In some strange turn of events, my baking musings lately have been not of pumpkin or of apple, but all about marshmallow.  I don’t know what  started it, but I just keep thinking of more and more things I would like to make with them.  Still hard to believe that I didn’t care for marshmallows as a kid, but the homemade variety changed all that.

Last weekend we had s’mores from the fire pit for dessert one evening.  I had made fresh marshmallows and we had a ton left over.  The next day I toasted them, chilled them, swirled them into sugar cookie dough and baked it.  I was fretting the whole time these were baking that they would be a huge flop, and I was even more skeptical when I took them out of the oven to cool. But when I cut into them and we sampled the finished product, well…we’re head over heels for these things.  The marshmallow flavor is subtle, but it adds an extra dimension of gooey, toasted flavor to these cookie bars and takes them to another level.  It’s difficult to put into words really, so maybe you should just try them out and see for yourself.


  • 6 oz. regular or jumbo marshmallows (preferably homemade – worth it)
  • 2 cups (10 oz.) all-purpose flour
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • 16 tbsp. (2 sticks) unsalted butter, at room temperature
  • 1 cup (7 oz.) granulated sugar
  • 1 tbsp. light brown sugar (optional)
  • 1 vanilla bean, split lengthwise
  • 1 large egg
  • 2 tsp. vanilla extract


  • 01

    Toast the marshmallows on all sides using your preferred method (fire pit, over a stovetop burner, with a kitchen torch, or – with an extremely watchful eye – the broiler.)  Transfer to a parchment lined baking sheet and chill at least two hours in the refrigerator.

  • 02

    Preheat the oven to 375° F. Line an 8 x 8-inch baking pan with parchment paper, leaving an overhang at two edges to help lift the bars from the pan.  In a small bowl, combine the flour, baking powder, and salt.  Stir to blend.  In the bowl of an electric mixer, combine the butter, sugars, and seeds scraped from the vanilla bean.  Beat on medium-high speed until light and fluffy, 2 minutes.  Blend in the egg and vanilla.  With the mixer on low speed, blend in the dry ingredients just until incorporated.  Remove the marshmallows from the refrigerator, coarsely chop (as best you can with something so sticky), and add to the mixing bowl.  Blend into the cookie dough just until no large globs remain.  Transfer the dough to the prepared baking pan and press down into an even layer.

  • 03

    Bake until lightly browned on top and just set in the center, about 25-30 minutes.  Remove from the oven and transfer to a wire rack to cool at least 30 minutes.  Use the parchment paper to lift the bars from the pan.  Transfer to a cutting board and slice into 16-20 bars.

  • What a fun recipe – these look delicious!

  • wow – these look AMAZING – must find a good gluten-free cookie substitute :)

  • April

    These are just screaming “put chocolate in me!!!!” In fact, that will probably happen this weekend. (Also Annie, that Samoa cupcake was over the top good).

  • annieseats

    Oh, but they are sooo good without the chocolate (and I love chocolate.) Sometimes, simplicity is best :)

  • Bashful_Bao

    These look fabulous! Homemade marshmallows are the best, I can’t wait to try this!

  • I’ve been a convert to marshmallows ever since I made my own…I love the idea of chopping them up and adding them to the batter!

  • Warm Vanilla Sugar

    I looooove the toasted marshmallows in there! Such a lovely recipe Annie!

  • I wish I could reach through my monitor and grab one! Yum!

  • blissmamaof3

    These look fantastic! Might be trying them this weekend along with the homemade marshmallows. My youngest is a marshmallow nut and I’d rather he be eating something homemade.

    I came to your site looking for the game day recipes and saw you changed the set to pumpkin recipes. Would you please list the game day favorites? I’m working on a birthday party menu with a game day theme. Thank you!

    The reliability of your recipes is such a joy!

  • HalfBakedHarvest

    Nothing wrong with baking with marshmallows! These look so amazing and I love that they let the marshmallows shine!

  • Oooh these sound heavenly. I have some homemade chocolate marshmallows that would go great into this. YUM!

  • I definitely was not into marshmallows much as a kid either but as an adult, I adore them roasted (plain…not so much). There’s something about that smoky sweet flavor that’s just so addictive! Love the sound of these bars. I’m so glad they worked!

  • Stephanie

    Fresh Marshmallows are so much better than store bought! Love that you swirled them into cookie dough and made them into bars! Sounds delicious!

  • Erika Robinson

    These were the hit of the tailgate party this weekend!! Thank you for flawless recipes EVERY TIME. you are THE BLOG. the best.

  • These look amazing! So bummed I can’t try them until next spring – stupid gestational diabetes. But I’m definitely going to make them when on maternity leave!

  • Lindy

    Just made these and I’m pretty sure I spoiled everyone’s dinner. SO yummy. And a nice break from all my pumpkin cooking :)

  • annieseats

    Aw, that’s no fun but at least something to look forward to in the future.

  • annieseats

    Aw, you are too sweet! I am so glad the bars were a hit!

  • Bonny @ Clever Hen

    What a great idea for a cookie bar! They look yummy. I have got to make them soon.

  • Cara

    These are delish! Just made them for Thanksgiving- can’t wait to share them with my family :) PS you are right the homemade marshmallows are totally worth making :)

  • Shari

    Made this for Valentines day for my coworkers, a big hit!