S’mores Cookie Bars Recipe

I can’t get over how these S’mores Cookie Bars pack gooey marshmallows, melty chocolate, and chewy cookie goodness into one irresistible dessert. One bite and it’s easy to see why they disappear fast at every summer BBQ.

I’m obsessed with these S’mores Cookie Bars because they hit that messy campfire craving without making me smell like smoke. I get chewy cookie edges, gooey marshmallow pockets, melty semisweet chocolate chips, and that graham cracker crunch all in one thick little square.

And honestly, I will always pick a bar dessert that lets me grab a corner piece and pretend I’m just “tasting.” These are the kind of treats I want on the table at every summer BBQ, right next to the paper plates and chaos. But the best part?

Big s’mores flavor, no campfire required. Pure dessert trouble.

Ingredients

• Butter makes the bars rich, soft, and a little bakery-style in the best way.
• Granulated sugar brings that sweet cookie bite and helps the edges get lightly crisp.
• Brown sugar adds chewiness, caramel vibes, and that cozy homemade cookie flavor.
• Eggs hold everything together so the bars don’t crumble into chaos.
• Vanilla makes the whole pan smell warm, sweet, and honestly irresistible.
• Flour gives the bars structure, so they’re soft but still slice nicely.
• Baking soda helps the cookie layer puff just enough without getting cakey.
• Salt keeps the sweetness in check.

  Basically, it makes everything taste better.

• Chocolate chips melt into gooey pockets, because s’mores need serious chocolate energy.
• Mini marshmallows get sticky, toasty, and fun.

  Plus, they’re the whole campfire mood.

• Graham cracker crumbs add crunch, sweetness, and that classic s’mores flavor you’ll expect.

Ingredient Quantities

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups semisweet chocolate chips
• 2 cups mini marshmallows
• 1 1/2 to 2 cups graham cracker crumbs (about 10 full sheets)

How to Make this

1. Preheat oven to 350 F and line a 9×13 inch baking pan with parchment or foil, leaving an overhang for easy removal; lightly grease the lining.

2. In a large bowl, cream 1 cup softened unsalted butter with 1 cup granulated sugar and 1 cup packed light brown sugar until light and fluffy.

3. Beat in 2 large eggs, one at a time, then stir in 2 teaspoons vanilla extract until combined.

4. In a separate bowl whisk together 3 cups all-purpose flour, 1 teaspoon baking soda and 1 teaspoon salt.

5. Gradually add the dry ingredients to the wet mixture and mix until just combined to form a thick cookie dough.

6. Fold in 2 cups semisweet chocolate chips until evenly distributed.

7. Press about half of the cookie dough firmly and evenly into the prepared pan to form the bottom layer.

8. Sprinkle 1 1/2 to 2 cups graham cracker crumbs evenly over the dough, then scatter 2 cups mini marshmallows and a handful of additional chocolate chips over the crumbs.

9. Drop spoonfuls of the remaining cookie dough over the marshmallow layer and gently press to cover as much as possible; bake for 25 to 30 minutes or until the top is golden and marshmallows are gooey and set.

10. Cool completely in the pan on a wire rack, then lift out using the parchment overhang and cut into bars.

Equipment Needed

1. Oven
2. 9×13 inch baking pan lined with parchment or foil
3. Large mixing bowls (2)
4. Electric hand mixer or stand mixer and a wooden spoon
5. Measuring cups and spoons
6. Whisk
7. Rubber spatula or bench scraper
8. Wire cooling rack

FAQ

S’mores Cookie Bars Recipe Substitutions and Variations

• Unsalted butter: substitute with equal amount of salted butter, reduce added salt in recipe by 1/4 teaspoon; or use 1 cup (8 ounces) of neutral oil such as vegetable or canola oil for chewier texture and omit the softened step.
• Granulated sugar: replace with an equal amount of coconut sugar for a deeper caramel note and slightly darker color; or use 3/4 cup honey or maple syrup plus reduce other liquid by 2 tablespoons and lower oven temperature by 25°F for even baking.
• All-purpose flour: swap with 1:1 gluten free all-purpose flour blend for gluten free bars, no other adjustments usually needed; or use 2 cups all-purpose plus 1 cup whole wheat pastry flour for a nuttier flavor and slightly denser crumb.
• Semisweet chocolate chips: use milk chocolate chips for a creamier, sweeter bar; or use chopped dark chocolate (60 to 70% cacao) for a richer, less sweet result; or swap half the chips for butterscotch or peanut butter chips for variation.

Pro Tips

1. Chill the dough for 20 to 30 minutes before pressing the bottom layer. It firms up the butter a bit so the crust presses more evenly and is less likely to spread during baking.

2. Press the graham crumbs lightly, not hard. You want them to hold together as a layer but still let the marshmallows sink in a little so they meld with the chips when baked.

3. Use a mix of mini and regular-size chocolate chips or reserve some chips to sprinkle on top. Larger chips give little pockets of molten chocolate, while minis melt into the marshmallow for gooeyness.

4. Tent loosely with foil if the top is browning too quickly while the center is still soft. That way the top can finish baking without burning.

5. Let the bars cool completely until the marshmallow layer firms up, then refrigerate for 20 to 30 minutes before cutting. Clean slices are easier and the gooey filling is less likely to smear.