Tasty Choco Mallow Cookie Bars

Triple-Layer Cookie Bars turn an everyday sweet treat into a party of different textures and tastes. These stacked goodies have a soft chocolate chip cookie bottom, fluffy marshmallow middle, and smooth chocolate top that mix together just right. They remind you of s'mores without needing a fire, making them perfect for family get-togethers, shared meals, or just when you want something sweet while relaxing at home.

When I first whipped these up for my sister's birthday, they vanished right away. My niece wondered if I'd gotten them from a fancy bakery, and I couldn't have gotten a better compliment!

What You'll Need:

• Unsalted butter (1 cup, softened): This gives the cookie base its rich, buttery taste. Make sure it's soft but not melty for the right texture.
• Brown sugar (1 cup, packed): Brings moisture and a deep, almost caramel flavor that white sugar can't match. Either light or dark works fine.
• Granulated sugar (1/2 cup): Balances the sweetness and builds the cookie's structure.
• Large eggs (2): These hold everything together. They mix better when they're not cold from the fridge.
• Vanilla extract (2 teaspoons): Boosts all the other flavors. Go for real vanilla, not the fake stuff.
• All-purpose flour (2 1/2 cups): Forms the base of your cookie layer. Scoop it into your measuring cups and level off for the right amount.
• Baking soda (1 teaspoon): Gives just enough rise for chewy, not cakey cookies.
• Salt (1/2 teaspoon): Cuts the sweetness and makes other flavors pop. Don't leave it out!
• Chocolate chips (1 1/2 cups): Creates spots of melty goodness in the cookie base. Semi-sweet gives the best flavor mix.
• Marshmallow creme (2 cups): Makes that soft middle layer. Better than using whole marshmallows which can leave gaps.
• Semi-sweet chocolate chips for topping (2 cups): Creates the shiny top. Semi-sweet isn't as overly sweet as milk chocolate.
• Coconut oil or butter (2 tablespoons): Helps the chocolate top stay smooth and keeps it from cracking when cut.

How to Make Your Bars:

1. Get Ready

Put your oven rack in the middle and heat to 350°F (175°C). Grease your 9x13-inch pan really well, making sure to get the corners. I like to spray it lightly then put parchment paper with extra hanging over the long sides so I can lift the bars out easily later.

2. Mix Cookie Dough Base

Get your mixer with the paddle (or a hand mixer) and beat the soft butter for about half a minute until it's smooth. Put in both sugars and mix for 2-3 minutes until it looks lighter. This puts air in your dough, so take your time here.

3. Add Wet Stuff

Put in eggs one at a time, mixing about 30 seconds after each one. Scrape the bowl with a spatula so everything mixes evenly. Add vanilla and mix just until it's combined, but don't overdo it.

4. Mix in Dry Stuff

In another bowl, stir together flour, baking soda, and salt to spread the rising agents evenly. Add this to your wet mix in three batches, mixing on low just until you don't see dry spots. The dough should look a bit undercooked to keep cookies from getting tough.

5. Finish and Bake Base

Gently stir in chocolate chips with a spatula to spread them around evenly. Press the dough into your pan, making a flat layer all the way to the edges. Use slightly wet hands or a measuring cup to keep it from sticking. Bake for 20-25 minutes, looking for golden edges and a mostly set but still slightly soft middle.

6. Let It Cool

Let the cookie base cool completely in the pan on a wire rack. This takes at least 1-2 hours. You've got to be patient here - if you add marshmallow to a warm base, it'll turn into a messy puddle instead of nice layers.

7. Add Marshmallow

Once it's cool, spread marshmallow creme in an even layer over the cookie base. Spray your spatula with cooking spray so it won't stick. Work from the middle out with gentle strokes so you don't pull up cookie crumbs.

8. Make Chocolate Top

Put chocolate chips and coconut oil in a bowl you can microwave. Heat in 30-second bursts, stirring well between each one even if the chips don't look melted yet. This keeps it from burning. Keep going until it's completely smooth.

