Marshmallow Chocolate Chip Cookie Bars
There’s something about the combination of gooey marshmallows and rich chocolate that makes my heart sing. When I decided to create these Marshmallow Chocolate Chip Cookie Bars, I knew I was onto something special. They’re not just cookie bars; they’re an experience—a perfect blend of chewy, gooey, and crispy goodness. Whether you’re serving them at a party, enjoying them as a treat after dinner, or simply indulging yourself, these bars are sure to please everyone.
Why I Love This Recipe
These Marshmallow Chocolate Chip Cookie Bars are the perfect dessert for any occasion! They are incredibly easy to whip up and the ingredients are simple and accessible. Plus, the combination of textures—soft cookie base, melty chocolate, and chewy marshmallows—creates a delightful bite every time. Whether you’re a cookie aficionado or just someone with a sweet tooth, I guarantee you’ll fall in love with these bars.
The Essentials
To create these delectable Marshmallow Chocolate Chip Cookie Bars, you’ll need a few key ingredients, each bringing its own magic to the table:
- 1 cup unsalted butter, melted – This is the base that gives the bars their rich flavor.
- 2 large eggs – For moisture and binding.
- 2 cups light brown sugar, packed – Adds sweetness and a hint of caramel flavor.
- 1 tablespoon vanilla extract – Enhances the overall flavor.
- 2 cups all-purpose flour – The backbone of your cookie bars.
- 2 teaspoons cornstarch (optional) – For a softer texture.
- 1 teaspoon salt – Balances the sweetness.
- 1 heaping cup mini marshmallows – The star of the show!
- 1 cup semi-sweet chocolate chips – A classic choice that pairs perfectly with marshmallows.
- ½ cup caramel chips – For an extra layer of sweetness (I recommend the ones from Trader Joe’s).
Tools & Equipment Needed
Before you start baking, gather the necessary tools to make your experience smooth and enjoyable:
- Mixing bowls – For combining ingredients.
- Whisk or electric mixer – To blend the butter, sugar, and eggs together.
- Spatula – For folding in the chocolate chips and marshmallows.
- Baking pan (9×13 inches) – The perfect size for these cookie bars.
- Parchment paper – Helps with easy removal and cleanup.
- Cooling rack – To cool the bars evenly after baking.
Method: Marshmallow Chocolate Chip Cookie Bars
Ready to get baking? Follow these simple steps to make your Marshmallow Chocolate Chip Cookie Bars:
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This ensures your bars bake evenly.
Step 2: Prepare Your Baking Pan
Line your 9×13 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, combine the melted butter and light brown sugar. Whisk them together until smooth. Then, add the eggs, one at a time, followed by the vanilla extract. Mix until well combined.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cornstarch (if using), and salt. This ensures that the dry ingredients are evenly distributed.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix!
Step 6: Fold in the Goodies
Gently fold in the mini marshmallows, semi-sweet chocolate chips, and caramel chips using a spatula. The dough will be thick and loaded with deliciousness.
Step 7: Bake the Bars
Spread the cookie dough evenly into the prepared baking pan. Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
Step 8: Cool and Cut
Once baked, remove the pan from the oven and allow the bars to cool in the pan for about 15 minutes. Then, use the parchment paper overhang to lift the bars out of the pan and onto a cooling rack. Allow them to cool completely before cutting into squares.
Better-for-You Options
Looking to make some healthier swaps? Here are a few ideas:
- Use coconut oil instead of butter for a dairy-free option.
- Replace some of the all-purpose flour with whole wheat flour for added fiber.
- Use dark chocolate chips instead of semi-sweet for a richer taste and antioxidants.
- Consider reducing the amount of sugar by using applesauce or mashed bananas to add natural sweetness.
Pro Perspective
If you want to elevate your Marshmallow Chocolate Chip Cookie Bars, consider adding a sprinkle of sea salt on top just before baking. The contrast of sweet and salty is divine! Also, be mindful of the baking time. Overbaking can lead to dry bars, while underbaking can leave them too gooey. Aim for a golden edge with a slightly soft center for the perfect texture.
Shelf Life & Storage
Store your Marshmallow Chocolate Chip Cookie Bars in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze them! Just wrap individual pieces in plastic wrap and place them in a freezer-safe bag. They can last up to 3 months in the freezer.
Troubleshooting Q&A
What should I do if my cookie bars are too gooey?
If your bars are too gooey, it may be that they were underbaked. Try baking them a little longer next time, keeping an eye on the edges to ensure they don’t overbake.
Can I substitute the marshmallows for something else?
Absolutely! If you’re not a fan of marshmallows, you can use chopped nuts, dried fruits, or even more chocolate chips for a different twist.
What if I don’t have caramel chips?
If you can’t find caramel chips, you can simply increase the amount of chocolate chips or substitute with butterscotch chips for a different flavor profile.
How do I know when my cookie bars are done baking?
Your cookie bars should be golden brown around the edges and slightly soft in the middle. A toothpick inserted into the center should come out with a few moist crumbs, indicating they are cooked but still chewy.
More Recipes You’ll Love
- Dulce De Leche Brown Butter Chocolate Chip Cookie Bars
- Whole Wheat Chocolate Chip Cookies
- Easy Oatmeal Raisin Cookies
Bring It Home
Now that you have the recipe for these irresistible Marshmallow Chocolate Chip Cookie Bars, it’s time to gather your ingredients and start baking! The aroma that fills your kitchen will be worth every second, and the moment you take that first bite, you’ll understand why this recipe is a keeper.
Get ready to impress your friends and family with a treat that’s sure to become a favorite in your home. Don’t forget to share your creations on social media and tag your friends so they can join in on the fun! Happy baking!
Marshmallow Chocolate Chip Cookie Bars
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Line your 9x13 inch baking pan with parchment paper, leaving some overhang on the sides.
- In a large mixing bowl, combine the melted butter and light brown sugar. Whisk until smooth, then add the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, cornstarch (if using), and salt.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Gently fold in the mini marshmallows, semi-sweet chocolate chips, and caramel chips using a spatula.
- Spread the cookie dough evenly into the prepared baking pan. Bake for 25-30 minutes, or until the edges are golden brown.
- Cool the bars in the pan for about 15 minutes, then lift them out using the parchment paper and allow to cool completely before cutting into squares.
Notes
- For a dairy-free option, use coconut oil instead of butter.
- Substitute some all-purpose flour with whole wheat flour for added fiber.
- Add a sprinkle of sea salt on top before baking for a sweet and salty contrast.
