Craving campfire vibes without the smoke? These S’mores Cookie Bars deliver all the gooey, chocolatey magic of classic s’mores—in an easy-to-make, oven-baked dessert. With a buttery graham cracker cookie base, melty chocolate, and perfectly toasted marshmallows, every bite is pure nostalgia. They’re perfect for parties, potlucks, or whenever you need a warm, sweet fix (no fire pit required!).
Ingredients
Here’s what you’ll need to make irresistible s’mores cookie bars:
- ½ cup (1 stick) unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup graham cracker crumbs (about 8 full crackers)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips or chopped chocolate bars
- 1 ½ cups mini marshmallows
- Optional: extra pieces of chocolate or marshmallow for topping
How to Make S’mores Cookie Bars
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
Step 2: Cream the Butter and Sugars
In a large bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy—about 2–3 minutes.
Step 3: Add Wet Ingredients
Mix in the egg and vanilla extract until fully combined.
Step 4: Add Dry Ingredients
In a separate bowl, whisk together flour, graham cracker crumbs, baking soda, and salt. Add this to the wet mixture and mix until a soft dough forms.
Step 5: Layer the Dough
Press about ⅔ of the dough evenly into the prepared pan. Sprinkle chocolate chips over the dough, then add the mini marshmallows on top.
Step 6: Top and Bake
Crumble the remaining dough over the top (it doesn’t need to fully cover the marshmallows). Bake for 22–25 minutes, or until the top is golden and marshmallows are just toasted.
Step 7: Cool and Slice
Let the bars cool completely in the pan before lifting out and slicing into squares. If you cut too early, the bars may fall apart—but if you love that gooey middle, go for it!
Helpful Tips
- Use a metal baking pan for more even browning.
- Chill the dough for 15–20 minutes before baking if your kitchen is warm.
- Add Hershey’s squares on top after baking for that classic s’mores look.
Substitutions and Variations
- Gluten-Free: Use gluten-free graham crackers and a 1:1 GF flour blend.
- Add peanut butter: Swirl in ¼ cup peanut butter before baking for a twist.
- Double the batch: Use a 9×13-inch pan and double all ingredients for a crowd.
Frequently Asked Questions
Can I use large marshmallows instead of mini?
Yes—cut them into quarters for even melting and better coverage.
Can I make these ahead?
Absolutely. Bake, cool, and store covered at room temperature for up to 3 days.
Do they freeze well?
Yes! Wrap individual bars tightly and freeze for up to 2 months. Thaw at room temp or microwave for a warm treat.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep for up to 5 days, but bring to room temp before serving.
- Freezer: Freeze up to 2 months. Reheat in the microwave or oven if desired.
More Recipes to Try
Love gooey, indulgent treats? Try these next:
- Chocolate Chip Banana Oat Bars – A healthy-ish option with lots of comfort.
- Peanut Butter S’mores Muffins – All the flavors of s’mores in muffin form.
- Brownie Bottom Cheesecake Bars – A layered dessert dream.
- Cottage Cheese Blondies – A protein-packed take on dessert bars.
S’mores Cookie Bars are everything you love about summer nights—no campfire required. With their chewy graham base, melty chocolate, and toasty marshmallow top, they’re a crowd-pleasing treat that brings the fun inside. One bite, and you’ll be transported back to sticky fingers and sweet memories.