S’mores Cookie Bars

As a kid, summer meant backyard fire pits, sticky fingers, and perfectly toasted s’mores. But let’s be honest—when you’re craving that nostalgic gooey treat, you don’t always have a bonfire handy (or want to smell like smoke). That’s why I started making s’mores cookie bars. It began on a rainy summer evening when we couldn’t get a fire going but still wanted that melted chocolate-marshmallow fix. What came out of the oven was even better than I expected—crispy, chewy, gooey, and totally beginner-friendly.

This dessert is perfect because it’s quick to prepare, uses basic pantry ingredients, and brings all the indulgence of campfire s’mores with a fraction of the mess. It’s also a fantastic bake-ahead treat for parties or potlucks and offers a healthier balance of portion and ingredients than classic s’mores.

Why This Recipe is Special

These s’mores cookie bars capture everything you love about s’mores—without needing a flame. What sets this version apart is the structured layers: a solid graham cracker base, rich cookie dough packed with chocolate chips and marshmallows, and a gooey melted chocolate top. No need to juggle melting chocolate over an open flame or worry about unevenly toasted marshmallows. It’s an easy sheet pan dessert that delivers maximum flavor with minimal effort.

Ingredients and Preparation

Graham Crackers
These serve as the foundation for each bar, mimicking the crunch of a classic s’more while keeping the structure intact. You can substitute with digestive biscuits or golden Oreos for a twist.

Unsalted Butter
Creamed with sugars, butter adds richness and softness to the cookie layer. If needed, use plant-based butter to make this recipe dairy-free.

Granulated Sugar and Light Brown Sugar
The combo creates a balanced sweetness and chewy texture. Brown sugar adds a bit of molasses-like depth.

Eggs and Vanilla Extract
Eggs bind the dough and add richness. Vanilla enhances the warm, nostalgic flavor of the cookie base.

All-Purpose Flour, Baking Soda, and Salt
Flour provides structure, while baking soda helps the dough rise slightly. Salt balances the sweetness and sharpens the chocolate flavor.

Semi-Sweet Chocolate Chips
These melt slightly within the cookie dough and add pockets of chocolate. Swap with milk chocolate chips or dark chocolate chunks for variety.

Mini Marshmallows
Folded into the dough and sprinkled on top, they melt and toast in the oven to give that iconic s’mores gooeyness. Avoid jumbo marshmallows, as they’ll melt unevenly.

Hershey’s Chocolate Bars
Placed on top after baking, they melt slightly and give that final s’mores signature. Any milk chocolate bar will work in a pinch.

Step-by-Step Instructions

Step 1: Preheat your oven to 375°F. Line a 13×9-inch baking pan with parchment paper, allowing a 2-inch overhang for easy removal.

Step 2: Arrange graham crackers in a single layer to cover the bottom of the pan. Break the crackers as needed to create full coverage.

Step 3: In a mixing bowl, cream together the softened butter with both sugars using an electric mixer until light and fluffy. Add eggs and vanilla, then beat until smooth.

Step 4: In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients.

Step 5: Fold in the chocolate chips and mini marshmallows. Be careful not to overmix, as this can make the bars dense.

Step 6: Spread the dough evenly over the graham cracker base and press it flat. Optionally, top with extra marshmallows for a toasted top layer.

Step 7: Bake for 25–30 minutes or until golden brown and a toothpick inserted comes out clean. If the top browns too fast, cover loosely with foil.

Step 8: Remove from the oven and immediately press Hershey’s chocolate pieces onto the top. Let the bars cool for 20–30 minutes before cutting and serving.

Beginner Tips and Notes

• Using glass pans? You may need extra baking time. A metal or aluminum pan ensures even cooking.
• Bars browning too fast? Lightly cover with foil mid-bake.
• Want neater slices? Chill slightly before cutting if you prefer firmer, clean edges.
• Avoid hard marshmallows: Always use fresh mini marshmallows for better melting and texture.

To save time, prepare the cookie dough in advance and refrigerate until ready to bake. You can also assemble the full pan, refrigerate it, and bake fresh the next day.

Serving Suggestions

• Best served warm for that gooey, melty experience. Pair with a scoop of vanilla ice cream for an extra treat.
• Bring to potlucks or picnics—no need to reheat, they taste great at room temp too.
• Leftovers? Store at room temperature in an airtight container for up to 3 days or in the fridge for longer freshness. Reheat gently if you want the chocolate melty again.

Conclusion

If you’ve ever longed for the taste of s’mores without the mess of a campfire, these s’mores cookie bars are your answer. They deliver that perfect quick and healthy meals dessert vibe, and the easy sheet pan dinner-style prep makes them great for any skill level. Whether you’re baking with kids, impressing guests, or just treating yourself, this recipe hits all the right notes. Give it a try and let me know how your batch turns out—I’d love to hear what twists you add or how your family reacts.

FAQ About S’mores Cookie Bars

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