S’mores Cookie Bars

One bowl and twelve ingredients, these bar cookies start with a brown sugar-rich cookie dough base. On top of that, a layer of whole graham crackers, marshmallow fluff (also called cream) is spread over the top, a sprinkle of chocolate chips and then the remaining cookie dough. These are soft, chewy cookies bars that taste just like a giant s'mores party and they are mixed, assembled and baked in under an hour. What could be better?!
A close up of a s'mores cookie bar

I love coming up with new s’mores recipes and this year it’s these S’mores Cookie Bars! We start with a classic brown sugar and vanilla-heavy cookie dough base. On top of that, we layer whole graham crackers, marshmallow fluff (also called cream), chocolate chips and the remaining cookie dough. These are soft, chewy cookies bars that taste just like a giant s’mores — what could be better?!

There are so many fabulous things about these bars, such as:

  • They use just one bowl
  • 12 easy-to-find ingredients
  • Absolutely NOTHING complicated about throwing them together (read: so easy!)
  • Ready in under an hour
  • The *ONLY* challenge: they have to cool completely before cutting (sometimes life be like that)

About the S’mores Cookie Bars Base

For these cookies, I wanted to use a super simple and hella delicious cookie base. My 2020 cookie obsession with these Mega Vanilla Chocolate Chip Cookies is still holding strong. I doubled the recipe for this and left the chocolate chips out of the dough. Not only is this cookie dough DELISH, but it is also super quick and requires zero chill time to be fabulous.

drops of marshmallow fluff on top of graham crackers

Let’s Chat Marshmallow Fluff for Your S’mores Bars

You may think that you can easily substitute whole marshmallows for the marshmallow fluff but I urge you to resist. They will melt into a heap and make your bars less than stellar.

Go the extra mile and get the marshmallow fluff (sometimes called ‘cream’) and using a cookie scoop drop little balls of it all over the graham crackers. Then, use an offset spatula or regular spatula to smear the marshmallow fluff evenly over the tops of the graham crackers.

It’s a little fussy to work with, don’t sweat it and do your best. Dipping the cookie scoop (or spoons if you’re using) in water in between scoops of marshmallow fluff will make it much easier to handle.

unbaked s'mores cookie bar close up

Chocolate Chips vs Chopped Chocolate

I typically prefer chopped chocolate in my cookies but I also think, you do you. Sometimes chocolate chips look completely adorable in a cookie. So it all comes down to what you have available and what your personal preference is.

For these s’mores cookie bars, I tested them with both chopped chocolate and chocolate chips and I definitely preferred the look of the latter. For these bars, I used these chocolate chips that I LOVE.

Also, a quick note on dark chocolate, which is what I almost always reference in a recipe. Dark chocolate is an umbrella term that covers everything from semi-sweet to bittersweet. If I’m not particular about a recipe (such as this one), I put ‘dark chocolate’ in the ingredient list and then you can pick the sweetness of your chocolate. If I’m very particular about the chocolate to use in a recipe, then I will specify bittersweet, semi-sweet or milk. The chips I used for this recipe are semi-sweet and they are delicious!

All of the s'mores cookie bars close up

Make The S’mores Cookie Bars Beautiful

To make your s’mores cookie bars look beautiful, make sure you use a solid 3/4s of the dough as the bottom base for the cookies. This will leave you with just a handful of dough balls to drop over the top.

Second important tip: put some chocolate chips on the dough balls that are resting on the top of the cookie bars pre-bake. The other chocolate chips that you put on earlier will more than likely sink a bit during the baking process. Adding some chips to the dough balls makes the overall appearance prettier (promise). I put two or three chips on each dough ball.

s'mores cookie bar on a plate

S’mores Cookie Bars Equipment List

My Favorite Electric Stand Mixer

My Favorite Baking Bowls

My Favorite Spatula

My Favorite Staub Baking Vessel

side view of a s'mores cookie bar

More S’mores Party!

