These S'mores Cookie Bars capture all the flavors of the classic campfire treat with gooey marshmallows, melty chocolate, and buttery graham crackers baked into a simple and satisfying dessert. Each bar has a soft graham cracker cookie base, a rich chocolate layer, and a fluffy marshmallow topping that turns golden and toasty in the oven. They're perfect for parties, potlucks, or whenever you're craving something sweet and nostalgic.
These soft and chewy S’mores Cookie Bars take everything you love about the traditional s'mores, toasted marshmallows, melty chocolate, and a crunchy graham cracker base and combine it into one easy, portable, and utterly delicious dessert.
These chewy cookie bars have a buttery graham cracker layer, topped with a thick and gooey chocolate chip cookie base loaded with melty marshmallows and chocolate chips. The best part? These bars come together in under an hour, require no mixer, and are perfect for sharing-or keeping all to yourself!
For more bar desserts try my creamy lime bars, lemon blueberry crumb cheesecake bars or tiramisu brownie bars.
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Why You'll Love This Recipe
- All the s'mores flavor, no fire: Enjoy the gooey goodness of toasted marshmallows, melted chocolate, and graham crackers straight from your oven.
- Soft, chewy, and gooey in every bite: The layered texture is pure bliss. The cookie base stays tender and rich, while the marshmallows get perfectly melty on top.
- Easy to make in one pan: This recipe is straightforward, requires minimal prep, and bakes up into neat, easy-to-serve bars.
- Perfect for Crowds:Unlike traditional s’mores, these bars are made in a large batch, making them the ideal dessert for potlucks, barbecues, and parties.
Ingredient Notes
- All-purpose flour: The base of the cookie dough.
- Graham cracker cookies : Adds that classic s'mores flavor and texture. Digestive biscuits or Maria biscuits can be used in case graham crackers are not available.
- Baking soda & kosher salt : For structure and balance.
- Unsalted butter: Softened for a chewy texture and buttery taste.
- Brown sugar & granulated white sugar: The combination of dark brown sugar and granulated white sugar creates the perfect texture - brown sugar adds moisture and chewiness, while granulated sugar helps with spread and crispy edges.You can use light brown sugar as well.
- Large Egg + egg yolk: Helps bind and add richness.
- Pure Vanilla Extract: Enhances the overall flavor.
- Mini marshmallows: They spread out evenly and toast beautifully. Large marshmallows can also be used, but you’ll need to cut them in half and arrange them carefully.
- Chocolate chips or chopped chocolate bars : Semi-sweet or milk chocolate both work great.
- Hershey's chocolate squares (optional) : Pressed on top for that classic s'mores look.
Step-by-Step Instructions
Here is how to make these easy s’more cookie bars. Preheat oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch square baking pan with parchment paper, leaving an overhang and lightly butter or spray the sides with baking spray. You can use a large mixing bowl with a hand mixer or a sturdy whisk.
Step 1: Make the graham cracker crumbs. Place 5 to 6 graham crackers in a food processor and pulse until finely ground. Alternatively, place them in a zip-top bag and crush them with a rolling pin until you have fine crumbs.
Step 2: Mix the dry ingredients. In a medium bowl, whisk together flour, graham cracker crumbs, baking soda, and salt.
Step 3:Beat butter and sugars. In a large bowl, combine butter, brown sugar, and granulated sugar until smooth.
Step 4: Beat eggs and vanilla. Add the egg, egg yolk, and vanilla.
Step 5: Add the dry ingredients. Stir in the dry ingredients until just combined.Fold in the chocolate chips and marshmallows. Don't overmix.
Step 6: Assemble the s’mores cookie bars. Place whole graham crackers in a single layer into the bottom of the prepared pan. Press two-thirds of the cookie dough on top of the graham cracker squares.
Arrange the remaining mini marshmallows in an even layer. Drop the remaining dough in small pieces over the top followed by the chocolate chips or Hershey’s squares. Gently press to flatten but don't fully cover the marshmallows.
Step 7: Bake. Bake for 22-26 minutes, or until golden brown on top and set around the edges. The center should still look slightly soft.
