Smores Cookie Bars

Imagine biting into a warm, gooey treat that perfectly combines the nostalgic flavors of campfire s’mores with the comforting texture of homemade cookie bars. These irresistible S’mores Cookie Bars deliver all the magic of traditional s’mores—melty chocolate, toasted marshmallows, and graham cracker crunch—in a convenient, no-campfire-needed dessert. The buttery cookie base creates the perfect foundation for layers of rich chocolate and pillowy marshmallows that bubble and caramelize to golden perfection. You’ll learn how to create this crowd-pleasing dessert that brings the beloved campfire classic into your kitchen any day of the year, no matter the weather outside.

Why You’ll Love This Recipe

These S’mores Cookie Bars are guaranteed to become your new favorite treat for several compelling reasons. First, they brilliantly capture the essence of traditional s’mores while eliminating the mess and unpredictability of open-flame marshmallow roasting. The textural contrast is simply magnificent—a chewy, graham-infused cookie layer meets silky-smooth melted chocolate, all topped with marshmallows that develop an irresistibly crisp, golden crust while remaining gloriously gooey underneath.

What truly sets these s’mores bars apart is their impressive versatility. They’re equally perfect for summer gatherings, winter comfort desserts, or tucked into lunch boxes as a special treat. The bars strike that magical balance between sophisticated and nostalgic, appealing to adults and children alike. Plus, the entire recipe comes together in one pan with minimal effort, making these chocolate marshmallow cookie squares an ideal choice when you need an impressive dessert without spending hours in the kitchen. The make-ahead potential is another bonus—prepare them earlier in the day for an effortless dessert later.

Ingredients

For the perfect batch of S’mores Cookie Bars, gather these ingredients:

• 1 cup (226g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 3/4 cup (150g) light brown sugar, packed
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 1/2 cups (313g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (120g) graham cracker crumbs (about 8 full sheets)
• 2 cups (350g) semi-sweet chocolate chips or chocolate chunks
• 2 1/2 cups (150g) mini marshmallows
• 2 full graham crackers, broken into pieces for topping
• Optional: 1/4 cup (43g) chocolate chips for drizzling

The graham cracker crumbs infused directly into the cookie base provide that distinctive s’mores flavor throughout, while using quality chocolate chips ensures the perfect melt factor that makes these bars truly outstanding.

Pro Tips

Creating truly exceptional S’mores Cookie Bars comes down to mastering a few key techniques:

First, the secret to achieving that perfect cookie base texture is to avoid overmixing your dough. Once you add the dry ingredients to the wet mixture, mix just until combined. Overmixing develops gluten, which can make your bars tough rather than tender. The dough should look slightly underdone when you remove it from the oven for the first bake—this ensures your final bars will have that ideal chewy center.

Timing is crucial when adding the marshmallow topping. Adding marshmallows too early in the baking process causes them to dissolve completely; too late and they won’t properly melt and toast. The sweet spot is adding them when the cookie base is partially baked, then returning to the oven just long enough for the marshmallows to puff up and develop a golden crust while maintaining their gooey centers.

Finally, master the cooling process. Allow the bars to cool in the pan for at least 30 minutes before attempting to cut them. For the cleanest cuts, use a large knife dipped in hot water and wiped dry between each slice. This prevents the marshmallow topping from sticking to your knife and creating messy edges.

Instructions

Step 1: Prepare Your Baking Pan

Begin by preheating your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides to easily lift out the bars later. This extra step might seem trivial, but it makes removal and cleanup significantly easier. Lightly spray the parchment with cooking spray to ensure nothing sticks.

Step 2: Create the Cookie Base

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. This aeration process creates the foundation for a tender cookie base. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract until fully incorporated.

Step 3: Incorporate Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, and graham cracker crumbs. Gradually add this dry mixture to your wet ingredients, mixing on low speed just until combined. The dough will be slightly thicker than standard cookie dough—this is exactly what you want for a sturdy base that can support your toppings.

Step 4: Layer Your Base and First Bake

Press about 2/3 of the cookie dough into an even layer in your prepared pan. This first layer should be about 1/2 inch thick. Sprinkle the chocolate chips evenly across the dough. Take the remaining cookie dough and flatten small pieces between your palms, then lay these pieces across the top of the chocolate chips, creating a patchwork effect that will allow some chocolate to peek through.