White Trash S’mores Buns

Salted Caramel S’mores Tarts

No Churn S’mores Ice Cream (this links off to another site)

s'mores cookie bar with a bite out of it
A close up of a s'mores cookie bar

S’more Cookie Bars

One bowl and twelve ingredients, these bar cookies start with a brown sugar-rich cookie dough base. On top of that, a layer of whole graham crackers, marshmallow fluff (also called cream) is spread over the top, a sprinkle of chocolate chips and then the remaining cookie dough. These are soft, chewy cookies bars that taste just like a giant s'mores party and they are mixed, assembled and baked in under an hour. What could be better?!
5 from 7 reviews
Print Save Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Cooling Time: 2 hours
Course: Dessert
Cuisine: Bar Cookies
Keyword: s’mores, cookie, bars, chocolate, marshmallow, graham crackers
Servings: 12 Bar Cookies

Ingredients

For the S'mores Cookie Bars

  • 2 cup (420 g) light or dark brown sugar, packed
  • 16 tablespoons (226 g or 8 ounces) unsalted butter room temperature
  • 2 tablespoon (28 g) good quality extra virgin olive oil
  • 2 large eggs room temperature
  • 2 tablespoons (26 g) real vanilla extract
  • 2 teaspoons (10 g) baking powder
  • 1 teaspoon (5 g) baking soda
  • 1 teaspoon (5 g) sea salt
  • 3 cups (408 g) all-purpose flour
  • 7 oz (198 g) Marshmallow fluff/cream
  • 4 ounces (123 g) dark chocolate chips
  • 5 whole graham crackers

Instructions

For the S'mores Bar Cookie Dough

  • Preheat your oven to 350°F (177°C) and grease a 8X10 baking dish and line with parchment paper, letting the excess hang over the sides.
  • In an electric stand mixer fitted with the paddle attachment, add the brown sugar, butter and olive oil and mix on medium for 4 to 5 minutes, or until light in color and texture and well blended. With the mixer on low, add in the eggs, one at a time, completely mixing the first before adding the second. Take care to scrape down the sides and bottom of the bowl so that everything is incorporated. Add the vanilla, baking powder, baking soda, salt and mix for 1 minute more or until combined. Add in the flour and mix on low until just combined.

To Assemble

  • Press 3/4s of the dough into the bottom of the prepared dish. Be gentle with it and don’t press too hard (or you’ll end up with dense, tough bar cookie). Lay the whole graham crackers over the top of the cookie dough and then using a cookie dough or ice cream scoop (or two spoons) (see note below) scoop and drop the marshmallow over the top of the graham crackers. Use the spatula (rinsed in water) to gently spread the marshmallow over the top; this doesn’t have to be perfect. Sprinkle 3/4s of the chocolate chips over the top. Drop the remaining cookie dough over the top pressing the remaining chocolate chips into the cookie dough. Bake in the center of the oven 30 minutes or until the cookie dough is lightly bronzed. Set the pan on a rack to cool completely for several hours before cutting. You can set in the fridge to expedite; setting in the fridge for a spell will also make them easier to cut. When cutting the cookie bars rinse the knife in between cuts to get the cleanest cuts possible.

Video

Notes

*Make sure you rinse the scoops or spoons in water in between scoops so that the marshmallow is easier to distribute in the pan.
*Fridge time will definitely help the bars set and make them easier to cut. 
*These can also be mixed by without an electric stand mixer…just use a spatula and your beautiful arms!
*I use a Staub baking dish for these. I measure it at home and it is 8×10; online it is listed as 7.5X10.5…it’s the same dish. If you have to go up or down in pan size, adjust your baking time accordingly. 
Thanks for baking with me! Please tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo

19 Comments

  • Olga Jafou September 4, 2021 at 7:52 AM

    Oh my goodness these bars are so delicious!! Both adults and kids that tried them are fully obsessed! I’ll be making them again for sure and try homemade marshmallow creme this time! Thanks for another amazing recipe Rebecca!!

