Gooey M&M cookie bars with marshmallows roasted right in.
The other day Judah wanted to bake cookies. I asked him to choose what to include, and he opened the cabinet holding my baking supplies and grabbed marshmallows and mini M&M’s. “I want these, Mom!”
I was fine with the M&M’s, but marshmallows for cookies? These were jumbo marshmallows, not the minis that can be tucked on top of individual cookies. After a moment’s thought I decided to make cookie bars instead.
Judah was a little disappointed we weren’t making round cookies, and I worried the bars might not turn out as I’d hoped. But once they came out of the oven, cooled slightly and I took a bite, I was thrilled. I couldn’t wait for Ben to try them when he got home — he loved them too.
They look a bit fancy but are very simple to make. Mix a chocolate-chip-style cookie dough with mini M&M’s folded in, press about three quarters of the dough into a 9×13-inch pan, then arrange 24 jumbo marshmallows in an even grid. Scoop the remaining dough into balls and place them between the marshmallows, then bake. The marshmallows toast and become perfectly gooey inside a crisp, golden cookie bar.
I brought the rest to a friend’s house for a play date and left them for her family to enjoy — she has four boys, so they were a hit. She texted a smiling photo later that afternoon.
🙂
Recipe Card
Print Recipe
Gooey Roasted Marshmallow M&M Cookie Bars
10 mins
25 mins
35 mins
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup dark brown sugar
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup miniature M&M’s
- 24 jumbo marshmallows (regular size)
Instructions
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Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking pan with nonstick spray.
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In a large bowl, beat the softened butter and both sugars until creamy, about 2 minutes. Add the eggs one at a time, mixing after each addition, then stir in the vanilla.
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In a separate bowl, whisk together the flour, baking soda and salt. Gradually add the dry mixture to the wet ingredients and beat until just combined. Fold in the mini M&M’s evenly.
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Press just under ¾ of the dough evenly into the bottom of the prepared pan. Arrange the 24 jumbo marshmallows in a 4×6 grid. Use a medium cookie scoop to drop the remaining dough into balls and place them between each marshmallow, creating 20 dough balls.
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Bake for about 25 minutes, until the marshmallows and cookie dough are golden brown. Allow to cool before slicing into 24 squares.
Nutrition
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