Why You’ll Love S’mores Cookie Bars Recipe

S’mores Cookie Bars take the nostalgic flavors of a campfire s’more—gooey marshmallows, melty chocolate, and crunchy graham crackers—and turn them into an easy-to-bake treat. No firepit required! Perfect for parties, bake sales, or a cozy night in, these bars are rich, chewy, and absolutely irresistible.

Ingredients

1/2 cup (1 stick) unsalted butter, softened
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 cup graham cracker crumbs (about 8 full sheets)
1 1/2 cups milk chocolate chips (or chopped Hershey’s bars)
1 1/2 cups mini marshmallows

Directions

Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
Cream butter & sugar: In a large bowl, beat together butter, brown sugar, and granulated sugar until light and fluffy.
Add wet ingredients: Mix in egg and vanilla extract until smooth.
Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, salt, and graham cracker crumbs.
Combine: Add dry mixture to wet mixture and stir until just combined.
Assemble bars: Press half of the dough into the prepared pan. Sprinkle evenly with chocolate chips and marshmallows. Crumble the remaining dough on top.
Bake: Bake 22–25 minutes, or until golden brown. The marshmallows should be puffed and slightly toasted.
Cool & slice: Let cool completely before cutting into bars for neat slices.

Servings and Timing

Servings: 12 bars
Prep Time: 15 minutes
Bake Time: 25 minutes
Total Time: 40 minutes

Variations

Peanut Butter Twist: Swap half the butter for peanut butter and use peanut butter cups instead of chocolate.
Dark Chocolate: Use dark chocolate chips for a richer flavor.
Nutty Crunch: Add 1/2 cup chopped pecans or walnuts.
Extra Gooey: Add more marshmallows on top in the last 5 minutes of baking.

Storage/Reheating

Room Temp: Store in an airtight container for 3 days.
Fridge: Keep up to 1 week (warm before serving).
Freezer: Freeze individually wrapped bars for up to 2 months.

FAQs

Q: Do I have to use mini marshmallows?
Mini marshmallows melt more evenly, but large ones cut into pieces will work too.

Q: Can I double this recipe?
Yes—use a 9×13-inch pan and increase baking time by 5–7 minutes.

Q: How do I get clean slices?
Let bars cool completely, then use a sharp knife coated with cooking spray.

Conclusion

These S’mores Cookie Bars deliver everything you love about the classic campfire treat in a neat, shareable bar. Gooey, chocolatey, and oh-so-satisfying, they’re bound to become a family favorite!

S’mores Cookie Bars

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These S’mores Cookie Bars combine the best of gooey s’mores and soft chocolate chip cookies in one irresistible dessert. With layers of graham cracker crust, melted chocolate, and toasted marshmallows, these bars are chewy, gooey, and perfect for sharing—or keeping all to yourself!

Author: Emily
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 16 bars
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
Make cookie dough: In a large bowl, cream butter and sugars until fluffy. Beat in eggs and vanilla. Stir in flour, baking soda, and salt. Fold in chocolate chips.
Layer base: Press half of the cookie dough evenly into the bottom of the prepared pan.
Add s’mores filling: Layer with graham cracker pieces, chocolate bar squares, and 1 ½ cups marshmallows.
Top layer: Drop spoonfuls of the remaining cookie dough over the top and gently spread (it’s okay if some marshmallows peek through).
Bake for 25–30 minutes, until golden brown and set.
Cool & slice: Let cool completely before cutting into bars for clean slices.

Notes

For extra gooey bars, broil for 1–2 minutes after baking to toast the marshmallows.
Swap chocolate bars for peanut butter cups or caramel-filled chocolate for a fun twist.
Best enjoyed slightly warm!