These cookies bars seem to be making their way through the blog world, so I decided to join in the fun. I found them here at Two Peas and Their Pod, but I think she originally found the recipe in Food and Wine. Pretzels are not too bad in my book, and as far as I'm concerned, you cannot go wrong with chocolate chip cookies. Especially when they are made with a higher ratio of brown sugar to granulated sugar.
These bars did not disappoint. They came together easily as most cookie bars should and got rave reviews the next day when I brought a few into work for the weekend. The only difference I encountered is that my bars were done when I checked them at 24 minutes. I'm suspicious that my oven may cook a little hot, but you may want to check them before the timer hits 30 minutes. It is a little hard to explain exactly what the bars tasted like, but the pretzel pieces definately added some crunch and quite a bit of depth to the bars. Try them if you like pretzels! They will not disappoint!
Chocolate Chip-Pretzel Cookie Bars From Food and Wine (adapted from Two Peas and Their Pod)
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1-1/2 sticks margarine, softened
1 c. light brown sugar
1/2 c. sugar
2 large eggs
2 tsp. vanilla extract
1 (12oz) pkg. of milk chocolate chips (Could have used a little less here. There were lots of chocolate chips!)
1-1/2 c. coarsely crushed pretzels
Preheat the oven to 350 degrees. Spray a 9x13 pan with cooking spray. In a bowl, whisk the flour, baking soda, and salt. Using a mixer and another bowl, beat both the butter and sugars at medium speed until light and fluffy, about 1 minute. Beat in eggs and vanilla. By hand, mix in the dry ingredients, just until incorporated. Stir in the chocolate chips and pretzel pieces.
Spread the batter evenly into the pan. Press the batter down evenly with a spatula. Bake for 25-30 minutes, until golden brown. The middle may be gooey, but the bars will set up when cool. Transfer the pan to a rack and let cool completely. Use a knife to go around the edge of the bars. Cut into squares and serve.