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Mint Chip Marshmallow Cookie Bars

Mint Chip Marshmallow Cookie Bars - featured image
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These Mint Chip Marshmallow Cookie Bars combine a soft cookie base with gooey marshmallows and refreshing mint chocolate chips, perfect for St. Patrick’s Day celebrations and festive occasions.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ½ cups all-purpose flour (or almond flour for gluten-free)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups mini marshmallows
  • 1 cup mint chocolate chips
  • 1 teaspoon peppermint extract (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, letting the edges hang over for easy lifting. Lightly grease the parchment if desired.
  2. In a large mixing bowl, beat 1 cup softened unsalted butter with 1 cup granulated sugar and 1 cup light brown sugar until light and fluffy, about 3-4 minutes with an electric mixer.
  3. Beat in 2 large eggs, one at a time, until fully incorporated. Stir in 2 teaspoons vanilla extract and 1 teaspoon peppermint extract if using.
  4. In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Gradually add the dry mix to the wet ingredients, stirring gently until just combined.
  5. Spread half the cookie dough evenly into the prepared pan. Sprinkle 2 cups mini marshmallows and 1 cup mint chocolate chips evenly over the dough.
  6. Dollop the remaining dough on top, gently pressing it to cover the marshmallows and chips.
  7. Bake for 25-30 minutes, or until the top is golden brown and marshmallows are puffed and gooey. Watch carefully after 20 minutes to avoid burning.
  8. Allow the bars to cool completely in the pan on a wire rack before lifting out with parchment edges. Slice into squares or rectangles. For cleaner cuts, chill the bars for 30 minutes before slicing.

Notes

Keep an eye on the oven after 20 minutes to prevent marshmallows from burning. Use softened but not melted butter for best texture. Folding marshmallows and chips gently prevents sinking. Lining the pan with parchment paper helps with easy removal and clean slicing. Bars taste better after sitting overnight. Can be frozen for up to 2 months.

Nutrition

Keywords: mint chip, marshmallow, cookie bars, St. Patrick’s Day, dessert, easy recipe, festive treats

Find it online: https://avabake.com/mint-chip-marshmallow-cookie-bars-5-easy-steps-for-perfect-st-patricks-day-treats/