Description
These Matcha S’mores Cookie Bars are a soft, chewy, and toasty take on the classic s’mores treat, with earthy matcha, gooey marshmallows, creamy white chocolate, and crunchy graham crackers baked into every bite. Quick to prep, easy to share, and totally addicting.
Ingredients
Units
Scale
Dry Ingredients
- 2 3/4 cups (330 g) all-purpose flour
- 2 teaspoon matcha
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon salt
Wet Ingredients
- 3/4 cup (1 1/2 sticks, or 180 g) unsalted butter, softened to room temperature
- 2 cups (450 g) packed light brown sugar
- 2 large eggs plus 1 egg yolk, all at room temperature
- 2 teaspoons pure vanilla extract
Add-ins
- 1 cup (45g) mini marshmallows
- 1 cup (200g) white chocolate chips
- 1 cup (120 g) crushed graham crackers
Instructions
- Preheat oven to 350°F (180°C). Line a 9 x 13-inch (23 x 33 cm) baking pan with parchment paper, leaving enough overhang around the sides to easily lift the bars out.
- Whisk the flour, matcha powder, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
- In a large bowl, whisk the butter and brown sugar together until combined. Whisk in the eggs and egg yolk, then whisk in the vanilla extract until combined.
- Add the dry ingredients to the wet ingredients and stir with a rubber spatula or wooden spoon until the cookie dough comes together. Stir in the mini marshmallows, chocolate chips, and crushed graham crackers. The dough will be soft, yet heavy.
- Press the dough evenly into the prepared baking pan. Bake for 24 to 27 minutes, or until the edges and top are lightly browned.
- Remove from the oven and allow to cool completely in the pan on a wire rack. Once cool, remove the baked dough from the pan by picking it up with the parchment paper on the sides. Cut into squares.
- Storage: Bars will stay fresh in an airtight container at room temperature for up to 1 week.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dessert, Snack, Baking