S’mores Cookie Bars layer graham crackers, marshmallow-studded cookie dough, and chocolate bar pieces for an ooey-gooey, melty s’mores-inspired treat.
Summer and s’mores belong together. That crunchy graham, toasted marshmallow, and melted chocolate combination is a classic. If you don’t want the smoke and fuss of a campfire, these s’mores cookie bars capture all the flavors without the outdoor setup.
They’re essentially a hybrid of chocolate chip cookie bars and traditional s’mores—easier to eat, less messy, and especially delicious when served warm.
S’mores Cookie Bars
These bars layer the essential components of s’mores in a convenient, bakeable format. A graham cracker base gives structure, cookie dough loaded with mini marshmallows adds chew and sweetness, and chocolate bar pieces placed on top melt into glossy ribbons after baking.
Because the marshmallows are folded into the dough and some are sprinkled on top, you still get those toasted, gooey pockets of marshmallow goodness without a flame. Serve warm for maximum melty satisfaction.
What’s in each layer:
- A bottom layer of graham crackers forms a sturdy, familiar base.
- A thick layer of chocolate chip cookie dough with mini marshmallows folded in, plus extra marshmallows on top for that toasted marshmallow effect.
- Warm, broken Hershey’s chocolate bar pieces are pressed onto the bars right after baking so they melt and create a rich chocolate finish.
These bars are ideal for parties, potlucks, or a simple dessert at home—kids and adults love them. You can serve them warm straight from the pan for melty chocolate and pillowy marshmallows, or let them cool and slice for easier handling.
Baking and Storage
For easy removal and clean slicing, line a 9×13 (13×9) pan with parchment paper and leave a bit of overhang. Press the cookie dough evenly over the graham cracker layer and bake until golden and set in the center.
Storage: Keep the bars at room temperature in an airtight container or cover the pan with plastic wrap. If you prefer the chocolate on top to firm up, refrigerate the bars—otherwise the chocolate can stay soft, especially in warm weather.
S’more Desserts
If you love these s’mores cookie bars, try other s’mores-inspired treats for variety—everything from Krispie treats and cookies to bars and s’mores pizza capture similar flavor combinations in different formats.
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S’mores Cookie Bars
Ingredients
- 7-8 (78-109 g) graham crackers (full sheets)
- 1 cup (226 g) unsalted butter, room temperature (2 sticks)
- 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
- 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 1.55 oz/43 g bars), broken into squares
Equipment
- Parchment paper
- 9×13-inch (13×9) pan
Instructions
- Preheat oven to 375°F. Line a 13×9-inch pan with parchment paper, leaving a 2-inch overhang on the sides.
- Place graham crackers in a single layer covering the pan, breaking them as needed to fit.
- In a mixer fitted with the paddle attachment, cream together butter and both sugars. Add eggs and vanilla; mix well and scrape the bowl.
- Whisk together flour, salt, and baking soda in a separate bowl. Add the dry ingredients, chocolate chips, and mini marshmallows to the butter mixture and mix until just combined.
- Evenly distribute the dough over the graham cracker layer and press flat. Top with extra mini marshmallows if desired.
- Bake at 375°F for 25–30 minutes, or until golden and a toothpick inserted near the center comes out clean. If the edges brown before the center is done, cover with foil.
- Remove from the oven and immediately place chocolate bar pieces on top while the bars are still warm. Allow to cool 20–30 minutes before lifting from the pan and cutting. Note: the chocolate may remain soft at room temperature.
Video
Notes
- Store bars at room temperature in an airtight container or in the pan covered with plastic wrap. Refrigerate if you prefer the top chocolate to firm up.
- As an alternative, you can bake at 350°F for about 35 minutes.
- These are meant to be slightly gooey cookie bars. Many readers find metal or aluminum pans produce more even baking than glass pans.
Nutrition
| Calories: 245 kcal
| Carbohydrates: 34 g
| Protein: 3 g
| Fat: 11 g
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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*Originally published 7/24/12. Updated 8/30/20.