S'mores Cookie Bars
These S'mores Cookie Bars are insanely delicious and taste just like summer! Soft and chewy bars stuffed with gooey marshmallows, melty pools of milk chocolate and buttery graham cracker crumbs!
Servings: 15
Ingredients
- 12 Tablespoons (1 & 1/2 sticks) unsalted butter softened to room temperature
- 1 cup brown sugar
- 1/2 cup granulated white sugar
- 1 large egg
- 1 large egg yolk
- 1 Tablespoon vanilla extract
- 1 tsp baking soda
- 2 tsp cornstarch
- 1/4 tsp salt
- 1½ cups all-purpose flour
- 1/2 cup graham cracker crumbs
- 2 cups miniature marshmallows divided
- 1 cup milk chocolate chips
- 4 fun size Hershey bars broken up
Instructions
- Preheat oven to 350° degrees F. Line a 13x9 light metal baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray. I recommend using foil or parchment due to the melted marshmallows making a mess!
- In the bowl of a stand mixer, cream together the butter and both sugars with the paddle attachment until light and fluffy, about 1 minute. Add in the egg, beating well, followed by the egg yolk and vanilla, beating well after each addition. Lastly, add in the baking soda, cornstarch, salt, flour, and graham cracker crumbs and mix until incorporated. Stir in 1 & 1/2 cups of the marshmallows and all of the chocolate chips until combined.
- Press the dough evenly into the prepared pan. Scatter the little Hershey bar pieces over the surface of the bars. Bake for 20 minutes, then remove from the oven but keep oven on. Sprinkle the bars with the remaining 1/2 cup miniature marshmallows and return to the oven to bake for another 5-10 minutes or until bars are light golden brown, appear set, and marshmallows are slightly toasted. Cool the bars completely before cutting into squares.
Notes
For this recipe, I recommend using Guittard or Ghirardelli milk chocolate chips.