S’mores Cookie Bars with Marshmallow Swirl

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk chocolate chips
• 1 9-ounce bag marshmallows

Steps

1. 1 Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper.
2. 2 In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
3. 3 Beat in eggs one at a time, then stir in the vanilla.
4. 4 Combine flour, cocoa powder, baking soda, and salt; gradually add to the butter mixture. Stir in chocolate chips.
5. 5 Spread batter into prepared pan. Drop marshmallows by spoonfuls over the batter, gently swirling with a knife.
6. 6 Bake for 25 minutes or until edges are set but the center is still slightly gooey.
7. 7 Allow to cool completely in the pan before cutting into bars.

Equipment

• 9x13 inch baking pan
• parchment paper
• mixing bowls
• baking spatula

Variations

• Add chopped graham crackers to the batter for extra s’mores flavor.
• Swirl in caramel for a s’mores-meets-turtle treat.

Substitutions

• Use dark chocolate chips for a richer flavor.
• Vegan marshmallows can be used for a vegan version.

Pairings

• Serve with coffee or tea.
• Perfect for summer barbecues or campfire gatherings.

Nutrition

Tips

• For extra gooey bars, do not overbake.
• Swirl the marshmallows gently to keep them fluffy.

Storage

Store in an airtight container at room temperature for up to 3 days. Reheat in a 300°F oven for a few minutes if desired.

Freezing: Freeze wrapped bars in a single layer for up to 3 months. Thaw at room temperature.

Serving Suggestions

• Serve with a glass of cold milk.
• Pair with a scoop of vanilla ice cream for a s’mores sundae.

FAQ