Description
These chewy matcha s’mores cookie bars combine vibrant umami matcha flavour with toasted marshmallows and white chocolate for an easy sheet pan dessert!
Ingredients
Units
Scale
Dry Ingredients
- 2 3/4 cups (330 g) all-purpose flour
- 2 tsp (4 g) matcha
- 1 tsp (3 g) cornstarch
- 1 tsp (5 g) baking soda
- 3/4 tsp (4.5 g) salt
Wet Ingredients
- 3/4 cup (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 tsp (10 ml) pure vanilla extract
Add-ins
- 1 cup (45 g) mini marshmallows
- 1 cup (200 g) white chocolate chips
- 1 cup (120 g) crushed graham crackers
Instructions
- Preheat your oven to 350°F (180°C). Line a 9×13 inch (23×33 cm) baking pan with parchment paper, leaving some overhang on the sides.
- In a medium bowl, whisk together the flour, matcha, cornstarch, baking soda, and salt. Set aside.
- In a large bowl, whisk the butter and brown sugar until combined. Whisk in the eggs and egg yolk, then whisk in the vanilla extract until everything is fully incorporated.
- Add the dry ingredients to the wet ingredients. Stir with a rubber spatula or wooden spoon until the cookie dough just comes together.
- Fold in the mini marshmallows, white chocolate chips, and crushed graham crackers.
- 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 the pan from the oven. Let the bars cool completely in the pan on a wire rack.
- Once cool, use the parchment paper overhang to lift the baked dough out of the pan. Cut into squares.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Bars
- Method: Baking