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These are the best ever chewy, gooey Toasted Marshmallow Brown Sugar Cookie Bars. They’re homemade brown sugar cookies made with browned butter, brown sugar, and maple syrup and a secret ingredient that really makes these cookie bars better than the rest: apple butter. Toast marshmallows are sandwiched in between these yummy bars. They’re gooey, chocolatey, and ultra cozy. They melt in your mouth!
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Never have I shared such a yummy cookie bar. These are sweet, decadent, and delicious.
Nine out of ten times, if you ask me to make a marshmallow dessert, I will decline. I don’t love marshmallows. They taste like sugar, and unless they’re super toasted and on the verge of being very burnt, I don’t love their texture.
But a couple of weeks ago, I baked marshmallow cookies, and ever since then, a slew of marshmallow desserts have come to mind. It’s not the usual for me, but it’s that fun time of year when I want to get back into cozy autumn baking!
To make these cookie bars, I used my mom’s brown sugar cookie dough, an autumn cookie favorite, as the dough base.
The dough is made with brown butter and apple butter, my secret to so many dessert recipes. This makes these cookies the perfect September cookie bar!
Details
Step 1: brown the butter
This is simple, and it’s a step that can transform an average cookie into a really great one. Use a medium skillet and brown both sticks of butter over medium heat. Then, let the butter cook until it bubbles and foams on top. This is when I turn the heat off and continue to allow the butter to cook in the pan.
Little brown bits will form on the bottom of the pan. These are the nutty little bits that make our recipes extra delicious.
Step 2: make the cookie dough
Once the butter cools off slightly, start mixing the cookie dough.
Pour the butter into your favorite cookie mixing bowl, then add the brown sugar, maple syrup, apple butter (trust me, the apple butter is the secret), a room-temperature egg, and a good amount of vanilla. You can use a spatula to mix this all together. Since the butter is liquid, there is no need for an electric mixer.
Now, add the dry ingredients: flour, baking soda, cinnamon, and a pinch of salt. Mix in chocolate chips.
Step 3: bake the cookies
Press half the cookie dough into a square baking pan—I recommend a 9×9-inch square pan. Bake the base cookie for 10 minutes.
Then, pull the pan out. Switch your oven to broil. Arrange a couple of handfuls of marshmallows over the pre-baked cookie. Broil the marshmallows until they’re very toasty. I like them closer to burnt best, but you do you here.
Please watch the bars closely. The broiler can work quicker than you’d guess.
Once the marshmallows are toasty, pull the pan out and return the oven to baking temp.
Press the remaining dough over the toasted marshmallow. Use your hands to flatten the dough into a disk and place it on top of the marshmallow. It is OK if the dough doesn’t cover all of the marshmallows.
Now bake for 10 minutes. The bars will come out of the oven with bubbly marshmallows peeking through the golden cookie dough.
They will look and smell scrumptious!
Step 4: salt, cut and eat
All that is left is a sprinkle of sea salt.
Let the bars hang in the pan until cool, then lift them out and cut. They’ll be gooey and messy, but that’s what makes them so good. Just embrace the mess. These are so delectable. Just perfectly set on the edges, but the gooiest in the center with just the right amount of chew, sweetness, and rich flavors.
Great for back-to-school, game nights, and transitioning into cozy autumn baking days/nights!
Looking for cookie recipes? Here are a few ideas:Â
Glazed Brown Sugar Maple Cookies
Pumpkin Butter Chocolate Chip Cookies
Milk Chocolate Stuffed Jack-O’-Lantern Cookies
Lastly, if you make these Toasted Marshmallow Brown Sugar Cookie Bars be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Burnt Marshmallow Brown Sugar Maple Cookie Bars
IngredientsÂ
- 2 sticks (1 cup) salted butter, at room temperature
- 1 cup dark brown sugar
- 1/4 cup maple syrup
- 1/4 cup apple butter
- 1 egg, at room temperature
- 2 teaspoons vanilla extract
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2-1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1-2 cups marshmallows
- flaky sea salt
InstructionsÂ
- 1. Add the butter to a skillet set over medium heat, cook until the butter begins to brown, 3-4 minutes. Remove from the heat and transfer to a large bowl. Let sit 10-15 minutes. 2. Preheat the oven to 350° F. Line a 9×9-inch square baking pan with parchment paper. 3. To the browned butter, whisk in the brown sugar, maple syrup, apple butter, egg, and vanilla. Add the flour, baking soda, cinnamon, and salt. Fold in chocolate chips. 4. Press half the dough into the prepared pan. Bake for 10 minutes, then remove from the oven. Switch the oven to broil. Arrange the marshmallows over the pre-baked cookie. Broil for 1-3 minutes until the marshmallows are toasted to your liking. Return the oven to 350° F5. Using your hands, flatten the remaining cookie dough and lay it over the marshmallows, covering them as best you can. It's OK if the cookie dough doesn't cover all the marshmallows. Return the cookies to the oven. Bake another 10 to 15 minutes until the top is set up.6. Let the cookies hang 10 minutes in the pan, then use the parchment paper to lift them out. You can let them chill or cut into them. If they're warm, they will be messier, but so DELISH!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I will have to agree with everyone else and say you may need to cook them longer. I ended up baking for an additional 20 min to have a good golden top! Besides that OMG THE FLAVOR! Another amazing recipe! Thank you!
