Go Back
Delicious Chocolate Chip & Pretzel Cookie Bars recipe photo
Print Recipe Save it for later

Chocolate Chip & Pretzel Cookie Bars

These Chocolate Chip & Pretzel Cookie Bars are SO EASY! Chewy, salty, sweet, and crunchy bars perfect for any occasion.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Snack
Keyword: Chocolate, Cookie Bars, Easy, Pretzel, Quick, Snack
Servings: 12 servings

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ sticks unsalted butter at room temperature
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 12 ounce bittersweet chocolate chips or semisweet if you prefer
  • 1¼ cups mini pretzel twists coarsely chopped
  • ¼ cup chocolate chips optional for drizzling
  • ¼ cup peanut butter optional for drizzling
  • ¼ cup pretzels optional for topping, crumbled

Instructions

  • Preheat your oven to 350°F (177°C). Lightly grease your 9x13-inch baking pan or line it with parchment paper, leaving some overhang for easy removal later.
  • In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.
  • In a large bowl, use a hand mixer or stand mixer to beat the softened butter, light brown sugar, and granulated sugar until the mixture is light, fluffy, and creamy.
  • Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract.
  • Gradually add the flour mixture to the wet ingredients, mixing just until combined. Avoid overmixing.
  • Gently fold in the bittersweet chocolate chips and coarsely chopped mini pretzel twists, distributing them evenly throughout the dough.
  • Spread the dough evenly in your prepared baking pan, smoothing the top with a spatula. Bake for 25-30 minutes, until edges are golden and a toothpick inserted in center comes out with a few moist crumbs.
  • If desired, melt additional chocolate chips and/or peanut butter in microwave in 15-second bursts, stir, and drizzle over warm bars. Sprinkle crumbled pretzels on top.
  • Allow bars to cool completely in the pan on a wire rack before lifting out and slicing into squares or rectangles.

Equipment

  • 9x13 inch baking pan
  • Mixing Bowls
  • Hand Mixer or Stand Mixer
  • Measuring Cups and Spoons
  • Spatula
  • Cooling Rack
  • Microwave-safe bowl

Notes

  • Do not overbake; remove when center has moist crumbs for chewy texture.
  • Coarsely chop pretzels and fold in gently for even distribution.
  • Use parchment paper with overhang for easy removal and clean slices.
  • Store bars at room temperature up to 3 days or freeze for longer freshness.
  • Optional drizzles of chocolate and peanut butter add extra flavor and appeal.