This is a fun, slightly different take on your regular chocolate chip cookie bar. Crushed pretzels are added to the batter along with chocolates. When I make them with kids, I’ll usually seal the pretzels in a Ziploc bag and let them crush them lightly with a rolling pin. Don’t let them pulverize the pretzels into a powder; you want to have pieces in your bars. I’ve always made these with regular Nestles chocolate chips, but somehow my Costco sized bag of chips ran out this weekend. I substituted half a milk chocolate Pound Plus bar from Trader Joes, chopped into small pieces.
Adapted from Food and Wine Magazine
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 sticks unsalted butter, room temperature
- 1 cup light brown sugar
- 1/2 cup sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups chocolate chips or chopped chocolate. Any kinds will do – I have used regular chocolate chips or half a pound plus chocolate bar, chopped.
- 2 cups mini pretzels, chopped or lightly crushed with a rolling pin. Don't use pretzel rods; mini regular or waffle pretzels work best.
Preheat the oven to 350°. Line a 13x9 inch cake pan with parchment so that the sides of the parchment overhang the pan.
Mix flour, baking soda and salt in a medium bowl. Beat butter with brown sugar and white sugar until light. Add eggs, one at a time, and beat on medium speed for 3-4 minutes until mixture is light and fluffy. Mix in vanilla. Turn mixture to low. Add dry ingredients, mixing just until incorporated. Mix in chocolate and pretzels.
Add large scoops of batter to parchment lined pan. Moisten finger tips and pat gently into pan (the batter is thick and difficult to spread).
Bake for 30 minutes. The top will be dark golden brown; the center will still be moist. Cool completely on a rack.
Loosen from pan by running a knife around the sides; lift bars out and transfer to a cutting board. Using a long, sharp knife, cut into 24-32 pieces.
In my opinion, these cookie bars don’t freeze as well as others. The pretzels lose their crunch. Store at room temperature for a few days in an airtight container. They won’t last long!