S’more Cookie Bars.

Soft & chewy graham cracker cookie bars with chocolate and marshmallow swirls.

Soft, chewy, and completely addicting S'mores Cookie Bars. Easy to make, too! @sallybakeblog

If I could live off of one food for the rest of my life, it would be a s’more.  The gooey marshmallow, the melty chocolate, the grahams. Technically that’s three foods, but stick with me here.

I’d also live off of peanut butter, mangoes, and this carrot cake.

But seriously… s’mores.

Soft, chewy, and completely addicting S'mores Cookie Bars. Easy to make, too! @sallybakeblog

I don’t know anyone who can resist a s’more.

And if they can, their tastebuds must not be working properly.

Soft & chewy S'mores Cookie Bars | sallysbakingaddiction.com

My infatuation with s’mores expands to brownie pie, chocolate chip cookies, puppy chow, PEEPS, peanut butter cookies, rice krispie treats, and 7 layer bars. Pick your poison.

And yesterday, I wanted some more… s’more.

I made a basic cookie dough, swapping some of the flour with graham cracker crumbs.  The cookie part tastes like thick & soft graham crackers.  Almost like a graham cracker blondie – buttery, brown sugary, chewy, grahamy, and sweet.  To make these, you’ll simply layer 2/3 of the graham cracker cookie dough into the bottom of a pan.  Top with chocolate chips, marshmallow creme (Fluff), and then the rest of the graham cracker cookie dough.

It’s a variation of your classic campfire treat.  Simply bake everything together into a bar and you have a travel friendly, unique way to get your s’more fix.

S'more Cookie Bars

An important thing to note: do not use marshmallows in lieu of the marshmallow creme.  The marshmallows will disintegrate into the dough, creating unpleasant looking craters, and become virtually invisible. You won’t really even taste them.  I’ve tried that with cookies before. An ugly fail!  Use marshmallow creme, which stands up to the heat of the oven.

I love marshmallow creme and don’t bake with it nearly enough! Fluff reminds me of my sister, Sarah. Growing up, Sarah always asked for fluffernutter sandwiches and I stuck to PB&Js.

Soft & chewy S'mores Cookie Bars | sallysbakingaddiction.com

These cookie bars are SO soft. Kevin asked me how I got them to be so soft. “Did you underbake them like you do with your cookies?”  No – I didn’t.  The graham cookie layer just stays soft when baked for 25 minutes.  The tops of my cookie bars got a little brown, so they aren’t underbaked.  Just magically soft.  They will melt in your mouth.

I can’t decide which part I like the most. The melty chocolate? The gooey marshmallow? Or the soft & chewy graham cookie.  I’m not really sure – it just tastes incredible when sandwiched all together. My tip to you: eat these warm!  You’ll really feel like you’re next to the campfire on a hot summer night.

Kevin’s coworkers are getting the leftover bars today.  Guys, if you’re reading this… you’re welcome. And I’m sorry there aren’t that many leftover. I cannot resist s’mores!!

Soft & chewy S'mores Cookie Bars - your summer isn't complete without them!

S'mores Cookie Bars

Yield: 16 cookie bars

Print Recipe

Soft & chewy graham cracker cookie bars with chocolate and marshmallow swirls.

Ingredients:

  • 1/2 cup (115g) salted butter, room temperature
  • 3/4 cup (150g) packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup (125g) all-purpose flour
  • 1 cup (100g) graham cracker crumbs (9 graham crackers)
  • 1/2 teaspoon baking powder
  • 1 and 1/4 cup (225g) semi-sweet chocolate chips
  • 1 heaping cup marshmallow creme

Directions:

Preheat oven to 350F degrees. Line a 8x8 or 9x9 square baking pan with aluminum foil, leaving enough overhang on the sides. Set aside.

In a large bowl using handheld or stand mixer, cream the butter and brown sugar together on medium speed. Beat for about 2 minutes until smooth and combined. Add the vanilla extract and egg, beating until combined. Scrape the sides of the bowl down as needed. Set aside.

Toss the flour, graham cracker crumbs, and baking powder together until combined. With the mixer running on low, slowly add the dry ingredients to the wet ingredients. Mix until combined.

Press 2/3 of the graham cookie dough into prepared pan. Spread the marshmallow creme on top. This will be tricky since the marshmallow creme is so sticky, but do the best you can to get an even layer. Sometimes I spray the bottom of a spatula with nonstick spray to spread it around. Sprinkle the marshmallow creme with chocolate chips. Mold the remaining cookie dough into flat pieces and layer on top of the chocolate chips. You won't have enough dough to make one single layer, so some chocolate chips will be exposed. That's ok.