Step 8: Cool & Serve. Remove the pan from the oven and let the bars cool completely on a wire rack before cutting. For the cleanest slices, chill the bars in the refrigerator for at least 30 minutes before cutting with a sharp, warm knife.
Tips & Tricks
- Evenly Spread the Marshmallows: For the best results, make sure your mini marshmallows are spread in a single, even layer over the chocolate. This ensures they all toast uniformly and create a beautiful golden-brown top.
- Patience is Key for Cutting: Let the bars cool completely before cutting them! The melted marshmallow and chocolate need time to set, or you'll end up with a sticky, messy situation. Chilling the bars in the refrigerator for 30 minutes to an hour will make for super-clean cuts.
- Topping Ideas: Feel free to sprinkle a few extra chocolate chips or graham cracker crumbs over the top before broiling for an extra layer of texture and visual appeal.
- Don't overbake: Bars continue to cook as they cool. Pull them when edges are set but center is slightly soft.
- Line your pan: Grease your pan and line it with parchment paper, leaving an overhang on the sides. This makes for easy removal, cleanup, and allows you to lift the entire slab out of the pan for neat, clean slicing.
FAQ’s
Yes! Just use a 9×13-inch pan and add 5-10 minutes to the bake time.
Yes, but the texture will be different. Marshmallow fluff won't hold its shape or toast the same way. The topping will be very sticky and gooey.
Not at all! While it’s the classic choice, any semi-sweet or milk chocolate bar or chocolate chips will work. Use what you love!
Yes, in a pinch! Use about 16 oz of dough, press half into the base, layer the marshmallows and chocolate, and top with the rest.
I have not tested this recipe with any alternate flours. You can try to substitute the all purpose flour with a 1:1 gluten-free flour blend and gluten-free graham crackers.
Storage & Freezing
- Storage: Store S’mores Cookie Bars in an airtight container at room temperature for up to 3-4 days.
- Freezing: You can freeze these bars! Once completely cooled, cut them into individual squares and wrap each square tightly in plastic wrap. Place them in a freezer-safe container or bag and freeze for up to 2 months. Thaw at room temperature before serving.
More Bar Dessert Recipes You Will Love
Recipe
S'mores Cookie Bars
Equipment
- 8 inch square pan
Ingredients
- ½ cup unsalted butter softened
- ½ cup dark brown sugar packed
- ¼ cup granulated white sugar
- 1 large egg + egg yolk room temperature
- 1 teaspoon pure vanilla extract
- 1 ¼ cups all-purpose flour
- 12-13 graham crackers 7 for lining the bottom of the pan, 6 for turning into crumbs
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup semi-sweet chocolate chips or chunks
- 1 ½ cups mini marshmallows divided
- Optional: Hershey's chocolate squares for topping
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang.
- Place 6 graham crackers in a food processor and pulse until finely ground. Alternatively, place them in a zip-top bag and crush them with a rolling pin until you have fine crumbs.This should equal ¾ cup. Set aside.
- In a medium bowl, whisk together flour, graham cracker crumbs, baking soda, and salt.
- In a large bowl, whisk together softened butter, brown sugar and granulated sugar until smooth.
- Add the egg, egg yolk, and vanilla extract; mix well.
- Stir dry ingredients into wet ingredients until just combined. Fold in the chocolate chips and quarter cup of the mini marshmallows.
- Line the graham crackers in single layer into the prepared pan. Gently press about ⅔ of the cookie dough on top of the graham crackers.
- Layer on the remaining marshmallows and Hershey's chocolate (if using), then scatter and lightly press the remaining cookie dough over the top.
- Bake for 22-26 minutes, or until edges are golden and center is just set. Cool completely before slicing.
Notes
- Don't Overbake: The bars will continue to set as they cool. Remove from the oven when the edges are golden and the center is slightly soft.
- Lining the Pan: Use parchment paper with overhang to easily lift the bars out of the pan for clean slicing.
- Chocolate Options: Feel free to mix semi-sweet chocolate chips with chopped Hershey's bars for that classic s'mores flavor.
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