S’mores Cookie Bars
These S’mores Cookie Bars combine everything you love about classic campfire s’mores into one irresistible dessert. Soft and chewy cookie dough, buttery graham cracker crumbs, gooey marshmallows, and melty chocolate chips come together in easy-to-make bars that are perfect for parties, bake sales, holidays, or satisfying your chocolate cravings any time of year.
Why Everyone Loves This Recipe
- Soft, chewy cookie bars with gooey marshmallows.
- Loaded with melty chocolate in every bite.
- Classic s’mores flavor without the campfire.
- Easy to make in one baking pan.
- Perfect for parties, picnics, and bake sales.
- Freezer-friendly and great for sharing.
Ingredients Overview
- Unsalted Butter – Creates rich, soft, and chewy cookie bars.
- Brown Sugar – Adds moisture and caramel flavor.
- Granulated Sugar – Balances sweetness and helps create golden edges.
- Eggs – Bind the dough and provide structure.
- Vanilla Extract – Enhances the overall flavor.
- All-Purpose Flour – Forms the cookie dough base.
- Baking Soda – Helps the bars rise slightly while staying soft.
- Salt – Balances the sweetness.
- Graham Cracker Crumbs – Give the bars their signature s’mores flavor.
- Chocolate Chips – Melt into gooey pockets of chocolate.
- Mini Marshmallows – Create the classic gooey s’mores texture.
- Extra Chocolate Chips & Marshmallows – Add a bakery-style finish.
Variations
- Dark Chocolate S’mores Bars – Use dark chocolate chips for a richer flavor.
- Peanut Butter S’mores – Add peanut butter chips or swirl peanut butter into the dough.
- Cookies & Cream Version – Mix in crushed Oreo cookies.
- Nutty S’mores Bars – Add chopped pecans or walnuts for extra crunch.
How to Make S’mores Cookie Bars
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together:
- Softened butter
- Brown sugar
- Granulated sugar
Mix until light and fluffy.
Step 3: Add the Wet Ingredients
Beat in the eggs one at a time.
Stir in the vanilla extract until fully incorporated.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together:
- Flour
- Baking soda
- Salt
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Avoid overmixing.
Step 5: Add the Mix-Ins
Fold in the graham cracker crumbs and chocolate chips until evenly distributed.
Step 6: Assemble the Bars
Press half of the cookie dough evenly into the prepared baking pan.
Sprinkle the mini marshmallows over the dough.
Carefully spread the remaining cookie dough over the marshmallows.
Top with extra chocolate chips and mini marshmallows.
Step 7: Bake
Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out mostly clean.
Step 8: Cool and Slice
Let the bars cool in the pan for about 10 minutes.
Transfer to a wire rack to cool completely before slicing into squares.
Pro Tips & Cooking Secrets
- Use room-temperature butter for a soft, evenly mixed dough.
- Don’t overbake—the bars should remain slightly soft in the center.
- Let the bars cool completely before slicing for clean edges.
- Add extra marshmallows during the last 5 minutes of baking for a gooier topping.
Serving Suggestions
- Enjoy warm with a scoop of vanilla ice cream.
- Drizzle with chocolate or caramel sauce.
- Serve with hot chocolate or coffee.
- Top with crushed graham crackers for extra crunch.
How to Store S’mores Cookie Bars
Store in an airtight container at room temperature for up to 4 days.
Refrigerate for up to 1 week if preferred.
Freeze individual bars for up to 3 months and thaw at room temperature before serving.
S’mores Cookie Bars FAQs
Can I use large marshmallows instead of mini marshmallows?
Yes. Cut large marshmallows into smaller pieces for even distribution.
Can I make these ahead of time?
Absolutely! They’re perfect for baking a day in advance and stay soft for several days.
Can I use milk chocolate instead of chocolate chips?
Yes. Chopped milk chocolate bars create extra gooey pockets of chocolate.
Can I freeze S’mores Cookie Bars?
Yes. Wrap each bar individually and freeze for up to 3 months.
S’mores Cookie Bars
Equipment
- mixing bowl
- 9×13-inch baking pan
- whisk
- spatula
Ingredients
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup graham cracker crumbs
- 1 cup chocolate chips
- 1 cup mini marshmallows
- to taste extra chocolate chips
- to taste extra mini marshmallows
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing just until combined. Do not overmix.
- Fold in the graham cracker crumbs and chocolate chips until evenly distributed.
- Spread half of the cookie dough evenly into the prepared baking pan.
- Sprinkle the mini marshmallows over the dough, then gently spread the remaining cookie dough over the top.
- Top with extra chocolate chips and mini marshmallows if desired.
- Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool the bars in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing into squares.
