S’mores Cookie Bars are ooey, gooey, chocolate and marshmallows on top of cookie dough and graham crackers…what’s not to love???
Originally posted August 2015. Photos and content updated August 2020 for improved reader experience.
Happy National S’mores Day, friends!
I’m going to tell you something that might make some of you look at me side-eyed.
I’m not really a fan of marshmallows. Gasp! I know. I used to love them as a kid, and I do still like those little mini ones in hot chocolate, but to just eat a big marshmallow or marshmallow-y treat is not appealing to me. I hear people talking about s’mores all the time, making them with the kids and such, and I’m over here like…can I just have the chocolate??
However, when you take all the components of s’mores and put them into a cookie bar, I am all about that. Like, a chocolate chip cookie, on a graham cracker base, with marshmallows and chocolate squares on top. Yeah. That, I can get down with.
S’mores aren’t meant to be dainty or mess-free, and these cookie bars definitely aren’t either. Now, if you were to refrigerate them and only eat them in the comfort of air conditioning at room temperature, perhaps you could accomplish a no-mess experience. But what fun would that be. They are s’mores, after all. Meant for ooey, gooey, finger-licking-the-chocolate-off as you go, deliciousness.
The thickness of the bars will depend on the size of cookie sheet you use. A 10×17 sheet will produce thinner bars (like the ones pictured), but if you use a 10×13 sheet, the cookie layer will be a little thicker. And you’ll get a few less bars. I’ve made them both ways, and both are equally as delicious.
What do you need to make S’mores Cookie Bars?
– Flour
– Baking Soda
– Salt
– Cinnamon
– Unsalted Butter
– Brown Sugar
– Granulated Sugar
– Eggs
– Vanilla Extract
– Mini Marshmallows
– Chocolate Chips (I used a combo of semi-sweet and bittersweet)
– Graham Crackers (Honey, Cinnamon, or Chocolate all work great!)
– Hershey’s Chocolate Bars
Don’t you just see s’mores in those ingredients?? All the goodness is there. I promise.
How do you make S’mores Cookie Bars?
Full Printable Recipe Below!
1.) Preheat oven to 375 degrees F, line a large, rimmed baking sheet with foil or parchment paper, and set aside.
2.) In a medium bowl, whisk together the flour, baking soda, salt and cinnamon, then set aside.
3.) In the bowl of a stand mixer (or a large bowl if using a hand mixer,) cream together the softened butter and sugars, using the paddle attachment, until fluffy, about 2-3 minutes.
4.) Mix in the vanilla and then add the eggs, one at a time, beating well after each addition.
5.) Gradually mix in the flour mixture, incorporating well after each addition.
6.) Lastly, fold in the chocolate chips and 1 cup of the marshmallows.
7.) Lay out the graham crackers on the prepared baking sheet leaving no gaps between them.
8.) Use an medium cookie scoop and place balls of cookie dough on the graham crackers. I did about 5 scoops in each row with a little space in between. Use the back of the cookie scoop to gently press down on the dough to spread it out. There will be some gaps, but the dough will spread as it cooks so don’t worry about that.
9.) Bake for 5 minutes, then remove and press press Hershey pieces and 1/4 cup marshmallows sporadically on top. You can also gently press/spread the dough if you don’t feel it’s spread enough to the edges at this time. Bake for 5-7 more minutes, until the cookie dough is just set.
10.) Cool completely in the pan. If you need to cut them before they are fully cooled and you don’t want the melty chocolate smears (but…that’s half the fun!), you can stick them in the fridge for a bit, after they’ve cooled on their own for at least 10 minutes.
11.) Cut through the cookie layer into squares, where the graham crackers are already separated. (I use the foil or parchment edges that overhang on the baking sheet to gently remove the bars from the pan before cutting, as you can easily see where the graham cracker breaks are this way, which makes for easier cutting.)
You do not have to wait for these to cool completely to enjoy them. In fact, I find them to be most enjoyable while they are warm and gooey and melty. Even if that means zapping them in the microwave a few seconds after they’ve cooled. I’m just sayin’. But, they are also delicious at room temp, so you can’t go wrong either way.
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Make sure you check out more delicious S’mores recipes from my #OurFamilyTable blogger friends, below!
S’mores Cookie Bars
Ingredients
- 2 1/4 cups flour
- 1 tsp baking soda
- 3/4 tsp salt
- 1 tsp cinnamon
- 2/3 cup butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 11.5 oz bag semi-sweet chocolate chips
- 1 1/4 cup mini marshmallows, divided
- 3 Hershey bars, broken into pieces
- 2 sleeves graham crackers boxes usually come with 3, broken into squares
Instructions
- Preheat oven to 375 degrees F, line a large, rimmed baking sheet with foil or parchment paper, and set aside.
- In a medium bowl, whisk together the flour, baking soda, salt and cinnamon, then set aside.
- In the bowl of a stand mixer (or a large bowl if using a hand mixer,) cream together the softened butter and sugars, using the paddle attachment, until fluffy, about 2-3 minutes.
- Mix in the vanilla and then add the eggs, one at a time, beating well after each addition.
- Gradually mix in the flour mixture, incorporating well after each addition.
- Lastly, fold in the chocolate chips and 1 cup of the marshmallows.
- Lay out the graham crackers on the prepared baking sheet leaving no gaps between them.
- Use an medium cookie scoop and place balls of cookie dough on the graham crackers. I did about 5 scoops in each row with a little space in between. Use the back of the cookie scoop to gently press down on the dough to spread it out. There will be some gaps, but the dough will spread as it cooks so don’t worry about that.
- Bake for 5 minutes, then remove and press press Hershey pieces and 1/4 cup marshmallows sporadically on top. You can also gently press/spread the dough if you don’t feel it’s spread enough to the edges at this time. Bake for 5-7 more minutes, until the cookie dough is just set.
- Cool completely in the pan. If you need to cut them before they are fully cooled and you don’t want the melty chocolate smears (but…that’s half the fun!), you can stick them in the fridge for a bit, after they’ve cooled on their own for at least 10 minutes.
- Cut through the cookie layer into squares, where the graham crackers are already separated. I use the foil edges that overhang on the baking sheet to gently remove the bars from the pan before cutting, as you can easily see where the graham cracker breaks are this way, which makes for easier cutting.
Nutrition
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