Step 5: First Bake and Marshmallow Addition

Bake the cookie base for 15 minutes until the edges just begin to turn golden but the center still looks slightly underdone. Remove from the oven and evenly distribute the mini marshmallows across the top. Scatter the graham cracker pieces between marshmallows for that authentic s’mores appearance.

Step 6: Final Bake and Cooling

Return the pan to the oven and bake for an additional 5-7 minutes, until the marshmallows puff up and turn golden brown. Keep a close eye during this final bake—the difference between perfectly toasted and burnt marshmallows happens quickly! Remove from oven and, if desired, immediately sprinkle with the additional 1/4 cup chocolate chips, allowing them to melt slightly from the residual heat. Let the S’mores Cookie Bars cool completely in the pan before lifting out with the parchment paper and cutting into squares.

Variations

Peanut Butter S’mores Bars: Introduce a delicious nutty dimension by adding 1/2 cup of peanut butter to your cookie dough mixture. For an extra decadent twist, replace half of the chocolate chips with peanut butter chips or use chocolate peanut butter cups chopped into pieces instead of standard chocolate chips. The combination of peanut butter with the traditional S’mores Cookie Bars flavors creates an irresistible treat reminiscent of popular candy bars.

Dark Chocolate Sea Salt S’mores Bars: For a more sophisticated flavor profile, substitute the semi-sweet chocolate with high-quality dark chocolate (70% cocoa or higher) and add a light sprinkle of flaky sea salt over the marshmallow layer just before the final bake. This adult version of s’mores cookie squares balances the sweetness of the marshmallows with the slightly bitter notes of dark chocolate and occasional bursts of salt.

Gluten-Free S’mores Bars: These treats can easily be adapted for those with gluten sensitivities. Simply substitute the all-purpose flour with your favorite 1:1 gluten-free flour blend and ensure you’re using certified gluten-free graham crackers for both the crumbs and topping. The texture may be slightly different, but the delicious s’mores flavor remains intact.

Storage and Serving

These S’mores Cookie Bars stay wonderfully fresh when stored in an airtight container at room temperature for up to 3 days. For extended freshness, separate layers with parchment paper to prevent the marshmallow topping from sticking. If you need to store them longer, they can be refrigerated for up to a week, though the texture of the marshmallows may change slightly.

For the ultimate serving experience, gently warm individual bars in the microwave for 10-15 seconds. This brief heating reactivates the melty quality of the chocolate layer and returns the marshmallows to their gooey glory. These bars make a stunning dessert when served with a scoop of vanilla ice cream and a light drizzle of chocolate sauce for a deconstructed s’mores sundae.

For a festive presentation, stack the bars on a tiered serving platter and garnish with additional graham cracker pieces and chocolate chips. At summer gatherings, pair with fresh berries for a beautiful color contrast and complementary flavor that cuts through the richness of these indulgent s’mores-inspired treats.

FAQs

Can I use regular-sized marshmallows instead of mini marshmallows?
Yes, you can substitute regular marshmallows, but you’ll need to cut them into quarters first. Mini marshmallows provide more even coverage and toast more consistently, but larger marshmallows cut into pieces will work in a pinch.

Why did my marshmallows completely melt instead of staying puffy?
This typically happens when marshmallows are added too early in the baking process. Make sure to partially bake the cookie base first, then add the marshmallows for just the final 5-7 minutes of baking.

Can I make these S’mores Cookie Bars ahead of time for a party?
Absolutely! These bars can be made 1-2 days in advance. Store them in an airtight container, and if desired, warm them slightly before serving to refresh that just-baked taste and texture.

How do I prevent my bars from becoming too hard after cooling?
The key is to slightly underbake the cookie base. If your bars are coming out too firm, try reducing your baking time by 1-2 minutes in the first bake. Also, be sure you’re accurately measuring your flour—too much can result in dry, hard bars.

Can I freeze these s’mores bars?
Yes, they freeze well for up to 3 months when wrapped individually in plastic wrap and stored in a freezer-safe container. Thaw overnight in the refrigerator, then bring to room temperature or briefly warm before serving.

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