Irresistible S’mores Cookie Bars Recipe – Easy & Delicious!

Smores Cookie Bars are more than just a dessert; they are a delightful journey back to cherished childhood memories, neatly packaged into a convenient, irresistible square. I’m absolutely thrilled to share this recipe that reimagines a classic. Imagine sinking your teeth into a perfect bite that encapsulates the very essence of a crackling campfire, without the need for kindling or the inevitable sticky mess. This beloved classic, traditionally a staple of scouting trips and backyard bonfires, has been brilliantly transformed for your kitchen, allowing you to indulge in that iconic flavor combination anytime, anywhere.

The original s’more, a contraction of “some more,” has charmed generations with its simple yet profound magic – toasted marshmallow, melted chocolate, and crisp graham crackers. My version takes that nostalgia and elevates it, blending the gooey, toasty sweetness with the satisfying chewiness of a perfect cookie bar. People adore this dish not only for its incredible taste profile – the rich, creamy chocolate melting into the caramelized marshmallow, all grounded by the sweet, crumbly graham cracker base – but also for its remarkable texture. The contrast between the soft cookie, stretchy marshmallow, and subtle crunch is simply divine and makes these Smores Cookie Bars utterly irresistible. These bars are the ultimate crowd-pleaser, perfect for potlucks, parties, or simply a cozy night in, promising a truly memorable treat that evokes warmth and happiness with every bite.

this RECIPE

Ingredients:

• For the Graham Cracker Cookie Base:
  • 1 cup (2 sticks or 226g) unsalted butter, softened to room temperature
  • ¾ cup (150g) granulated sugar
  • ¾ cup (160g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 ½ cups (300g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (170g) semi-sweet chocolate chips or chopped chocolate (optional, but highly recommended for extra chocolatey goodness in the base!)
• For the S’mores Filling and Topping:
  • 9 full graham cracker sheets (approximately 18 squares), broken into halves
  • 1 ½ cups (255g) semi-sweet chocolate chips, milk chocolate chips, or chopped milk chocolate bars (feel free to mix and match your favorites!)
  • 3 cups (about 12 large or 48 mini) marshmallows. I love using a mix of large and mini marshmallows for varied melt, but any will do!

Equipment You’ll Need:

To embark on this delightful journey of creating the most amazing Smores Cookie Bars, you’ll want to gather a few essential tools. Having everything ready before you start will make the process smooth and enjoyable, ensuring you can focus on the fun of baking. Here’s a quick list of what I typically use:

1. 9×13 inch baking pan: This is the ideal size for achieving perfect bar thickness.
2. Parchment paper: Crucial for easy removal and cleanup, making sure your bars don’t stick.
3. Large mixing bowl: For combining your wet ingredients.
4. Medium mixing bowl: For whisking your dry ingredients.
5. Electric mixer (stand or hand-held): While you could do it by hand, an electric mixer makes creaming butter and sugar significantly easier and more efficient, achieving that light and fluffy texture we’re after.
6. Rubber spatula: Essential for scraping down the sides of the bowl and folding in ingredients gently.
7. Measuring cups and spoons: Accuracy is key in baking!
8. Wire cooling rack: To allow your Smores Cookie Bars to cool completely and evenly.

Prepping for Perfection: Getting Started

Before we dive into the delicious magic of these Smores Cookie Bars, a little preparation goes a long way. This initial step sets the stage for a seamless baking experience and ensures your oven is perfectly primed for its role.

1. First things first, let’s get that oven ready! Preheat your oven to 350°F (175°C). This temperature is just right for baking our cookie base through while keeping it wonderfully chewy.
2. Next, prepare your 9×13 inch baking pan. This is a critical step for easy removal. I always line my pan with parchment paper, leaving an overhang on two sides. This creates convenient “handles” that will allow you to lift the entire slab of Smores Cookie Bars out of the pan once they’ve cooled. If you don’t have parchment paper, you can grease and flour the pan, but trust me, parchment is a game-changer for these bars.
3. Now, if your butter isn’t already at room temperature, it’s a good idea to let it sit out for about 30-60 minutes before you start. Softened butter creams beautifully with sugar, creating air pockets that contribute to the light and tender texture of our cookie base. Similarly, having your eggs at room temperature helps them incorporate more evenly into the batter, preventing curdling and ensuring a smooth emulsion.

