S’more Cookie Bars

top of s'more cookie bars with graham cracker cookie

Can anyone resist a s’more?

And if they can, their taste buds may not be working properly! 😉

s'mores cookie bars

To make these s’mores cookie bars, start with a basic cookie dough but swap 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 (homemade marshmallow creme or store-bought 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!

marshmallow creme and graham cookie dough in glass bowls

graham cracker dough pressed into baking pan

marshmallow creme spread on graham cracker cookie dough

One important note before you get started: 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.

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: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 3 hours
  • Yield: 16 bars
  • Category: Bars
  • Method: Baking
  • Cuisine: American


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


  • 1/2 cup (115g) unsalted butter, softened to room temperature*
  • 3/4 cup (150g) packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg, at room temperature
  • 1 cup (125g) all-purpose flour (spoon & leveled)
  • 1 cup (100g) graham cracker crumbs (about 9 full-sheet graham crackers)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 and 1/4 cups (225g) semi-sweet chocolate chips
  • 1 heaping cup marshmallow creme (store-bought “Fluff” or homemade marshmallow creme)


  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. Beat for about 2 minutes until smooth and combined, then add the vanilla extract and egg, beating until combined. Scrape the sides of the bowl down as needed. Set aside.
  3. Whisk the flour, graham cracker crumbs, baking powder, and salt together until combined. With the mixer running on low, slowly add the dry ingredients into the wet ingredients. Mix until combined.
  4. 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. 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.
  5. Bake the bars for 25-30 minutes, or until the top is lightly golden brown. Allow to cool completely with the pan set on a wire rack before cutting into squares.
  6. Bars stay fresh covered tightly at room temperature for up to 1 week, if they last that long! I enjoy the cookie bars warmed up in the microwave for 20 seconds.


  1. Freezing Instructions: Bars can be frozen for up to 3 months. Simply thaw overnight in the refrigerator, then bring to room temperature before serving.

Keywords: smore cookie bars


  1. Maureen Foster says:

    Just made these today. Love s’mores and they cover all the bases. I find them a little sweet but just cut them into smaller squares. I like sweets but sometimes have stomach problems with sweet things. They are perfect and will make again.

  2. Delicious! I used chopped peanut butter cups in place of the chocolate chips. Spreading the marshmallow creme into a nice layer with damp fingers works really well!

  3. I have made these amazing s’more bars several times and they are spectacular! The only change I made to the recipe is that I use only 1 cup of bittersweet chips to cut the sweetness a bit. I had never used marshmallow creme before this recipe but it works perfectly. I spray the foil with Pam and have no problem getting the bars our. I have even doubled the recipe and made it in a 9X13 with no problem (baked it around 30-32 minutes). Fantastic!

  4. Amazing, as always! I used real marshmallows instead of the creme and it was just fine 🙂

  5. I haven’t taken a bite yet, but a double batch (9×13) of these just came out of the oven. I used marshmallow fluff and Hershey milk chocolate bars (4 of them broken up on top of the fluff). I love dark chocolate, but I went with tradition, instead. The marshmallow fluff baked in a way that it popped through the top crust here and there with a roasted marshmallow look – so perfect! These smell incredible and I am sure will taste amazing!

  6. Samantha Muraco says:

    I used this recipe as a guide to put my own touches on! Excellent base recipe! I added salt in the cookie batter and sprinkled it on top, drizzled Nutella all over the chocolate chip layer, doubled the fluff, doubled vanilla (and used vanilla bean paste) and used a tiny bit of cinnamon in the dough. Holy cow, I brought them to a party tonight and they were ALL gone within minutes. My husband kept saying how happy he was that I saved some extra for him before I brought them to the party! Oh, also I left some of the graham’s a little chunky which really was delicious!!

  7. Can these be made with your homemade marshmallow creme recipe?

    1. Absolutely!

  8. I’m gluten free and finding GF graham crackers is tough and can be expensive. Could I substitute almond flour for the cracker crumbs?

    1. Hi Sheri, I’m actually unsure– I’ve never tested it before. I don’t expect any issues making that substitution. Let me know if you try it.

  9. These were delicious! I used mini marshmallows instead and it worked out great 🙂

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