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Chocolate Chip Cookie Bars with a Salty Pretzel Crust

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: Chocolate Chip Cookie Bars with a Salty Pretzel Crust. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Laurie McNamara of Simply Scratch.

 
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. 

 
 
 
Tasty Kitchen Blog: Chocolate Chip Cookie Bars with a Salty Pretzel Crust. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Laurie McNamara of Simply Scratch.

To make the bars, you will need: butter, granulated sugar, dark brown sugar, eggs, vanilla, flour, baking soda, salt, chocolate chips, and crushed pretzels. 

 
 
 
Tasty Kitchen Blog: Chocolate Chip Cookie Bars with a Salty Pretzel Crust. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Laurie McNamara of Simply Scratch.

Preheat the oven to 350 degrees F and line a 9 x 13 baking dish with parchment paper. 

 
 
 
Tasty Kitchen Blog: Chocolate Chip Cookie Bars with a Salty Pretzel Crust. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Laurie McNamara of Simply Scratch.

Beat butter and sugars together until creamy. 

 
 
 
Tasty Kitchen Blog: Chocolate Chip Cookie Bars with a Salty Pretzel Crust. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Laurie McNamara of Simply Scratch.

Add the eggs and vanilla extract and beat until just blended. 

 
 
 
Tasty Kitchen Blog: Chocolate Chip Cookie Bars with a Salty Pretzel Crust. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Laurie McNamara of Simply Scratch.

In a medium bowl, combine flour, baking soda, and salt. Whisk together until airy.

 
 
 
Tasty Kitchen Blog: Chocolate Chip Cookie Bars with a Salty Pretzel Crust. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Laurie McNamara of Simply Scratch.

Gradually add the flour mixture to the wet ingredients, mixing well after each addition. 

 
 
 
Tasty Kitchen Blog: Chocolate Chip Cookie Bars with a Salty Pretzel Crust. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Laurie McNamara of Simply Scratch.

Scrape down the sides of the bowl with a rubber spatula. 

 
 
 
Tasty Kitchen Blog: Chocolate Chip Cookie Bars with a Salty Pretzel Crust. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Laurie McNamara of Simply Scratch.

Add in the chocolate chips and mix one last time. 

 
 
 
Tasty Kitchen Blog: Chocolate Chip Cookie Bars with a Salty Pretzel Crust. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Laurie McNamara of Simply Scratch.

For the crust, combine the crushed pretzels and melted butter in a large bowl. 

 
 
 
Tasty Kitchen Blog: Chocolate Chip Cookie Bars with a Salty Pretzel Crust. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Laurie McNamara of Simply Scratch.

Spread the pretzel mixture evenly into the prepared pan and bake for 8 minutes. 

 
 
 
Tasty Kitchen Blog: Chocolate Chip Cookie Bars with a Salty Pretzel Crust. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Laurie McNamara of Simply Scratch.

Drop spoonfuls of cookie dough over the pretzel crust. 

 
 
 
Tasty Kitchen Blog: Chocolate Chip Cookie Bars with a Salty Pretzel Crust. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Laurie McNamara of Simply Scratch.

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. 

 
 
 
Tasty Kitchen Blog: Chocolate Chip Cookie Bars with a Salty Pretzel Crust. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Laurie McNamara of Simply Scratch.

When the bars have cooled, remove from the pan, using the parchment paper. Cut into bars and serve. 

 
 
 
Tasty Kitchen Blog: Chocolate Chip Cookie Bars with a Salty Pretzel Crust. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Laurie McNamara of Simply Scratch.

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. 

 
 

Printable Recipe

Chocolate Chip Cookie Bars with a Salty Pretzel Crust

See post on Laurie {Simply Scratch}’s site!
4.62 Mitt(s) 8 Rating(s)8 votes, average: 4.62 out of 58 votes, average: 4.62 out of 58 votes, average: 4.62 out of 58 votes, average: 4.62 out of 58 votes, average: 4.62 out of 5

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Difficulty: Easy

Servings: 15

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Description

Chocolate chip cookies meets salty pretzels. My favorite cookie bar recipe to date!

Ingredients

  • 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

Preparation Instructions

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!

 
 
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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!

 

44 Comments

Comments are closed for this recipe.

danie on 3.11.2012

wanted to say that I think that it would be good if the pretzels were inside the cookie and not as a crust. Hope this helps

nicole on 3.5.2012

I have made these twice. Everyone loves them. The cooking time is much longer than the 20-24 minutes. Half of the pretzel crust stays in the pan… There isn’t enough moisture to hold it together. I didn’t use parchments- maybe that is the issue? Any ideas?

Amy on 2.21.2012

These are very good; however, they need to be baked WAY longer than 20-24 minutes. More like 45 minutes. I have an electric oven. Maybe 20-25 in a gas oven?

Jen on 12.2.2011

Made these recently and they turned out fantastic, but like many others, the pretzel crust did not stick very well at all. Over half the pretzels are still sitting in the bottom of my pan and when people went to grab them, pretzel bits fell everywhere. Maybe adding a little sugar to the crust would help? I’ve made a pretzel jello salad that has a pretzel crust, which consists of pretzels, melted butter, and sugar, and do not remember having as much trouble with the crust falling apart. Regardless, still definitely worth making.

Krista D. Rausin on 11.27.2011

I’m still thinking about these cookies since I saw your post. Must give them a try!