Chocolate Chip & Pretzel Cookie Bars

Ready to go in the oven!

Drizzled with chocolate peanut butter mixture.

Sprinkled with pretzel pieces, yum!

Chocolate Chip & Pretzel Cookie Bars

Makes 32 squares

2 cups King Arthur white whole wheat baking flour
1 teaspoon baking soda
½ teaspoon salt

¾ stick light butter softened

¾ stick light cream cheese softened
1 cup light brown sugar
½ cup granulated sugar
1 large egg

2 large egg whites
2 teaspoons vanilla extract
12-ounce bag chocolate chips (or semisweet, if you prefer)
1½ cups mini pretzel twists, coarsely chopped
¼ cup chocolate chips, for drizzling (optional)
¼ cup light peanut butter, for drizzling (optional)
¼ cup pretzels, crumbled, for topping (optional)

1. Preheat the oven to 350°F. Spray a 9×13 pan with cooking spray.

2. In a bowl, whisk the flour, baking soda and salt. Using a mixer, beat the butter, cream cheese and both sugars at medium speed until light and fluffy, about 1 minute. Beat in the eggs and the vanilla extract. On low speed, beat in the dry ingredients just until incorporated. Stir in the chocolate chips and pretzel pieces.

3. Spread the batter evenly in the pan and press it down evenly with a spatula. Bake for 30 minutes, until golden brown. Transfer the pan to a rack and cool completely.

4. Melt the chocolate chips and peanut butter. Use a small spoon to drizzle the chocolate peanut butter mixture over the top of the bars. Sprinkle the extra crushed pretzels on top. Let set and then cut into squares. Enjoy!