I recently whipped up some Easy S’mores Cookie Bars that combine melted unsalted butter, graham cracker crumbs, chocolate chips, and marshmallow creme into a delightful treat. I found it fun mixing in granulated sugar and vanilla extract for an unexpected twist that keeps you intrigued with every bite.

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I was super excited to try this twist on a classic treat, so I whipped up these s’more cookie bars that are everything you could ever want in a dessert. I mixed 1/2 cup unsalted butter, melted, with 1 cup granulated sugar, then added in 2 large eggs and 1 tsp vanilla extract to bring a rich depth of flavor.

I couldn’t wait to blend in 1 cup of graham cracker crumbs with 1 1/2 cups all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp salt to create the perfect cookie base. The best part was folding in 1 cup semi-sweet chocolate chips that melted into gooey pockets and swirling in 1 1/2 cups marshmallow creme to get that unmistakable s’mores taste.

I’ve always loved trying recipes that bring together elements of s’mores, brownies, and classic chocolate chip cookies in an easy, baked dessert recipe that feels both nostalgic and innovative. Enjoy the video tutorial and happy baking!

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First, it’s super easy to make even if I’m in a rush – I can mix it all up and just pop it in the oven without stressing over fancy steps. Second, I love how the cookie dough comes out soft and chewy and then you get these awesome layers with marshmallow creme and crunchy graham cracker crumbs that remind me of campfire s’mores. Third, the mix of semi-sweet chocolate chips with all the other ingredients creates a perfect balance of sweet and salty flavors that totally hits the spot every time. And lastly, there’s something fun about crumbling the second layer of dough right on top of the gooey marshmallow; it makes me feel like I’m making a treat that’s both creative and comforting, even if it doesn’t look perfect.

Ingredients

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Unsalted butter provides rich flavor and healthy fats, giving moisture that makes cookies tender.
Granulated sugar sweetens the bars and offers quick energy though too much isn’t very healthy.
Eggs add protein and help bind the ingredients which creates a stable and fluffy cookie base.
Graham cracker crumbs add crunch, fiber and a subtly sweet, nutty flavor that compliments chocolate perfectly.
Chocolate chips contribute melty pockets of sweetness that balance the chewiness of the bars.
Marshmallow creme infuses a gooey texture and extra sugary flavor making each bite pure delight.

Ingredient Quantities

1/2 cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 cup graham cracker crumbs

1 1/2 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

1 cup semi-sweet chocolate chips

1 1/2 cups marshmallow creme

How to Make this

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1. Preheat your oven to 350°F and lightly grease or line a 9×13 inch pan with parchment paper.

2. In a large bowl, mix your 1/2 cup melted butter and 1 cup granulated sugar until they come together, then beat in 2 eggs and 1 tsp vanilla extract until the mixture is smooth.

3. In a separate bowl, combine 1 cup graham cracker crumbs, 1 1/2 cups all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp salt.

4. Gradually add the dry mix into the wet mixture, stirring well after each addition so nothing clumps up.

5. Fold in 1 cup of semi-sweet chocolate chips until evenly distributed throughout the dough.

6. Press half of the cookie dough evenly into the bottom of your prepared pan to form a firm base layer.

7. Spread 1 1/2 cups marshmallow creme evenly over the dough layer, making sure to cover it all.

8. Crumble the remaining cookie dough on top of the marshmallow creme as evenly as possible.

9. Bake in the preheated oven for 20 to 25 minutes until the edges start to turn a light golden color; the center should look just set.

10. Remove your pan from the oven, let it cool completely on a rack, then cut into bars and enjoy your tasty s’more treat!

Equipment Needed

1. Preheated oven set to 350°F (plus oven mitts to handle hot pans)
2. A 9×13 inch baking pan lined with parchment paper or lightly greased
3. A large mixing bowl for the wet ingredients
4. A smaller bowl for mixing the dry ingredients
5. Measuring cups and spoons to get the right amounts
6. A whisk or an electric mixer for beating the butter, sugar, eggs, and vanilla
7. A rubber spatula or spoon for stirring and folding in the chocolate chips
8. A cooling rack to let the baked bars cool completely before cutting

FAQ

Q: Can I use salted butter instead of unsalted?
A: It's best to use unsalted butter since it gives you better control over the salt level. If you only have salted butter, just reduce the added salt in the recipe a bit.

Q: What should I do if I can't find marshmallow creme?
A: If you dont have marshmallow creme handy, you can melt a bag of mini marshmallows with a little water until smooth. The texture might be a bit different but it'll still taste great.

Q: How long do the cookie bars stay fresh?
A: They stay fresh for about three days when stored in an airtight container, though if you need them to last longer, freeze them and thaw to room temperature before serving.

Q: Can I make the recipe gluten-free?
A: Yes, you can swap the all-purpose flour with a gluten-free blend and use gluten-free graham cracker crumbs. Just note that the texture and flavor might be slightly different.

Q: Do I really need to use graham cracker crumbs?
A: The graham cracker crumbs add that classic s'more flavor and texture, but if you aren't a fan, you can try substituting with crushed digestive biscuits or even skip it altogether.

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

Unsalted butter: You can try using salted butter or even coconut oil if you’re looking for a different twist; just remember to reduce the added salt in the recipe.
Granulated sugar: Light brown sugar works as a great substitute, giving your treats a richer flavor profile.
Eggs: If you’re short on eggs or want a vegan swap, 1/4 cup applesauce per egg does the trick pretty well.
Graham cracker crumbs: Crushed digestive biscuits can be a solid alternative, especially if you can’t find graham crackers in the store.
Marshmallow creme: Try melting regular marshmallows with a bit of milk to achieve a similar gooey texture.

Pro Tips

1. Try to use room temp ingredients when mixing your butter, eggs, and marshmallow creme. It helps everything blend more smooth and can prevent lumps from forming unexpectedly.
2. When you’re pressing down the dough into your pan, make sure it’s firmly in place. This helps create a sturdy base and stops the middle from getting too cakey once you add the marshmallow layer.
3. Don’t rush crumbling the leftover dough on top of the marshmallow creme; aim for an even spread so each bite gets a good mix of flavors. Sometimes a few extra crumbles here and there can really make a difference.
4. If you want an extra rich flavor, consider sprinkling a teensy bit more graham cracker crumbs over the top before baking. It adds a fun crunchy texture and ramps up the s’mores vibe.