Crafting the Irresistible Cookie Base

The foundation of our incredible Smores Cookie Bars is a rich, chewy, and utterly delicious graham cracker cookie dough. This isn’t just any cookie dough; it’s specifically designed to hold up to the layers of chocolate and marshmallow, providing the perfect balance of texture and flavor. Let’s get mixing!

4. In a large mixing bowl, combine your softened unsalted butter, granulated sugar, and packed light brown sugar. Using an electric mixer on medium speed, beat these ingredients together until the mixture is light, fluffy, and noticeably pale in color. This process, known as creaming, typically takes about 2-3 minutes. It’s crucial because it incorporates air into the butter and sugar, which contributes to the tenderness of the final cookie. Make sure to scrape down the sides of the bowl periodically with your rubber spatula to ensure everything is evenly combined. We want no rogue pockets of butter or sugar!
5. Once your butter and sugar are beautifully creamed, crack in one large egg. Beat on medium speed until it’s just incorporated, then add the second egg and beat again until fully combined. After the eggs, stir in your pure vanilla extract. Vanilla adds a wonderful depth of flavor that complements the sweetness of the sugars and the richness of the butter. Continue to beat until the mixture is smooth and cohesive.
6. In a separate medium bowl, whisk together your all-purpose flour, baking soda, and salt. Whisking dry ingredients together ensures that the leavening agent (baking soda) and salt are evenly distributed throughout the flour. This prevents uneven rising or salty pockets in your cookies.
7. With your mixer on low speed, gradually add the dry ingredients to the wet ingredients, a third at a time, mixing until just combined after each addition. Be careful not to overmix! Overmixing develops the gluten in the flour too much, which can lead to tough, dense Smores Cookie Bars. We’re aiming for tender and chewy. Stop mixing as soon as you no longer see streaks of dry flour. The dough will be thick and wonderfully fragrant.
8. If you’re opting for extra chocolatey goodness in your cookie base (which I always do!), now is the time to fold in your 1 cup of semi-sweet chocolate chips or chopped chocolate. Use your rubber spatula to gently fold them into the dough until evenly distributed. This step adds another layer of texture and flavor, making the base of your Smores Cookie Bars even more irresistible.

Assembling Your S’mores Masterpiece

Now for the exciting part – building the layers of deliciousness that will transform our humble cookie dough into show-stopping Smores Cookie Bars! This is where the magic truly starts to happen.

9. Take about two-thirds of your prepared cookie dough and press it evenly into the bottom of your parchment-lined 9×13 inch baking pan. I find it easiest to dollop spoonfuls of dough evenly across the bottom, then use my fingertips, slightly dampened with water or lightly floured, to gently press and spread the dough into a uniform layer. Make sure it goes all the way to the edges and corners, creating a solid base for our Smores Cookie Bars. This layer should be fairly compact but not overly dense.
10. Next, arrange your graham cracker halves over the cookie dough base. You’ll want to place them in a single layer, covering as much of the cookie dough as possible. Don’t worry if there are small gaps; the melted chocolate will fill those in beautifully. Sometimes I break a few pieces to fit into awkward spots, but generally, they fit quite snugly. This layer provides that essential graham cracker crunch and flavor that defines the “S’mores” experience.
11. Sprinkle 1 ½ cups of your chosen chocolate chips or chopped chocolate evenly over the graham cracker layer. Use a generous hand here! This chocolate will melt into a glorious, gooey layer, cementing the graham crackers to the cookie base and providing that rich, melty chocolate heart to your Smores Cookie Bars.
12. Finally, take the remaining one-third of your cookie dough. Instead of pressing it in, you’re going to crumble it unevenly over the top of the chocolate chips. This technique creates a beautiful, rustic top crust that bakes up wonderfully chewy and slightly crispy in places. Aim for small to medium-sized crumbles, ensuring some chocolate peeks through, but also covering a good portion of the top. This isn’t meant to be a solid layer; the gaps are part of its charm and help the marshmallows melt in later.

