Chocolate Chip Pretzel Cookie Bars from Two Peas and Their Pod
Servings - 48 bars Serving size - 1 bar Points per svg - 3 points PointsPlus per svg - 4 points+
Calories - 134, Total Fat - 8.1g, Fiber- 0.6 g, Protein - 1.3g, Carb - 17.5g
2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
3/4 cups of unsalted butter ( 1 1/2 sticks), softened
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 tsp. pure vanilla extract
one 12-ounce bag bittersweet chocolate chips ( such as ghirardelli or hershey's special dark)
1 cup coarsely chopped mini pretzels.
1. Preheat oven to 350 degrees F. Spray a 15 1/2" x 10 1/2" inch jelly roll pan with cooking spray.
2. In a med bowl, whisk the flour, baking soda and salt. Set aside. In another med bowl, combine the butter with the sugars using a mixer until light and fluffy, about 1 minute. Beat in eggs, one at at time. Add vanilla extract. On low, add the flour mixture until just incorporated. Stir in the chips and pretzel pieces.
3. Spread batter evenly in prepared pan. Bake for approx 25 to 30 minutes or until golden brown. Allow to cool and cut into 48 pieces.