Name: Smores Cookie Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup brown sugar, packed; 1/2 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups graham cracker crumbs; 2 cups semi-sweet chocolate chips; 2 cups mini marshmallows

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All the classic flavors of a campfire s’more come together in these chewy, gooey Smores Cookie Bars. With a buttery graham cracker cookie dough, layers of rich chocolate, and toasted mini marshmallows, this is one dessert I love baking for gatherings, potlucks, or just a sweet treat at home.

Smores Cookie Bars

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened

1 cup brown sugar, packed

½ cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 ½ cups graham cracker crumbs

2 cups semi-sweet chocolate chips

2 cups mini marshmallows

Directions

I preheat the oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper.

In a large bowl, I cream together the butter, brown sugar, and granulated sugar until the mixture is light and fluffy.

I beat in the eggs and vanilla until everything is well combined.

In a separate bowl, I whisk together the flour, baking soda, salt, and graham cracker crumbs.

I slowly add the dry ingredients to the wet ingredients and mix just until combined.

I fold in the chocolate chips by hand for an even distribution.

I spread half of the dough evenly into the bottom of the prepared pan.

I add a layer of mini marshmallows on top of the dough.

Then, I drop spoonfuls of the remaining dough over the marshmallows and gently spread it to cover them.

I bake the bars for 25–30 minutes, or until the top is golden brown.

Once baked, I let them cool completely before slicing into bars.

Servings and timing

This recipe makes 16 cookie bars. It takes about 15 minutes to prep and 30 minutes to bake, so I can have them ready in under an hour. Each bar has approximately 320 calories.

Variations

I sometimes swap out semi-sweet chocolate chips for dark chocolate chunks if I want a richer flavor.

For extra crunch, I mix in chopped nuts like walnuts or pecans.

If I’m in a peanut butter mood, I add a swirl of peanut butter between the marshmallow and top dough layers.

Around the holidays, I’ve even added peppermint bark bits to give the bars a festive twist.

Storage/Reheating

I store these bars in an airtight container at room temperature for up to 4 days. If I want them to last longer, I keep them in the fridge for up to a week. To enjoy them warm and gooey again, I reheat individual bars in the microwave for about 10–15 seconds.

FAQs

What kind of graham crackers should I use?

I crush standard honey graham crackers for this recipe. About 10–12 full crackers should give me 1 ½ cups of crumbs.

Can I use marshmallow fluff instead of mini marshmallows?

I prefer mini marshmallows because they give that gooey texture and toast up nicely, but marshmallow fluff can work if I spread it gently and avoid overbaking.

Can I make these bars gluten-free?

Yes, I’ve made them with a 1:1 gluten-free flour blend and gluten-free graham crackers with good results. The texture is slightly different but still delicious.

How do I know when the bars are done baking?

I look for a golden brown top and slight firmness in the center. The bars will continue to set as they cool, so I avoid overbaking.

Can I freeze s’mores cookie bars?

Absolutely. Once cooled, I slice the bars and wrap them individually before freezing. They keep well for up to 2 months. I thaw at room temperature or microwave briefly to bring back that gooey texture.

Conclusion

These Smores Cookie Bars are my go-to when I crave that nostalgic campfire flavor without the hassle. They're easy to make, perfect for sharing, and packed with gooey, chocolatey goodness in every bite. Whether it’s a summer BBQ or a cozy night in, I always find a reason to bake a batch.

Recipe:

Smores Cookie Bars

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Author: Cheryl
Total Time: 45 minutes
Yield: 16 bars
Diet: Vegetarian

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Description

These chewy, gooey S’mores Cookie Bars bring all the flavors of classic campfire s’mores into an easy-to-make dessert. With a buttery graham cracker cookie dough, melty chocolate, and toasted mini marshmallows, they’re perfect for any occasion.

Instructions

Preheat the oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking soda, salt, and graham cracker crumbs.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chocolate chips by hand.
Spread half of the dough evenly into the prepared pan.
Add a layer of mini marshmallows over the dough.
Drop spoonfuls of the remaining dough over the marshmallows and gently spread to cover.
Bake for 25–30 minutes or until the top is golden brown.
Let the bars cool completely before slicing into 16 squares.