When you’re craving s’mores but don’t have a campfire nearby, these S’mores Cookie Bars deliver all the flavor and fun — no fire required! With layers of golden graham cracker cookie dough, gooey marshmallow fluff, and melty chocolate, every bite is nostalgic and completely irresistible.
Perfect for parties, potlucks, or a cozy night in, these bars are easy to make and always a crowd-pleaser. They’re chewy, sweet, and messy in the best possible way.
🛒 Ingredients
- 1 cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 ½ cups graham cracker crumbs (about 12 full sheets)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 (7 oz) jar marshmallow creme (Fluff)
- 2 cups milk chocolate chips or chopped Hershey’s bars
- Optional: mini marshmallows for topping
👩🍳 Instructions
1. Preheat the oven
Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
2. Make the cookie dough
In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs and vanilla.
In a separate bowl, whisk together the flour, graham cracker crumbs, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
3. Assemble the bars
Press about two-thirds of the cookie dough into the bottom of the prepared pan. Spread marshmallow creme over the dough (tip: spray your spatula with nonstick spray to prevent sticking). Sprinkle chocolate chips evenly over the marshmallow layer.
Drop spoonfuls of the remaining dough on top and gently spread to cover most of the surface. It’s okay if some marshmallow and chocolate peek through.
4. Bake
Bake for 25–30 minutes, or until the top is golden brown and set. If desired, sprinkle with a handful of mini marshmallows in the last 5 minutes of baking for extra gooey goodness.
5. Cool and slice
Allow bars to cool completely before slicing. For clean cuts, chill in the fridge for 20 minutes before slicing with a sharp knife.
💡 Tips
- Don’t overbake – bars will firm up as they cool.
- Use a greased spoon or offset spatula to spread marshmallow creme easily.
- Chill before cutting for neat slices and fewer gooey messes.
- Add Hershey’s bar chunks for that classic s’mores vibe.
- Toast the marshmallows with a kitchen torch for an authentic flavor finish.
🔄 Variations and Substitutions
- Add peanut butter: Spread a thin layer under the marshmallow for a nutty twist.
- Use dark or semi-sweet chocolate instead of milk chocolate.
- Mini version: Bake in a square 8×8-inch pan for thicker bars (adjust bake time).
- Add a sprinkle of sea salt on top to balance the sweetness.
- Gluten-free: Use GF graham crackers and a 1:1 GF flour blend.
❓ FAQs
Can I use marshmallows instead of marshmallow creme?
Yes, use about 2 cups of mini marshmallows. Keep in mind the texture will be a little different, and they may puff and brown more during baking.
Can I freeze S’mores Cookie Bars?
Yes! Cool completely, slice, and freeze in layers separated by parchment paper. Thaw at room temperature or microwave for 10–15 seconds.
How long do they keep?
Store in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate or freeze.
Can I make these in advance?
Absolutely. These bars are great made a day ahead — they hold their shape better after setting.
🍽 Serving Suggestions
- Serve warm with a scoop of vanilla ice cream
- Cut into small squares for cookie platters or lunchbox treats
- Pair with hot chocolate or cold milk
- Top with whipped cream and drizzle of chocolate syrup for a s’mores sundae
- Wrap individually for party favors or bake sales
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