S’mores Cookie Bars

WANT TO SAVE THIS RECIPE?

Golden, gooey, and irresistibly rich—S’mores Cookie Bars bring all the nostalgic charm of campfire nights into a layered dessert you can enjoy year-round. With a buttery graham-flavored cookie base, a thick ribbon of melted chocolate, and a fluffy marshmallow center, each bite is a melty, sweet explosion of flavor. Whether you’re baking for a party, a cozy night in, or just because, these bars promise the taste of a classic treat in a more convenient, oven-baked form.

They’re not just indulgent—they’re surprisingly simple to put together. You won’t need a firepit or skewers. Just a baking dish, a few pantry staples, and in under an hour, your kitchen will smell like toasted happiness. These bars are kid-approved, adult-adored, and destined to become a family favorite.

Why You’ll Love This S’mores Cookie Bars Recipe

• Layers of chewy cookie, gooey chocolate, and soft marshmallow
• No campfire required—all the s’mores flavor with none of the smoke
• Easy to slice, pack, and serve for parties or potlucks
• Freezer-friendly for make-ahead magic
• Guaranteed crowd-pleaser that satisfies every sweet craving

Preparation Phase & Tools to Use

To make the perfect S’mores Cookie Bars, a few basic tools make all the difference. First, a 9×13-inch baking dish is essential for achieving those clean, even layers. You’ll also want a rubber spatula for evenly spreading the layers and scraping every bit of dough and filling. A stand mixer or electric hand mixer helps ensure the cookie dough is light and fluffy, while a parchment paper lining prevents sticking and makes lifting the bars out a breeze. Don’t forget a sharp knife or bench scraper for slicing clean edges after baking and cooling.

Preparation Tips

Soften your butter to room temperature before creaming to create a smooth, fluffy cookie dough. When spreading the layers, gently press the dough down with oiled hands or a spatula to avoid sticking. Be sure not to overbake; the bars should be lightly golden on top with just a hint of jiggle in the center to keep that gooey texture. Let them cool fully before slicing—this helps the marshmallow and chocolate layers set beautifully without making a mess.

Ingredients for This S’mores Cookie Bars Recipe

For the Cookie Dough:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup graham cracker crumbs (about 9 full sheets)
• 1 cup semi-sweet chocolate chips (plus extra for topping)

For the Filling:

• 2 cups mini marshmallows (or marshmallow fluff for a gooier center)
• 1 1/2 cups milk chocolate spread or melted chocolate (like Nutella or Hershey’s spread)

---

Step 1: Cream the Butter and Sugars

In a large mixing bowl, use a stand mixer or hand mixer to cream the softened butter, brown sugar, and granulated sugar until light and fluffy. This takes about 3–4 minutes and ensures a smooth, well-aerated base for your cookie dough.

---

Step 2: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. This combination enhances the overall flavor and contributes to a rich, moist dough.

---

Step 3: Mix Dry Ingredients Separately

In another bowl, whisk together the flour, baking soda, salt, and graham cracker crumbs. The graham crumbs give these bars their signature s’mores taste.

---

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry mixture to the butter mixture, mixing on low speed until just combined. Avoid overmixing to keep the cookie base tender. Stir in the chocolate chips.

---

Step 5: Layer the Dough and Filling

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper. Press half of the cookie dough evenly into the bottom of the dish. Spread the milk chocolate spread evenly over the dough layer, then sprinkle or spread the marshmallows over the chocolate.

---

Step 6: Add Top Layer of Dough

Take the remaining cookie dough and flatten it into small pieces. Lay them over the marshmallow layer, gently pressing to cover most of the surface. It’s okay if a few marshmallows peek through—it adds character and allows gooey bubbles to form.

---

Step 7: Bake

Place the dish in the preheated oven and bake for 25–30 minutes, or until the top is golden brown and slightly firm to the touch. Avoid overbaking to retain that gooey interior.

---

Step 8: Cool and Slice

Allow the bars to cool completely in the pan before lifting them out with the parchment paper. Slice into squares using a sharp knife for clean edges. Serve as-is or warm them slightly for an extra melty treat.

---

Notes

Using mini marshmallows gives these bars that classic toasted s’mores texture, while marshmallow fluff creates a stretchier, creamier center. Both options work beautifully—it just depends on your preference. For a richer chocolate experience, feel free to mix dark chocolate chips or chunks with the milk chocolate spread. And for a fun crunch, sprinkle a few crushed graham crackers on top before baking. Always allow the bars to cool completely before cutting for the neatest slices.

---

Watch Out for These Mistakes While Cooking

• Overbaking: This is the number one mistake. Overbaking can result in dry bars instead of gooey, soft centers.
• Using cold butter: Makes it harder to cream properly and affects the texture of the dough.
• Not lining the pan: Always use parchment paper to avoid sticking and ensure easy removal.
• Skipping the cooling time: Cutting the bars too early will lead to a messy presentation.
• Uneven layering: Try to spread each layer evenly to avoid spots that are too gooey or dry.

---

Storage Instructions

Store your S’mores Cookie Bars in an airtight container at room temperature for up to 3 days. For longer storage, place them in the fridge for up to a week. They also freeze beautifully—wrap individual bars tightly in plastic wrap and place them in a freezer-safe bag or container. To enjoy later, thaw at room temperature or warm briefly in the microwave for that fresh-baked taste.

---

Estimated Nutrition

Serving size: 1 bar (based on 20 bars total)

• Calories: ~290 kcal
• Carbohydrates: 38g
• Sugars: 25g
• Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 35mg
• Sodium: 140mg
• Protein: 3g
• Fiber: 1g

---

Frequently Asked Questions

What’s the best way to cut these bars cleanly?

Use a sharp knife wiped clean between cuts. Let the bars cool fully before slicing for the neatest results.

Can I use store-bought cookie dough?

Yes, but homemade dough has better flavor and texture. If using store-bought, choose a graham-based or sugar cookie dough.

Can I make these gluten-free?

Absolutely. Substitute with a 1:1 gluten-free flour blend and gluten-free graham crackers.

Is there a dairy-free option?

Yes. Use dairy-free butter, chocolate, and marshmallows. Many brands offer allergy-friendly alternatives.

Can I add peanut butter?

Definitely! Swirl in 1/4 cup of peanut butter with the chocolate layer for a Reese’s-style twist.

How do I make them extra gooey?

Use marshmallow fluff instead of mini marshmallows and underbake by 2–3 minutes.

Do these travel well?

Yes. Once fully cooled and sliced, they’re sturdy and easy to pack—perfect for picnics or parties.

What size pan should I use?

A standard 9×13-inch pan is ideal, but you can halve the recipe for an 8×8 pan. Just adjust the baking time slightly.

---

Conclusion

S’mores Cookie Bars are everything you love about the iconic campfire treat baked into a convenient and crowd-pleasing dessert. With layers of buttery cookie dough, creamy chocolate, and pillowy marshmallows, each bite offers warm, nostalgic comfort. Easy to make, customizable, and travel-friendly, this recipe deserves a permanent spot in your dessert rotation. Whether you’re serving a crowd or indulging solo, these bars deliver pure joy in every square.

---

Print