Peanut Butter Marshmallow Cookie Bars
Indulge your taste buds with these irresistible Peanut Butter Marshmallow Cookie Bars, the perfect combination of soft, chewy cookie layers and gooey sweetness. Featuring a rich peanut butter base, creamy mini marshmallows, and pockets of melty semi-sweet chocolate chips, this recipe delivers a crowd-pleasing dessert with a nostalgic twist. Crafted in just 40 minutes, these cookie bars are ideal for busy bakers craving something sensational. The layered assembly process ensures a beautiful presentation, with golden edges and marshmallow peaks that beckon indulgence. Whether you're preparing sweet treats for a party or satisfying a midweek craving, these peanut butter cookie bars are your answer to dessert bliss. Absolutely delicious and easy to store, they’re a must-try for lovers of cookie bars and marshmallow desserts!
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Recipe Information
Ingredients
- 0.5 cups unsalted butter
- 0.75 cups granulated sugar
- 0.5 cups brown sugar, packed
- 0.5 cups peanut butter (creamy)
- 1 large egg
- 1 teaspoons vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoons baking powder
- 0.25 teaspoons salt
- 1.5 cups mini marshmallows
- 0.75 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and prepare a 9x9-inch baking pan by lining it with parchment paper or greasing it lightly.
In a large microwave-safe bowl, melt the butter until just softened (about 30 seconds). Let it cool slightly.
Add the granulated sugar, brown sugar, and peanut butter to the butter. Mix until smooth and fully combined.
Beat in the egg and vanilla extract until the mixture is creamy.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually mix the dry ingredients into the wet ingredients, stirring until a soft dough forms. Avoid overmixing.
Press two-thirds of the cookie dough evenly into the prepared baking pan, creating a flat bottom layer.
Sprinkle the marshmallows and chocolate chips evenly over the cookie dough layer in the pan.
Use the remaining cookie dough to create small flattened pieces and lay them gently on top of the marshmallow-chocolate layer, leaving small gaps for the marshmallows to peek through.
Bake in the preheated oven for 22-25 minutes, or until the edges are golden and the center is just set. The marshmallows may puff slightly during baking.
Remove the pan from the oven and let the bars cool completely in the pan before cutting them into squares or bars.
Serve and enjoy your Peanut Butter Marshmallow Cookie Bars! Store leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
3672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.8 g | 189% | |
| Saturated Fat | 62.2 g | 311% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 1728 mg | 75% | |
| Total Carbohydrate | 568.4 g | 207% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 375.4 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 222 mg | 17% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1157 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
