Chocolate Chip Pretzel Cookie Bars
From Food & Wine via Two Peas and Their Pod, with my personal notes
Recipe type: Dessert
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ (6 ounces) sticks unsalted butter, softened (Jane note: my butter was salted, everything came out fine)
  • 1 cup light brown sugar
  • ½ cup sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • One 12-ounce bag bittersweet chocolate chips
  • 1½ cups mini pretzels, coarsely chopped (Jane note: it’s WAY easier to just break the pretzels into small pieces with your hands rather than chopping with a knife. Also, I probably put in about 1¼ cups instead of 1½ cups.)
  1. Preheat the oven to 350°. Spray a 9-by-13-inch pan with cooking spray.
  2. In a bowl, whisk the flour, baking soda and salt. (Jane note: I skipped this step because I’m lazy. Once the eggs and vanilla were in, I beat in the baking soda and salt, then the flour. And I’m sure I broke some baking rules doing it, but everything came out great and I had one less bowl and whisk to wash!) Using a mixer, beat the butter with both sugars at medium speed until light and fluffy, about 1 minute (Jane note: actually, let it go a few minutes). Beat in the eggs and vanilla extract. On low, beat in the dry ingredients, just until incorporated. Stir in the chocolate chips and pretzel pieces.
  3. Spread the batter evenly in the pan. Press the batter down with a spatula. Bake for 30 minutes, until golden brown. The middle might be a little gooey but that is ok, the bars will set up. (Jane note: Mine were DEFINITELY done at 30 minutes – in fact, if I had been paying attention, I might have taken them out a few minutes earlier than that.) Transfer the pan to a rack and let cool completely. (Jane note: Yup, I didn’t listen and ate one hot out of the oven. And, in this case, they are better after they’ve cooled a bit. Although, I can’t say it was exactly torture eating one before they cooled”¦still delicious!)
  4. Cut and eat!
Recipe by This Week for Dinner at