Graham cracker and brown sugar cookie dough sandwiches a thick layer of marshmallow creme and plenty of chocolate chips in these undeniably delicious s’mores cookie bars. They’re chewy, soft, and gooey and have been very popular since I first published the recipe in 2013. They’re a hit wherever I take them and these days I love using homemade marshmallow creme instead of store-bought.
One reader, Michele, says: “These were amazing! I made two batches for an outing this weekend and they both were devoured! Thank you so much for such a perfect s’mores bar, the prep was simple and the bake time was spot on for me. I had several request for the recipe. I love your blog!”
It’s like… why not just eat a s’more? Do we really need a cookie bar that’s s’mores flavored? The answer is yes. Real s’mores, in all their sticky, messy, campfire-fresh glory are obviously a special treat. But here we get to enjoy those same exact flavors in convenient travel-friendly form and with a thicker, softer graham cracker base. We don’t even need a crackling campfire to set the ambiance! A win-win-win.
S’mores Cookie Bars Details
- Flavor: S’mores is a very popular “flavor” that isn’t going out of style. From no bake s’mores cake to s’mores brownie cupcakes and s’mores brownie pie, the combination of marshmallows, chocolate, and graham crackers can be used in many different ways. (Heck, I’ve even served up s’mores chocolate mousse before!) Today’s layered s’mores cookie bars combine the same trio of flavors and while the marshmallow creme and chocolate are obviously irresistible, readers always love the buttery sweet graham cracker cookie enveloping it all.
- Texture: If you haven’t tried them already, be prepared for a medley of textures. The graham cookie portion is soft, chewy, and a little crumbly. The marshmallow creme is gooey and if you use my homemade recipe, it has a slightly crisp meringue-like texture on top. (That’s probably my favorite part of it all!)
- Ease: I do not consider this a challenging recipe, but assembling the bars takes a little bit of effort. The cookie dough is quite sticky, so don’t be afraid to use your hands to spread it evenly into the lined baking pan. The marshmallow creme is equally sticky, but just remember that the layers don’t have to be beautiful or perfect. Do your best and trust the oven to bake it all together nicely for you!
4 Layers to Love in These S’mores Bars
- Graham Cracker Cookie Bar
- Marshmallow Creme (store-bought “Fluff” or homemade)
- Chocolate Chips
- Graham Cracker Cookie Bar
Just so you are extra prepared, let me show and explain how these treats come together. To make these s’mores cookie bars, start with a basic butter-based cookie dough but swap some of the flour with graham cracker crumbs. Spread 2/3 of the graham cracker cookie dough into the bottom of a pan—it will seem like a very thin layer, but the cookie bar portion puffs up in the oven. Top with marshmallow creme, chocolate chips, and then the rest of the graham cracker cookie dough. Have you ever made homemade marshmallow creme before? It’s like making Swiss meringue buttercream only without the butter. Gently cook egg whites, sugar, and cream of tartar together before whipping with vanilla extract. It’s similar to traditional “7 minute frosting”, but doesn’t contain corn syrup or water. And it tastes even creamier and fluffier than store-bought Fluff.
One important note about the marshmallow layer: Do not use marshmallows in lieu of the marshmallow creme. The marshmallows will melt into the dough, disappear, and create unpleasant looking “craters” in the finished bars—you won’t really even taste them. Use marshmallow creme because it stands up to the oven’s heat. Save your marshmallows for a batch of rice krispie treats or hot chocolate cookies instead!
Success Tip: There isn’t enough dough to completely cover the marshmallow and chocolate chips, but that’s the charm of it all! For the top cookie layer, grab portions of the remaining cookie dough, flatten out like pancakes and arrange on top of the chocolate chip layer. You get to see the marshmallow and chocolate pop up and peak through all the cracks on top!
Looking for Summer Desserts?
- Fruit Pizza
- Cookie Ice Cream Sandwiches
- Strawberry Cream Cheese Pie
- No Bake Cheesecake Jars
- Easy Ice Cream Cake
For even more inspiration, head over to our list of 25+ desserts for a BBQ cookout.
Print
S’mores Cookie Bars
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours (includes cooling)
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Graham cracker and brown sugar cookie dough sandwiches a thick layer of marshmallow creme and plenty of chocolate chips in these undeniably delicious s’mores cookie bars. Feel free to use store-bought or homemade marshmallow creme. See recipe note if using homemade.
Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature*
- 3/4 cup (150g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 cup (120g) graham cracker crumbs (about 8 full-sheet graham crackers)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (180g) semi-sweet chocolate chips
- 1 heaping cup marshmallow creme (store-bought “Fluff” or 1/2 recipe of homemade marshmallow creme)
Instructions
- Preheat oven to 350°F (177°C). Line an 8-inch square baking pan or 9-inch square baking pan with parchment paper, leaving enough overhang on the sides to easily remove the bars when they have cooled. Set aside.
