S’mores Cookie Bars + Video
S’mores Cookie Bars are layered with graham crackers, cookie dough with marshmallows, and topped with chocolate bar pieces. It’s an ooey gooey melty chocolate s’mores treat!
Summer and s’mores go hand in hand. There’s nothing like that crunchy, melty, chocolatey campfire treat.
If you’re not a camper, or hate smelling like campfires, you can still enjoy those s’mores flavors in these s’mores cookie bars.
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S’mores Cookie Bars
This dessert is a combination of s’mores and chocolate chip cookies. It’s easier to eat than traditional s’mores and way less messy, although not completely mess free if you decide to eat them warm. (Definitely recommended and preferred!)
Plus you don’t need to know how to start a fire to enjoy the toasted marshmallows sprinkled on top.
S’mores cookie bars combine the three key elements of s’mores:
- There is a layer of graham crackers on the bottom. Just like the base of campfire s’mores. It provides a nice sturdy layer to hold onto while eating.
- Then there is a layer of chocolate chip cookie dough with marshmallows folded right in. Place a few extra marshmallows on top before baking for that toasted marshmallow factor.
- After the cookie bars have been baked, Hershey’s chocolate bar pieces are placed on top get all melty.
You can enjoy these gooey chocolate chip cookie bars with marshmallows while still warm, or make them ahead of time. They are great for any get together because kids and adults alike love them.
Baking and Storage
You can grease a pan and bake these as usual, but I like to use parchment paper to make it super easy to lift the bars out of the pan and cut them while still warm.
Storage: Store s’mores cookie bars at room temperature in an airtight container or in the baking pan covered with plastic wrap.
You may store the bars in the refrigerator if you want the chocolate bars on top to set back up completely, otherwise they may remain soft. Especially in the hot summer months when your kitchen is warmer.
S’more Desserts
If you like these s’mores cookie bars, you’ll also love these s’mores desserts:
- S’mores Krispie Treats Recipe
- Smores Cookies
- S’mores Bars
- S’mores Pizza
- Smores Donut
- S’mores Roll Up
- Smores Bread
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S’mores Cookie Bars
Ingredients
- 7-8 (78-109 g) graham crackers, (full sheets/unbroken rectangles)
- 1 cup (226 g) unsalted butter, (2 sticks) room temperature
- ¾ cup (150 g) granulated sugar
- ¾ cup (150 g) light brown sugar, gently packed
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups (360 g) all-purpose flour, (stir, spoon, & level)
- ¾ tsp salt
- ¾ tsp baking soda
- ½ cup (135 g) semi-sweet chocolate chips
- 1 cup (45 g) mini marshmallows
- 2 regular sized Hershey's Milk Chocolate Bars, (two 1.55oz/43g bars) broken into squares
Equipment
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line a 13×9-inch pan with parchment paper, leaving a 2-inch overhang on the sides.
- Place graham crackers in a layer covering the full pan, breaking graham crackers into sections as needed to fit properly.
- In the bowl of an electric mixer with the paddle attachment, cream together the butter and both sugars. Add eggs and vanilla. Mix and scrape bowl.
- In a large bowl, whisk together the flour, salt and baking soda. Add the flour mixture, chocolate chips, and mini marshmallows to the butter mixture. Mix until just combined.
- Evenly distribute the dough on top of the graham crackers and press flat. Top with additional mini marshmallows if desired.
- Bake at 375˚F for 25-30 minutes or until golden brown and a toothpick comes out clean from the center. Cover with foil if cookie dough browns faster than center bakes.
- Remove from oven and place chocolate bar pieces on top while still warm. Allow to cool for 20-30 minutes before lifting bars out of pan to cut and serve. NOTE: Chocolate bars may stay quite soft and melty at room temperature.
Video
Notes
- Store at room temperature in an airtight container or in the baking pan covered with plastic wrap. May store in the refrigerator if you want the chocolate bars to set back up completely, otherwise they may remain soft.
- Alternately bake at 350˚F for about 35 minutes.
- These are gooey, slightly underbaked cookie bars. Readers have had better success baking these more evenly and completely through in a metal/aluminum pan rather than glass.
