Imagine biting into a Peppermint Marshmallow Cookie Bar, where the rich, buttery cookie base meets a soft, pillowy layer of marshmallow, and a refreshing peppermint flavor dances on your taste buds. The aroma wafts through the kitchen, instantly transporting you to a cozy winter wonderland filled with warm fireplaces and twinkling lights.
These delightful bars are perfect for holiday gatherings or a cozy night in with friends. Each bite delivers an explosion of flavors that will leave you eagerly reaching for more, making it impossible to stop at just one.
Why You'll Love This Recipe
- These Peppermint Marshmallow Cookie Bars are easy to whip up, making them a stress-free dessert option for any gathering.
- Their combination of flavors offers a delightful twist on traditional cookies.
- You’ll be amazed by their eye-catching presentation with vibrant peppermint pieces on top.
- Ideal for festive occasions but versatile enough for any time of year.
I remember the first time I made these Peppermint Marshmallow Cookie Bars for my family’s holiday party. The kids swooned over them, while adults reminisced about their own childhood treats.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Butter: Use unsalted butter for better control over the saltiness in your cookie bars.
Granulated Sugar: This sweetener creates the perfect balance between chewy texture and sweetness.
Brown Sugar: Light brown sugar adds moisture and depth of flavor to these cookie bars.
Eggs: Large eggs help bind the ingredients together and provide structure to the bars.
All-Purpose Flour: Essential for creating that classic cookie bar texture; sifted flour works best.
Baking Powder: A leavening agent that ensures your cookie bars rise nicely without being too dense.
Peppermint Extract: Just a few drops infuse these bars with refreshing minty flavor.
Marshmallows: Use mini marshmallows for even distribution throughout each bar; they’ll melt perfectly.
Candy Canes: Crushed candy canes add a festive crunch and visual appeal on top of your cookie bars.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Peppermint Marshmallow Cookie Bars
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with nonstick spray or line it with parchment paper for easy removal.
Create the Cookie Base: In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. This process should take about 2-3 minutes. The mixture should appear pale and airy.
Add Eggs and Flavor: Beat in the eggs one at a time until fully incorporated, followed by peppermint extract. You’ll want this mixture to smell like a candy cane factory in full swing!
Mix Dry Ingredients: In another bowl, whisk together flour and baking powder before gradually adding it to the wet ingredients. Stir until just combined—don’t overmix unless you want tough bars instead of perfectly chewy ones.
Add Marshmallows: Fold in mini marshmallows gently using a spatula so they stay whole rather than turning into gooey blobs. You want those little guys intact!
Spread and Bake: Pour the mixture into your prepared baking dish and spread evenly with a spatula. Bake for 25-30 minutes or until the edges are golden brown but still soft in the center—this is crucial for that dreamy texture.
Add Candy Canes: Once out of the oven, sprinkle crushed candy canes generously over the top while it’s still warm. Let cool completely before slicing into bars—patience is key here!
Now you’ve created Peppermint Marshmallow Cookie Bars that will have everyone begging for seconds! Enjoy this sweet treat as you gather around with loved ones during those chilly evenings filled with laughter and warmth.
Content
The first tip is to use fresh peppermint extract for a bold flavor. It makes all the difference in taste and aroma. I once used stale extract, and let’s just say my cookies were more “meh” than magical.
The second tip is to chill your cookie dough for at least 30 minutes. This helps the flavors meld and gives you thicker bars that won’t spread too much during baking. Trust me; it’s worth the wait!
Lastly, don’t skip the sprinkle of crushed candy canes on top! It adds a delightful crunch and festive flair. I learned this after making plain bars once and realizing they looked like sad little bricks.
Perfecting the Cooking Process
Start by mixing the dry ingredients first, then cream together butter and sugars. Add eggs, followed by dry ingredients, ensuring everything’s well combined before folding in marshmallows.
Add Your Touch
Feel free to swap out regular chocolate chips for dark chocolate or even white chocolate for a fun twist. You could also add nuts or dried fruit if you’re feeling adventurous.
Storing & Reheating
Store your peppermint marshmallow cookie bars in an airtight container at room temperature for up to five days. If you need to reheat, pop them in the microwave for about ten seconds.
Chef's Helpful Tips
- Make sure your butter is softened to room temperature for easy mixing.
- Avoid overmixing once you add flour; it can lead to tough bars.
- Don’t be shy with the peppermint extract; it’s what brings that festive magic!
I remember making these peppermint marshmallow cookie bars for holiday parties. The joy on my friends’ faces when they took their first bites was priceless!
FAQ
Can I use another type of extract instead of peppermint?
Absolutely! Vanilla or almond extracts could work well if you want a different flavor profile.
How do I prevent my cookie bars from drying out?
Make sure not to overbake them; check for doneness a couple of minutes early.
Can I freeze these cookie bars?
Yes, wrap them tightly in plastic wrap and store them in the freezer for up to three months.
Peppermint Marshmallow Cookie Bars
Indulge in the festive delight of Peppermint Marshmallow Cookie Bars! These soft and chewy bars feature a buttery cookie base topped with fluffy marshmallows and a refreshing peppermint crunch, making them the perfect treat for holiday gatherings or cozy nights in. With their eye-catching presentation and irresistible flavor, these cookie bars will have everyone reaching for seconds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: About 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp peppermint extract
- 2 cups mini marshmallows
- 1/2 cup crushed candy canes
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Beat in the eggs one at a time, then add peppermint extract.
- In another bowl, whisk together flour and baking powder. Gradually add to the wet ingredients, mixing until just combined.
- Gently fold in mini marshmallows.
- Pour batter into the prepared dish and spread evenly. Bake for 25-30 minutes until edges are golden and center is soft.
- Sprinkle crushed candy canes on top while warm. Let cool completely before slicing into bars.
Nutrition
- Serving Size: 1 bar (60g)
- Calories: 220
- Sugar: 16g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg
Keywords: - For extra flavor, use fresh peppermint extract. - Chill your dough for at least 30 minutes for thicker bars that won't spread too much during baking. - Feel free to swap crushed candy canes with chocolate chips or nuts for variations.