Bake the bars for 25 minutes, or until the top is lightly golden brown. Allow to cool completely before cuttng into squares. Bars stay fresh at room temperature for up to 1 week.  Bars may be frozen for up to 3 months. I enjoy the cookie bars warmed up in the microwave for 20 seconds.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Welcome to S’more Mania.

S’mores Brownie Pie

S'mores Brownie Pie

 

PEEPS S’mores

PEEPS S'mores

  

S’mores Puppy Chow

S'mores Puppy Chow

 

 

Q: What’s your favorite way to eat a s’more? 

Soft, chewy, and completely addicting S'mores Cookie Bars. Easy to make, too! @sallybakeblog

 

   

215 Responses to “S’more Cookie Bars.”

  1. #
    121
    Karen Gposted November 10, 2014 at 8:47 am

    Do you think I could use mini-marshmallows in this recipe instead of the marshmallow creme? Would I melt them down first (like you do for rice crispy treats) or just spread them as-is with the chocolate chips?

    Reply

    • Sallyreplied on November 10th, 2014 at 9:26 am

      Mini marshmallows seem to just melt and disappear inside the bar. You could certainly use them, but you won’t really see them. Marshmallow creme gives a little more flavor and, of course, doesn’t melt away.

      Reply

      • Jamiereplied on January 29th, 2015 at 11:52 am

        Awesome, thank you! I’m going away for the weekend and wanted to leave some baked goods as a treat for the super bowl lol

  2. #
    122
    Ivoryposted December 18, 2014 at 10:43 pm

    Really good! Thanks for sharing.

    Reply

  3. #
    123
    Hayleyposted January 7, 2015 at 11:06 am

    How much would 1 cup of Marshmallow Cream be in grams? Sorry I live in the UK and cup measurements confuse me!

    Reply

    • Sallyreplied on January 7th, 2015 at 2:44 pm

      Around 200 grams.

      Reply

  4. #
    124
    Shelby @ Go Eat and Repeatposted January 18, 2015 at 9:28 pm

    Oh. My. Goodness. I think I’ve died and gone to heaven!

    Reply

  5. #
    125
    Jamieposted January 29, 2015 at 8:09 am

    Could you freeze the dough and cook later?

    Reply

    • Sallyreplied on January 29th, 2015 at 8:22 am

      Absolutely. Up to 2-3 months. Thaw overnight in the refrigerator before baking.

      Reply

  6. #
    126
    Heather @ Run Eat Playposted February 1, 2015 at 9:19 am

    Making these today for the Superbowl! We’re stuck inside with a blizzard and these will be the perfect treat! Thanks for all the awesome recipes!!

    Reply

  7. #
    127
    Krystleposted February 8, 2015 at 1:23 pm

    These are AMAZING!!! Thank you so much for this recipe, I literally took these out of the oven about 25 minutes ago and they are heaven!!

    Reply

  8. #
    128
    Paigeposted February 12, 2015 at 4:54 pm

    Could I use unsalted butter instead?

    Reply

  9. #
    129
    jessica hirschposted May 7, 2015 at 8:26 am

    can I use coconut sugar instead of brown sugar?

    Reply

    • Sallyreplied on May 7th, 2015 at 9:26 am

      I’ve never tried using coconut sugar in these bars– but it’s worth a shot. Enjoy.

      Reply

  10. #
    130
    Kateposted May 22, 2015 at 11:18 pm

    These bars look so yummy! Can I double the recipe & then bake in a 9×13 pan? I don’t think one batch will be enough!

    Reply

    • Sallyreplied on May 24th, 2015 at 10:59 am

      Yep! Double the recipe – I am unsure of the exact baking time though.

      Reply

  11. #
    131
    Robinposted July 13, 2015 at 4:17 pm

    I am a novice in the kitchen and made these on Friday…they were dangerously good and easy for a beginner like me. Any suggestions for spreading the marshmallow crime so it ends up where it’s supposed to? Can puréed avocado or yams be used in place of butter?

    Reply

  12. #
    132
    Kposted July 17, 2015 at 8:37 pm

    Could you make these as individuals in muffin cups?

    Reply

    • Sallyreplied on July 18th, 2015 at 8:55 am

      That’d work! I’m unsure of the bake time.

      Reply

  13. #
    133
    Peggyposted July 19, 2015 at 1:51 am

    Here’s a tip I found useful. To spread the marshmallow creme more easily, dip a large spoon in water and use the back of it to spread the marshmallow without it sticking. 

    Reply

  14. #
    134
    Danielleposted August 6, 2015 at 9:42 am

    Made these yesterday. Simply delish. I feel I have to go to confession they are so sinfully good. House smelled heavenly while they were baking. It was hard to resist them until they cooled. I brought some to my sister (she’s my next door neighbour) and my niece’s boyfriend (visiting for supper) scarfed 3 pieces down like a pig at a trough. This recipe is so simple and is definitely a keeper.

    Reply

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