Nutrition
Did you make this?
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*Originally published 7/24/12. Updated 8/30/20.
Sadly, the edges were done and the center was not. I used a glass pan so that’s probably the problem.
This dessert was a 10 out of 10! I took these to a family party and out of all the other desserts they were devoured first, and we were sad there weren’t more!! Let’s just say I will be making these weekly for this foreseeable future! Super easy to make, and well worth it!
Glad they were well liked! Thanks for taking the time to share your experience with the recipe Robbie!
I haven’t tried this recipe yet but am wondering if these cookie bars would freeze well for up to 2 weeks?
I personally haven’t frozen these, so I can’t say for sure. The part that I worry about is the graham cracker bottom. It’s probably going to absorb some moisture from the cookie and freezer and soften, compared to when you first bake it and it is still crisp. If that doesn’t bother you then it would probably be just like any other cookie and freeze just fine.
These are absolutely delicious – huge hit with the kids and adults!
Based on other comments, I doubled the amount of chocolate chips (1 cup), baked in a metal pan, and chose to bake at 350 for 35 mins. They came out perfectly, cooked evenly throughout!
Thanks for sharing your experience with the recipe Laura! Glad it was a hit!
Good recipe! I followed the directions exactly as posted. I had never made cookie bars before so I was curious about what type of pan would be best to bake them in. From what I read a glass pan will bake the outer edges darker (more done) where some other options bake more evenly. Straight sides are nice for cookie bars too. I purchased a 9x13x2 aluminum anodized pan by Fat Daddio’s. I baked the cookie bars in that aluminum pan at 350 F for about 30 minutes and they came out very evenly baked. I appreciate the note about baking at 350 F as that worked good for the aluminum pan. The note gave me the idea to research the optimum baking temperature for an aluminum pan and 350 F was suggested. Thank you for the recipe!
Thanks for sharing your experience with the recipe Dawn! Glad it all worked out!
Has anyone tried to make this with an egg replacement? I have kiddos with egg allergies and wondering what the best alternative is!? Thanks!
Hi Corie, if you have a favorite egg-free cookie dough recipe, you can probably just use that in place of mine. I don’t specialize in allergy-free recipes, but my friend Megan does. Here is her recipe for cookie dough bars. You would just have adjust the amount of graham crackers and such to make it in a 9×9-inch pan instead. Hope this helps! https://allergyawesomeness.com/chocolate-chip-cookie-bars-gf-df-egg-soy-peanuttree-nut-free-top-8-free-vegan/
Tried these last night for the first time and they were sooo yummy! My nephew said “this is the best cookie I’ve ever had!” I halved the recipe and cooked in a 9×9 pan + added some extra chocolate chips, but otherwise followed as written. Baked for 20 minutes uncovered, and baked an additional 5 minutes with foil on top. I will definitely make again!
I’m so glad you all enjoyed this recipe! Thanks for sharing your alterations to make it in a 9×9-inch pan!
Love this recipe and have made it several times. The edges always get hard no matter what I have tried. I have covered with foil, baked at 350, and undercooked. Any suggestions so I don’t keep ruining the bars. Thanks
What type of pan are you using? If it’s glass, that may be the culprit because glass pans take longer to conduct heat. Often times the edges become overcooked before the heat has transferred enough to cook through the center.
These. Are. So. Good!!! Easy to make and got rave reviews at work!
I’m so glad to hear that!
Made this recipe turned out great ! How long do you think they last in the fridge for?
Glad it turned out well. It will probably last up to a week in the fridge.
Another winner! These turned out SO good! I’m not sure about some of these comments about the dessert not turning out well. I followed the directions except used about 3/4 cup of chocolate chips because that’s what was left of the bag. I will definitely be making this again. Thank you for sharing!
Thanks for taking the time to share your experience with the recipe Michele! Glad you enjoyed it!
Loved the recipe. Made them and they were delicious. Will probably make these again for fall for family.
I’m so glad to hear that Sheila! Thanks for taking the time to share your experience with the recipe.