Chocolate Chip Cookie Bars With A Salty Pretzel Cru

Name: Chocolate Chip Cookie Bars With A Salty Pretzel Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE COOKIE DOUGH:; 3/4 cups Unsalted Butter, At Room Temperature; 3/4 cups Granulated Sugar; 3/4 cups Dark Brown Sugar; 2 whole Large Eggs; 1-1/2 teaspoon Real Vanilla Extract; 2-1/4 cups All-purpose Flour; 1 teaspoon Baking Soda; 3/4 teaspoons Kosher Salt; 1 bag (11 Oz. Size) Milk Chocolate Chips (I Like Ghirardelli); FOR THE CRUST:; 3-1/2 cups Pretzel Sticks, Crushed Into Tiny Pieces; 3/4 cups Unsalted Butter, melted

Servings: persons

FOR THE COOKIE DOUGH:
3/4 cups Unsalted Butter, At Room Temperature
3/4 cups Granulated Sugar
3/4 cups Dark Brown Sugar
2 whole Large Eggs
1-1/2 teaspoon Real Vanilla Extract
2-1/4 cups All-purpose Flour
1 teaspoon Baking Soda
3/4 teaspoons Kosher Salt
1 bag (11 Oz. Size) Milk Chocolate Chips (I Like Ghirardelli)
FOR THE CRUST:
3-1/2 cups Pretzel Sticks, Crushed Into Tiny Pieces
3/4 cups Unsalted Butter, melted

1
Preheat your oven to 350u00b0F. Line a 9x13x2 baking pan with parchment paper (for easy removal).
2
Beat butter and sugars at medium speed until creamy. Add eggs and the vanilla, beating until just blended.
3
Combine flour, baking soda, and salt in a small bowl. Whisk until airy and gradually add the flour mixture to the sugar/egg mixture, mixing well after each addition. Scrape down the sides and add in the chocolate chips. Mix one last time for a second then set aside.
4
For the crust, combine the crushed pretzel pieces with the melted butter, stir to combine. Spread pretzel mixture over the bottom of your prepared pan and bake for 8 minutes.
5
Drop large spoonfuls of the cookie dough and scatter it over the pretzel crust. Carefully and evenly spread the batter over the warm pretzels. With your (clean) fingers, press the dough into the pretzels. Place the pan in your preheated oven and bake for 20-24 minutes, rotating the pan halfway through the cooking time. Remove when the bars are golden and a tester comes out clean.
6
When bars have cooled, remove (using the parchment paper) and cut into 15 bars. Enjoy!

1374

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: FOR THE COOKIE DOUGH:, 3/4 cups Unsalted Butter, At Room Temperature, 3/4 cups Granulated Sugar, 3/4 cups Dark Brown Sugar, and more.

Yes, Chocolate Chip Cookie Bars With A Salty Pretzel Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Chip Cookie Bars With A Salty Pretzel Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions