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!
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!
Jen on 11.26.2011
These were yummy! Next time I might cut a little bit of the dry ingredients so that the crust might stick better.
Pam B on 11.25.2011
I made them last night….yummy, but crust also did not stick much. Perhaps a firmer something under the pretzels…like a chocolate and toffee layer?
Mandie on 11.24.2011
I made these today for Thanksgiving and well they tasted good before I cooked them I put them in the oven at 24 mins they still needed more time they where gooey and the top was already golden brown so I popped them back in the oven by the time the middle was done the top was really dark and then I let them sit for about 35 -45 mins I started to cut them and the bottom does not stick to the cookies so dissapointed
Annie Pat on 11.24.2011
I think they would be even better with a layer of melted chocolate on top! =-)
Arwen on 11.22.2011
Huge hit! We made them with Splenda products (the half-half kind) so even I got to try one.
Allison F on 11.22.2011
I made these and they were wonderful! I did have to bake them for an extra 10 minutes… not sure why… maybe because it was cold an rainy? Anyway, these were really heavy and rich – which is good, but I recommend cutting a small piece served warm with vanilla bean ice cream and a tiny bit of honey on top to cut the heaviness. Delicious nonetheless!
Andrea Abel-Bey on 11.21.2011
these look ridiculously good. I must make them this weekend.
Luanna Grace on 11.21.2011
I made these. They are amazing. That is all.
[email protected] on 11.21.2011
I read this and thought, could I add a layer of caramel and call it salted caramel blonde brownies? Yum, caramel, chocolate, salty crunch! Yep, I have a plan…
Jane on 11.21.2011
My family and friends loved these! Our weekends are filled with football gatherings so I am always looking for a different dessert and this one has won the prize! Thank you for sharing it. I will be using this recipe often!
Pam on 11.20.2011
oh my goodness, these sound wonderful. And the step-by-step photos are gorgeous! Thanks for the recipe. Can’t wait to eat these.
Arwen on 11.20.2011
My son is going to make these for a work potluck tomorrow. He will also be making his super simple pumpkin cheese cake. My co-workers are going to be so happy.
Kelly H. on 11.20.2011
I made these last night too and they were a huge hit. However, I had a lot of loose pretzels fall off the bottom. The crust did not seem to stay together well. That said, there were still plenty of pretzels adhered to the bottom to get that wonderful salty taste.
Erika C. on 11.20.2011
These were so good, I made them for our family game night last night. I cut them into much smaller bars as they seemed so rich to us. Loved them and plan on making them again. The recipe made me wonder what else could use a delightful pretzel crust.
Emily Morisette on 11.20.2011
Oh. my. goodness. DROOL!
Rleigh on 11.19.2011
The salty pretzels take on a nut-like flavor that is really hits the spot for people like me who can’t eat nuts! Keep this one in mind for give-aways and office parties.
Erin on 11.19.2011
These sound delicious! I think they would be great with peanut butter filled pretzels as well!
danita on 11.19.2011
these look amazing!! love the sweet/salty combo!
Dee on 11.18.2011
These sound yummy. I would add a teaspoon of almond flavoring and/or a teaspoon of coffee, to give them an extra zing…
Lauren on 11.18.2011
Oh man. I might make these instead of the Ooey Gooey Caramel Pumpkin Blondies to bring to Thanksgiving weekend (for non-Thanksgiving meals). There are just too many delicious things to choose from!
TrishInFL on 11.18.2011
I can’t wait to make these, everything I love in one little (big) bite
Laurie - Simply Scratch on 11.18.2011
Thank you Maria for featuring my cookie bar recipe! It was such a surprise to come home to today Your photos are making me want to make these again and soon!
Katrina on 11.18.2011
I love that pretzel crust! So yummy.
Heather H on 11.18.2011
I’m pregnant and was just saying to my husband that I’ve been craving tart things lately-he was surprised that chocolate wasn’t #1 on the list…until now! As soon as I saw the picture I immediately wanted some. Can’t wait to make them this weekend!
Lois Schultz on 11.18.2011
Yes I must make these soon !! Yummm !
Jean on 11.18.2011
Where do you buy those beautiful chocolate chips?
Doreen, Houston, MN on 11.18.2011
And I wonder how I can add a caramel layer???????????? Yum!!!!!!!!!!!
Angi on 11.18.2011
Wow…the only reason these aren’t in my belly yet is the lack of pretzels in the house. Looks like I will be swinging by the grocery store after work!
shyne on 11.18.2011
Jenny F. on 11.18.2011
Holy Cow those look amazing!
Allyn on 11.18.2011
Sweet and salty?!
Robin on 11.18.2011
This looks delicious!!!!!
All Good in Mommyhood on 11.18.2011
Saw these on tasty kitchen – wow – looks divine! I made a cookie with a similar idea…
They were delicious, so I’ll definitely be moving on to try these cookie bars!!
Heather (Heather's Dish) on 11.18.2011
the first time i made a pretzel crust my life was forever changed. i can’t wait to try this version!
Donna on 11.18.2011
MMMM these sound great. The crust is a good touch. Making these today!
Lindsey on 11.18.2011
Wow! I never thought about doing that! I just made chocolate chip cookies last night (my healthier version). After those run out, I’ll be making your recipe! I can’t wait!
Jessica @ How Sweet on 11.18.2011
oh my gosh… i can hardly stand it! i want to bake these NOW!
Amy on 11.18.2011
This looks like the perfect combo of chocolaty, salty, crunchy goodness! YUM!
Julie on 11.18.2011
Well, now I know what I’m doing this morning! Do you think it makes a healthy breakfast?! (After all, it does include eggs, right?) Yum…those cookie bars look scrumptious! Thanks for sharing!