Gooey, chewy, and chocolatey cookie bars, with hot cocoa mix and marshmallows baked right in; topped off with a dollop of creamy marshmallow buttercream frosting!
Happy Thanksgiving!! I hope you all had a fabulous day celebrating! Nate and I had a fantastic time making and eating the delicious turkey day dinner dishes over at my parents house, and had a blast hanging out with everyone there!
If you’re like me, you can only handle so much of the Black Friday trampling that you get out at the mall, and you need something extra comforting to help you recover from all the shopping trauma! That’s why I made these delicious cookie bars; to give us a breath of fresh winter air in the desserts department! They’ve got hot cocoa mix added right into the dough, which gives them the most sweatpants-and-fuzzy-slippers comforting taste, just like a steaming mug of hot cocoa!
You can really use just about any hot cocoa mix in this recipe; either store-bought or your favorite homemade version will taste delicious! I think the slightly different flavor each cocoa mix variety gives to every new batch of cookies adds to their charm. However, I would not recommend using a sugar free variety.
For gluten free, make sure that your hot cocoa mix is gluten free, and simply use Better Batter Flour! Your results will be exactly the same to the wheat-based all purpose flour version!
As the cookies bake, the marshmallow bits that you’ll add to the dough will melt down and make the cookies extra gooey, and the ones topping off the bars will remain whole, giving this dessert that hot cocoa-in-cookie-form look! Be sure not to over bake these cookies…overbaked marshmallows in the dough tend to make the cookies hard–sad day!!
You can absolutely eat these cookie bars naked, without the extra dollop of marshmallow buttercream—they’re so so yummy!!—but if you want to make them extra fancy, whipping up this frosting is a cinch! It doesn’t make a huge batch of frosting…just enough to add a spoonful or swirl to the top of each bar. I wanted mine to have a swirled look, so I just spooned the frosting into a ziplock bag, cut off one tiny corner of the bottom, and squeezed a dollop onto each bar. Super easy, takes about five minutes, and it’s worth every second of it for the extra fluff topping each cookie off, giving it that legit, weak-at-the-knees, hot cup of cocoa experience (especially when you warm them up!!)!!
Adding these cookies to your winter baking list is a delicious, delicious MUST!!
- COOKIE BARS
- 1 cup All-Purpose Flour OR Better Batter Gluten Free Flour
- ½ cup Hot Cocoa Mix (the dry powder)
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 6 Tablespoons Butter, melted
- ¾ cup light brown sugar
- 1 Large Egg
- 2 teaspoons Vanilla Extract
- ¾ cup Chocolate Chips, divided
- ¾ cup Kraft Mallow Bits, divided
- ¼ cup Butter, softened to room temperature
- ½ cup Marshmallow Crème
- 1 cup Powdered Sugar
- 1 Tablespoon Milk
- ¼ teaspoon Salt
- 1 teaspoon Vanilla Extract
- Line a 9x9-inch (or 8x8) baking pan with aluminum foil, leaving some overhang on each end (or spray pan with nonstick cooking spray). Preheat oven to 350 degrees F.
- In a medium mixing bowl, whisk to combine Flour, Hot Cocoa Mix, Baking Powder, and Salt. Set aside.
- In a large mixing bowl, whisk to combine melted Butter and Brown Sugar. Add Egg and Vanilla and whisk well to combine.
- Slowly stir dry ingredients into wet ingredients until just combined. Do not overmix. Fold in ½ cup of each Chocolate Chips and Mallow Bits.
- Pour dough into prepared baking pan, and spread evenly. Top with remaining Chocolate Chips and Mallow Bits, and press them down into the cookie dough ever so slightly, if needed.
- Bake for 24-27 minutes or until edges and top have set and are lightly browned (the center may look a tiny bit underbaked, and it will continue to cook and firm up as it cools down).
- Set baking pan on a wire rack to cool completely, about 1 hour before cutting into bars.
- Makes 16 bars.
- Using a handheld electric mixer, blend room temperature butter in a medium mixing bowl until fluffy, about 1 minute.
- Add Marshmallow Crème, Powdered Sugar, Milk, Vanilla Extract, and Salt, and blend on low for about 1 minute, and then turn up the mixer to medium/high and blend until tick and fluffy, about 2 minutes.
- Spoon frosting onto cooled cookie bars, or spoon frosting into a ziplock bag, snipping off a small corner, to squeeze/swirl a dollop onto each cookie.
Love Cookie Bars as much as I do? Try out these next:
Caramel Snickers Cookie Bars