Gooey Marshmallow Chocolate Chip Cookie Bars
Gooey Marshmallow Chocolate Chip Cookie Bars
Ingredients
For the Cookie Base
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
For the Topping
- 2 cups mini marshmallows
- 1/2 cup semi-sweet chocolate chips
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan, or line with parchment paper, leaving an overhang on the sides for easy removal.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
⏱️ 2 min
- 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 4
Beat in the large egg and vanilla extract until well combined.
⏱️ 1 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 2 min
- 6
Fold in 1 cup of semi-sweet chocolate chips until evenly distributed throughout the dough.
⏱️ 2 min
- 7
Press the cookie dough evenly into the prepared 8x8 inch baking pan.
⏱️ 2 min
- 8
Bake for 18-20 minutes, or until the edges are lightly golden and the center is set but still soft.
⏱️ 20 min•🌡️ 350
- 9
Remove the pan from the oven. Evenly sprinkle the 2 cups of mini marshmallows over the top of the warm cookie base, followed by the remaining 1/2 cup of semi-sweet chocolate chips.
⏱️ 2 min
- 10
Return the pan to the oven and bake for an additional 3-5 minutes, or until the marshmallows are puffed and lightly golden, and the chocolate chips are melted.
⏱️ 5 min•🌡️ 350
- 11
Remove from the oven and let the cookie bars cool in the pan for at least 15 minutes before cutting and serving. This allows the marshmallows and chocolate to set slightly, making them easier to cut.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Gooey Marshmallow Chocolate Chip Cookie Bars
For the Cookie Base
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
For the Topping
- 2 cups mini marshmallows
- 1/2 cup semi-sweet chocolate chips
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan, or line with parchment paper, leaving an overhang on the sides for easy removal.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
⏱️ 2 min - 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 4
Beat in the large egg and vanilla extract until well combined.
⏱️ 1 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 2 min - 6
Fold in 1 cup of semi-sweet chocolate chips until evenly distributed throughout the dough.
⏱️ 2 min - 7
Press the cookie dough evenly into the prepared 8x8 inch baking pan.
⏱️ 2 min - 8
Bake for 18-20 minutes, or until the edges are lightly golden and the center is set but still soft.
⏱️ 20 min•🌡️ 350 - 9
Remove the pan from the oven. Evenly sprinkle the 2 cups of mini marshmallows over the top of the warm cookie base, followed by the remaining 1/2 cup of semi-sweet chocolate chips.
⏱️ 2 min - 10
Return the pan to the oven and bake for an additional 3-5 minutes, or until the marshmallows are puffed and lightly golden, and the chocolate chips are melted.
⏱️ 5 min•🌡️ 350 - 11
Remove from the oven and let the cookie bars cool in the pan for at least 15 minutes before cutting and serving. This allows the marshmallows and chocolate to set slightly, making them easier to cut.
⏱️ 15 min