S’more Cookie Bars

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

Soft & chewy graham cracker cookie bars with chocolate and marshmallow swirls! Easy recipe on sallysbakingaddiction.com

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.

Soft & chewy graham cracker cookie bars with chocolate and marshmallow swirls! Easy recipe on 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.

Soft & chewy graham cracker cookie bars with chocolate and marshmallow swirls! Easy recipe on sallysbakingaddiction.com

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 graham cracker cookie bars with chocolate and marshmallow swirls! Easy recipe on 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 graham cracker cookie bars with chocolate and marshmallow swirls! Easy recipe on sallysbakingaddiction.com

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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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

Soft, chewy, and completely addicting S'mores Cookie Bars. Easy to make, too! Recipe on sallysbakingaddiction.com


  1. These look amazing! Making them tomorrow for a “s’mores party”!
    One question, did you spray or butter the foil. I’m always worried about cookies sticking! Thanks 🙂

    1. Hi there! No, I did not spray the foil with nonstick spray. You can definitely do that, though. Enjoy!

  2. Hey, I love your posts, absolute best. I’ve been wanting to make one of your s’mores recipes, but I was wondering if you have a recipe for marshmallow creme? I’ve seen some, but would it be best to buy a jar at the store?

    1. Hi Samantha! Thanks for reading my blog. I do not currently have a recipe for homemade marshmallow creme. However, I just found this one you can try: http://www.chow.com/recipes/30296-homemade-marshmallow-creme

  3. Hello Sally, I have been obsessively admiring your blog from afar for a little while now and the time has come to say that I adore it! Though I have only made a couple of your recipes, I just love reading them and getting some inspiration, I think you’re great 😀

    Question time: here in the UK, we do not have graham crackers, I don’t suppose you know of an English equivalent? I don’t really know what they are so I have no idea how to substitute them! Thanks in advance.

    1. Hi Jess! I am so glad you said hello. Thank you for being so kind! I’m happy you’re enjoying my blog.

      I’ve heard from my other UK readers that digestive biscuits are practically the same thing, so use those instead.

  4. Jenni @ Traveler in the Kitchen says:

    These were amazing. I added chopped up snicker bars in lieu of some of the chocolate chips to make “s’nores”. They stayed so soft and chewy (for the entire 24 hours before the entire pan was gone).

    1. “s’nores” – oh my gosh I LOVE THAT. Genius!

  5. 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

    1. Weekend baking is my favorite! I’m so happy that you had an incredibly delicious weekend. What I wouldn’t do for a pumpkin chocolate chip cookie right now. I need to make them again soon! Thanks Iram =)

  6. Sally, have you tried making these with pumpkin as pumpkin smores? Any suggestions on how to incorporate that, if not? Thanks!

    1. What a great idea! No, I have not. I’ve never made pumpkin blondies before, which is sort of like what these cookie bars are like. Or (though I haven’t tried this, so I am not 100% if it would be fabulous) – you could make these pumpkin cookies and swirl in marshmallow and then bake in a 8×8 or 9×9 pan. I’m unsure of the baking time: https://sallysbakingaddiction.com/2013/09/04/pumpkin-chocolate-chip-cookies/

      1. Sally, I just made these (without the pumpkin), and they were a HUGE hit. All gone in 2 hours. Thank you for bringing in a little summer time lovin’ in the Fall 🙂

  7. just made these and they are a-ma-zing. totally worth the guilt of eating several in one sitting.

  8. Melissa Klotz says:

    Oh poo. I wanted to make these and sub in regular marshmallows since that’s what I have on hand, but then i saw your comment to only use fluff. Ah well. Back into your recipe listing I go! 🙂

    1. Hopefully you try these soon, Melissa! Let me know which recipe you decide on.

  9. Any recipe that involves YOUR chocolate chip cookie recipe variations is a good recipe. My mom absolutely loved these!
    Mine didn’t come out AS pretty as yours because I think fluff hates me but that’s ok

  10. I made these bars a few months ago and for some reason I thought I left a comment, but I suppose I didn’t. Woops lol. This was the first recipe I tried from this site and I remember thinking “There’s no way I can make bars as perfect looking as they are in the photos”, but I was amazed at how wrong I was! The cookie part is to die for, like graham cracker but so much softer, sweeter and addictive. I used chopped milk chocolate bar for the hunks of chocolate, and I actually used cut up regular marshmallows in lieu of the fluff (I’ve never had fluff before and I’m sure it’s great but I couldn’t bring myself to spend about 5 dollars on a jar when regular marshmallows were a quarter of the price). It turned out absolutely fine, although I’d recommend really piling up the marshmallows to the point that it looks like too much as they melt and flatten out during baking. Thanks so much for the recipe! You know something is delicious when after the first bite your face breaks into a huge grin and you start dancing around haha.

