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

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

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 (store bought Fluff or homemade)


  1. Preheat oven to 350°F (177°C). Line an 8×8 or 9×9 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. 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


  1. Thank you so much for the recipe! I’m making them now and cannot wait to try the final product. I don’t know if someone else already said this, but to spread out the marshmallow fluff and the cookie dough (mine was sort of like a very thick batter) I used an offset spatula. For the fluff, I sprayed the offset spatula with Pam, and then just spread it out. So much easier than with a plastic spatula! Thanks, and I can’t wait for the bars to finish!

  2. I don’t think I have ever actually eaten a s’more – but I love marshmallow fluff so I would love to try this. I only have chocolate grahams in the house – do you think they would work instead of regular graham crackers?

    1. Yep! That would work very well. I love chocolate grahams!

  3. If I were to make these with unsalted butter, how much salt should I add?

    1. 1/4 – 1/2 teaspoon

  4. Sally – I HAD to stop by and tell you think I think this may be your best recipe yet. I made them on Wednesday, took them out of the oven, and my boyfriend said, “what is THAT and when do I get to eat it?” I actually put them under my broiler in my oven for 40 seconds, then turned them and another 40, and they got the most gorgeous golden color on top. Brought them to my 4th of July party and they were DEMOLISHED. People told me they were breaking their diets for them! I need more summer parties to have excuses to make this!!!

  5. 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 smores 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!

  6. So Sally this is how my weekend went: 🙂
    Friday: I made these with milk choc chips: Delicious
    Saturday: Made the again with semi-sweet chips (for a party): Even more yummy
    Sunday: I made your pumpkin choc. chip cookies: Very soft and lush!

    I totally had a nice smelling kitchen because of your delish-ish-ness recipes. 🙂 everything came out so well. Love your creations! thank you

  7. OMG — Sally, I made these over the weekend and they are beyond fantastic. I kid you not, I ate the entire pan in two days. My poor kids only got one bar!! They are begging me to bake more! They are so great. I cannot wait to purchase a copy of your book!!

  8. These look delicious! If I don’t have Fluff can I simply use plain ol’ marshmallows? If so, how many of the large ones? Thanks!

    1. Marshmallows will dissolve inside, so marshmallow creme is the best option. Thanks Karin!

  9. Wow! These are amazing. I’ve made them twice now, and they always disappear so fast at parties. Huge hit! I make them exactly as directed – they’re perfect!

  10. Could you freeze the dough and cook later?

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

  11. 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!!

  12. jessica hirsch says:

    can I use coconut sugar instead of brown sugar?

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

  13. 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!

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

  14. Could you make these as individuals in muffin cups?

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

  15. 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. 

  16. Dying to try this recipe. Quick question- what consistency should the graham crackers be, fine or coarse?


    1. Fine crumbs.

  17. I know that this is a pretty old post, but when I ran across it a few months ago and made these, I was obsessed. There is something so addicting about these bars.  I am not sure if it’s the buttery cookie or the marshmallow cream that bursts out of the cracks on the top of the cookie or the warm oozy chocolate, but I can’t stop eating these.  

    I like to experiment and try different recipes all the time.  However, I have made these (insert embarrassingly high number here) times (again today as a matter of fact) and I look forward to having a reason to make them again. 

    I just wanted to thank you for a deceptively simple but exceedingly delicious recipe.

  18. I know this is an older recipe but I decided to try it and they turned out sooo amazing! I’m a huge marshmallow fan and I love anything with chocolate so these were perfect for me! Super easy recipe and everything about it was awesome! The cookie dough was perfectly soft but held together, the middle was amazing and gooey with the perfect amount of marshamallow and chocolate. My new favorite recipe, thank you! 

  19. Absolutely delicious! I made this for a cookout and everyone was raving about these. 

  20. leah rosenberg says:

    Hi Sally,

    I know it’s not a recent post, but I’ve just stumbled upon it and I must say, this recipe sounds incredible! I plan to make this as cookie cake, so I’m going to double it. I wonder if it would work to put chopped up Hershey’s bars instead or in addition to the chocolate chips to give it an even more authentic S’mores taste and look? I also want to add the tiny little mini jet puffed marshmallows (like the one’s in hot cocoa.) Do you think this will be okay in this recipe? Don’t want to overload the dough!

    Thank you

    1. Hi Leah, you can definitely use broken up/chopped Hershey’s bars instead or along with the chocolate chips. You can add the mini marshmallows, but don’t replace the marshmallow creme. The marshmallows melt and disappear in the bars! So the marshmallow creme is key.

  21. I don’t usually comment….BUT these are the best bars I have ever had I think…everyone loved them and some had seconds even tho there rich…everyone said this recipe is a keeper and fairly easy to make. Going to double next time for the church dinner. Thank you for this recipe! I found if you set the marshmallow in a warm place for a few mins you will not have any trouble spreading it mine sat near the stove while I was cooking chili and it worked well for me. Everyone’s new favorite dessert! 🙂

  22. These are so great! I love s’more-flavored stuff but most recipes fail to capture it perfectly. These guys taste even better than the real thing, and I love the look of the toasty marshmallow fluff peeking through the cracks in the crust. I’ve made them several times now and they are always a hit. Thanks so much!

  23. These would be great for a crowd. Is there a good way to double the recipe and bake them in a larger pan?

    1. Hi Jan! You can double the recipe for a 9×13 pan. The bake time will be longer.

  24. 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!

  25. 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.

  26. 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.

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

  28. 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.

  29. 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!

  30. 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!!

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