Chewy S’mores Cookie Bars
One bowl and twelve ingredients, these Chewy S'mores Cookie Bars 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?!
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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 (how to measure 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 8x10; 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 rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo