Chocolate Marshmallow Cookie Bars
Creamy, gooey, and downright irresistible — these Chocolate Marshmallow Cookie Bars are everything you want in a dessert: a crisp cookie base, a pillowy marshmallow middle, and a glossy chocolate topping that snaps just right.
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Servings: 12 servings
Equipment
- 9x13-inch Baking Dish
- Mixing Bowl
- Electric Mixer
- Microwave-safe bowl
Ingredients
Ingredients
- 1 cup Unsalted butter, softened At room temperature
- 1 cup Brown sugar, packed
- 1/2 cup Granulated sugar
- 2 large Eggs Room temperature
- 2 teaspoons Vanilla extract
- 2 1/2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 1/2 cups Chocolate chips Folded into the dough
- 2 cups Marshmallow crème For spreading
- 2 cups Semi-sweet chocolate chips For topping
- 2 tablespoons Coconut oil or butter To melt with the topping chocolate
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish. Make sure the pan is well-greased or line it with parchment, leaving a little overhang for easy removal.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy. Use an electric mixer on medium speed for about 2 to 3 minutes.
- Beat in the eggs one at a time, scraping down the bowl after each addition, then stir in the vanilla extract. Mix until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt; gradually mix the dry ingredients into the wet ingredients until just combined. Don’t overmix — you want a soft cookie dough.
- Fold in the 1 1/2 cups of chocolate chips, distributing them evenly through the dough. Press the dough evenly into the greased 9x13-inch baking dish using the back of a spatula or clean hands.
- Bake for 20 to 25 minutes or until the cookie base is golden brown and a toothpick comes out mostly clean. Avoid overbaking to keep a slightly tender center. Allow the base to cool completely in the pan on a wire rack.
- Spread the 2 cups of marshmallow crème evenly over the cooled cookie base. If the marshmallow is very stiff, warm it slightly in the microwave for 10 to 15 seconds to make spreading easier.
- In a microwave-safe bowl, melt the 2 cups of semi-sweet chocolate chips with 2 tablespoons coconut oil (or butter) in 30-second intervals, stirring between each interval, until the mixture is smooth and glossy.
- Pour the melted chocolate over the marshmallow layer and spread evenly with a spatula. If desired, sprinkle a pinch of flaky sea salt on top.
- Let the bars set at room temperature for about 30 to 60 minutes or chill in the fridge until firm for easier slicing.
- Cut into squares and enjoy!
Notes
Store bars in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate up to 7 days. Freeze cut bars for up to 3 months.