overnight.

7. Slice and Serve

Use a sharp knife (warmed under hot water) for clean cuts. Serve and prepare to impress!

Make It Perfect

For the perfect caramel cheesecake stuffed chocolate chip cookie bars, don’t overbake. The center should be just set when you remove it from the oven. Cooling is crucial rushing it will make it messy instead of layered.

Also, check out how to bake the three types of brownies perfectly for more layering and baking tips!

Mix It Up

Looking to switch up flavors?

Swap chocolate chips with white chocolate or butterscotch.
Add chopped nuts or pretzels for crunch.
Use a swirl of raspberry jam instead of caramel for a fruity twist.

For another gooey dessert idea, check out these gooey banana chocolate bars.

Perfect Partners

Pair your bars with:

A glass of cold milk
Hot espresso or cold brew coffee
Vanilla ice cream for extra indulgence

Busy Day Hero

Short on time? Use store-bought cookie dough and caramel sauce. Just prep the cheesecake layer and assemble it’s still amazing.

Work Ahead

You can make these bars up to 3 days in advance. Just store them in the fridge, covered tightly. They actually taste better the next day!

Save Some For Later

These freeze beautifully! Wrap individual bars in plastic wrap, then place them in a zip-top bag. Freeze for up to 2 months. Thaw in the fridge overnight or enjoy cold straight from the freezer.

Everyone’s Happy

These bars are nut-free and easy to adapt for different preferences. Want them gluten-free? Just use a 1:1 gluten-free flour blend.

Good For You Too

Okay, maybe they’re not health food, but there’s something to be said for emotional nourishment. These bars bring joy, and that’s good for the soul.

Easy Clean Up

Parchment paper is your best friend here. It prevents sticking and makes pan cleanup a breeze.

Switch It Up

Feeling creative? Try making a cookie cake version! Press dough into a springform pan with the cheesecake and caramel center, and bake a little longer.

Or explore a tangy twist with these heavenly lemon cheesecake cookie bars for a citrusy spin.

Simply Perfect

Caramel cheesecake cookie bars on a plate with a coffee mug beside them — Perfectly served with a cup of coffee or tea dessert done right.

Sometimes, you don’t need frills. These bars are simply perfect as they are. Every bite gives you soft cookie, rich cheesecake, and gooey caramel what more could you ask for?

Can I use store-bought cookie dough?
Absolutely. It’s a great shortcut.

Do I have to refrigerate before cutting?
Yes! It helps set the cheesecake and makes cleaner cuts.

Can I make this without caramel?
Sure, but you’ll be missing out on the rich gooey layer.

What kind of caramel should I use?
You can use homemade or high-quality store-bought sauce. Look for one that’s thick, not runny.

Can I add nuts?
Yes! Pecans or walnuts add lovely crunch.

How long will they last?
Up to 5 days in the fridge or 2 months in the freezer.

These caramel cheesecake stuffed chocolate chip cookie bars are the kind of dessert that become legends in your household. Whether you’re bringing them to a party, gifting a friend, or hoarding them for yourself (we won’t judge), they deliver on every level. With layers of texture and flavor, they’re more than a treat they’re an experience.

Looking for more dessert inspiration? Don’t miss these dreamy chocolate chip cheesecakes or buttery cream cheese sugar cookies.

Happy cooking with Rita chef ❤️!

Caramel Cheesecake Stuffed Chocolate Chip Cookie Bars

Author: Rita
Total Time: 1 hour
Yield: 18 bars

Print Recipe

Description

Decadent caramel cheesecake stuffed chocolate chip cookie bars made with cream cheese, caramel sauce, and chocolate chips for the ultimate gooey dessert.

Ingredients

1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup brown sugar, packed
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 large egg
1 egg yolk
1 1/2 cups semi-sweet chocolate chips
16 ounces cream cheese, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup caramel sauce
Pinch of sea salt (optional)

Instructions

Preheat the oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, combine the melted butter, brown sugar, and granulated sugar until smooth.
Add the egg, egg yolk, and vanilla extract to the butter mixture and mix well.
Gradually mix in the dry ingredients until just combined, then fold in the chocolate chips.
In another bowl, beat the softened cream cheese until smooth, then add sugar, egg, and vanilla extract, beating until creamy.
Press half the cookie dough into the bottom of the prepared pan in an even layer.
Spread the cheesecake mixture over the cookie dough base.
Drizzle the caramel sauce evenly over the cheesecake layer and sprinkle with a pinch of sea salt if using.
Flatten pieces of the remaining cookie dough with your hands and place them on top of the caramel cheesecake layer, covering as much surface as possible.
Bake for 35 to 40 minutes, or until the top is golden brown and the center is just set.
Allow to cool completely at room temperature, then refrigerate for at least 1 hour or overnight before slicing and serving.

Notes

Chill the bars thoroughly before slicing for clean layers. You can use store-bought cookie dough and caramel sauce to save time. These bars freeze well just wrap them tightly and store for up to 2 months.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 320
Sugar: 25g
Sodium: 150mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg

Keywords: caramel cheesecake bars, chocolate chip cookie bars, gooey dessert bars, stuffed cookie bars

Caramel Cheesecake Stuffed Chocolate Chip Cookie Bars