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.
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.
In my real-life summer, I’m trying to be about my new peanut butter cupcakes) onto my phone. I’m two weeks in and I’ll be honest and real with you: this writing is just pure and simple me needing someone, anyone, to know about it, and maybe high-five me a little… because it means bright purple running shoes (not ashamed), just… just a whole lot of running, waking up early, and running.
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.
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 9×9 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 9×13-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.
White Chocolate S’mores Sugar Cookie Bars
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