Experience a delightful fusion of textures and flavors with these Easy S’mores Cookie Bars. A soft, graham cracker foundation is layered with fluffy marshmallow creme and studded with semisweet chocolate chips, creating a nostalgic treat that perfectly balances chewiness with a subtle crunch at the edges. Enjoy a classic twist on a beloved dessert.

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I’ve been testing out this recipe for s’more cookie bars and it’s become one of my favorites ever since I first made it. I mix together about 1 1/2 cups graham cracker crumbs, 1 1/4 cups all-purpose flour, and a pinch of baking soda and salt before adding in 1/2 cup melted unsalted butter and my sugars.

Then I stir in a large egg and a teaspoon of vanilla extract which brings it all together. What really makes it special are the 1 cup semisweet chocolate chips and 7 oz of marshmallow creme mixed throughout the dough.

These ingredients not only make the bars soft and chewy but also provides a good balance of energy from fats, sugars, and protein from the egg. This recipe is straightforward and similar to some of the easy s’mores chocolate chip cookie and brownie variations, making it perfect for any dessert table on #nationalsmoresday.

Enjoy baking these delicious treats!

Why I Like this Recipe

I like this recipe because it’s such a fun twist on regular cookies and it reminds me of classic s’mores in every bite. The combination of graham cracker crumbs with that delicious marshmallow creme makes each bite chewy and gooey, which I absolutely love.

I also enjoy how simple the ingredients are and how easy it is to mix them together. It’s cool that I can just spread one layer of cookie dough, add the marshmallow layer, then top it off with more dough. It feels super satisfying to watch the layers come together in the pan.

Lastly, the semisweet chocolate chips make everything even better. They add just the right amount of sweetness and melt perfectly in the warm cookie bars, giving me a balanced flavor that always hits the spot.

Ingredients

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Graham cracker crumbs supply carbs and little fiber, adding a crunchy, subtly sweet base.
Semisweet chocolate chips melt into rich cocoa goodness, lending sweet decadence to every bite.
Marshmallow creme adds gooey texture and a sugary punch, although its mostly simple sugar.
Granulated sugar offers intense sweetness and energy but overuse can affect overall health.
Unsalted butter provides moisture and enriches flavor while helping cookies brown and develop tone.
Vanilla extract deepens flavor with a subtle aroma, enhancing the overall cookie taste.
Light brown sugar adds moisture and a rich, molasses-like sweetness that boosts each bite.

Ingredient Quantities

1 1/2 cups graham cracker crumbs (about 10-12 crackers, crushed)

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, melted

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

1 cup semisweet chocolate chips

7 oz marshmallow creme

How to Make this

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1. Preheat your oven to 350°F and line an 8×8-inch pan with parchment paper.

2. In a medium bowl, mix the graham cracker crumbs, all-purpose flour, baking soda, and salt.

3. In another large bowl, whisk together the melted butter, granulated sugar, and light brown sugar until smooth.

4. Beat in the egg and vanilla extract until it looks fluffy.

5. Gradually stir in the dry mixture until just combined – dont overmix!

6. Fold in the semisweet chocolate chips gently.

7. Spread half of your cookie dough evenly into the prepared pan.

8. Dollop and carefully spread the marshmallow creme all over the first layer.

9. Crumble and evenly spread the rest of the cookie dough on top of the marshmallow layer.

10. Bake for 20-25 minutes until the edges are lightly browned and the center looks set. Allow it to cool before cutting into bars.

Equipment Needed

1. Oven (preheated to 350°F)
2. 8×8-inch baking pan
3. Parchment paper
4. Medium mixing bowl (for dry ingredients)
5. Large mixing bowl (for butter, sugars, egg, and vanilla)
6. Whisk
7. Spatula (or a sturdy spoon for folding in ingredients)
8. Measuring cups and spoons
9. Cooling rack (for letting the baked bars cool)
10. Knife (to cut the bars after they have cooled)

FAQ

Question: Can I substitute butter with margarine?

Answer: Yeah, you can use margarine but the bars might not turn out exactly the same since butter gives a richer flavor.

Question: How long can I store these cookie bars?

Answer: You can keep them in an airtight container at room temperature for about 3 days, or pop them in the freezer if you want them to last longer.

Question: Can I make these gluten-free?

Answer: Sure, you can swap the all-purpose flour with a gluten-free blend, but note that the texture might be a bit off from the original.

Question: Do I have to use marshmallow creme?

Answer: The marshmallow creme is key for that gooey, classic s'mores twist so it's best to stick with it if you can.

Question: Can I use mini marshmallows instead of marshmallow creme?

Answer: You could, but the creme really mixes in better with the other ingredients to give a uniform texture and taste.

S’more Cookie Bars (Recipe + Video Tutorial) Substitutions and Variations

Graham Cracker Crumbs – You can try using crushed digestive biscuits or even ginger snaps if you prefer a twist in flavor.
Unsalted Butter – If you don’t have that on hand, melted coconut oil works well, just keep in mind it might add a light coconut flavor.
Marshmallow Creme – You could use melted marshmallows mixed with a little cream, just melt them slowly and stir to get a smooth consistency.
Vanilla Extract – For a different note, almond extract can substitute, though use a bit less since it’s stronger than vanilla.

Pro Tips

1. Don’t overmix the dough. Once you combine the dry and wet ingredients, just stir until they’re barely mixed; too much stirring can make the bars tough and dense, so stop when it’s just combined.
2. If your marshmallow creme feels too thick to spread evenly, try warming it in the microwave for 10-15 seconds. It’ll become a bit smoother and easier to work with without losing its gooey texture.
3. Keep a close eye on your baking time. The marshmallow layer can change how fast the edges set, so checking a couple minutes before the suggested time helps in getting a perfectly soft, chewy center without overbaking.
4. Make sure your pan is properly lined with parchment paper. This not only makes it easier to lift out the bars, but also helps prevent any sticking that might mess up the smooth layers of dough and marshmallow.