S'mores Cookie Bars Recipe
Soft, chewy, and packed with graham cracker flavor, these marshmallow-chocolate cookie bars are layered with gooey marshmallow and melty chocolate for an easy no-campfire dessert.
Servings: 16 bars
Calories: 223kcal
Ingredients
- ½ cup unsalted butter, softened to room temperature
- ¾ cup packed light brown sugar
- 1 large egg, room temperature
- 1 ½ teaspoons vanilla extract
- ¾ cup all-purpose flour
- ½ cups graham cracker crumbs (about 7 full-sheet graham crackers) **crush the graham crackers into small crumbs, leaving some slightly larger pieces for texture.
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 ¼ cups marshmallow creme (store-bought "Fluff")
Instructions
- Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving a little overhang on the sides so you can easily lift the bars out after baking
- In a large bowl using an electric hand mixer, or stand mixer using a paddle attachment, beat the butter and brown sugar together until light and creamy, about 2–3 minutes. Add the egg and vanilla, and mix until combined, scraping down the sides of the bowl as needed. The mixture may look a bit curdled at this point, and that's ok.
- In a separate bowl, whisk together the flour, graham cracker crumbs(be sure to leave some larger pieces for texture), baking powder, and salt. Add the dry ingredients to the butter mixture and mix just until a soft dough forms.
- Press about two-thirds of the dough into the bottom of your prepared pan. The dough will be a little sticky, so using lightly damp hands or a spatula can help.
- Spread the marshmallow creme over the dough as evenly as you can,then sprinkle the chocolate chips on top.
- Use a cookie scoop to drop the remaining dough over the chocolate layer. Don’t worry about covering the entire top — leaving some marshmallow creme and chocolate exposed creates bigger gooey pockets throughout the bars.
- Bake for 25–30 minutes, or until the edges are lightly golden and the center looks just set. Let the bars cool completely in the pan before lifting them out with the parchment paper and slicing into squares.
- Store leftover bars in an airtight container at room temperature for up to 1 week.
Video
Notes
- Use marshmallow creme, not regular marshmallows. Marshmallows can puff up, melt unevenly, and make the bars harder to slice cleanly.
- Scoop, don’t spread, the top layer. Dropping the remaining dough on top with a cookie scoop leaves pockets of marshmallow and chocolate exposed, which gives the bars a gooier, more s’mores-like texture.
- Don’t overbake. The edges should be lightly golden and the center should still look slightly soft. The bars will continue to set as they cool.
- Let them cool before slicing. This gives the marshmallow layer time to firm up for cleaner squares.
Nutrition
Calories: 223kcal | Carbohydrates: 31g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 112mg | Potassium: 95mg | Fiber: 1g | Sugar: 21g | Vitamin A: 198IU | Calcium: 29mg | Iron: 1mg
