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Soft and sweet and chewy chocolate chip cookie bars with lashings of melted of my favorite fall desserts. This recipe is a rift on my One Bowl Chewy Chocolate Chip Cookies, which accidentally came about when I realized I had left my cookie sheets at my friend's house and decided to press the batter into a baking dish instead. It was a very happy accident.

Notes: Butter is unsalted.



Ingredients: 1/2 cup (one stick) softened butter, 1/2 cup packed brown sugar, 1/2 cup granulated sugar, one egg at room temperature, 1 tsp. vanilla extract, 3/4 tsp. salt, 1/2 tsp. baking soda, 1/2 tsp. baking powder, 1 tsp. tapioca flour, 1 3/4 cups all-purpose flour, four ounces chopped dark chocolate, 1/2 cup semi-sweet chocolate chips, 1/3 cup broken pretzels, 1/2 cup butterscotch chips, 1 tsp. coconut oil, 1/2 tsp. coarse salt.

Makes 9-12 bars.

1. Preheat oven to 365* and line an 8 x 8 baking dish with parchment paper.

2. In one large bowl, cream butter and sugars until fluffy. Add egg and vanilla and continue mixing until creamy.

3. Add salt, baking powder, baking soda, and tapioca flour. Fold in flour until almost mixed through. Fold in chopped dark chocolate and most of the chocolate chips.

4. Press the dough into the baking dish into an even layer. Press in the remaining chocolate chips and broken pretzels over the top. Bake for 22-25 minutes, until golden brown. Remove to cool completely.

5. Remove bars using the parchment paper. Lift out to a cutting board and cut into 9-12 bars.

6. Heat butterscotch chips and coconut oil in the microwave in 25-second increments on half-power until just melted. Drizzle zigzags over the bar and then finish with a sprinkling of coarse salt.

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