Baking Your Smores Cookie Bars to Golden Perfection

The oven is preheated, the layers are built, and now it’s time to transform our creation into a golden, bubbling delight. Baking these Smores Cookie Bars correctly is key to achieving that perfect balance of chewy cookie, melted chocolate, and sturdy graham cracker structure.

13. Carefully place your assembled baking pan into the preheated 350°F (175°C) oven. Bake for approximately 25-30 minutes. The exact baking time can vary depending on your oven, so keep a close eye on them. You’re looking for the top cookie layer to be lightly golden brown and set. The edges might appear a bit more golden, and you should see the chocolate filling underneath beginning to bubble slightly around the edges. When you gently shake the pan, the center should appear mostly set, without excessive jiggling.
14. Once your bars have reached this beautiful golden hue and appear mostly baked through, remove the pan from the oven. At this point, they won’t look like classic S’mores just yet, but the base is ready for its marshmallow crown. Keep the oven on, as we’ll be putting them back in shortly for the grand marshmallow finale!

The Grand Finale: Topping with Marshmallows and Broiling

This is where our Smores Cookie Bars truly come alive, achieving that iconic toasted marshmallow perfection that makes s’mores so irresistible. This step requires your full attention, as marshmallows can go from perfectly golden to charred in a blink!

15. Evenly scatter your 3 cups of marshmallows over the warm, partially baked cookie bars. You can use large marshmallows, mini marshmallows, or a mix of both. I personally love the varied texture a mix provides. Aim for a generous, somewhat even layer, making sure to cover the entire surface as best as you can. The residual heat from the baked bars will already start to slightly soften the marshmallows, preparing them for their toasty fate.
16. Now, here’s where you need to be vigilant. Turn your oven to the broil setting (high). Place the baking pan back into the oven, making sure to position it on an upper rack, about 6-8 inches from the heating element.
17. Stand by the oven door and do not walk away! Marshmallows brown incredibly quickly under the broiler. Broil for just 1-3 minutes, or until the marshmallows are beautifully golden brown and slightly toasted in spots. Some will be puffier, some slightly caramelized – this is exactly what we want. They should look exactly like campfire-toasted marshmallows. The moment they reach your desired level of golden toastiness, remove the pan from the oven immediately. Even 30 seconds too long can turn them from golden to black, so be quick to react!

Cooling, Slicing, and Serving Your Delicious Smores Cookie Bars

Patience, my friends, is a virtue, especially when it comes to these Smores Cookie Bars. While the aroma filling your kitchen will be intoxicating, allowing them to cool properly is crucial for clean slices and the best texture.

18. Once your magnificent Smores Cookie Bars emerge from the oven, with their perfectly toasted marshmallow tops, they will be extremely hot and gooey. It’s absolutely vital to let them cool completely. Place the pan on a wire cooling rack and let them cool for at least 2-3 hours at room temperature. I know, I know, the temptation to dig in immediately is immense, but if you try to cut them while warm, the melted chocolate and marshmallow will ooze everywhere, making a beautiful mess but not a clean bar. Cooling allows the chocolate and marshmallow layers to set up, resulting in neat, structurally sound bars. For an even firmer set, especially on a warm day, you can even pop them in the refrigerator for about 30-60 minutes after they’ve cooled mostly at room temperature.
19. Once thoroughly cooled and set, use the parchment paper overhangs as handles to carefully lift the entire slab of Smores Cookie Bars out of the baking pan and transfer it to a cutting board.
20. Using a sharp knife, carefully slice the bars into your desired size. I typically cut them into 12-16 squares, depending on how generous I’m feeling. For cleaner cuts, you can run your knife under hot water and wipe it dry between slices. The marshmallow topping can be a bit sticky, so this trick helps a lot.
21. Serve your freshly cut Smores Cookie Bars immediately and watch them disappear! They are truly best enjoyed the day they are made when the cookie base is fresh and chewy, and the marshmallow topping is perfectly soft.

