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
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*Originally published 7/24/12. Updated 8/30/20.
I should’ve read the comments first! I cooked mine in a glass pan and notice they were done on the top but weren’t cooked inside as someone else mentioned. Already sliced 🙁 any suggestions on how to fix without drying out?
You could try nuking each piece individually in the microwave to make it more cooked through. These definitely brown on top faster than they bake in the center, so it is always good to test the middle with a toothpick to ensure doneness and cover it with foil so that you can keep baking it without it getting too brown.