S’mores Cookie Bars
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These easy s’mores cookie bars are everything you love about traditional s’mores, baked into soft, chewy dessert bars. With a Graham cracker cookie dough base, melty chocolate chips, and gooey mini marshmallows, this recipe is a fun twist on a summer classic that works year-round.
Great for sharing or saving in an airtight container for later – though they never last long!
Why You’ll Love This Recipe
- Made with simple pantry staples like brown sugar, flour, and unsalted butter
- Uses Graham cracker crumbs for that classic campfire flavor
- One bowl prep and a single layer bake in a square baking pan
- Perfect dessert for parties, potlucks, or National S’mores Day
- Combines the best parts of mores cookies and dessert bars in one bite
- Topped with Hershey bars and Graham cracker squares for the classic s’mores experience
Ingredients for s’mores bars
- Graham cracker crumbs
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter, softened
- Brown sugar
- Granulated sugar
- Egg
- Vanilla extract
- Chocolate chips (milk or semi-sweet)
- Mini marshmallows
Optional toppings:
- Graham crackers broken into pieces
- Hershey bar, broken into rectangles
Equipment and kitchen tools
- Electric mixer
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How to make easy s’mores cookie bars
- Preheat the oven to 350°F. Line a 9×9 inch pan with parchment paper, leaving an overhang on the sides.
- In a medium bowl, whisk together the Graham cracker crumbs, flour, baking powder, and salt.
- In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy. Mix in the egg and vanilla extract.
- Add the dry ingredients to the wet ingredients and stir until fully combined.
- Press ⅔ of the dough into the bottom of the prepared pan.
- Evenly sprinkle the chocolate chips and mini marshmallows over the dough layer.
- Crumble the remaining dough over the top, allowing some chocolate and
- marshmallows to peek through. Gently press in optional broken Graham cracker chunks on top.
- Bake for 22–25 minutes until golden and marshmallows are puffed and toasty. For a defined look, press in the Hershey pieces immediately after baking while still warm.
Tips for the Best Results
- Let your unsalted butter and large egg come to room temperature before mixing
- Use an electric mixer on medium speed to cream the butter and sugars until fluffy
- Crush whole Graham crackers with a rolling pin or use a food processor for fine crumbs
- Line the baking dish with a piece of parchment paper to lift the bars out easily
- For thicker bars, bake in a slightly smaller pan size and increase baking time by a few minutes
- Watch closely during the last few minutes – you’re looking for golden brown edges and puffed marshmallows
Substitutions and Variations
- Swap mini marshmallows for regular marshmallows cut into smaller pieces or use marshmallow creme for a smoother layer
- Use dark chocolate or semi-sweet chocolate chips if you prefer a richer flavor
- Add a few spoonfuls of peanut butter to the dough for a nutty twist
- Add a scoop of vanilla ice cream on top of a warm bar cookie for an extra treat
FAQs About This Recipe
Yes, marshmallow cream or marshmallow fluff can be spread over the cookie layer before adding the remaining dough.
Let them cool completely, then store in an airtight container at room temperature for up to 4 days.
Wrap each bar in plastic wrap and store in a freezer-safe bag or container for up to 2 months. Thaw at room temperature before serving.
Yes, double all ingredients and bake in a 9×13 baking sheet or two 9×9 dishes. Keep an eye on the baking time, adding a few extra minutes if needed.
Let the bars cool completely and use an offset spatula or sharp knife for clean edges. Wipe the knife between cuts for best results.
More sweet s’mores recipes
S’mores Cookie Bars
Equipment
- 1 Large Bowl
Ingredients
- 1 cup graham cracker crumbs
- 1 cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup chocolate chips milk or semi-sweet
- 1 heaping cup mini marshmallows
- Optional topping: 1–2 graham crackers broken into pieces
- Optional: 1 full-size Hershey bar broken into rectangles
Instructions
- Preheat the oven to 350°F. Line a 9×9-inch pan with parchment paper, leaving an overhang on the sides.
- In a medium bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy. Mix in the egg and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and stir until fully combined.
- Press ⅔ of the dough into the bottom of the prepared pan.
- Evenly sprinkle the chocolate chips and mini marshmallows over the dough layer.
- Crumble the remaining dough over the top, allowing some chocolate and marshmallows to peek through. Gently press in optional broken graham cracker chunks on top.
- Bake for 22–25 minutes until golden and marshmallows are puffed and toasty. . For a defined look, press in the Hershey pieces immediately after baking while still warm.
- Cool completely in the pan before slicing. Bars firm up as they cool for easy cutting.
Notes
● Wait for the bars to cool fully before slicing for neat, picture-perfect
edges.
● Press in the Hershey bar pieces just before the bake is finished or right
after baking for the most photogenic look.
● These bars are best enjoyed within 2 days of baking for the perfect
balance of gooey texture and structure.
Thank you so much for your purchase! If yo
Nutrition
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Oh my goodness, this looks amazing. I have such a sweet tooth, these are right up my street!
I love that this is a graham cracker cookie crust, Raquel! Thanks for sharing at the Creatively Crafty Linky Party. We are featuring you this week! Creatively, Beth
Wow! What a great dessert bar! These were so tasty.