Chocolate Chip & Pretzel Cookie Bars
If you’re a cookie lover like me, then you know there’s nothing quite like the combination of sweet and salty. Introducing Chocolate Chip & Pretzel Cookie Bars—an indulgent treat that perfectly balances the richness of chocolate with the crunch of pretzels. These bars are not just any cookies; they are a delightful fusion that will have your taste buds dancing with joy. Perfect for sharing or keeping all to yourself, these bars come together effortlessly, making them ideal for any occasion. So, grab your ingredients, and let’s dive into this delicious adventure!
Why I Love This Recipe
There’s something incredibly satisfying about cookie bars. They’re chewy, soft, and loaded with flavor. Chocolate Chip & Pretzel Cookie Bars are the epitome of comfort food, and I love how simple they are to prepare. With just one bowl and a few ingredients, you can whip up a batch that will impress even the pickiest of eaters. The addition of pretzels offers a crunchy texture that contrasts beautifully with the gooey chocolate. It’s a balance that makes every bite a celebration of sweet and salty goodness. Plus, these bars make for a great dessert for parties, potlucks, or just a cozy night in.
The Ingredient Lineup
- 2 cups (250g) all-purpose flour – The backbone of our cookie bars, providing structure and chewiness.
- 1 teaspoon baking soda – This leavening agent helps the bars rise and gives them a light texture.
- 0.5 teaspoon salt – A touch of salt enhances the flavors, making the sweetness stand out.
- 1.5 sticks (170g) unsalted butter, at room temperature – Butter adds richness and helps create a soft texture.
- 1 cup (220g) light brown sugar – This sugar adds moisture and a hint of caramel flavor.
- 0.5 cup (100g) granulated sugar – For sweetness and a little crunch.
- 2 large eggs – Eggs bind everything together and give the bars their chewy texture.
- 2 teaspoons vanilla extract – A splash of vanilla elevates the flavor of the bars.
- 12 ounces (340.2g) bag bittersweet chocolate chips – The star of the show, adding chocolatey goodness.
- 1 cup (63.75g) mini pretzel twists, coarsely chopped – The crunchy element that pairs perfectly with chocolate.
- 0.5 cup (45g) chocolate chips, for drizzling (optional) – A little extra chocolate never hurt anyone!
- 0.25 cup (64.5g) peanut butter, for drizzling (optional) – Creamy peanut butter adds a rich, nutty flavor.
- 0.5 cup (20g) pretzels, crumbled, for topping (optional) – For an extra crunch on top.
Recommended Tools
- Mixing bowls – A large bowl for mixing your ingredients and a smaller one for drizzling (if using).
- Measuring cups and spoons – Accurate measurements ensure perfect results.
- Rubber spatula or wooden spoon – For mixing the batter without overworking it.
- Baking pan (9×13 inch) – The perfect size to create thick, chewy cookie bars.
- Parchment paper – To line your baking pan for easy removal.
Chocolate Chip & Pretzel Cookie Bars — Do This Next
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal later.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this aside while you work on the wet ingredients.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, combine the softened unsalted butter, light brown sugar, and granulated sugar. Using a rubber spatula or mixer, cream them together until the mixture is light and fluffy, about 2-3 minutes.
Step 4: Add the Eggs and Vanilla
Add the large eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until everything is well combined.
Step 5: Incorporate the Dry Ingredients
Gradually add the dry ingredient mixture to the wet mixture. Stir gently until just combined; be careful not to overmix.
Step 6: Fold in Chocolate Chips and Pretzels
Gently fold in the bittersweet chocolate chips and chopped mini pretzel twists until evenly distributed throughout the batter.
Step 7: Spread the Batter
Pour the batter into the prepared baking pan and spread it evenly. Use a spatula to smooth the top.
Step 8: Bake
Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
Step 9: Drizzle (Optional)
If you’re feeling extra indulgent, melt the optional chocolate chips and peanut butter in separate bowls. Drizzle them over the warm bars and sprinkle with crumbled pretzels for added crunch.
Step 10: Cool and Cut
Allow the cookie bars to cool in the pan for about 15 minutes before lifting them out using the parchment paper. Let them cool completely on a wire rack before cutting into squares.
Quick Replacement Ideas
- Use coconut oil or vegan butter instead of unsalted butter for a dairy-free version.
- Replace all-purpose flour with a gluten-free flour blend for gluten-free cookie bars.
- Swap in dark chocolate chips if you prefer a richer chocolate flavor.
- Use almond flour or oat flour for a different texture and flavor profile.
Little Things that Matter
Don’t skip the resting time! Allowing your cookie bars to cool completely before cutting will ensure cleaner edges and a better texture. If you find the bars too crumbly, you might have overbaked them slightly, so keep an eye on them in the oven. The key to achieving that perfect chewy texture is to slightly underbake them. Trust me; it makes all the difference!
Best Ways to Store
To store your Chocolate Chip & Pretzel Cookie Bars, keep them in an airtight container at room temperature for up to a week. If you want to extend their shelf life, you can freeze them. Just wrap individual bars in plastic wrap and place them in a zip-top bag. They’ll keep well in the freezer for up to three months. When ready to enjoy, simply thaw at room temperature or warm them up in the microwave for a few seconds.
Ask & Learn
Can I add nuts to the cookie bars?
Absolutely! Chopped nuts like walnuts or pecans would be a great addition for extra crunch and flavor.
What’s the best way to cut these bars?
Use a sharp knife and let the bars cool completely for the cleanest cuts. You can also run the knife under hot water and wipe it dry in between cuts for smoother edges.
Can I make these cookie bars ahead of time?
Yes! These cookie bars can be made a day in advance. Just store them in an airtight container to keep them fresh.
What if I don’t have mini pretzels?
You can use regular-sized pretzels as well; just chop them into smaller pieces to mimic the texture of mini pretzels.
Final Thoughts
Chocolate Chip & Pretzel Cookie Bars are a delightful treat that combines the best of both worlds—sweet and salty. They are easy to make and perfect for sharing with friends and family or indulging on your own. The chewy texture, combined with the crunch of pretzels and the richness of chocolate, makes for a truly irresistible dessert.
So, the next time you’re craving something sweet, don’t hesitate to whip up a batch of these cookie bars. Trust me; they will quickly become a favorite in your recipe collection! Enjoy every bite, and happy baking!
Chocolate Chip & Pretzel Cookie Bars
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper, leaving some overhang for easy removal later.
- Step 2: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this aside while you work on the wet ingredients.
- Step 3: In a large mixing bowl, combine the softened unsalted butter, light brown sugar, and granulated sugar. Using a rubber spatula or mixer, cream them together until the mixture is light and fluffy, about 2-3 minutes.
- Step 4: Add the large eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until everything is well combined.
- Step 5: Gradually add the dry ingredient mixture to the wet mixture. Stir gently until just combined; be careful not to overmix.
- Step 6: Gently fold in the bittersweet chocolate chips and chopped mini pretzel twists until evenly distributed throughout the batter.
- Step 7: Pour the batter into the prepared baking pan and spread it evenly. Use a spatula to smooth the top.
- Step 8: Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
- Step 9: If you’re feeling extra indulgent, melt the optional chocolate chips and peanut butter in separate bowls. Drizzle them over the warm bars and sprinkle with crumbled pretzels for added crunch.
- Step 10: Allow the cookie bars to cool in the pan for about 15 minutes before lifting them out using the parchment paper. Let them cool completely on a wire rack before cutting into squares.
Notes
- Don’t skip the resting time! Allowing your cookie bars to cool completely before cutting will ensure cleaner edges.
- If you find the bars too crumbly, you might have overbaked them slightly, so keep an eye on them in the oven.
- The key to achieving that perfect chewy texture is to slightly underbake them.
