S'mores Cookie Bars with Brown Butter and Toasted Marshmallows
These S'mores Cookie Bars combine everything you love about campfire s’mores with chewy cookie bars.
Ingredients
- Butter or cooking spray for greasing pan
- 16 tbsp unsalted butter (227g) 2 sticks sliced into tablespoons (1 cup total)
- 2 ¼ cups all-purpose flour (about 280g) spooned & leveled
- ¾ tsp baking soda
- 1 tsp sea salt
- ¾ cup brown sugar packed
- ¾ cup granulated sugar
- 2 eggs room temperature
- 1 tsp vanilla
- 1 cup graham crackers broken into 1-inch pieces (about 4 sheets)
- ½ cup mini marshmallows for mixing into dough
- 2 1.55 oz Hershey’s chocolate bars chopped (about 1/2 cup)
- 1 cup mini marshmallows for topping bars
- 2 1.55 oz Hershey’s chocolate bars broken into squares/pieces (about 1/2 cup)
Instructions
- Preheat the oven to 350°F.
- Spray or lightly butter the insides of a square 8x8 inch baking dish and line it with parchment paper, leaving a few inches of parchment overhang to help you remove the bars later.Butter or cooking spray
- Melt the butter in a pot over medium heat, stirring constantly. Reduce heat to medium-low when the butter starts to bubble, then cook for another 5-10 minutes until it’s browned and smells nutty but not burnt. Place the pot with the melted in a bowl of ice and whisk it to cool the butter so that it’s soft (not hard) but no longer melted.16 tbsp unsalted butter (227g)
- Mix the dry ingredients (flour, baking soda, salt) together.2 ¼ cups all-purpose flour (about 280g), ¾ tsp baking soda, 1 tsp sea salt
- In a large mixing bowl, mix together the softened brown butter and the sugars with a spoon/spatula or electric hand mixer until the texture resembles wet sand. Mix in the eggs, one at a time, then the vanilla. Be careful not to whip too much air into the mixture.16 tbsp unsalted butter (227g), 2 eggs, ¾ cup brown sugar, ¾ cup granulated sugar, 1 tsp vanilla
- Add the dry ingredients to the bowl with the wet ingredients and mix until just combined.
- Using a spoon/spatula, mix in the graham crackers, ½ cup mini marshmallows, and ½ cup chopped chocolate bars. Be careful not to overmix.1 cup graham crackers, ½ cup mini marshmallows, 2 1.55 oz Hershey’s chocolate bars
- Press the dough into the prepared baking dish in an even layer, making sure it gets to the edges. Bake for 25-30 minutes, until the cookie base is cooked through.
- Remove cookie bars from the oven and top them with ½ cup chocolate squares and 1 cup marshmallows, then place them back in the oven. Broil for 1-2 minutes (rotate pan halfway through), depending on how toasted you want your marshmallows.2 1.55 oz Hershey’s chocolate bars, 1 cup mini marshmallows
- Let cookie bars rest for 30 minutes in the pan, then remove them from the pan and place them on a rack until firm and completely cooled. Once cooled, cut them into 16 squares. Note: cutting them too early may make them fall apart.