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Top down view of golden brown s'mores cookie bars with fissures of gooey marshmallow and melted chocolate throughout each bar.

S’mores Cookie Bars

Yield: 24 Bars (9X13-inch pan)
Prep Time: 15 minutes
Cook Time: 32 minutes
Total Time: 47 minutes

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

Marshmallow Fluff: don’t be tempted to substitute mini-marshmallows for the fluff/creme. The marshmallows completely dissolve while baking.