Tips for the Ultimate Smores Cookie Bar Experience:

To ensure your Smores Cookie Bars are nothing short of spectacular every single time, I’ve gathered a few of my favorite tips and tricks. These little nuggets of wisdom can elevate your baking, help you troubleshoot, and even inspire some delicious variations!

• Don’t Rush the Cooling: I cannot stress this enough! As tempting as it is to dive into warm, gooey bars, they truly need to cool completely for the best texture and cleanest slices. The chocolate needs time to set, and the marshmallows need to firm up. Rushing it will result in a sticky, crumbling mess, albeit a delicious one.
• Marshmallow Variety: While mini marshmallows are easy to sprinkle, large marshmallows create glorious, puffy clouds when broiled. For a truly dynamic top, try a mix of both! The minis will melt and fill in gaps, while the large ones will offer those beautiful, pillowy peaks. Keep in mind that some brands of marshmallows brown faster than others, so always keep an eye on them.
• Chocolate Choices: Don’t limit yourself to just semi-sweet chocolate chips. Milk chocolate, dark chocolate, or even chopped chocolate bars (like Hershey’s for that authentic s’mores flavor!) can be used for the filling. A mix of different chocolates can add complexity and richness to your Smores Cookie Bars.
• Broiler Beware: Seriously, stay by the oven when broiling the marshmallows. They can go from perfectly golden to burnt in a matter of seconds. Every broiler is different, so learn how yours behaves and adjust your rack position and timing accordingly. High heat means fast results!
• The Graham Cracker Layer: For an extra layer of flavor and to help protect the base from getting soggy, some bakers like to brush a very thin layer of melted butter over the graham crackers before adding the chocolate. I find it’s not strictly necessary, but it’s an option if you want to experiment.
• Storing Your Smores Cookie Bars: These bars are best enjoyed on the day they are made. However, if you have leftovers (a rare occurrence!), store them in an airtight container at room temperature for up to 2-3 days. The marshmallows might lose a bit of their crispness and become slightly chewier, but they’ll still be absolutely delicious. You can gently warm them in the microwave for 10-15 seconds for a gooey treat, but be careful not to overdo it.
• For Crispier Edges: If you love a slightly crispier edge to your Smores Cookie Bars, you can press the dough slightly thinner around the perimeter of the pan. The extra surface area will allow it to crisp up a little more during baking.
• No Parchment? No Problem (But be careful!): If you don’t have parchment paper, grease your pan generously with butter and then dust it with flour. Tap out any excess flour. This will help prevent sticking, though removing the bars might be a bit trickier than with parchment.
• Add a Pinch of Cinnamon: For a subtle flavor twist, try adding ¼ teaspoon of ground cinnamon to your dry ingredients in the cookie base. It complements the graham cracker flavor beautifully and adds a warm spice note to your Smores Cookie Bars.
• Consider a Chocolate Drizzle: Once cooled, for an extra decadent touch, you could melt a little extra chocolate and drizzle it over the marshmallow topping. This not only adds more chocolatey goodness but also looks fantastic!
• Make Ahead Option: You can prepare the cookie dough a day in advance and store it tightly covered in the refrigerator. Let it come to room temperature for about 30 minutes before proceeding with assembly and baking. This is great for party planning!

I genuinely hope these Smores Cookie Bars bring as much joy to your kitchen and your taste buds as they do to mine. They are truly a treat that captures the essence of a campfire favorite in a convenient, shareable bar form. Happy baking!

