Gooey Smores Cookie Bars

Three s'mores cookie bars stacked on top of each other, showing the distinct layers of graham cracker, gooey marshmallow, melted chocolate, and golden cookie dough

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!

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 10

Bake 25

Total Time 35

Servings bars

Calories 244

Author Gabby Kislanko

Equipment

1 8x8 inch Square Baking Pan
1 Mixing Bowl
standing mixer or hand mixer

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 all-purpose flour
⅓ cup semisweet chocolate chips (regular or dairy free)

S'mores Ingredients

5 full sheets of graham crackers
3½ cups marshmallows or 2 cups of mini marshmallows
½ cup semisweet chocolate bar, chopped or broken into pieces (or chocolate chips)

US Customary - Metric

Instructions

Cookie Dough

Preheat your oven to 350° Fahrenheit (180 Celcius) and line an 8x8 or 9x9 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!

Notes

Please Note: I highly recommend using a kitchen scale for the cookie dough for more accurate measurements.

Storage and Freezing: Store the cookie bars in an airtight container, in the pan covered, or a ziploc bag, at room temperature for 5-6 days.

Nutrition