9. Put It All Together

Pour the warm, melted chocolate over the marshmallow. Tilt the pan gently to help it reach the edges, then use a spatula to smooth the top. Tap the pan on the counter a few times to get rid of air bubbles.

10. Let It Set and Cut

Let everything set fully before cutting. For clean slices, chill for at least an hour, then use a sharp knife run under hot water and dried between cuts. For the best look, trim the edges before cutting into 12 equal squares.

My grandma always told me a bit of butter makes everything taste better, and these bars show she was right. When I use fancy European butter with extra fat, the cookie base gets this amazing shortbread quality that even my super-picky husband can't turn down. He says the marshmallow part takes him back to childhood fluffernutter sandwiches but in a more grown-up way.

Keeping Your Bars Fresh

These Triple-Layer Cookie Bars stay yummy for up to 5 days when stored right. The trick is putting them between sheets of parchment in an airtight container so they don't stick together. Keep them at room temp if your house isn't too warm, or in the fridge during hot weather. I've noticed the flavors actually get better after the first day, which makes these great for making ahead. If you need to keep them longer, you can freeze them for up to 3 months - just let them thaw in the fridge overnight before eating.

Ways to Switch Things Up

These cookie bars are super flexible and can be changed to match the season or what you like. Try using white chocolate chips in the cookie part and adding dried cranberries for a holiday twist. For some crunch, mix in 1/2 cup of toasted chopped pecans or walnuts. My favorite change is adding a teaspoon of espresso powder to the cookie dough, which makes the chocolate taste richer without tasting like coffee. The great thing about this recipe is how forgiving it is - almost any addition works as long as you keep the wet and dry ingredients balanced.

Making Your Bars Look Impressive

While these bars taste amazing on their own, dressing them up for special occasions makes dessert time memorable. Try warming a square for 10-15 seconds in the microwave and serving it with a small scoop of vanilla ice cream for a hot-cold combo that's amazing. For dinner parties, cut them into tiny pieces and arrange them on a plate with fresh berries and mint for a fancy look. During the holidays, I like to drizzle a little caramel sauce on top with a sprinkle of sea salt right before serving, which turns them into a fancy dessert worthy of your best dishes and candles.

Frequently Asked Questions

→ Can I swap in mini marshmallows for the marshmallow creme?

Sure thing! You can use mini marshmallows instead of creme. Just sprinkle about 3 cups over your baked cookie layer, then pop back in the oven for 2-3 minutes until they're puffy but not brown. Take them out and right away smooth them down with a greased spatula before adding your chocolate layer on top.

→ What's the best way to keep these cookie bars fresh?

Keep them in a sealed container. They'll stay good at room temp for 2-3 days or in the fridge for up to a week. If you stack them, put some parchment paper between each layer so they don't stick together. You can even freeze them for up to 3 months - just let them warm up before eating.

→ Can I make these bars before I need them?

You bet! These bars work great as do-ahead treats. You can make them 1-2 days before your event. The flavors actually get better as they sit together for a while. Just make sure to keep them in a sealed container to stay fresh.

→ How do I cut these bars without making a mess?

For nice clean cuts, cool the bars in your fridge until the chocolate gets firm. Use a sharp knife dipped in hot water and dried between cuts. Oddly enough, a plastic knife works great too - it goes through the marshmallow without getting all sticky.

→ Can I add extra stuff to the cookie bottom?

For sure! The cookie layer works well with lots of add-ins. Try throwing in 1/2 cup of chopped nuts, broken pretzels, or even bits of toffee for extra crunch and flavor. Just don't go crazy - keep the extras under 1 cup total so your dough still works right.

→ What can I use if I don't have coconut oil for the chocolate part?

No coconut oil? No problem! You can use the same amount of butter, shortening, or even regular cooking oil instead. Each one will change how the chocolate topping turns out a little bit. Butter makes it softer, while shortening gives you a harder top layer.