Gooey S’mores Cookie Bars
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No campfire needed for these gooey s’mores cookie bars! Layers of graham cracker, cookie dough, marshmallow, and chocolate make these taste even better than a classic s’more. Easy to make and completely irresistible!
S’mores cookie bars are pretty much the perfect dessert to feed a crowd. They’re deliciously messy, but that’s part of what makes s’mores fun right?!
While I love a classic s’more, I think turning the flavors into a dessert that involves cookies, like my no chill s’mores cookies makes them that much better.
These bars start with a layer of graham cracker on the bottom, followed by a soft chocolate chip cookie dough. We then sprinkle marshmallows and chocolate over top of that before finishing it off with a final layer of cookie dough baked right on top.
Each bite is pure heaven!
Ingredients Needed
- Butter: I tested these smores bars with regular salted butter and dairy free butter. Both work great!
- Marshmallows: When I used mini marshmallows a lot of them pulled a disappearing act and melted directly into the dough (this is not uncommon when baking with marshmallows). For this reason I recommend regular sized marshmallows, or you can even use big scoops of canned marshmallow fluff.
How To Make These Cookie Bars
Prepare the cookie dough!
Line the pan with graham crackers then add half the cookie dough.
Sprinkle marshmallows and chocolate overtop.
Finish with the remaining cookie dough then bake!
Recipe Developer Tips
- VERY important: Line all four sides of the pan with parchment paper otherwise it will impossible to remove the bars nicely from the pan because of the marshmallow that will stick to the pan.
- Don’t let the cookie bars get completely golden – otherwise they will be over-baked!
- Since marshmallows and graham crackers are quite sweet, I personally prefer to use salted butter and semisweet (or even dark) chocolate in this recipe. Milk chocolate is totally fine but will make the bars much sweeter!
- Like my lemon cookie bars, you can easily double this recipe for a crowd and make it in a 9×13 pan.
- For even baking, I recommend a light color aluminium baking pan.
More Marshmallow Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Baking FAQ
These are the topics I’m asked about most frequently:
You can get these answers and more in my frequently asked questions post!
Gooey Smores Cookie Bars
Ingredients
Cookie Dough
- ½ cup salted butter, softened, (regular or dairy free)
- ½ cup light brown sugar
- ¼ cup white sugar
- 1 egg
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1¾ cup (219 g) all-purpose flour
- ⅓ cup semisweet chocolate chips, (regular or dairy free)
S'mores Ingredients
- 5 (65 g) full sheets of graham crackers
- 3½ cups (175 g) marshmallows, or 2 cups of mini marshmallows
- ½ cup semisweet chocolate bar, chopped or broken into pieces, (or chocolate chips)
Instructions
Cookie Dough
- Preheat your oven to 350° Fahrenheit (180 Celcius) and line an 8×8 or 9×9 pan with parchment paper, making sure it is lined on all four sides so that the marshmallow doesn't stick to the pan. Leave some overhang so that you can remove the bars from the pan easily.
- In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugars, mixing until light and fluffy (1-2 minutes).
- Add the egg and vanilla extract, then beat until combined.
- Add in flour, baking soda, and salt. Mix until a dough forms, then stir in the chocolate chips. Set aside.
Assemble The Bars
- Add a single layer of graham crackers to the bottom of your baking pan, breaking up as needed to ensure that the bottom of the pan is completly covered.
- Scoop half of the cookie dough over top of the graham cracker layer, then spread it out evenly with a spatula or your hands. It should cover the graham crackers.
- Assemble the marshmallows into a layer on top of the cookie dough.
- Add the layer of chocolate pieces on top of the marshmallows.
- Finally, scoop spoonfulls of the remaining cookie dough over top of everything, using your hands to flatten the dough over top of the marshmallows and chocolate. If it doesn't cover the marshmallows completely that's fine!
- Bake for 25-30 minutes or until the cookie layer is baked and the edges are very light golden brown.
- Let the cookie bars cool in the pan for 10 minutes then transfer to a cooling rack to cool completely before slicing. Enjoy!
Equipment
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.