These S’mores Cookie Bars are everything you love about classic s’mores, baked into soft, chewy cookie bars that are perfect for sharing. A graham cracker and brown sugar cookie dough base sandwiches a gooey marshmallow creme layer and melted chocolate chips, creating a nostalgic treat that’s easy to serve and irresistible to eat. Whether you’re baking for a summer BBQ, holiday party, or just a sweet craving, these bars are always a crowd-pleaser.
Why You’ll Love This Recipe
- Irresistible Texture: Chewy graham cracker cookie, melty chocolate, and gooey marshmallow layers.
- Easy to Make: No need for a campfire—these s’mores bake right in the oven.
- Make-Ahead Friendly: These bars keep well, making them great for parties or gifting.
- Customizable: Use different types of chocolate chips or a homemade marshmallow creme for extra flair.
Ingredients
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1 cup (125g) all-purpose flour
- 1 cup (120g) graham cracker crumbs (about 8 full sheets)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup (180g) semi-sweet chocolate chips
- 1 heaping cup marshmallow creme (store-bought or homemade)
Instructions
- Preheat & Prep: Preheat oven to 350°F (177°C). Line an 8- or 9-inch square baking pan with parchment paper, leaving an overhang for easy removal.
- Make Dough: In a large bowl, cream butter and brown sugar together until light and fluffy (about 2 minutes). Beat in the egg and vanilla. In a separate bowl, whisk together flour, graham cracker crumbs, baking powder, and salt. Add dry ingredients to wet and mix until combined.
- Layer the Bars: Press about 2/3 of the dough into the bottom of the pan. Spread marshmallow creme over the dough layer (it’s sticky—do your best). Sprinkle chocolate chips evenly over the creme. Flatten small portions of the remaining dough and lay them over the top, leaving some of the marshmallow and chocolate exposed.
- Bake: Bake for 25–30 minutes, or until the top is lightly golden brown. Remove from the oven and allow to cool completely in the pan on a wire rack.
- Slice & Serve: Once cooled, lift the bars from the pan using the parchment overhang. Cut into squares and serve.
Tips for Success
- Don’t use regular marshmallows: They melt into the bars and disappear. Stick to marshmallow creme.
- Sticky dough? Use lightly floured hands to spread it.
- Make it ahead: These bars stay fresh in an airtight container at room temperature for up to 1 week.
Variations & Ideas
- Use milk chocolate or dark chocolate chunks instead of chips.
- Try flavored marshmallow creme or swirl in a bit of peanut butter.
- Add crushed graham cracker pieces on top for a crunchy finish.
Final Thoughts Whether you’re nostalgic for campfire treats or just want an easy, delicious dessert, these S’mores Cookie Bars are a guaranteed hit. Their gooey, chocolate-marshmallow center and buttery graham cookie layers bring all the flavor and fun of s’mores in a sliceable, shareable form.