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S’mores Cookie Bars Recipe

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★★★★★

4.7 from 65 reviews

These S’mores Cookie Bars are a delightful twist on the classic campfire treat, combining buttery graham cracker cookie layers with gooey marshmallow creme and melty semi-sweet chocolate chips. Baked to golden perfection in a pan, these bars offer a chewy, gooey, and nostalgic dessert perfect for any occasion.

Ingredients

Scale

Cookie Dough

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (125g) all-purpose flour (spooned & leveled)
  • 1 cup (120g) graham cracker crumbs (about 8 full-sheet graham crackers)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Fillings

  • 1 cup (180g) semi-sweet chocolate chips
  • 1 heaping cup marshmallow creme (store-bought “Fluff” or 1/2 recipe of homemade marshmallow creme)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Line an 8-inch or 9-inch square baking pan with parchment paper, making sure to leave enough overhang on the sides. This will help you easily remove the bars after baking.
  2. Cream Butter and Sugar: In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to cream the softened butter and brown sugar together on medium-high speed for about 3 minutes until light and fluffy. Add the egg and vanilla extract, then beat until fully combined. Scrape down the sides and bottom of the bowl as needed; the mixture might look a bit curdled, which is normal.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, graham cracker crumbs, baking powder, and salt. Gradually pour this mixture into the wet ingredients and beat on medium speed until just combined.
  4. Assemble Layers: Press about two-thirds of the cookie dough evenly into the prepared pan to form a thin base layer. Since the dough is sticky, you can use your hands to help spread it. Carefully spread the marshmallow creme evenly over this dough layer. Next, sprinkle the semi-sweet chocolate chips evenly on top. Mold the remaining cookie dough into flatter pieces and layer it over the chocolate chips. Some chocolate chips and marshmallow creme will still be visible as you won’t have enough dough for a full top layer.
  5. Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the top is lightly golden brown.
  6. Cool and Cut: Remove the pan from the oven and place it on a wire rack to cool completely. Once cool, lift the bars out of the pan using the parchment paper overhang and cut into squares.
  7. Store: Store leftover bars in a covered container at room temperature for up to 1 week.

Notes

  • For best results, ensure the butter and egg are at room temperature before mixing.
  • The marshmallow creme layer can be sticky and tricky to spread; using an offset spatula or the back of a spoon dipped in warm water can help.
  • You can substitute homemade marshmallow creme if preferred.
  • Make sure to line the pan with parchment paper with overhang for easy removal of bars.
  • These bars can be stored at room temperature for up to one week; do not refrigerate to maintain gooey texture.

Keywords: S'mores, cookie bars, dessert, marshmallow creme, chocolate chips, graham cracker, homemade, easy dessert

Find it online: https://miarosetti.com/smores-cookie-bars-recipe/