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
Scale
- 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.