These cookies are a delicious combination of sweet and salty. The pretzel crust and sea salt topping perfectly complement the dark chocolate chunk-studded cookie bar.
Ingredients
For the pretzel crust
- crushed pretzels
- vegan butter
- light brown sugar
For the cookie dough
- all-purpose flour (measured correctly)
- baking soda
- salt
- cornstarch
- vegan butter
- light brown sugar
- granulated sugar
- non-dairy milk
- pure vanilla extract
- vegan dark chocolate chunks
How to make these bars
Make the pretzel crust: Make the crust by simply combining crushed pretzels, vegan butter, and brown sugar. Press into the bottom of a lined 9″x13″ baking dish.
Make the cookie dough: Make a simple cookie dough – beat the vegan butter with sugar and brown sugar. Beat in the vanilla and milk. Stir in the dry mixture of flour, baking soda, salt, and cornstarch. Finally, stir in the chocolate chunks. Press on top of the pretzel crust. Top with some flaky sea salt.
Bake and slice: Bake at 350°F for 16-18 minutes, until lightly golden-brown. Sprinkle on some more salt. Allow to cool, then slice into 24 bars. Dig in!
More vegan cookie recipes
Classic Chewy Chocolate Chip Cookies
Cut-Out Sugar Cookies
Bite Sized Pumpkin Chocolate Chip Cookies
Oreo Stuffed Cookies
Frosted Sugar Cookies
Bite-Sized Chocolate Chip Cookies
Peanut Butter S’more Cookies
Peanut Butter Blossoms
Pretzel-Crusted Chocolate Chunk Cookie Bars
Ingredients
For the pretzel crust:
- 1 cup (100 g) crushed pretzels
- 6 tbsp (90 ml) melted vegan butter
- 1/4 cup (55 g) packed light brown sugar
For the cookie dough:
- 2 1/4 cups (281 g) all-purpose flour (measured correctly*)
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp (5 g) cornstarch
- 3/4 cup (1 1/2 sticks [169 g]) vegan butter, slightly softened*
- 1/3 cup (73 g) packed light brown sugar
- 3/4 cup (150 g) granulated sugar
- 3 tbsp (45 ml) non-dairy milk
- 2 tsp (10 ml) pure vanilla extract
- 1 3/4 cup (245 g) vegan dark chocolate chunks, separated
For topping
- Flaky sea salt
Instructions
- Preheat the oven to 350°F (180°C) and line a 9"x13" (23x33cm) pan with parchment paper.
- Make the pretzel crust: Stir together all ingredients. Press into the pan.
- Make the cookie dough: Add the flour, baking soda, salt, and cornstarch to medium mixing bowl and whisk until combined.
- Add the butter, brown sugar, and sugar to a large mixing bowl or bowl of a stand mixer fitted with the paddle attachment. Beat until light and fluffy, about two minutes. Add the milk and vanilla and beat again until creamy.
- Add the dry mixture to the wet and mix until just combined.
- Fold in 1 cup (140 g) of chocolate chunks.
- Gently press the cookie dough evenly on top of the crust.
- Top with the remaining 3/4 cup (105 g) chocolate chunks and gently press in. Top with flaky sea salt.
- Bake in the preheated oven for 16-18 minutes, until lightly golden-brown. Top with extra sea salt.
- Allow to cool and slice into 24 bars.
I had already put the crust in the pan before seeing the parchment paper …. So we will see how these turn out! Eeeek