Get ready to indulge in a sweet treat that will take your dessert game to the next level! These MM Marshmallow Sugar Cookie Bars are not just any ordinary cookie; they are a delightful fusion of chewy marshmallows and soft, buttery cookie goodness that will leave your taste buds dancing with joy. Perfect for sharing at parties, family gatherings, or simply as a delightful afternoon snack, these bars are incredibly easy to make and sure to impress. Trust us, once you take a bite, you’ll be hooked! Ready to learn how to create this heavenly dessert? Let’s dive into the recipe!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 servings
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups mini marshmallows
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9x13 inch baking pan by lining it with parchment paper, allowing some overhang for easy removal.
- In a large mixing bowl, cream together the softened butter, white sugar, and brown sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
- Transfer the cookie dough to the prepared baking pan, spreading it evenly with a spatula or the back of a spoon.
- Sprinkle the mini marshmallows evenly across the top of the dough, pressing them slightly into the surface.
- Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted near the center comes out with a few moist crumbs.
- Remove from the oven and let cool completely in the pan on a wire rack. The marshmallows will create a slightly gooey, golden-brown topping.
- Once cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into 16 equal squares.
- Store in an airtight container at room temperature for up to 5 days. For best texture, consume within 2-3 days.
Tips
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for the best mixing results. This helps create a light and fluffy cookie dough.
- Don’t Overmix: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to tough bars, so be gentle!
- Marshmallow Placement: Press the mini marshmallows slightly into the dough before baking to ensure they stay in place and create that delicious gooey topping.
- Check for Doneness: Since ovens can vary, start checking your bars at the 25-minute mark. They should be golden around the edges and a toothpick inserted in the center should come out with a few moist crumbs.
- Cooling Time: Allow the bars to cool completely in the pan before cutting. This will help them set and make for cleaner cuts.
- Storage: Keep your bars in an airtight container at room temperature. For the best texture, enjoy them within 2-3 days!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 48g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 55mg
