One rainy afternoon, I tossed together these S’more Cookie Bars while my kids were climbing the walls with cabin fever. No campfire, no problem. Just layers of warm cookie dough, gooey marshmallows, and melty chocolate—all in one pan. We devoured them before dinner (oops). Worth it.
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Why You’ll Love These S’more Cookie Bars
These bars? Wildly good.
They taste like summer campfire memories—without leaving your kitchen. Toasty marshmallows, rich chocolate, buttery cookie dough. No smoke, no mess. Just soft, chewy bliss with golden, crisp edges.
You can bake them in under 40 minutes. No fancy gear. No chill time. Just mix, layer, bake. Done.
They’re perfect for parties, after-school snacks, or midnight cravings. I’ve made them for bake sales, potlucks, even breakfast once. (No regrets.)
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S’more Cookie Bars – Gooey, Chocolatey, and Irresistibly Easy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12–16 bars 1x
- Category: Dessert, Bars
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft, chewy, and packed with gooey chocolate and marshmallow, these S’more Cookie Bars bring all the fun of campfire s’mores—no flames required.
Ingredients
1 cup butter, softened
1 cup brown sugar, packed
1/2 cup white sugar
2 eggs
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
2 cups semi-sweet or milk chocolate chips
1 1/2–2 cups mini marshmallows
3/4 cup graham cracker crumbs
1–1 1/2 cups milk chocolate chunks
Instructions
1. Preheat oven to 375°F. Grease a 9×13-inch pan or line with parchment.
2. Cream butter with brown and white sugars until fluffy.
3. Add eggs one at a time, then stir in vanilla.
4. Mix flour, baking soda, and salt in another bowl.
5. Combine dry and wet ingredients. Fold in chocolate chips.
6. Spread half the dough into prepared pan. Bake for 8–10 minutes.
7. Top partially baked dough with marshmallows, chocolate chunks, and graham crumbs.
8. Spoon remaining dough over top in dollops—don’t cover completely.
9. Bake another 17–20 minutes until golden and bubbling.
10. Cool completely before slicing. Chill for cleanest cuts.
Notes
Use parchment for easy removal.
Chill dough before baking for thicker bars.
Let bars cool fully before slicing to avoid stickiness.
Try dark chocolate or white chocolate for variation.
To freeze: wrap individual bars and reheat for 15 seconds.
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 24g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Ingredients You’ll Need
For the Cookie Dough
- 1 cup butter (softened)
- 1 cup brown sugar (packed)
- 1/2 cup white sugar
- 2 eggs
- 1 tsp vanilla
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups chocolate chips (semi-sweet or milk)
For the S’mores Layer
- 1 1/2–2 cups mini marshmallows
- 3/4 cup graham cracker crumbs
- 1–1 1/2 cups milk chocolate chunks
Swaps I’ve Tried:
- Gluten-free grahams = totally works
- Dark chocolate = deeper flavor
- Large marshmallows = chop ’em up
How to Make S’more Cookie Bars
Step 1 – Make the Dough
Preheat oven to 375°F. Grease a 9×13 pan.
Cream butter with both sugars. Beat until fluffy. Add eggs, one at a time. Stir in vanilla.
In another bowl, mix flour, baking soda, and salt. Combine with wet mix. Stir in chocolate chips.
Step 2 – Layer the Good Stuff
Spread half the dough in your pan. Bake for 8–10 minutes.
Pull it out. While warm, add marshmallows, chocolate chunks, and graham crumbs. Drop remaining dough on top in spoonfuls. Don’t cover fully—you want gooey pockets.
Step 3 – Bake Again
Return to oven. Bake another 17–20 minutes. Watch for golden tops and bubbling chocolate.
Let cool completely. For cleaner cuts, chill first, then slice with a sharp knife.
Tips for Success
- Line the pan with parchment. Easier lift.
- Chill the dough for a thicker bar.
- Don’t overbake—edges golden, center soft.
Serving & Storing
Serve warm. Add vanilla ice cream or caramel if you’re feeling extra.
For parties: cut into bite-sized squares. For snacking: freeze individually wrapped bars. Reheat in the microwave for 15 seconds.
Keeps fresh for 4 days in an airtight container. Freezes up to a month.
FAQ – S’more Cookie Bars
What chocolate is best?
Milk chocolate = classic. Dark = bolder. I love semi-sweet for balance.
Chewy or crunchy?
Mostly chewy. Crisp edges. Gooey center.
Use graham cracker crumbs?
Yes! Use 3/4 cup. Sprinkle evenly.
How long do they last?
Room temp: 3–4 days. Frozen: 1 month.