- In a large bowl using handheld or stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium-high speed, about 2 minutes. Add the egg and vanilla extract and beat until combined. Scrape down the sides and up the bottom of the bowl as needed. Mixture may appear curdled and that’s ok.
- Whisk the flour, graham cracker crumbs, baking powder, and salt together in a medium bowl. Pour the flour mixture into the wet ingredients and then beat on medium speed until combined.
- Press/spread 2/3 of the graham cookie dough into prepared pan. (Doesn’t have to be exact, just eyeball it.) It will be a thin layer and the dough is sticky, so use your hands if needed. Spread the marshmallow creme evenly on top. This will be tricky since the marshmallow creme is sticky, but do the best you can to get an even layer. Layer chocolate chips evenly on top. Mold the remaining cookie dough into flat pieces and layer on top of the chocolate chips, as pictured and shown in the video above. You won’t have enough dough to make one single layer, so some chocolate chips/marshmallow will be exposed.
- Bake the bars for 25-30 minutes or until the top is lightly golden brown. Remove from the oven and place the pan on a wire rack. Cool bars completely.
- Lift the bars out using the parchment paper overhang on the sides. Cut into squares.
- Cover and store leftover bars at room temperature for up to 1 week.
Notes
- Freezing Instructions: To freeze, cool bars completely. Cut into squares and layer between sheets of parchment paper in a freezer-friendly container. Freeze up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.
- Special Tools (affiliate links): 8-inch Square Baking Pan or 9-inch Square Baking Pan | Electric Mixer (Handheld or Stand) | Glass Mixing Bowl | Whisk | Cooling Rack
- Homemade Marshmallow Creme: You can use homemade marshmallow creme for this recipe. You only need a half batch, which yields just under 2 cups. Halve all of the ingredients and follow the same instructions. Use 1 and 1/4 cups in this recipe. (Enjoy the rest!)
- Can I use regular marshmallows? No, do not use marshmallows in lieu of the marshmallow creme. The marshmallows will melt into the dough, disappear, and create unpleasant looking “craters” in the finished bars—you won’t really even taste them. Use marshmallow creme because it stands up to the oven’s heat.
- Can I make these in a 9×13-inch pan? Yes. Double the recipe by doubling each ingredient. Bake time is around 35-38 minutes.
- Non-US Readers: If you can’t find graham crackers where you live, you can substitute ground digestive biscuit crumbs instead.
So I made these but the top is firm like meringue when baked, will the inside be soft (Overnight)?
Hi Luwa, yes, the insides of the bars should be nice and chewy.
When making any dessert that uses marshmallow Creme would it still be good the day after baking or no, like same flavor and gooeyness?
Hi Fifi, these bars last great the next day!
Hi all the way from South Africa. Thank you for the amazing recipe ❤️. Everyone in my household is absolutely in love with this. Just one question, why did my bar crumble when cutting? Did I perhaps bake it too long? Either way it was AMAZING, DECADENT AND DELICIOUS
Hi Michelle! So glad you enjoyed these. They can crumble if over-baked, and also make sure to let cool before slicing, as warm bars can fall apart as well.
Made this with my grandsons as our “winter” s’more. They loved it and my husband who doesn’t live things overly sweet really liked these. (I loosely packed the brown sugar). Cooked in an 8×11 pan. Perfect size!
Sally…friends at church love this recipe. I googled easy way to get cream out of jar. Remove metal covering..microwave 20 seconds..works great
I’ve gotten rave reviews every time I’ve made these. They’re so good!! I’ve made quite a few recipes from Sally, and these are definitely in the top 5.
Hi! So I need to make at least 25 servings for a competition and I found this recipe. Do you suggest I double the recipe and get a bigger pan or something else?
Hi Faith, see recipe Notes for details on doubling the recipe for a 9×13-inch pan. Hope they’re a hit!
This recipe is amazingly delicious!! By chance could I make this as a free standing cookie instead of a bar and instead of a muffin tin? Bump up the edges of the cookie borders/add chocolate chips and a dollop of marshmallow crème and another dollop of cookie dough? Thanks for any insight! Love your recipes!❤️
Hi Sarah! Like a giant s’mores cookie? This recipe will spread too much without a pan to hold in the dough. You may love our S’mores chocolate chip cookies or s’mores brownie pie instead!
Hey, so we noticed this calls for 1 cup or half the marshmallow creme recipe. We also noticed the marshmallow creme recipe makes 4 cups. Delicious, but how much marshmallow to make?
Hi Breanna, correct—you only need a half batch of the marshmallow creme, which yields just under 2 cups. Halve all of the ingredients and follow the same instructions. Use 1 and 1/4 cups of the homemade marshmallow creme in this recipe. You can enjoy the rest!
I made this recipe this weekend using Fluff from a jar and it was delicious! I would love to try it again using the marshmallow cream recipe mentioned. I will make these again to bring to our next pot luck.
How long are these counter-safe before needing to be fridges, assuming we make the homemade creme?
Hi Breanna, we recommend storing them at room temperature for up to a week, but whatever you are comfortable with.