S’mores Cookie Bars
These glorious S’mores cookie bars have a buttery, graham cracker base and fissures of gooey marshmallow and decadent chocolate running throughout.
Soft and chewy, these bars are perfect for summer cookouts, potlucks, indulgent weekend desserts, and just about any other occasion you can think of!
S’More Cookie Dough Base
The s’mores flavor runs throughout the entirety of these cookie bars beginning with the cookie dough.
There are two qualities that make this batter a little bit special:
- Graham cracker crumbs are added with the flour for structure and yummy taste.
- All brown sugar is used (no granulated sugar) for the ultimate chewy texture.
Other than that, this dough couldn’t be easier. It’s a very unfussy, one-bowl recipe.
Marshmallow Creme vs Mini Marshmallows
It may be tempting to sub out the marshmallow creme or fluff in favor of mini marshmallows, but DO NOT SUCCUMB to the idea or the pressure.
The mini marshmallows completely dissolve and liquify in the oven leaving sugary pockets where the rivulets of marshmallow should be.
It’s worth keeping marshmallow creme or fluff on hand for this recipe. It makes all the difference in the outcome of the bars!
4-Layer Bars
These s’mores cookie bars consist of four beautiful layers:
- Cookie dough
- Marshmallow creme
- Chocolate chips
- Cookie dough
As the bars bake, the dough puffs up around the soft, creamy marshmallow layer creating the ribbons of marshmallow.
PRO TIP: when assembling the bars, it helps to dollop the marshmallow creme across the cookie base before spreading into an even layer.
These bars are decadent when served warm (ooey gooey marshmallow + melty chocolate 😍) and also incredibly delicious served at room temperature (and even chilled!).
A Tried-and-True Favorite
I have been making these cookie bars for over ten years. They are a favorite for so many occasions, and they freeze really well making them a perfect treat to keep on hand all of the time!
So many of you love this recipe, too!
⭐️⭐️⭐️⭐️⭐️ These are great. I love the graham cracker texture in the cookie base. -April
⭐️⭐️⭐️⭐️⭐️ So good! This is my go-to recipe when I want something absolutely delicious and that always impresses everyone! -Carmen
⭐️⭐️⭐️⭐️⭐️ I was hesitant to make these, cause I don’t care for S’mores…but these were phenomenal and way too addicting! -Courtney
⭐️⭐️⭐️⭐️⭐️ I have made these bars several times for farmers market and for fundraising High School projects and they are the firsts bars that go! Thank you so much for this recipe!! -Linda
S’mores Cookie Bars
Ingredients
- 1 cup (227 g) salted butter, softened to room temperature
- 1 ½ cups (318 g) packed light brown sugar
- 1 teaspoon vanilla
- 2 large eggs
- 2 cups (284 g) all-purpose flour
- 2 cups (200 g) graham cracker crumbs
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 7-ounce jar marshmallow creme or fluff
- 2 cups (340 g) milk or semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line a 9X13-inch pan with foil or parchment (for easy removal of the bars after they've baked and cooled). Lightly grease the foil with cooking spray and set aside.
- In a large bowl with an electric mixer on medium speed (or in the bowl of a stand mixer fitted with the paddle attachment), beat the butter and brown sugar until light and fluffy, about 2 minutes.
- Beat in the eggs and vanilla until well combined.
- Add the flour, graham cracker crumbs, baking powder, and salt and mix until combined.
- Press half the dough into the bottom of the prepared pan. Dollop the marshmallow topping on top of the cookie base and gently spread into an even layer with a lightly greased spatula.
- Sprinkle the chocolate chips on top. Scatter the remaining dough in pieces over the top.
- Bake until golden brown at the edges but still soft in the middle, 30-32 minutes. Cool completely. Remove the bars from the pan using the foil or parchment overhang. Cut into squares and serve.
Notes
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Recipe Source: adapted slightly from All You (May 20, 2011 Issue)
Recipe originally published September 2011; updated March 2025 with new photos, recipe notes, etc.
Wow. Better than I even imagined. So gooey and chewy! My only regret is waiting so long to try this recipe!