Hey Zelda,
Awesome! Love to hear you enjoyed this recipe, thanks so much for making it and your comment!
This will be messy so not for those who want perfect presentation. But for taste, be prepared to fight over the whole batch !! So good
Thanks so much, Valerie:) I’m so glad you enjoyed this recipe! Have a great week!
I made some adjustments to use what I had and they turned out amazing! I don’t have a square pan, so I doubled the recipe and made it in a 9×13. I had a little extra dough, but I just made cookies with it.
Used a mix of butterscotch, white chocolate, and semi sweet chips
Used a jar of marshmallow fluff
Used ¼ cup extra maple syrup instead of apple butter (2 TBS per recipe)
It baked on the higher end of the ranges given since I doubled it, but I would 100% make it again!
Hi Katherine,
Happy Friday!! Thank you so much for trying this recipe and your comment, love to hear it was a winner!!
Sadly the cook time was seemingly way too short. Mushy and underbaked. I tired to put them back in but it changed the composition with the marshmallows.
Hi Trish,
Thanks for trying this recipe and sharing your feedback, so sorry to hear these needed to be baked longer! xx
Unfortunately I had the same experience, way under-baked! 😞
Wondering how I modify for correct timing because I love the idea and flavor combo. Maybe starting with 20 minutes for the first layer of cookie and then another 20 mins for the second?
Hi Jules,
Thanks for trying this recipe and sharing your feedback. Sorry to hear these were under baked. Did you use a glass baking dish? I would just increase your bake time to your liking. I hope this turns out better for you the next time around! xx
I could only find apple jam at the store, is that the same thing or should I just substitute maple syrup? Thanks!!
Hi Christen,
I would use apple sauce in place of the apple butter. I hope this helps! Happy Thanksgiving! xx
What a hit!! Everyone at work loved em’. Rich, dense, and chewy from the marshmallows. I would even be so bold as to sprinkle some flaky salt on top. Thanks T.
Thanks so much, Christopher! I’m so glad you enjoyed this recipe, thanks a lot for making it! xT
Hi Teighan,
I hate to ask, but do you think this would work with the one-to-one gluten free flour?
Hey Jen,
No worries, I think that would be just fine for you to do! Please let me know if you have any other questions! xx
Delicious!!
Hey Kendall,
Happy Sunday! Thanks a lot for trying this recipe and your comment, I’m so glad it was enjoyed! xxx
Hi, this looks amazing!! If I don’t have marshmallows on hand, any thoughts on a replacement or how this recipe would be without marshmallows?
I’ll be sure to get them at the store next time! Thank you!
Hey Lyndsey,
I honestly might just skip this recipe and try another one:) Here are a few you might like:
https://www.halfbakedharvest.com/cinnamon-chocolate-chip-pumpkin-bars/
https://www.halfbakedharvest.com/pretzel-snickers-chocolate-chip-cookie-bars/
https://www.halfbakedharvest.com/healthy-ish-chocolate-chip-cookie-bars/
I hope this helps! xT
Made these this past weekend and they were incredible, but also so easy to make. One friend said they were so good they should be illegal!
Hey Kallie,
Awesome! Thank you so much for trying this recipe, love to hear that it was enjoyed! x
Made a batch and snuck them into my sons’s bag as he headed back to college after the weekend. He texted me: What the hell are those marshmallow things and why have you never made them before?
Lol love this, Amy! Thank you so much for making this recipe and your feedback! So glad it was a hit! xT
Can you replace the apple butter with pumpkin butter? Just curious! I love your recipes that use pumpkin butter so much!
Hey Katie,
You bet, that will work nicely for you! I hope you love this recipe, please let me know if you give it a try! xT
Sorry to be the person to ask for alternatives but it’s been impossible for me to find apple butter, do you think something else would work in its place?
Hi Alyssa,
No worries:) You can use an additional 2 tablespoons of maple syrup. I hope you love this recipe, please let me know if you give it a try! xT
Made these yesterday for our Saturday night football game day dessert! I only had an 8×8 dish, so I kept them slightly longer the first time in the oven. This is an amazing dish!
Hey Emily,
Happy Sunday! So glad to hear this recipe turned out well for you, thanks for making it and your comment! xT
Can’t wait to make these and wanted to make these ahead of time. Would you suggest freezing them or just sealing them for the next day?
Hey Natalie,
If you are making these just for the next day, you can store in an airtight container on the counter:) I hope you love this recipe! xT