Chocolate Marshmallow Cookie Bars
Creamy, gooey, and impossibly chocolatey — these Chocolate Marshmallow Cookie Bars are the kind of dessert that makes weeknights feel like a celebration.
Servings: 12 servings
Equipment
- Mixing Bowl
- Baking Dish
- Microwave
Ingredients
Ingredients
- 1 cup Unsalted butter, softened At room temperature
- 1 cup Brown sugar, packed
- 1/2 cup Granulated sugar
- 2 large Eggs At 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 Mix-ins for the cookie base
- 2 cups Marshmallow crème Stirred smooth before spreading
- 2 cups Semi-sweet chocolate chips For topping
- 2 tablespoons Coconut oil or unsalted butter For melting with the topping chocolate
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or nonstick spray. Line with parchment if you like for easy removal.
- In a large bowl, cream the softened unsalted butter, packed brown sugar, and granulated sugar together until light and fluffy — about 2 to 3 minutes using a hand mixer or stand mixer on medium. Scrape the sides as needed.
- Beat in eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution.
- Gradually add the dry ingredients to the wet mixture, mixing on low until just combined. Avoid overmixing to keep the bars tender.
- Fold in 1 1/2 cups chocolate chips by hand, then press the cookie dough evenly into the prepared 9×13-inch baking dish, smoothing the top with a spatula.
- Bake for 20–25 minutes until the edges are golden brown and the center is set. A toothpick in the center should come out mostly clean with a few moist crumbs. Let the cookie base cool completely in the pan — at least 30 minutes.
- Once cool, spread 2 cups of marshmallow crème evenly over the cookie base. Use an offset spatula or the back of a spoon to smooth it into a uniform layer.
- In a microwave-safe bowl, combine 2 cups semi-sweet chocolate chips and 2 tablespoons coconut oil or butter. Microwave in 30-second intervals, stirring thoroughly after each interval, until melted and glossy.
- Pour the melted chocolate over the marshmallow layer and spread evenly with a spatula to cover.
- Allow the bars to set at room temperature for 1 hour, or chill in the refrigerator for 20–30 minutes until firm to the touch.
- Once set, cut into squares and enjoy. Store extras as noted below.
Notes
Store bars in an airtight container in the fridge for up to 5 days. For freezing, wrap individual bars in plastic wrap, then place in a freezer-safe bag. Freeze up to 3 months.