    Reply
  • Erin C August 18, 2021 at 8:35 PM

    5 stars
    I am literally begging you to make these. I’m not usually a fan of marshmallow anything but tried these bc how could I not honestly?? Anyway they were fantastic, I scooped some out warm which for purposes of not having a goopy mess I would not recommend (Rebecca also recommends letting these cool bc she is an expert obviously) BUT for purposes of having a warm melty pizookie-esque treat with a scoop of ice cream it was delicious. Equally delicious cooled and cut just like the recipe says, and I’ve been eating them straight from the fridge for a week. There is no wrong way to eat these. You cannot make them taste bad.

    Reply
    • Rebecca Firth August 18, 2021 at 8:37 PM

      Thanks for putting a smile on my face Erin!!! I’m so happy you tried + love them!! Happy s’moreing the summer away! xo

      Reply
  • Missy August 9, 2021 at 9:37 PM

    5 stars
    I don’t have enough superlatives for these things! It’s seriously one of the best desserts I’ve eaten in a long time. I took them to work today and everyone loved them.
    And, they’re so easy!
    Yes, you can use homemade marshmallow fluff – it worked perfectly.
    Of course, I did not have the right size pan, so I decided my 10-inch round quiche pan would work after doing some volume calculating. It turned out to be a bit small so the bars were a little thick, but I had enough parchment up the sides that it held all the dough perfectly.
    Good luck waiting for these to cool before cutting! I failed miserably and was eating them with a spoon straight out of the pan while they were still hot.

    Reply
    • Missy August 9, 2021 at 9:40 PM

      Rebecca, How to store them – room temp/fridge? and for how long? Thank you!

      Reply
      • Rebecca Firth August 9, 2021 at 9:45 PM

        Hi Missy! If your house isn’t hot, wrap tightly and store on the counter for several days. If it’s warm, wrap tightly and stash in the fridge. They keep quite well either way!! xo

        Reply
    • Rebecca Firth August 9, 2021 at 9:49 PM

      This review makes me so happy—thank you!!! Love love love all of the tips/suggestions…they’re so helpful to other bakers so thank you for taking the time to leave them.

      I had a hard time waiting and on one test they started to, um, loose their shape. I just grabbed the parchment, shoved them back in the pan and they turned out pretty good (FYI).

      Thanks Missy!!! xo

      Reply
  • Beth August 9, 2021 at 8:00 PM

    I just got the ingredients to make this tomorrow and realized I only have a 9×12 or 8×8. Would either of those work and what changes to amounts/cook time would I need to make? Thanks!

    Reply
    • Rebecca Firth August 9, 2021 at 8:03 PM

      Hi Beth! I would use the larger pan and you would need to shorten the bake time (since they will be thinner). I’m thinking they would be done between 20-25 minutes…since I haven’t tested in that pan size I don’t know exactly. Would love to hear how it goes! xo

      Reply
  • Deb Paterson August 9, 2021 at 9:57 AM

    I halved this recipe and have it in the oven now; looks good! Just wanted to point out that you never mention in the directions when to add the salt.

    Reply
    • Rebecca Firth August 9, 2021 at 10:13 AM

      Thank you so much for the note, I just added it now! I hope you love them!! xox

      Reply
  • Oswald August 7, 2021 at 4:11 PM

    5 stars
    Wow Rebecca, love it!!! They look so good.

    Reply
  • Jim August 7, 2021 at 4:09 PM

    5 stars
    Oh wow – all the best AND I didn’t have to gather firewood.

    Reply
    • Rebecca Firth August 7, 2021 at 4:17 PM

      Ha ha — yes, no firewood and no smokey hair! xo

      Reply
  • Hilary August 7, 2021 at 3:59 PM

    5 stars
    These were honestly a HOME RUN!!!!!! Sooo easy to make and SOOO delicious!!!!!!!!!

    Reply
    • Rebecca Firth August 7, 2021 at 4:18 PM

      I’m so happy you loved them!!!!! Enjoy!! xoxo

      Reply
  • Sally August 7, 2021 at 3:54 PM

    5 stars
    Yum, they look so good!

    Reply

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