S'mores Cookie Bars - Dang That's Sweet (2024)

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Graham cracker cookie dough is sandwiched with a thick layer of marshmallow fluff and plenty of milk chocolate to create the ultimate s’mores cookie bars! They’re soft, chewy, gooey and don’t require a campfire to make!

Why you’ll love this s’mores cookie recipe:

I like to think of this cookie bar recipe as a combination of chocolate cookie bars and s’mores! The cookie layers are chewy and flavored with crushed graham crackers to still get that s’mores flavor profile, just in cookie form! These bars are easier to eat than traditional s’mores and basically mess-free!

Ingredients you’ll need for this recipe:

For the cookie dough:

• Butter: Softened butter.
• Granulated sugar: For sweetness.
• Egg: For structure.
• Vanilla extract: For flavor.
• All-purpose flour: Nothing special here. All-purpose gets the job done.
• Graham cracker crumbs: You can crush whole graham crackers yourself or buy them pre crushed at the grocery store!
• Baking soda: For that chewy cookie texture!

For assembly:

• Milk chocolate bars: I use Hershey chocolate bars because it feels classic for smores, but any milk chocolate bar will do!
• Marshmallow fluff: Homemade or store-bought both work but you already know I’m going with store-bought for an easy shortcut!

Gooey s’mores cookie bars are perfect for summer baking, picnics, BBQ’s and bake sales too! In fact, if you’re feeding a larger crowd, you can easily double this recipe and bake in a 9×13 pan for twice the amount of s’mores bars!

How to make easy s’mores cookie bars:

• Prep: Preheat your oven to 350 degrees F and line a 8×8 baking pan with parchment paper to prevent sticking.
• Make the graham cracker cookie dough: In a large bowl, combine softened butter with sugar, egg, and vanilla extract. Mix until smooth, then sprinkle in flour, crushed graham crackers and baking soda. Mix to form a dough.
• Bake the bottom layer: Add half the dough into your lined 8×8 baking pan. Spread into an even layer and bake at 350 degrees F for 10 minutes. Spread the other half of dough onto a sheet of parchment paper (aiming for a 8×8 square shape) and place in the freezer to chill.
• Assemble: Once the bottom layer is baked, let it cool for 10 minutes. Place the chocolate bars on top, then spread marshmallow fluff on top of the chocolate (this can be sticky but try to make it as even as possible!). Peel the other half of chilled cookie dough off the parchment paper and place on top of the marshmallow layer.
• Finish baking: Bake for another 15 minutes. Let the bars cool completely before slicing for best results!

Tips for the best s’mores cookie bars:

• Line your baking pan with parchment paper. This will help ensure nothing sticks to the pan and makes it super easy to remove the baked bars from the pan when you’re ready to slice!
• The cookie dough will be sticky- just do your best to spread it on the bottom of the pan… as it bakes it will spread and level out a little bit!
• Don’t skip this step** I like spreading the other half of cookie dough onto parchment paper and chilling it to make it easier to work with. This way, you can easily peel it away from the parchment paper and place the plank of chilled dough right on top of the bars before baking! If you don’t chill the dough it-will be very hard to remove from the parchment paper.
• Use marshmallow fluff rather than actual marshmallows. Regular marshmallows become kind of stringy and dry in the oven rather than gooey like the marshmallow fluff. Store-bought marshmallow fluff is a great shortcut to use here!
• Partially bake the bottom layer of cookie dough before assembling. This ensures the bottom layer will be fully cooked through and stable enough to hold all the chocolate and marshmallow fluff that goes on top of it!
• Let cool completely: I highly recommend letting the smores cookie bars come to room temperature before slicing. This will make the process less messy and result in straight edges rather than a gooey mess! If you want perfect squares, trim the outside edges first, then cut into individual squares.

Don’t get me wrong, I love s’mores by a campfire- in fact, I’ll basically protest if there is a campfire and no one is roasting marshmallows- but these s’mores cookie bars are easier to eat, can feed a crowd, AND can be made on days when it’s too hot to have a fire outside!

FAQ:

Looking for more cookie bar recipes? Try these out!

• https://dangthatssweet.com/magic-bars/
• https://dangthatssweet.com/oatmeal-fudge-bars/
• https://dangthatssweet.com/pumpkin-cookie-cake/