S'mores Cookie Bars

WANT TO SAVE THIS RECIPE?

Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!

A white rectangular tray holds twenty-four golden-brown s'mores cookie bars with a fluffy, white topping, arranged in a grid on a light-colored surface. One bar from the bottom row is slightly separated from the rest.

Print Recipe Pin Recipe

No ratings yet

You don't need to start a fire to make these gooey S'mores Cookie Bars! Filled with graham cracker crust, marshmallow fluff, and chocolate chips, this easy recipe brings campfire flavors to your kitchen.

Prep Time15

Cook Time30

Total Time45

Servings:

Calories: 269kcal

Author: Melissa Griffiths

Ingredients

1 cup butter 2 sticks, softened to room temperature
1 ½ cups light brown sugar packed
1 teaspoon vanilla
2 large eggs
2 cups all-purpose flour
2 cups crushed graham cracker crumbs about 9 graham crackers or 1 sleeve of crackers
1 teaspoon baking powder
½ teaspoon salt
2 containers marshmallow topping like Marshmallow Fluff or Creme (two 7-ounce containers)
2 cups milk chocolate chips or semisweet chocolate chips (one 12-ounce bag)

Instructions

Preheat the oven to 350°F. Line a 9x13-inch pan with foil or parchment paper, leaving a 2-inch overhang on the 2 short sides. Grease the foil with cooking spray and set aside.
In a large bowl or the bowl of a stand mixer, beat the butter and sugar together until light and fluffy, about 2 minutes.
Beat in the eggs and vanilla until well combined.
Add the flour, graham cracker crumbs, baking powder, and salt to the bowl, and stir until it forms a thick dough and everything is well incorporated.
Divide the dough in half, and press half into the bottom of the prepared pan until the dough is evenly flattened.
Dollop the marshmallow topping on top of the cookie base and spread as well as you can into an even layer. (It definitely won't spread perfectly!)
Sprinkle the chocolate chips on top of the marshmallow creme.
Scatter the remaining dough over the top in clumps so that bits of the the marshmallow and chocolate chips peek through.
Bake the bars until golden brown, about 30 to 35 minutes. Cool completely.
Remove the bars from the pan using the foil overhangs. Cut into bars and serve.

Notes

Marshmallow Fluff Tip: Don’t substitute marshmallows for the fluff or creme. The marshmallows will just disappear into the dough. The marshmallow fluff stays gooey and soft so it's an absolute must!

PB Love: Spread a cup of peanut butter over the first layer of crust before adding the marshmallow fluff and chocolate chips for a super yum PB flavor.

Make Ahead: This recipe is great to make ahead of time. It also travels well, but I wouldn't leave it in a hot car since it will just melt more - though you could still eat it with a fork!

Nutrition