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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!”

top of s'more cookie bars with graham cracker cookie

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!
s'mores cookie bars

4 Layers to Love in These S’mores Bars

  1. Graham Cracker Cookie Bar
  2. Marshmallow Creme (store-bought “Fluff” or homemade)
  3. Chocolate Chips
  4. 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.

marshmallow creme and graham cookie dough in glass bowls
graham cracker dough pressed into baking pan
marshmallow creme spread on graham cracker cookie dough

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!

assembled marshmallow chocolate and graham bars before baking
s'mores bars after baking
s'mores cookie bars

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top of s'more cookie bars with graham cracker cookie

S’mores Cookie Bars

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 3 hours (includes cooling)
  • Yield: 16 bars 1x
  • 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

Scale
  • 1/2 cup (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 (spoon & 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

  1. Preheat oven to 350°F (177°C). Line an 8×8 or 9×9 inch square baking pan with parchment paper, leaving enough overhang on the sides to easily remove the bars when they have cooled. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Lift the bars out using the parchment paper overhang on the sides. Cut into squares.
  7. Cover and store leftover bars at room temperature for up to 1 week.

Notes

  1. 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.
  2. 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!)
  3. 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.
  4. Can I make these in a 9×13-inch pan? Yes. Double the recipe by doubling each ingredient. Baking time will vary.
  5. Non-US Readers: If you can’t find graham crackers where you live, you can substitute ground digestive biscuit crumbs instead.

Keywords: s’mores cookie bars

Reader Questions and Reviews

  1. Amazing. Mine puffed up and had to cook for a bit longer. I used a little more than 1 cup semisweet chocolate chunks. Warm, gooey, and delicious. I thought the flavors were balanced. I use Morton’s Kosher salt so the 1/4 tsp really came through, in a good way! Loved it. My son loved it. Thanks for a great recipe.

    1. I used store bought marshmallow fluff to save time and it all melted into the chocolate. Any tips to prevent this? I cooked it for 25 minutes.

  2. Brought these to work and a coworker gave me a hug. A great offering to friends when they’re feeling down, I’ll hand off a batch sometimes. Pretty fail-safe, I can’t recommend enough!

  3. I always love your recipes. I have a bunch of leftover swiss meringue buttercream. Would that work for marshmallow fluff or will the butter make it weird?

    1. Hi Mary, unfortunately, Swiss meringue buttercream wouldn’t work in this recipe as the marshmallow fluff layer. Let us know if you give them a try!

    1. Hi Pat! 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.

  4. Made these last night; they turned out perfectly and were simply scrumptious; I didn’t have semisweet chocolate chips, but did have a semisweet bar so I chopped that up & it turned out great. I will definitely make these again!

    1. Hi Beth! You can double the recipe for a 9×13 pan. The bake time will be longer, we’re unsure of the exact time.

  5. Yes! Yes! Yes! A stand out fan favorite from my first ever bake sale. The only thing I modified was using chocolate CHUNKS instead of the CHIPS. It really makes it look like Hershey bars. I also held back a few to add to the top. Perfection!!! Sally’s Addiction is my newest addiction. LOL.

  6. These were delicious and decadent! I made them for my daughter’s class birthday treat and they were a HUGE hit.

  7. I just made 100 of these for a church function and they are so good! Damping your fingers makes spreading the dough and marshmallow cream easy. Alternatively, refrigerating the dough and then bringing to room temperature makes it not sticky at all.

  8. WOW!!! Head over heels in love with this recipe, I can’t stop making it! I brought it to a potluck and it was a huge hit. I used store bought marshmallow fluff and dark chocolate chunks– followed the recipe exactly the first few times, once I got comfortable with it I added a few hefty dashes of cinnamon to the graham cracker dough to make it pop. I also found that roughly crushing the graham crackers (leaving some bigger chunks in there) adds a nice textural variety to the dough, and really helps the flavor come through. Thanks so much for this recipe, I’ve been having so much fun with it!

    1. What fun variations to this recipe, Charles! So glad it’s been a hit for you.

  9. Great recipe!
    I only recently became aware of the existence of “marshmallow cream” and thought to myself that stuff would be great for baked smores squares. That’s how I ended up here, ironically I ended up using your alternate Swiss meringue as I needed a quadruple batch.
    I was using it for work feeding a large group of teenagers and the squares were absolutely delicious and a big hit with the kids! Thanks for the great recipe I will definitely be using it again. Maybe next time with some extra big chunks of chocolate and maybe a variation with Oreo cookie crumbs….

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