When you crave all the gooey excitement of a campfire classic but don’t feel like gathering sticks or battling mosquitoes, S’mores Cookie Bars bring the magic straight to your kitchen. These irresistibly chewy treats combine buttery graham cookie dough, a swirl of luscious marshmallow creme, and plenty of melty chocolate in every bite. Whether you’re reliving summer adventures or introducing friends to a new take on an old favorite, S’mores Cookie Bars offer all the nostalgia of traditional s’mores—no campfire required.

S’mores Cookie Bars Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how just a handful of pantry staples come together to recreate s’mores in cookie bar form. Each ingredient plays a unique role, whether it’s adding crunch, sweetness, or that iconic toasted marshmallow flavor. Here’s what you’ll need to get started:

Unsalted butter: Softened butter is the backbone of a tender, chewy base—make sure it’s truly at room temperature for the best texture.
Brown sugar: Light or dark brown sugar brings both moisture and a caramel-like richness that ties everything together.
Egg: One large egg acts as a binder, giving your S’mores Cookie Bars structure and chew.
Pure vanilla extract: A splash of vanilla deepens the dessert’s warm, sweet flavor.
All-purpose flour: Flour gives the cookie bars their shape without making them too dense—be sure to spoon and level for accuracy.
Graham cracker crumbs: About eight graham crackers, crushed, capture that classic s’mores crunch and flavor.
Baking powder: Just a touch provides lift, so the dough stays delightfully light.
Salt: A little salt enhances every other ingredient and keeps the bars from tasting overly sweet.
Semi-sweet chocolate chips: Melty pockets of chocolate mimic perfectly toasted s’mores—use a full cup for extra decadence!
Marshmallow creme: Spreadable marshmallow (like Fluff) brings gooey, sticky joy and won’t melt away like mini marshmallows sometimes do.

How to Make S’mores Cookie Bars

Step 1: Prep Your Pan and Oven

Set yourself up for stress-free slicing by lining your square baking pan with parchment paper. Leave a generous overhang on the sides so you can lift out the bars later. Preheat your oven to 350°F (177°C), so it’s perfectly hot and ready.

Step 2: Cream the Butter and Sugar

Using a stand or handheld mixer, beat together the softened butter and brown sugar on medium-high until the mixture looks fluffy and slightly lighter in color, about two minutes. The gentle sweetness of the brown sugar melds with the butter, creating the irresistible base of your bars.

Step 3: Add the Egg and Vanilla

Crack in your egg, pour in the vanilla, and mix again until smooth. Don’t worry if the mixture looks a bit curdled at this stage—it’ll come together beautifully when you add the dry ingredients.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, graham cracker crumbs, baking powder, and salt. Pour this dry mix into your creamed butter mixture, then mix everything until just combined. The dough should be thick and a little sticky, perfect for pressing into your pan.

Step 5: Layer the Dough, Marshmallow Creme, and Chocolate

Press about two-thirds of the dough into your prepared pan for a thin, even base. Dollop the marshmallow creme on top—spreading it can be a bit tricky due to its stickiness, but using a greased spatula (or your fingers!) helps. Sprinkle chocolate chips evenly, then flatten the remaining dough into pieces and lay them over the top. Don’t worry if some chocolate and marshmallow peek through—that’s part of the classic s’mores look!

Step 6: Bake and Cool

Bake for 25-30 minutes until the top is lightly golden and your kitchen smells like a chocolatey dream. Let the S’mores Cookie Bars cool completely in the pan on a wire rack, so the marshmallow and chocolate can set.

Step 7: Slice and Enjoy

Once cooled, grab the parchment overhang and lift the whole bar sheet out of the pan. Cut into squares with a sharp knife, then get ready for some seriously satisfied smiles.

How to Serve S’mores Cookie Bars

Garnishes

For an extra-special touch, dust the tops with a scattering of crushed graham crackers or a drizzle of melted chocolate. Even a pinch of flaky sea salt takes the gooey, sweet flavors to new heights.

Side Dishes

Although S’mores Cookie Bars are bliss on their own, pairing them with a scoop of vanilla or chocolate ice cream makes for a dreamy after-dinner treat. A glass of cold milk or a mug of hot cocoa is equally perfect for dunking or sipping between bites.

Creative Ways to Present

Stack squares on a rustic platter for a bake sale vibe, or wrap them individually in parchment and twine for picnic-ready snacks. For parties, set out all the classic s’mores fixings alongside the bars and let guests build their own sandwiches—cookie bar style!

Make Ahead and Storage

Storing Leftovers

Store any remaining S’mores Cookie Bars at room temperature, tightly covered, for up to one week. They’ll stay soft and chewy without drying out, making them the ideal treat to bake ahead for gatherings, lunchboxes, or midnight cravings.

Freezing

Want to save some for later? Once cooled, wrap individual bars or the entire batch tightly in plastic wrap and foil. Freeze for up to three months. Thaw at room temperature and enjoy whenever nostalgia strikes!

Reheating

If you love that fresh-from-the-oven gooeyness, pop a bar in the microwave for 8-10 seconds. It’ll revive the chocolate and marshmallow to melty perfection in no time.

FAQs

Can I use mini marshmallows instead of marshmallow creme?

While you can substitute mini marshmallows in a pinch, marshmallow creme guarantees the classic gooey swirl throughout your S’mores Cookie Bars. Mini marshmallows sometimes melt away or brown unevenly, so stick with creme for best results.

Can I double the recipe for a crowd?

Absolutely! Double all ingredients and bake the bars in a 9×13-inch pan. Start checking for doneness around the 30-minute mark, as thicker bars may need a bit more time in the oven.

What’s the best way to crush graham crackers?

Place graham crackers in a zip-top bag and crush with a rolling pin until fine crumbs form. Alternatively, a food processor gets the job done in seconds—just don’t over-process into graham cracker dust.

Can I use milk chocolate chips instead of semi-sweet?

Of course! The classic s’mores flavor often uses milk chocolate, so feel free to swap out or even mix chip varieties for your ideal balance of sweetness.

Why is my dough so sticky?

This dough is naturally sticky due to the moisture from butter and brown sugar, plus the airy texture from marshmallow creme layered in. Buttering your hands or spatula makes it easier to press and arrange the layers.

Final Thoughts

If you’re craving all the warmth and nostalgia of a campfire, look no further than S’mores Cookie Bars. Whether you’re baking for friends, family, or just yourself, these bars bring sweet memories to life in every bite—so gather your ingredients and enjoy this gooey, chocolatey treat today!