Never have I shared such a yummy cookie bar. These are sweet, decadent, and delicious. Nine out of ten times, if you ask me to make a marshmallow dessert, I will decline. I don’t love marshmallows. They taste like sugar, and unless they’re super toasted and on the verge of being very burnt, I don’t love their texture. But a couple of weeks ago, I baked marshmallow cookies, and ever since then, a slew of marshmallow desserts have come to mind. It’s not the usual for me, but it’s that fun time of year when I want to get back into cozy autumn baking! To make these cookie bars, I used my mom’s brown sugar cookie dough, an autumn cookie favorite, as the dough base. The dough is made with brown butter and apple butter, my secret to so many dessert recipes. This makes these cookies the perfect September cookie bar!
Details
Step 1: brown the butter This is simple, and it’s a step that can transform an average cookie into a really great one. Use a medium skillet and brown both sticks of butter over medium heat. Then, let the butter cook until it bubbles and foams on top. This is when I turn the heat off and continue to allow the butter to cook in the pan. Little brown bits will form on the bottom of the pan. These are the nutty little bits that make our recipes extra delicious.
Step 2: make the cookie dough Once the butter cools off slightly, start mixing the cookie dough. Pour the butter into your favorite cookie mixing bowl, then add the brown sugar, maple syrup, apple butter (trust me, the apple butter is the secret), a room-temperature egg, and a good amount of vanilla. You can use a spatula to mix this all together. Since the butter is liquid, there is no need for an electric mixer. Now, add the dry ingredients: flour, baking soda, cinnamon, and a pinch of salt. Mix in chocolate chips.
Step 3: bake the cookies Press half the cookie dough into a square baking pan—I recommend a 9×9-inch square pan. Bake the base cookie for 10 minutes. Then, pull the pan out. Switch your oven to broil. Arrange a couple of handfuls of marshmallows over the pre-baked cookie. Broil the marshmallows until they’re very toasty. I like them closer to burnt best, but you do you here.
Please watch the bars closely. The broiler can work quicker than you’d guess. Once the marshmallows are toasty, pull the pan out and return the oven to baking temp. Press the remaining dough over the toasted marshmallow. Use your hands to flatten the dough into a disk and place it on top of the marshmallow. It is OK if the dough doesn’t cover all of the marshmallows. Now bake for 10 minutes. The bars will come out of the oven with bubbly marshmallows peeking through the golden cookie dough. They will look and smell scrumptious!
Step 4: salt, cut and eat All that is left is a sprinkle of sea salt. Let the bars hang in the pan until cool, then lift them out and cut. They’ll be gooey and messy, but that’s what makes them so good. Just embrace the mess. These are so delectable. Just perfectly set on the edges, but the gooiest in the center with just the right amount of chew, sweetness, and rich flavors. Great for back-to-school, game nights, and transitioning into cozy autumn baking days/nights! Looking for cookie recipes? Here are a few ideas: Glazed Brown Sugar Maple Cookies Pumpkin Butter Chocolate Chip Cookies Milk Chocolate Stuffed Jack-O’-Lantern Cookies Lastly, if you make these Toasted Marshmallow Brown Sugar Cookie Bars be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
