S’mores Cookie Bars Recipe

I recently whipped up these S’mores Cookie Bars and I’m obsessed. The graham cracker base paired with decadently soft cookie dough loaded with mini marshmallows and chocolate chunks creates a perfect blend of flavors. They remind me of cozy campfire nights, delivering indulgence and nostalgia in every delectable bite.

I think this S’mores Cookie Bars recipe is one of the best ways I’ve found to recreate the s’mores experience without needing a campfire. I love how the base of 2 cups graham cracker crumbs, 1/2 cup unsalted butter (melted) and 1/4 cup granulated sugar creates a solid yet light crust.

For the cookie dough, I use 1 cup unsalted butter (softened), 1 cup light brown sugar, and 1/2 cup granulated sugar mixed with 2 eggs and 2 teaspoons vanilla extract. Then I blend in 2 1/4 cups all-purpose flour, 1 teaspoon baking soda and 1/2 teaspoon salt to keep the texture just right.

I add in 2 Hershey’s Milk Chocolate Bars chopped into chunks along with 1 1/2 cups mini marshmallows and 1/2 cup extra graham cracker pieces for that extra s’mores kick. This recipe evokes everything from a Cookie Monster adventure to a Dessert Bar treat and is a yummy sweets option for any party snack.

Why I Like this Recipe

I really like that this recipe reminds me of summer nights around a campfire even though I can make it without leaving my house. The mix of graham crackers, mini marshmallows, and chocolate makes every bite feel like a s’mores adventure and it instantly brings back those fun memories. I also love how simple it is to prepare, even when I’m not super confident in the kitchen so I can whip it up when I get a sudden sweet craving. Plus, the gooey texture combined with that crunchy crust gives it a really unique bite that always surprises me in a good way.

Ingredients

• Graham cracker crumbs add crunch and a sweet, earthy flavor while providing fiber.
• Unsalted butter gives richness, moisture, and a smooth texture to the crust and dough.
• Hershey’s milk chocolate bars melt nicely, offering sugary goodness and creamy delight.
• Mini marshmallows provide a gooey, satisfying texture and that campfire feel.
• Eggs add structure and a bit of protein to bind all ingredients together.
• Light brown sugar deepens flavor and helps create a chewy texture in the dough.
• Vanilla extract enhances moisture and rounds out the flavors with its subtle richness.
• Baking soda and salt balance the flavors and help the cookies rise, adding lightness.

Ingredient Quantities

• 2 cups graham cracker crumbs (about 10 full graham crackers)
• 1/2 cup unsalted butter, melted (for the crust)
• 1/4 cup granulated sugar (to mix with the crumbs)
• 1 cup unsalted butter, softened (for the cookie dough)
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar (for the dough)
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 Hershey’s Milk Chocolate Bars, chopped into chunks
• 1 1/2 cups mini marshmallows
• 1/2 cup extra graham cracker pieces (for an extra s’mores kick)

How to Make this

1. Preheat your oven to 350°F and grease a 9×13-inch pan.

2. In a bowl, mix 2 cups graham cracker crumbs, 1/2 cup melted unsalted butter and 1/4 cup granulated sugar until well blended, then firmly press this mixture into the bottom of your pan.

3. In a separate large bowl, beat 1 cup softened unsalted butter with 1 cup light brown sugar and 1/2 cup granulated sugar until the mix looks light and fluffy.

4. Add in 2 large eggs and 2 teaspoons vanilla extract, beating until combined but dont overdo it.

5. In another bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda and 1/2 teaspoon salt.

6. Gradually mix the dry ingredients into the wet ingredients until just combined.

7. Fold in 2 chopped Hershey’s Milk Chocolate Bars, making sure it’s evenly mixed in.

8. Stir in 1 1/2 cups mini marshmallows and 1/2 cup extra graham cracker pieces giving the dough that extra s’mores kick.

9. Evenly spread the dough over the prepared crust in the pan.

10. Bake for 25 to 30 minutes until the edges are lightly golden; let it cool completely before cutting into bars and enjoy your gooey, toasty treat.

Equipment Needed

1. Oven – to preheat to 350°F for baking the treat
2. 9×13-inch baking pan – make sure you grease it properly
3. Mixing bowls – at least three, one for the crust mixture, one for beating butter and sugars, and one for the dry ingredients
4. Measuring cups – to measure all the ingredients accurately
5. Measuring spoons – for the vanilla extract, baking soda and salt
6. Whisk – to mix up the flour, baking soda and salt in the dry ingredients
7. Electric mixer or hand mixer – to beat the butter and sugars until the mix looks light and fluffy
8. Spatula – to fold in the chopped chocolate, mini marshmallows and extra graham cracker pieces
9. Knife – to chop the Hershey’s Milk Chocolate Bars into chunks

FAQ

• Q: How do i make sure the graham cracker crust holds together?
  A: Make sure you mix all the crumbs, melted butter, and sugar really well and press it down firmly so it sticks together before you put on the cookie layer.
• Q: Can i use regular marshmallows instead of mini ones?
  A: You can, but minis help keep things even. If using regular ones, just chop them up into smaller pieces.
• Q: Why is there extra graham cracker pieces in the cookie dough?
  A: They add a fun crunch and extra s’mores flavor throughout the bars, making ’em even tastier.
• Q: How do i prevent the marshmallows on top from burning?
  A: Keep a close watch as they bake and if they start to brown too fast, you can cover the pan loosely with foil for a few minutes.
• Q: Can these bars be made ahead of time?
  A: Yes, you can make them ahead and store in an airtight container for a few days, but they are best when eaten fresh so the marshmallows are nice and gooey.

S’mores Cookie Bars Recipe Substitutions and Variations

• If you cant find graham cracker crumbs, try using digestive biscuit crumbs instead. Its close and works well.
• If you’re out of unsalted butter for the crust, you can use salted butter but just cut back on the extra salt in the dough.
• You can replace eggs by mixing 2 tablespoons of flaxseed meal with 6 tablespoons of warm water for each egg. Its a neat vegan fix.
• If you dont have Hershey’s Milk Chocolate Bars, any milk chocolate chips should work fine and give you a sweet melt.
• If mini marshmallows are hard to get, you can dice up regular marshmallows. They still give you that tasty s’mores feel.

Pro Tips

1) Make sure your butter is at the right temp – room temp works best for the dough so it mixes in smooth; if it’s too cold, you might get lumps and uneven texture in your bar.
2) Don’t overmix your dough once you add the flour; a little bit of overworking can make the bars turn out tough instead of soft and gooey, so mix just until you see everything come together.
3) Let your bars cool completely in the pan before cutting them up – I know it’s hard to wait, but if you cut them too soon they can crumble and fall apart, and then all your hard work goes to waste.