Conclusion:

My friends, if you’ve followed along this culinary adventure, you know we’ve just uncovered something truly special. This isn’t just another dessert; it’s a nostalgic trip, a comforting hug, and an absolute showstopper all rolled into one delightful package. I truly believe these Smores Cookie Bars are destined to become a beloved staple in your baking repertoire, and honestly, a guaranteed crowd-pleaser for any occasion.

What makes these bars an absolute must-try? It’s the impeccable trifecta of textures and flavors that dance together in perfect harmony. Imagine a buttery, slightly crumbly graham cracker crust that forms the perfect foundation. Piled high above that, you’ll find a soft, chewy chocolate chip cookie layer, studded with decadent chocolate that melts just so. And then, the grand finale: a cloud of perfectly toasted, gooey marshmallow that stretches and pulls with every glorious bite. That golden-brown, caramelized top layer of marshmallow adds a depth of flavor that a simple s’more over a campfire can only dream of. The crunch of the graham, the chew of the cookie, the gooey pull of the marshmallow, and the richness of the chocolate – it’s a symphony for your taste buds, hitting every single note beautifully. They encapsulate all the magic of a campfire s’more, but in a much more accessible, shareable, and frankly, less messy bar form that is utterly irresistible. I’ve seen faces light up the moment these emerge from the oven, and trust me, the aroma alone is enough to get anyone excited. This recipe delivers big on flavor, texture, and pure joy, making it a fantastic choice for any gathering, a cozy night in, or simply when you need a little sweet escape.

Elevate Your S’mores Cookie Bar Experience

Now that you’re practically drooling, let’s talk about how to best enjoy these magnificent creations and how you might even put your own spin on them. While these bars are absolutely divine served at room temperature, allowing the flavors to meld beautifully, I highly recommend trying them slightly warm. A quick zap in the microwave for about 10-15 seconds will bring that marshmallow back to its glorious gooey state and soften the chocolate, creating an even more indulgent experience. Imagine pairing a warm bar with a scoop of vanilla bean ice cream, a drizzle of chocolate sauce, or even a dollop of whipped cream – pure dessert heaven! They’re also incredible with a strong cup of coffee, a glass of cold milk, or as the perfect end to a backyard barbecue. For a firmer, chewier treat, try chilling them for an hour or two; the textures become wonderfully dense and satisfying.

Feeling adventurous? There are so many ways to customize your Smores Cookie Bars. For the chocolate layer, don’t hesitate to experiment with different types of chocolate chips – milk chocolate for a sweeter profile, dark chocolate for a richer, more intense flavor, or a mix of both! You could even swirl in some white chocolate chips for an added visual and taste dimension. If you love a salty-sweet combination, consider sprinkling a pinch of flaky sea salt over the top of the cookie layer before baking, or even mixing in some crushed pretzels into the graham cracker crust for an extra textural crunch. For a nuttier twist, chopped pecans or walnuts could be folded into the cookie dough. And while the classic s’mores experience is king, you could even try swapping out a portion of the graham crackers for Biscoff cookies in the crust for a spiced, caramelized twist. The possibilities are truly endless, allowing you to tailor this incredible treat to your personal preferences every single time. Don’t be afraid to get creative and make them your very own!

Your Turn to Create and Share!

So, what are you waiting for? I wholeheartedly encourage you to roll up your sleeves, gather your ingredients, and dive into making these incredible Smores Cookie Bars. They are genuinely straightforward to make, yielding results that taste like they came from a professional bakery, but with all the love and satisfaction of a homemade treat. You’ll be amazed at how quickly they disappear, so consider making a double batch! Once you’ve experienced the magic for yourself, I would absolutely love to hear about it. Please don’t be shy – share your baking adventures, your delicious results, and any creative variations you come up with. Tag me in your photos or drop a comment below; seeing your culinary successes truly makes my day. Happy baking, and get ready to fall in love with your new favorite dessert!