If you like chocolate chips cookie or s’mores, you’re going to LOVE these EASY Marshmallow Chocolate Chip Cookie Bars 🍪🍫! They’re so fast to make, no mixer needed, and they’re a guaranteed family FAVORITE with kids and adults alike! Great for casual entertaining, birthday parties, potlucks, and more.
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Easy Marshmallow Chocolate Chip Cookie Bars Recipe
- If you’re in need of a quick and easy dessert recipe, look no further than these marshmallow and chocolate chip cookie bars! They’re a spinoff of my famous blondies recipes. I’ve got 40+ versions on my site because it’s such a versatile one.
- A simple, no-mixer recipe that turns out perfectly every time! They’re great for picnics, potlucks, casual entertaining, and birthday parties.
- This version is a riff on S’Mores Bars, minus the graham crackers. I used marshmallows, chocolate chips, and caramel chips, because that’s what I had on hand.
- This is such a flexible recipe and here’s a pro tip: you can use up any half-used bags of baking chips you may have laying around from previous baking projects.
- Another reason I love making bars rather than individual cookies is that there’s no dough to chill, no scooping out dough mounds, and it’s so much faster.
- I’ve never met a kiddo (or adult) who can resist a warm, chocolate chip cookie bar especially if it’s stuffed with mini marshmallows. If you like smores, you’ll love these!
Ingredients in Chocolate Chip Cookie Bars with Marshmallows
To make these easy cookie bars, you’ll need the following:
- Unsalted butter
- Large eggs
- Light brown sugar
- Vanilla extract
- Dry ingredients: all-purpose flour + cornstarch + salt – The cornstarch gives the bars a slightly softer texture but if you don’t have it on hand, it’s fine to omit.
- Semi-sweet chocolate chips + caramel chips – I get my caramel chips at Trader Joe’s but if you can’t find them or don’t want to buy a separate bag of baking chips, you can use solely chocolate chips. See the FAQs for more info.
- Mini marshmallows
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How To Make Chocolate Chip Cookie Blondie Bars
As with all my blondies recipes, this recipe is super simple. Here’s an overview of the baking process:
- Melt the butter in a large bowl in the microwave. Wait a bit to avoid scrambling the egg. Then, add the egg, brown sugar, and vanilla, and whisk until smooth.
- Stir in the flour, cornstarch, and salt just until combined.
- Add the baking chips, marshmallows, and fold to incorporate.
- Turn the cookie batter out into a 9×13-inch baking pan and bake for about 25-30 minutes, or until the top in the center of the pan is set.
- Cool before slicing and serving, and enjoy!
Recipe FAQs
Yes you can. Reduce all ingredients by half, and bake in an 8×8-inch pan for about 25 minutes.
Yes you can but it’s a little bit tricky to get the size of the pieces just right. You want them small enough so they nestle nicely into the dough but not so small that they disintegrate and turn to crumbs. Because in this case, graham cracker crumbs would be like a dry ingredient such as flour, which would cause your dough to become overly dry. I’d say aim for 1/4 to 1/2-inch size pieces and use about 1/2 to 2/3 cup, loosely measured.
Yes, sure thing. Aim for about 1 1/2 cups total of baking chips. I used 1 cup semi-sweet chocolate chips + 1/2 heaping cup of caramel chips. You can also use milk chocolate chips, peanut butter chips, butterscotch chips, or white chocolate chips in whatever combination you prefer.
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Preheat oven to 350F and spray a 9×13-inch baking pan very well with cooking spray. Tip – Optionally, for easier cleanup, use a thick, heavy duty aluminum foil to line your pan and spray with cooking spray. Do not use cheap foil, it will just rip and create a mess.
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To a large, microwave-safe bowl add the butter and heat to melt, about 1 minute on high power to start, then heat in 15-second bursts until it’s melted.
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Wait momentarily before adding the eggs so you don’t scramble them. Add the eggs, brown sugar, vanilla, and whisk until smooth.
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Add the flour, optional cornstarch, salt, and stir until just combined; don’t overmix.
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Add the marshmallows, chocolate chips, caramel chips (or whatever baking chips you’re using; aim for about 1 1/2 cups in total) and stir to combine.
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Turn the batter out into the prepared pan. Important Marshmallows Tip – Make sure that the marshmallows are covered by batter. Exposed marshmallows will burn! Push them down with your finger so they’re nicely submerged into the batter, or using a spatula, make sure there’s a bit of batter on top of them because they’ll burn otherwise. If you want extra chocolate, sprinkle a few extra chocolate chips over the top.
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Bake for about 26 to 28 minutes, or until done. A toothpick should come out clean, or with a few moist crumbs but no gooey batter. Baking Tips – I strongly recommend rotating your pan once midway through the baking time to ensure even browning of the top surface of the bars. Start checking early, just to make sure nothing is browning too quickly. Highly unlikely, but if the top surface or any marshmallows are looking too dark before you know the bars will be cooked through in the center, drape a sheet of foil over the entire baking pan to tent it.
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Allow the bars to cool in the pan for about 30 minutes, or as desired, before slicing and serving. Note – Marshmallows are really just sugar + air. Therefore, it’s not unusual for them to deflate or almost ‘disintegrate’ into nothing during the baking and subsequent cooling process. This is completely normal. To combat it, or still give the look of marshmallows, you can sprinkle some of top of the bars as they cool. This is a causal dessert and I urge you to think of it as such.
Storage: Recipe will keep airtight at room temp for up to 5-7 days. I do not store it in the fridge. You could potentially freeze it for up to 3-4 months, although I have not tested that.
Serving: 1serving, Calories: 320kcal, Carbohydrates: 44g, Protein: 3g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 46mg, Sodium: 164mg, Potassium: 115mg, Fiber: 1g, Sugar: 31g, Vitamin A: 351IU, Calcium: 35mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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