    1. Hey Alice! I’m so happy you made these bars and were pleasantly pleased with them! Especially with how they look. Marshmallows tend to disappear in baked goods, so that’s why I recommend fluff (Marshmallow creme) – but they will certainly work if you do not have access to marshmallow creme. (it’s quite inexpensive here). Anyway, thank you for reporting back!

  11. 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!!

    1. That’s wonderful Dee! These bars are always a hit. I could go for one right now as I watch the snow fall outside. Brings me back to the summertime.

  12. Carissa ~ Domestic Dreamboat says:

    I just made these for a Superbowl party, and they were a HUGE hit! Everyone loved them, and there was even a rock-paper-scissors competition to see who got to keep the leftovers. Great recipe!

    1. Wonderful to read! Thanks Carissa.

  13. Sally – I have leftover graham flour from another recipe and was thinking about swapping the flour for the graham flour – do you think I could do this or even maybe 1/2 – 1/2? Realize there is sometimes a “purpose” for the “all purpose” and you can’t always do swaps.


    1. Hey Karen! What a great idea. To be honest, though, I don’t have much experience with graham flour. I can’t imagine it not working out though. Cookie bars are usually easy to play around with – as opposed to cookies or cakes. I would suggest 1/2 – 1/2 at first and see how it goes!

  14. These are a pain in the butt to make but they’re crazy good. They should be called How to make you boyfriend propose bars. Thanks sally

  15. Katie Johnson says:

    Just made this but used your Soft-Baked Peanut Butter Lovers’ Cookies recipe for the cookie and added crushed peanuts and Valentine M&Ms. We can’t wait to try it, a Fluffernutter S’more Cookie bar.
    Can’t wait to get your book, I already have it per-ordered!

  16. I made these little bits of heaven last night! I wanted to pretend it was 10 degrees outside and get a little preview of the taste of summer. These were perfect. Unfortunately, summer is still so close yet so far away. Thank you for this keeper! Pregnancy craving satisfied 🙂

  17. Your recipes will keep me in the kitchen for weeks. Love all of them!

  18. These look amazing! Just wondering if it is possible to make these in a 13×9 pan? If so, would I need to double the recipe?

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

  19. 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!

  20. 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!

  21. These turned out so good! I made my own marshmallow creme with this recipe using a chow.com recipe. So delish!

  22. Christina Manos says:

    I have a question — do you use the whole 7.5 oz container of Fluff, or do you measure out 1 cup? The 7.5 oz jar (also labeled 213 grams) is way more than one cup. The label says there are 18 servings and each serving is 2 Tbsps. That makes 36 Tbsps or 2 1/4 cups, right? I think I’ve done my math correctly; am I overlooking something? I’d appreciate some clarification. Thanks!

    1. Hi Christina, I apologize. I use 1 heaping cup of marshmallow creme (perhaps closer to 1 and 1/4 cups). 7.5 oz is written in error. I recently added oz and gram measurements to my recipes, so this was an error on my end.

      1. Christina Manos says:

        No worries; I dumped the whole jar on there b/c it seemed easier than trying to measure fluff (one less gooey thing to wash!). I’m sure my kids will enjoy the extra gooey factor in the bars. Just hope they cooked all the way through!
        They smell delicious; they still need to cool before I can cut into them and sample. I’m sure they’ll be great:)
        I LOVE your website, btw. It’s my new go-to whenever I feel like baking something or need to bring a treat to a party. Thanks for all the great recipes!

  23. I don’t usually comment on things and these were freaking goooood!!!!!!! I took them today to a boating party and they were loved by all.

  24. I have always loved s’mores. I’m that girl that constantly buys the stuff to make regular s’mores at home in the microwave. But these bars are seriously my new favorite dessert! i have told family and friends that they have to try making them. They are so good. Thank you so much for posting!!

  25. Jessica Flory says:

    Oh my GOSH, Sally, these bars were to die for!! My husband and I both got sick we ate so many. I was craving a smore and these were perfect!! I love your cookbook by the way. The photography is gorgeous and so inviting! Fantastic job 🙂

  26. Jessica Coppola says:

    Sally, I’m addicted to your site and recipes!!! Thank you for being an inspiration and delight in my day!
    Welcome back from your honeymoon and congratulations! I love following your story!
    Can’t wait to try these s’mores cookie bars. Can this recipe be easily doubled? If so, suggestions on baking time?
    I’ve made your banana bread and confetti sugar cookies and both were amazing!!!

    1. Hi Jessica! Thank you for the incredibly kind message – and for the congrats! This recipe can definitely be doubled easily in a 9×13 pan. I am unsure of the exact bake time though. I would guess 35-40 minutes or more, but cannot be sure.

  27. This turned out so well! My roommates loved them, they are a big hit 🙂 Thanks Sally!

  28. 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?

    1. 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.

      1. 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

  29. Really good! Thanks for sharing.

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

    1. Around 200 grams.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally