If ever there were a treat to unite campfire nostalgia with cookie bliss, S’mores Cookie Bars are it! Imagine layers of buttery graham cookie dough, luscious marshmallow crème, and pools of melted chocolate chips all baked into perfect, sliceable bars. These bars channel the spirit of fireside s’mores, but without the hassle of building a fire—plus, they’re crowd-friendly, super easy to whip up, and guaranteed to disappear fast. If you’re after a comforting dessert that’s just as fun to serve at a party as it is to enjoy for a weeknight snack, S’mores Cookie Bars will deliver sweet, gooey satisfaction every single time.

S’mores Cookie Bars Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about S’mores Cookie Bars is how they turn basic pantry staples into something spectacular. Each ingredient brings its own magic—whether it’s texture, that classic s’mores flavor, or dreamy richness. Here’s what you’ll need (and why you shouldn’t skip a single one):

Butter: Use unsalted, room-temperature butter for the ultimate rich, chewy cookie layer.
Brown Sugar: Packed light or dark brown sugar gives deep molasses notes and keeps bars moist.
Egg: One large egg at room temp binds everything for the perfect cookie texture.
Vanilla Extract: Pure vanilla enhances the marshmallow and chocolate flavors—don’t skimp here.
All-Purpose Flour: Spoon and level for accuracy; too much or too little can throw off the structure.
Graham Cracker Crumbs: Essential for giving that signature s’mores cookie dough flavor; pulse whole crackers if you need to.
Baking Powder: Just a touch ensures your bars bake up nicely and don’t end up dense.
Salt: Salt is the silent hero—rounding out all the sweet notes perfectly.
Semi-Sweet Chocolate Chips: Pools of melty chocolate are what make s’mores, s’mores. Semi-sweet balances the sweetness.
Marshmallow Creme: Either store-bought “Fluff” or homemade—your gooey, sticky, irresistible middle layer.

How to Make S’mores Cookie Bars

Step 1: Prep Your Pan

Start by setting your oven to 350°F (177°C). Grab an 8- or 9-inch square baking pan and line it with parchment paper, leaving enough of a border on each side for easy lifting later. Trust me, this step is a lifesaver when you want to get perfect bars out without any sticking or crumbling.

Step 2: Cream Wet Ingredients

In a large mixing bowl—using a stand or hand mixer for ease—beat the softened butter and brown sugar together on medium-high until creamy and fluffy, about 2 minutes. Add in the egg and vanilla extract, continuing to mix until everything is well-blended. If the mixture looks a little curdled, don’t worry! That’s totally normal and will come together in the next steps.

Step 3: Combine Dry Ingredients

Whisk together the all-purpose flour, graham cracker crumbs, baking powder, and salt in a separate bowl. This dry mix creates a foundation for that signature s’mores flavor and cookie texture—don’t skip this whisking step, as it ensures the leavening and salt distribute evenly.

Step 4: Make the Dough

Pour your dry mixture into the wet ingredients, mixing on medium speed until a thick, cohesive cookie dough forms. The dough will be a bit sticky thanks to the moisture of the brown sugar and egg—that’s exactly what you want for chewy, tender bars.

Step 5: Shape and Layer

Press about two-thirds of the graham cookie dough into the lined pan. Don’t worry if it’s a thin layer or if it looks a little patchy—the magic happens in the oven. Next, carefully spread the marshmallow creme over the dough. It’s sticky, but a greased spatula or gently wet fingertips will help. Sprinkle the chocolate chips in an even layer over the marshmallow.

Step 6: Top and Bake

Mold the remaining dough into little flat pieces, then lay them over the chocolate chips to create a kind of patchwork topping. Don’t fret if some chocolate or marshmallow peeks through—that’s part of the rustic, gooey charm of S’mores Cookie Bars. Pop the pan in the oven and bake for 25-30 minutes or until the surface is golden brown and set. Let them cool completely in the pan on a wire rack.

Step 7: Slice and Enjoy

Once fully cooled, simply lift the bars out using the parchment overhang and slice into squares. The hardest part is resisting the urge to dig in before they’re cool—they slice much more cleanly once set, and the flavor is even better!

How to Serve S’mores Cookie Bars

Garnishes

To bring out the ultimate campfire vibe, lightly dust the bars with extra graham crumbs or a drizzle of melted chocolate. For real s’mores enthusiasts, try adding a few mini marshmallows on top and torching them gently until golden for a dramatic and delicious touch.

Side Dishes

These bars are sweet stars, so keep sides simple. A tall glass of cold milk is classic, but a scoop of vanilla or coffee ice cream pairs beautifully as well. You can also balance the richness with a bowl of mixed berries or a fresh fruit salad on the side.

Creative Ways to Present

If you want to wow a crowd, serve S’mores Cookie Bars on a rustic wooden platter lined with parchment and scattered with a few broken graham crackers and chocolate chunks. For parties, slice into smaller bite-sized pieces and pile onto a tiered dessert tray—they’re irresistible and totally portable!

Make Ahead and Storage

Storing Leftovers

S’mores Cookie Bars keep well covered at room temperature for up to one week. Store them in an airtight container to keep the edges chewy and the centers soft—just layer parchment or wax paper between bars to prevent sticking.

Freezing

If you’d like to make these ahead, they freeze beautifully. Wrap individual bars or the whole block (unsliced) tightly in plastic wrap and then foil, and store in a freezer-safe bag. They’ll stay fresh for up to three months. Just thaw at room temperature or in the fridge before serving.

Reheating

For those who can’t resist a gooey, just-baked experience, pop a S’mores Cookie Bar in the microwave for 8-10 seconds. This brings back that melt-in-your-mouth chocolatey goodness and makes the marshmallow extra dreamy.

FAQs

Can I use homemade marshmallow creme instead of store-bought?

Absolutely! Homemade marshmallow creme works great and can give your S’mores Cookie Bars an extra-special flavor. Just be sure it’s thick and spreadable to avoid melting into the cookie dough during baking.

What if I don’t have graham cracker crumbs?

No problem! Simply pulse whole graham crackers in a food processor until finely ground. If that’s not an option, digestive biscuits are a decent substitute in a pinch.

Can these be made gluten-free?

Yes, you can swap in a cup-for-cup gluten-free all-purpose flour and gluten-free graham crackers. The texture will be slightly different, but the classic s’mores flavor will still shine through.

How do I prevent the bars from sticking to the pan?

Lining the pan generously with parchment paper is key. Let a couple of inches hang over the edges so you can lift the bars out easily once they’re cool. A light spray of nonstick baking spray before placing the parchment down also helps.

Can I double the recipe for a crowd?

Yes! Just use a 9×13-inch pan, and keep a close eye while baking—the bars will likely need a few more minutes in the oven. It’s a fantastic way to feed a bigger group or save extra for lunchbox treats all week.

Final Thoughts

If you’re looking to bring the warmth of a campfire treat into your own kitchen, S’mores Cookie Bars are your answer. They’re fun to make, a joy to share, and seriously impossible to resist. Give them a try—I guarantee they’ll become a regular request from friends and family alike!