S’more Cookie Bars

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

stack of s'mores cookie bars

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.

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

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

s'mores cookie bars on a blue plate

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.

2 images of s'mores cookie bars on a plate and hands pulling a bar apart

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.

overhead image of s'mores cookie bars

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!!

s'mores cookie bars

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Oh hi! Welcome to S’mores Mania.

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stack of s'mores cookie bars

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) salted 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 (9 graham crackers)
  • 1/2 teaspoon baking powder
  • 1 and 1/4 cup (225g) semi-sweet chocolate chips
  • 1 heaping cup marshmallow creme


  1. Preheat oven to 350°F (177°C). Line an 8×8 or 9×9 square baking pan with aluminum foil, 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. Toss the flour, graham cracker crumbs, and baking powder 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. (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.
  5. Bake the bars for 25 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.
  2. Butter: If using unsalted butter, add in 1/4 teaspoon of salt with the flour.

Keywords: smore cookie bars


Comments are closed.

  1. Emily @A Cookie A Day says:

    Holy hannah! These things may be the best thing since sliced bread! I really wasn’t a big s’mores/marshmallow person, so I didn’t think these would be very good, but man are they delicious! I love the layer of graham cracker dough put on top. Everything about this is SO good! Me and my husband switch out the chocolate for Nutella sometimes, and we even tried Biscoff cookies instead of graham crackers. These are just so great!

    1. Haha – I’m so happy you enjoy these, Emily! And LOVE the idea of using nutella or Biscoff!

  2. Can you double the batch and make in a 9×13 pan? Thanks!

    1. I can’t see why not!

  3. I might be overthinking this, but could I assemble the bars ahead of time and then bake them the next day? Also, I was thinking of making a double batch and see that other commenters said they used a 9×13 pan. Do you think that’s the best way to do this vs. 2 separate batches? Thank you!

    1. Hi Lia! The baking powder is initially activated once wet, so I don’t recommend making the batter in advance if you want to see a nice rise in these cookie bars. Best to prepare and bake right away. I always recommend making separate batches. That way you can follow the recipe in a 9×9 baking pan and don’t risk over-mixing the batter (which is likely with a higher volume of batter).

      1. Thank you for the reply – I ended up waiting to assemble and bake them at the same time, but I did wing it and made a double batch in a 9×13 and it came out great. I actually came back to reply because I wanted to say that these are INCREDIBLE! I never could have comprehended that adding graham cracker crumbs would create such a delicious buttery-tasting base for these bars. Sally, you are truly an evil genius of desserts! This is why your site is my go-to for dessert recipes.

  4. I’ve made these a few times now and they’re great! I did add/substitute some Hershey chocolate and more milk chocolate rather than semi sweet. These bars must be pretty awesome for my significant other to keep requesting that I make them! (He’s pretty picky/critical). Thanks for the great recipe!

    1. I’m so happy that you love these!

  5. Nikki Chirico says:

    I’ve made them bars a bunch and they are easy and delicious! Do you think putting mini Reese’s instead of chocolate chips would be good?

    1. YES YES YES of course!

  6. These are amazing!! I made them yesterday and I know they won’t last long.

  7. Hey Sally!

    Could we use marshmallows instead of the marshmallow creme?

    1. Hi Amara! 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.

  8. Hi, this may be an unusual question, but I have been looking for a recipe for simple graham cookie bars. I was thinking of making this graham base, pressing the whole thing as one layer into a 9×9 pan, and just baking it plain. Do you think it might work, and any suggestion as to the baking time? I appreciate your time, thank you!

    1. Hi J! Not an unusual question at all! You can definitely skip the chocolate chips and marshmallow creme to yield a plain batch of graham cookie bars. The bake time may be a little shorter, so use a toothpick to test for doneness.

  9. I doubled the recipe…and used real marshmallows. Icky-gooey-Blehh. My fault.

    I’ve made your recipe a couple times in the past, doing exactly as you have it except using Hershey Milk Chocolate bars (to me, the perfect s’more requires the Hershey bar) and it was wonderful! I have doubled it the recipe, but still always baked in two pans, and it was great. BUT last night….oh nooo… I doubled the recipe as in the past, except this time I used baked it one pan. THEN I changed it semi-sweet chocolate chips, AND to top it off, I didn’t have any Marshmallow Fluff and didn’t want my marshmallows to disappear when baking so I loaded it regular marshmallows instead of little ones.
    It took a lot longer to bake (8-10 minutes longer), the marshmallows were a gooey mess so I had to leave it in the pan to cool, and when I finally ate one it was waaaay too sweet (and I normally looove sweet) and was just a gooey mess of…. chocolate-marshmallow…blehh. I couldn’t events the graham crackers.
    So-word to to the wise- use two pans when doubling, but even if using one 9×13-don’t double the chocolate, don’t double the marshmallows. For the love of God, especially don’t double the big marshmallows…and I’ll stick with my Hershey bars.

  10. These are fantastic!! I have made them a couple of times and will keep making them!!! Excellent!!!!!

  11. Made these tonight after seeing your Facebook post this week- needed a quick and easy recipe to bring to a family picnic this weekend, and can’t wait to try them!! I used a (disposable) piping bag to distribute the fluff more easily, and it worked out great!

  12. These bars were delicious! I used homemade marshmallow creme (melted 8 oz mini marshmallows and 2 Tbsp light corn syrup over a double boiler), and it worked just fine. 🙂 The only other change I made was to sprinkle a small amount of Maldon salt flakes on top after baking. Thanks so much for sharing your awesome recipes with the world.

  13. Wanted to confirm that the ‘marshmallow fluff’ mentioned in recipe is the ‘Jet Puffed Marshmallow Creme’ ???…that is all I find at ANY store…will await response before I attempt

    1. Yes, that’s it!

  14. These cookies are absolutely phenomenal! I made them last night. The cookie crust is amazing just by itself. I sprayed the back of a spoon with non-stick spray, worked perfect to spread the marshmallow creme. So simple to make! Be prepared to eat too many!!

    1. I’m thrilled you enjoyed them so much, Kristi!

  15. Cinda Talampas says:

    Omgosh! These bars were so good.. the whole fam love it

  16. 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.

  17. 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!

  18. 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!

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

  20. 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!

  21. 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!!

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

    1. Absolutely!

  23. 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.

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

  25. Recently relocated and can’t find Graham crackers where I live now. Any suggestions for substitutes? Thanks.

    This was 1 of my favs before the relocation. Much cravings! Need to make this again soon! :))

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