Today I wanted to bake the thickest, chewiest, richest sugar cookie bars ever... and smash a layer of white chocolate s'mores inside.
Because it's summer. And because white chocolate s'mores.
Because it's summer. And because white chocolate s'mores.
In the perfect summer I've dreamed up inside my head, I would eat nothing but s'mores, margaritas, giant slices of banana bread, and kettlecorn... especially s'mores. Two graham crackers, a burnt, crispy, gooey marshmallow, and melty milk chocolate = love. What, you put peanut butter cups in your s'mores? Just stop it. I can't even think about it/how amazing would mini peanut butter cups taste sprinkled inside these cookie bars?
And yes... I will forever be that girl who set her s'mores mallows on fire. On purpose.
And yes... I will forever be that girl who set her s'mores mallows on fire. On purpose.
Oh and daydreaming about all the buttery, sugary things I wish I was eating.
Like s'mores. And white chocolate. And sugar cookies.
Another confession? I love sugar cookies, almost more than any other cookie... because they usually come with buttercream frosting, twinkle lights, red and green sugar sprinkles, and Christmas trees. In fact, I think this is the first time I've ever baked sugar cookies outside of December. Just the smell of these sugar cookie bars baking, even on a hot June day, made me stress out a little... like I had some presents to wrap or some shopping to do.
Calm down. Cookie bars.
These cookie bars could not be any easier... and it all starts with a thick, sugary cookie dough base.
I made the biggest batch ever (5 cups of flour!) of rich, chewy, buttery-soft sugar cookie dough, pressed half of it into the bottom of a 9x9 pan, layered it with squares ofgraham crackers, mini marshmallows, and white chocolate chips, and pressed the remaining cookie dough over the top of everything ever. It felt a little bit like baking a pie. A cookie pie. Be about it.
Sugar cookie + graham cracker + marshmallows + white chocolate chips + sugar cookie = a blonde twist on the traditional chocolatey campfire treat.
Could you cut corners and use pre-made dough from the store? Of course. It's summer. Less whisks and spoons = more time at the pool. Live your life.
I made the biggest batch ever (5 cups of flour!) of rich, chewy, buttery-soft sugar cookie dough, pressed half of it into the bottom of a 9x9 pan, layered it with squares ofgraham crackers, mini marshmallows, and white chocolate chips, and pressed the remaining cookie dough over the top of everything ever. It felt a little bit like baking a pie. A cookie pie. Be about it.
Sugar cookie + graham cracker + marshmallows + white chocolate chips + sugar cookie = a blonde twist on the traditional chocolatey campfire treat.
Could you cut corners and use pre-made dough from the store? Of course. It's summer. Less whisks and spoons = more time at the pool. Live your life.
The thickest cookie bars ever. Two hands totally needed. Tip: I think if I made these again, I would bake them in a 9x13-inch pan for thinner squares and easier cookie bar-handling... and drizzle some kind of white chocolate/vanilla bean/caramel icing on top of everything. Let's definitely do that.
Summer baking = the best thing ever. Smash a s'more in it! Printable Recipe
1 cup butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
5 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
5 1/2 graham cracker sheets
1 (10-ounce bag) white chocolate chips
2 cups mini marshmallows
Preheat oven to 350 degrees. Line a 9x9-inch baking dish with foil, making sure the foil extends over the sides and spray with a non-stick baking spray; set aside.
In the bowl of an electric mixer, cream butter and sugar together until light and fluffy, about 2 minutes. Add eggs, one a time, mixing well after each addition. Stir in the vanilla.
In a medium bowl, whisk together the flour, salt, and baking soda.
With the mixer on low, slowly add the flour mixture to the butter mixture, mixing until just combined.
Divide cookie dough in half. Press half of the dough into the bottom of the baking dish. Layer graham crackers side-by-side on top of the cookie dough. Sprinkle with marshmallows and white chocolate chips. Top with the remaining cookie dough, pressing down gently.
Bake for 20-25 minutes, or until a toothpick inserted into the cookie bars tests clean. Remove from oven and allow to cool completely. When cooled, use the foil to lift bars from the pan, cut into squares, and serve.
Source: Inspired by Picky Palate's white chocolate s'mores cake bars.
