Gooey M&M cookie bars with marshmallows roasted right in.
The other day, Judah wanted to bake cookies. I told him to pick out what he wanted included in the cookies. He opened the door to our kitchen cabinet that holds my baking ingredients and grabbed marshmallows and mini M&M’s. “I want these, Mom!”
The M&M’s I was cool with, but the marshmallows for cookies?? This would prove more difficult. They were the regular (or jumbo) marshmallows, not the mini ones that I could easily throw on top of each, like these Hot Chocolate Cookies.
After thinking about it for a few minutes, I decided to try making cookie bars instead. Judah was a little disappointed that we weren’t making round cookies after all, and I was a little hesitant that they would even turn out as I’d hoped.
You better believe that once I removed these from the oven, let them cool a little and then took a bite…I was thrilled! Over beyond thrilled! I couldn’t wait for Ben to get home to try them, and he loved them just as much.
These look a little fancy, but they are very simple. Mix up a cookie base with M&M’s stirred in, then press about 3/4 of the dough into a 9×13-inch pan. Next, layer 24 marshmallows evenly into the pan in a grid-like pattern, and then scoop the rest of the dough in between each marshmallow (20 dough balls). Bake for 25 minutes and voila! Done!
Marshmallows are baked into an M&M cookie base, making the perfectly toasted marshmallow gooey cookie bars.
- 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 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup miniature M&M's
- 24 jumbo (regular size) marshmallows
Preheat oven to 375 degrees F. Lightly grease a 9x13-inch baking pan with nonstick spray (I recommend Baker's Joy).
In a large mixing bowl, beat together the butter and sugars until creamy, about 2 minutes. Add the eggs, one at a time, beating after each addition. Mix in the vanilla.
In a separate medium bowl, whisk together the flour, baking soda and salt. Gradually add to the wet ingredients and beat until just combined. Gently mix in the M&M's until evenly distributed.
Press just less than 3/4 of the cookie dough evenly into the bottom of the prepared baking pan. Layer the 24 marshmallows into the pan, spacing evenly into a 4x6 grid. Use a medium cookie scoop or ice cream scoop to spoon dough balls in between each marshmallow in the 6-count rows, creating 20 dough balls (5 in each row).
Bake for 25 minutes, or until the marshmallows and cookie dough are dark golden brown. Let cool before slicing into 24 squares.