When it comes to snacking, I am usually a sweet kind of gal, but once in awhile I do get a mad craving for something salty. There are also times when I crave both, it just depends on the day and my mood. Laurie (Tasty Kitchen user and fellow blog contributor Simply Scratch) created a cookie bar that solves all of my craving issues. These Chocolate Chip Cookie Bars with a Salty Pretzel Crust make life easy when you want the best of both worlds. If you have a sweet tooth, these bars are for you. If you are in the mood for a little salt, these bars are also for you. These cookie bars will put a smile on everyone’s face.
To make the bars, you will need: butter, granulated sugar, dark brown sugar, eggs, vanilla, flour, baking soda, salt, chocolate chips, and crushed pretzels.
Preheat the oven to 350 degrees F and line a 9 x 13 baking dish with parchment paper.
Beat butter and sugars together until creamy.
Add the eggs and vanilla extract and beat until just blended.
In a medium bowl, combine flour, baking soda, and salt. Whisk together until airy.
Gradually add the flour mixture to the wet ingredients, mixing well after each addition.
Scrape down the sides of the bowl with a rubber spatula.
Add in the chocolate chips and mix one last time.
For the crust, combine the crushed pretzels and melted butter in a large bowl.
Spread the pretzel mixture evenly into the prepared pan and bake for 8 minutes.
Drop spoonfuls of cookie dough over the pretzel crust.
Carefully spread the dough evenly over the crust and press the dough into the crust with your fingers. Bake for 20-24 minutes, rotating the pan halfway through the baking time. Remove from the oven when the bars are golden brown and a toothpick comes out clean.
When the bars have cooled, remove from the pan, using the parchment paper. Cut into bars and serve.
These chocolate chip cookie bars are sweet, rich, and full of chocolate. The crushed pretzel crust adds a nice crunch and kick of salt. They really are the perfect cookie bar treat. If you are not sure what you are craving, make these Chocolate Chip Cookie Bars with a Salty Pretzel Crust. They will definitely cure your craving! Thanks Laurie for sharing your cookie bar recipe. Make sure you visit Laurie’s blog, Simply Scratch, for other tasty recipes and fabulous food photos.
Chocolate chip cookies meets salty pretzels. My favorite cookie bar recipe to date!
- FOR THE COOKIE DOUGH:
- ¾ cups Unsalted Butter, At Room Temperature
- ¾ cups Granulated Sugar
- ¾ cups Dark Brown Sugar
- 2 whole Large Eggs
- 1-½ teaspoon Real Vanilla Extract
- 2-¼ cups All-purpose Flour
- 1 teaspoon Baking Soda
- ¾ teaspoons Kosher Salt
- 1 bag (11 Oz. Size) Milk Chocolate Chips (I Like Ghirardelli)
- FOR THE CRUST:
- 3-½ cups Pretzel Sticks, Crushed Into Tiny Pieces
- ¾ cups Unsalted Butter, melted
Preheat your oven to 350ºF. Line a 9x13x2 baking pan with parchment paper (for easy removal).
Beat butter and sugars at medium speed until creamy. Add eggs and the vanilla, beating until just blended.
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.
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.
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.
When bars have cooled, remove (using the parchment paper) and cut into 15 bars. Enjoy!
Maria and her husband Josh (who she affectionately refers to as her “dough boy”) blog at Two Peas and Their Pod. They’ve been featured on Saveur, Eatocracy, Gourmet Live, Glamour, and the Los Angeles Times, to name just a few. They’d also just recently added a little pea to their pod. We’re so glad to have them here!