Easy S’mores Cookie Bars

If you’re craving the cozy, nostalgic flavor of campfire s’mores but want to skip the smoke and sticky fingers, these S’mores Cookie Bars are calling your name. Imagine layers of brown sugar cookie dough sandwiches stuffed with gooey marshmallow creme and melty chocolate chips—all baked into a dessert that feels like a warm hug in bar form. This homemade recipe delivers the perfect mix of crunchy graham, rich cookie dough, and that signature s’mores flavor, all from the comfort of your kitchen.

Why You’ll Love These S’mores Cookie Bars

These aren’t just any cookie bars. They’re summer in every bite, with a texture that’s equal parts soft, chewy, and delightfully gooey. Here’s why this dessert recipe is going to earn repeat status in your kitchen:

• No campfire required!
• The brown sugar cookie dough is deeply flavorful and tender.
• The marshmallow creme layer is soft and pillowy, not sticky.
• Chocolate chips melt into the crevices, creating fudgy little bites.
• Perfect for potlucks, bake sales, birthdays, or cozy weekend baking.
• Just one bowl and one pan—minimal mess, maximum reward.

PIN FOR LATER!

Ingredients S’mores Cookie Bars

This cookie bar magic starts with just a handful of pantry staples:

Unsalted Butter – 1/2 cup (8 Tbsp or 113g), softened. Make sure it’s room temperature for best results.

Brown Sugar – 3/4 cup (150g), packed. You can use light or dark brown sugar for deep molasses flavor.

Egg – 1 large, room temperature. Binds everything together.

Vanilla Extract – 1 teaspoon for warm, sweet aroma.

All-Purpose Flour – 1 cup (125g). Provides structure to the dough.

Graham Cracker Crumbs – 1 cup (120g). Adds that essential campfire s’mores flavor.

Baking Powder – 1/2 teaspoon to help the dough rise slightly.

Salt – 1/4 teaspoon to balance the sweetness.

Semi-Sweet Chocolate Chips – 1 cup (180g). Go for the classics here.

Marshmallow Creme – 1 heaping cup. Fluffy, smooth, and essential to get that gooey s’mores layer.

How to Make S’mores Cookie Bars

This is one of those recipes where the assembly is as satisfying as the eating. Here’s how to make your cookie bar dreams come true:

1. Preheat and Prep: Preheat your oven to 350°F (177°C). Line an 8- or 9-inch square baking pan with parchment paper, leaving some overhang on the sides. This makes the bars easy to lift out and slice. Set the pan aside.
2. Make the Cookie Dough: In a large bowl, cream the softened butter and brown sugar together on medium-high speed until light and fluffy (about 2 minutes). Add the egg and vanilla extract. Mix until fully combined. Scrape down the sides of the bowl as needed. Don’t worry if it looks a little curdled—that’s totally normal.
3. Dry Ingredients: In a separate bowl, whisk together the flour, graham cracker crumbs, baking powder, and salt. Slowly add the dry ingredients to the wet mixture and mix until a dough forms.
4. Layer the Dough: Press or spread about 2/3 of the cookie dough into the bottom of your prepared pan. It will be a thin layer and the dough is sticky, so don’t be afraid to use your hands.
5. Add Marshmallow & Chocolate: Carefully spread the marshmallow creme over the bottom layer. This part gets sticky—just do your best to even it out. Sprinkle the chocolate chips evenly on top.
6. Top with More Dough: Flatten pieces of the remaining cookie dough with your hands and layer over the top of the chocolate chips. You won’t have enough to cover everything, so expect some marshmallow and chocolate to peek through.
7. Bake: Bake for 25–30 minutes, or until the top is lightly golden brown.
8. Cool and Cut: Remove from the oven and place the pan on a wire rack. Let the bars cool completely in the pan. Once cool, use the parchment overhang to lift them out. Cut into squares.

PIN FOR LATER!

Equipment Needed

• 8×8 or 9×9-inch square baking pan
• Parchment paper
• Hand or stand mixer
• Two mixing bowls (one large, one medium)
• Spatula or wooden spoon
• Measuring cups and spoons

Variations To Try

• Use milk chocolate chips for a classic Hershey’s-style s’mores flavor.
• Add chopped nuts like pecans or walnuts for a little crunch.
• Sprinkle sea salt on top for a sweet and salty twist.
• Use a kitchen torch to toast the marshmallow layer after baking (carefully!).
• Make them gluten-free by using a 1:1 GF flour blend and gluten-free graham crackers.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream.
• Pack them up for a picnic or beach day.
• Add them to a dessert tray alongside brownies and classic cookie bars.
• Wrap individually in parchment and twine for a bake sale or gift.

Tips for Success

• Room temperature ingredients mix better—don’t skip that step.
• Wet your hands slightly when handling sticky marshmallow creme or dough.
• For clean slices, chill the bars for 30 minutes before cutting.
• Let them cool completely to help set the layers.
• Store leftovers in an airtight container at room temp for up to 1 week.

FAQs about S’mores Cookie Bars

Final Thoughts

These S’mores Cookie Bars are the kind of treat that make any day feel a little more special. They’re easy, gooey, nostalgic, and always a hit—whether you’re sharing them at a summer barbecue or sneaking one late at night with a glass of milk. If you love homemade dessert recipes that taste like they came from a cozy bakery, you’ll want to keep this one bookmarked.

Tried them? Let me know how they turned out! Share your twist in the comments, or tag me on Pinterest or Instagram with your cookie bar creations. Happy baking!

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