S'mores Chocolate Chip Cookie Bars

Mmm mmm mmm is all I have to say to this.

First, let's think about a delicious, chewy chocolate chip cookie. Instant happiness, no?
Now, let's think of that delicious, chewy cookie topped with marshmallows roasted to perfection and a drizzling of pure chocolate. Instant nirvana!

I was searching for a recipe to use up an almost full bag of mini marshmallows. I came across a lot of S'mores Brownie recipes, which I'm very eager to try but I didn't have all of the ingredients on hand. Eventually, I found this gem of a recipe. I was surprised at just how much I loved them. Be warned: they're slightly addictive!

Begin by making a basic chocolate chip cookie dough and spreading it evenly in a 9x9 pan (I used 11x7 with great results). Bake the bars for about 20 minutes. Then, top them with the mini marshmallows. After setting the oven to broil, return the bars to the oven for 3-5 minutes, or until the marshmallows are perfectly roasted and puffy.

 Ah, those little marshmallows are so cute! If you want to opt for the chocolate drizzle, allow the bars to cool, then drizzle with melted chocolate chips.

These bars are nice and thick with a great texture. I was a little wary about what would happen to the marshmallows after cooling but they were still gooey and delicious, even the next day! They combine the classic chocolate chip cookie and the perfect summer treat - the famed "s'more" - into a delicious and easy to make bar treat. No rolling individual cookies and only one batch - gotta love that!

S'mores Chocolate Chip Cookie Bars

Ingredients:

• 1/2 cup butter or margarine (1 stick), at room temperature
• 1/2 cup granulated sugar
• 3/4 cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1 1/2 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 3/4 cup chocolate chips, divided 1 cup + 3/4 cup
• 2 1/4 cups mini marshmallows

Directions:

1. Preheat oven to 350 degrees. Spray a 9x9 pan with cooking spray or line with parchment paper. 
2. In a large bowl, beat together the butter and sugars on medium speed until light and fluffy. Beat in the egg and vanilla. Gradually, beat in the flour, baking powder, and salt until combined. Fold in 1 cup chocolate chips. 
3. Press the dough evenly into the pan. Bake for 20 minutes or until the bars are light gold. Remove the bars from the oven and set the oven to broil. 
4. Spread the mini marshmallows evenly over the bars. Broil for about 3-5 minutes, or until the marshmallows are golden brown and toasted. Watch the bars closely at this step; it is very easy for the marshmallows to burn. 
5. Remove from the oven and allow the bars to cool completely. 
6. For the chocolate drizzle, melt the remaining 3/4 cup chocolate chips. You may melt them in the microwave in 30 second intervals. Be sure to stir after each time. Chocolate chips melt from the inside out, so they may appear to be less melted than they really are. If you overcook the chocolate chips, try adding a small amount of vegetable oil. After melting the chocolate you may use a baggie with the corner cut off to drizzle it over the bars or simply drizzle using a spoon or knife. (I used a butter knife to drizzle.) Allow the chocolate to set before serving. 

Makes about 16 servings. They stay fresh for 7 days in an airtight container. They didn't last any longer than that in my house! Recipe adapted from Chocolate Moosey.