Cookie Bars:

6 tbsp unsalted butter, room temperature

1/2 cup light brown sugar, lightly packed

1/4 cup granulated sugar

1 large egg

1 tsp vanilla extract

1/4 tsp baking soda

1/4 tsp salt

1 cup + 2 tbsp all-purpose flour

1 cup milk chocolate chips (or semi-sweet)

Toppings:

1 1/2 cups miniature marshmallows

1/4 cup miniature M&M’s

3/4 cup chocolate-covered pretzels, coarsely chopped

2 tbsp sprinkles

Cook Mode Prevent your screen from going dark

Preheat oven to 325°F (160°C) and line an 8×8-inch baking pan with parchment paper.
In a large bowl, cream butter, brown sugar, and granulated sugar with a hand mixer until smooth and fluffy.
Beat in egg and vanilla extract until combined.
Add baking soda, salt, flour, and chocolate chips. Mix until a soft dough forms.
Press dough evenly into the prepared pan and smooth the top.
Bake for 19–23 minutes, until edges are golden and the center is set.
Remove from oven and scatter miniature marshmallows evenly on top. Return to oven for 1–2 minutes until slightly melted.
Immediately top with mini M&M’s, chopped pretzels, and sprinkles. Gently press toppings down.
Cool completely at room temperature for at least 1 hour before slicing with a hot, clean knife.

Use themed sprinkles or M&M’s for holidays and special occasions.

For extra crunch, add chopped nuts or drizzle white chocolate after cooling.

Line the pan well with parchment paper to prevent sticking.

To make gluten-free, substitute a 1:1 gluten-free flour blend.

For extra gooey texture, add more marshmallows or slightly underbake the cookie base.