Peanut Butter Cup S'mores Cookie Bars
The cookie is soft in the middle with a slightly crunchy top. The marshmallows melt throughout the cookie and give the texture a nice chew with a little bit of a marshmallow pull.
Servings: 12 bars
Ingredients
- 2 1/4 cup all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter melted
- 1 cup light brown sugar firmly packed
- 1/4 cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1/2 cup semi-sweet chocolate chips (+2 tbsp for the topping)
- 2/3 cup mini marshmallows (+1/4 cup for the topping
- 1/2 cup mini peanut butter cups cut in half
- graham crackers broken
Instructions
- Preheat oven to 350 degrees. Prepare a 9” square pan with non-stick spray.
- In a medium sized bowl, whisk together the flour, cornstarch, baking soda and salt. Set aside.
- In a large bowl, using a hand mixer or stand mixer, cream the melted butter, brown sugar and granulated sugar. Add in the egg, egg yolk and vanilla and mix until combined.
- Add the dry ingredients into the wet ingredients and mix together until well combined. Fold in the chocolate chips and marshmallows with a spatula. On top, decorate the top using the topping chocolate chips, marshmallows, and broken graham crackers. Spread the cookie dough evenly in the prepared pan. Bake for 25 minutes, until the edges start to brown and a toothpick comes out clean.
- Cool completely before cutting. Can be frozen or stored at room temperature for 3-4 days.