Gooey Cookie Bars

Triple-layer Cookie Dream Bars blend textures and tastes like nothing else. Starting with a soft chocolate chip cookie bottom, followed by fluffy marshmallow in the middle, and topped with smooth chocolate, every bite hits differently. They remind folks of s'mores without needing a campfire. They'll wow at family get-togethers, potlucks, or just when you're craving something sweet while relaxing at home.

The first batch I ever made vanished in seconds at my sister's birthday. My little niece wondered if I'd gotten them from a fancy bakery—talk about making my day!

What You'll Need:

• Unsalted butter (1 cup, softened): This makes our cookie base taste amazing. Just make sure it's soft but not melty for the best results.
• Brown sugar (1 cup, packed): Gives a wonderful caramel-like taste that regular sugar can't match. Either light or dark works fine.
• Granulated sugar (1/2 cup): Balances the sweetness and helps the cookies hold their shape.
• Large eggs (2): These keep everything stuck together. Let them sit out a bit before using them.
• Vanilla extract (2 teaspoons): Makes everything taste better. Go for the real stuff instead of fake for tastier bars.
• All-purpose flour (2 1/2 cups): Forms the base of our cookie layer. Scoop it into your measuring cups and level it off for the right amount.
• Baking soda (1 teaspoon): Gives just enough rise for chewy cookies instead of cakey ones.
• Salt (1/2 teaspoon): Cuts the sweetness and brings out other flavors. Don't leave it out!
• Chocolate chips (1 1/2 cups): Create yummy melty spots throughout the cookie base. Semi-sweet ones taste best here.
• Marshmallow creme (2 cups): Creates our soft middle section. Better than using whole marshmallows which can leave gaps.
• Semi-sweet chocolate chips for topping (2 cups): Makes our shiny top layer. Semi-sweet isn't as overly sweet as milk chocolate.
• Coconut oil or butter (2 tablespoons): Keeps the chocolate topping silky and stops it from cracking when you cut it.

How To Make These Tasty Bars:

1. Get Ready

Put your oven rack in the middle and heat it to 350°F (175°C). Grease your 9x13-inch pan thoroughly. I like to spray it lightly, then line it with parchment paper that hangs over the long sides so I can lift the bars out easily later.

2. Mix Your Cookie Base

Using your mixer with the paddle (or a hand mixer works too), beat the soft butter for about half a minute until it's smooth. Dump in both sugars and beat for 2-3 minutes until it looks lighter. Don't rush this part—it puts air in your dough which makes it better.

3. Add Wet Stuff

Put in one egg, mix for 30 seconds, then add the other and mix again. Scrape down the bowl with a spatula so everything mixes evenly. Pour in the vanilla and mix just until it's combined—don't go overboard.

4. Mix In Dry Ingredients

In another bowl, stir together the flour, baking soda, and salt. Add this to your butter mixture in three batches, mixing on low until just combined. You want the dough to look slightly unfinished to keep the cookies from getting tough.

5. Finish and Bake Cookie Layer

Fold in the chocolate chips with a spatula until they're spread out evenly. Press the dough into your pan, making sure it's even all the way to the edges. Use slightly wet hands or a measuring cup to smooth it without sticking. Bake for 20-25 minutes until the edges turn golden and the middle looks set but still a bit soft.

6. Let It Cool Down

Let the cookie layer cool completely in the pan on a wire rack. This takes at least 1-2 hours. Don't rush—if you add marshmallow to a warm base, it'll turn into a gooey mess instead of nice layers.

7. Add Marshmallow Layer

Once completely cool, spread the marshmallow creme across the cookie layer. Spray your spatula with cooking spray first so it won't stick. Work from the middle outward gently so you don't pull up cookie bits.

8. Make Chocolate Topping

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

9. Put It All Together

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

10. Let It Set and Cut

Let everything set completely before cutting. For clean cuts, chill in the fridge for at least an hour, then use a sharp knife warmed under hot water and dried between cuts. For the prettiest bars, trim the edges before cutting into 12 squares.

My grandma always told me a bit of butter makes everything taste better, and these bars prove she wasn't wrong. When I use fancy European butter with extra fat, the cookie part gets this amazing shortbread quality that even my super-picky husband can't turn down. He says the marshmallow part reminds him of the fluffernutter sandwiches he ate as a kid, but fancier.

Keeping Your Bars Fresh

These gooey chocolate treats stay yummy for up to 5 days when stored right. The trick is putting layers of parchment between them in a sealed container so they don't stick together. Keep them at room temp if your house isn't too warm, or pop them in the fridge during hot weather. I've noticed they actually taste even better on day two when the flavors have had time to mix together, which makes them perfect 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

You can easily change these bars to match what you're craving or what's in season. Try using white chocolate chips instead of semi-sweet in the cookie part and throw in some dried cranberries for a holiday twist. For extra crunch, mix 1/2 cup of toasted chopped pecans or walnuts into the cookie dough. My favorite change is adding a teaspoon of espresso powder to the cookie base—it makes the chocolate taste deeper without making the bars taste like coffee. What's great about this recipe is that it's so forgiving—almost any add-in works as long as you don't mess up the wet-to-dry balance too much.

Ways To Wow Your Guests

These bars taste amazing on their own, but dressing them up for special occasions makes dessert time unforgettable. Try warming a square for a few seconds in the microwave and putting a small scoop of real vanilla ice cream on top for an awesome hot-cold combo. For dinner parties, cut them into tiny bites and arrange them on a plate with fresh berries and mint leaves to make them look fancy. During Christmas, I love to drizzle a little caramel sauce on top with a pinch of flaky sea salt right before serving. This simple touch turns them into a dessert worthy of your best dishes and candlelight.

Frequently Asked Questions

→ Can I swap marshmallow creme with mini marshmallows?

Sure, mini marshmallows work too! Spread about 3 cups of them over the baked cookie base and pop it back in the oven for 2-3 minutes. Keep watch—they should puff up but not brown. Take it out and press them with a greased spatula for an even layer before adding chocolate.

→ What's the best way to store these bars?

Store in a sealed container. They'll stay fresh on the counter for 2-3 days or in the fridge for up to a week. If stacking, line with parchment to stop them from sticking. Freeze for up to three months if needed, and let them thaw before enjoying.

→ Can I prep these in advance?

For sure! These hold up great when made ahead. They even taste better after sitting for a day or two as the flavors settle in. Just store them in an airtight container to keep them fresh until you're ready to serve.

→ How do I cut the bars neatly?

For the cleanest slices, chill the bars first so the top is firm. Use a sharp knife dipped in hot water, wiping it clean with each cut. A plastic knife also works wonders for the marshmallow layer since it doesn't stick as much.

→ Can I mix extras into the cookie layer?

Absolutely! Feel free to add chopped nuts, crushed pretzels, or toffee bits. Just don't go over 1 cup of extras to make sure the base still holds together nicely.

→ What can I use instead of coconut oil for the chocolate layer?

No coconut oil? No problem. Use butter, shortening, or even vegetable oil instead. Butter makes a softer top, while shortening gives a firmer finish. Pick whatever works best for you!