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!
Course: Bars, Dessert
Cuisine: American, Dessert
12Tablespoons(1 & 1/2 sticks) unsalted buttersoftened to room temperature
1/2cupgranulated white sugar
1large egg yolk
1/2cupgraham cracker crumbs
1cupmilk chocolate chips
4fun size Hershey barsbroken up
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.
For this recipe, I recommend using Guittard or Ghirardelli milk chocolate chips.