Easy S’mores Cookie Bars

These s’mores cookie bars have a soft, chewy center and a crisp graham cracker crust on the bottom. The middle is layered with melty pockets of chocolate and gooey toasted marshmallow. Skip the fuss of individual cookies and try these easy s’mores cookie bars instead.

Why You’ll Love This Easy S’mores Cookie Bars Recipe

Classic s’mores flavor: Graham crackers, gooey marshmallows, and Hershey’s chocolate bring all the flavors of classic campfire s’mores into one dessert.

Soft and chewy texture: The buttery chocolate chip cookie dough bakes into soft, chewy bars with plenty of melted chocolate and marshmallows.

S’mores Origin

The original creator of the s’more may be lost to history, but it was the Girl Scouts of America who brought it to the masses. They published the first known recipe in a 1927 handbook.. The name itself says it all: s’more is simply a contraction of “some more,” because one has never, ever been enough. Today, s’mores are deeply integrated into the fabric of American tradition. Few things capture the magic of summer quite like gathering around a crackling campfire, skewering a marshmallow, and watching it toast to golden perfection before sandwiching it between chocolate and graham crackers.

Ingredients

• ½ cup unsalted butter, melted
  • Adds richness and moisture
• ½ cup brown sugar
  • Adds moisture an a subtle caramel flavor
• ¼ cup granulated sugar
  • Adds sweetness
• 1 large egg
  • Binds the ingredients together and provides structure
• 1 tsp vanilla extract
  • Adds subtle warm
• 2 cups all-purpose flour
  • Provides the cookie bars structure
• ½ tsp baking soda
  • Helps the cookie dough rise
• ½ tsp salt
  • Balance sweetness
• ¾ cup chocolate chips
  • Adds pockets of chocolate throughout the cookie bars
• Graham crackers, enough to cover the bottom of the pan
  • Creates a crunchy base
• Marshmallows, enough to cover the cookie dough layer
  • Gives it a fun gooey texture
• Hershey’s chocolate pieces, for topping
  • Classic chocolate for the iconic s’mores flavor

Click on the images for the direct link to the ingredients/tools I used:

Instructions

Preheat the oven to 350°F. Line a 9×9-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.

In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. Add the egg and vanilla extract and whisk until smooth.

Add the flour, baking soda, and salt. Fold with a spatula until a cookie dough forms. Avoid overmixing.

Fold the chocolate chips into the cookie dough until evenly distributed.

Arrange graham crackers in a single layer across the bottom of the prepared baking pan, breaking them into pieces as needed to cover the surface.

Spread about two-thirds of the cookie dough evenly over the graham cracker layer.

Arrange marshmallows over the cookie dough, spreading them into an even layer.

Drop small pieces of the remaining cookie dough over the marshmallows. It’s okay if some marshmallows peek through.

Bake for approximately 25 minutes, or until the cookie dough is lightly golden and mostly set.

Remove from the oven and immediately scatter Hershey’s chocolate pieces over the top. Gently press them into the warm cookie layer if needed.

Let the bars cool in the pan for at least 30 minutes before slicing. For cleaner cuts, allow them to cool completely.

Enjoy!

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Tips for the Best S’mores Cookie Bars

Don’t overmix the dough: Once you add the flour, mix just until a cookie dough forms. Overmixing can make the bars dense.

Don’t worry about covering all the marshmallows: When adding the remaining cookie dough on top, leave some marshmallows exposed. This gives the bars that classic toasted s’mores look.

Add Hershey’s chocolate after baking: Press the chocolate pieces into the warm cookie bars right after removing them from the oven.

Let the bars cool before slicing: Allow the bars to cool for at least 30 minutes. This helps the cookie layer set and makes slicing easier.

S’mores Cookie Bars Storage Tips

Room temperature: Store in an airtight container for up to 3 days;

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Wrap each cookie bar individually with saran wrap and transfer to a freezer-safe bag. Store up to 3 months.

Common Mistakes

Overmixing the cookie dough: Mixing the dough too much after adding the flour can make the cookie bars dense and tough.

Not spreading the cookie dough evenly: Make sure the bottom cookie dough layer is distributed evenly over the graham crackers so the bars bake evenly.

Overbaking the cookie bars: Baking too long can make the cookie layer dry and hard.

Cutting before the bars have cooled: The marshmallows and chocolate will be very soft straight out of the oven. Let the bars cool for at least 30 minutes so they can set.

Frequently Asked Questions

How do I know when the cookie bars are done baking?

The edges should be lightly golden, and the cookie dough should look mostly set. The center may still look slightly soft, but it will continue to firm up as the bars cool.

Can I make these cookie bars in an 8×8-inch pan?

Yes, but the bars will be slightly thicker and may need additional baking time. Start checking for doneness around 25 minutes and adjust as needed.

Ingredient Substitutions

Graham crackers → Honey graham crackers are classic, but cinnamon graham crackers or digestive biscuits are great alternatives.

Hershey’s chocolate → Substitute with milk chocolate bars, chocolate chunks, or your favorite chocolate squares.

What to Serve with S’mores Cookie Bars

Cold milk → A glass of cold milk is perfect alongside these rich, chocolatey cookie bars.

Hot coffee → Pair with freshly brewed coffee to balance the sweetness.

If you enjoyed this easy s’mores cookie bars recipe, you might also like my s’mores banana bread recipe or my s’mores cookie recipe.

S’mores Cookies Stuffed with Marshmallow

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