S’mores Cookie Bars
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S’mores Cookie Bars are simple to make with store-bought ingredients or homemade dough — it’s up to you! The flavor is simply incredible, a delicious fusion of pillowy soft cookies and s’mores ingredients. With this recipe for cookie s’mores bars, summer never has to end!
S’mores Cookie Bars
Why choose between chocolate chip cookies, s’mores, and dessert bars when you can enjoy all three in one scrumptious dessert?!
These s’mores cookie bars have 4 delicious layers made with cookie dough, marshmallow fluff, graham crackers, and chocolate chips.
And the texture is so amazing… pillowy soft, gooey, and melty with a little bit of crunch. Everything you could want in a sweet treat!
I love coming up with new ways to enjoy classic desserts, especially when I can combine beloved flavors.
Try apple pie cinnamon rolls, lemon brownies, and peach cobbler cheesecake next!
Ingredient Notes and Substitutions
- Cookie Mix – These come in pouches and can be found near the cake and brownie mixes.
I used Betty Crocker Chocolate Chip Cookie Mix, but feel free to use your favorite! - Butter & Egg – Ignore the instructions on the package and combine the powdered mix with butter and egg as listed on the recipe card below.
And be sure to bring both to room temperature first for best results! - Marshmallow Fluff – Not to be confused with marshmallow creme! While they are very similar, fluff has a fluffier texture while creme is smooth and a bit goopy.
This recipe will work with either, but I prefer the texture of the fluff. - Graham Crackers – Stick with regular for a classic flavor, or add a twist to your cookie s’mores bars with cinnamon or chocolate-flavored grahams!
- Chocolate Chips – Semi-sweet chips are my go-to for most desserts as they have the perfect balance of flavor — not too sweet but not too bitter.
Swap in milk or dark chocolate chips if you’d like, and measure with your heart! You just want at least ½ cup in the middle plus more to sprinkle on top.
Tips and Tricks to Make Perfect Cookie S’mores Bars
- Press the dough gently into the pan.
It’s important that the cookie dough is in an even layer and reaches all the way to the corners. This creates the base for the bars.
But don’t press too hard or it will become tough and dry when baked. It’s best to use a light kneading motion instead of pressing and smooshing.
- Crush the graham crackers by hand.
You want a mix of coarse crumbs with mostly larger chunks so you get some crunch in every bite — just like a real s’mores!
Break the crackers over and over until most of the pieces are about the size of a fingernail.
Avoid using a food processor or rolling pin, as you’d end up with more crumbs than chunks.
- Scatter the top layer of dough over the marshmallow fluff.
It won’t completely cover the top — and that’s ok! We want some of the gooey layer to peek through and bubble up.
Don’t just drop the dough into the pan, though. Flatten the pieces out a bit with your hands so they create an even layer.
- Make removing and slicing easy peasy with a few tricks!
First, leave some overhang when lining the pan with parchment. Once your s mores cookie bars have cooled, you can lift them right out of the pan!
This also makes slicing easier since you don’t have to maneuver inside the pan or worry about scratching it.
Run a large, sharp knife through hot water and dry it thoroughly, then make a single cut.
Repeat as needed, cleaning the blade as you go, to keep the marshmallow layer from sticking or dragging over the bars. You’ll get perfectly clean edges every time!
Prep Ahead
- Soften butter
- Bring egg to room temp
- Crush graham crackers
Kitchen Tools You Will Need
- 8×8 Pan lined with Parchment Paper
- Large Bowl – This one is my go-to!
- Offset Spatula – This spatula has so many uses and is perfect for smoothing the marshmallow fluff over the cookie dough.
Flavor Variations
This recipe for s’mores cookie bars is really flexible and an easy way to try out different flavor combinations — or use up ingredients you have on hand!
- Peanut Butter Dough – swap in or add peanut butter chips and/or chopped Reese’s cups.
- Triple Chocolate Chunk – every chocolate lover’s dream!
- Sugar Cookie Dough – add sprinkles for a Funfetti twist!
- White Chocolate Macadamia – creates a rich, nutty flavor.
- Pumpkin Snickerdoodle – for fall and spooky season flair.
Storing and Freezing Smores Cookie Bars
Transfer any leftover treats to an airtight container so they stay soft and moist. Store at room temperature for up to 5 days.
You can also freeze s’mores cookie bars for up to 3 months!
Add a piece of parchment paper between layers to prevent sticking, then thaw in the refrigerator and bring to room temperature before serving.
S mores Cookie Bars FAQ
Not for this recipe. Regular marshmallows tend to dissolve when baked for a long time, so they will simply melt into the cookie dough instead of creating a gooey layer in the middle of your s mores cookie bars.
You bet! Use your favorite chocolate chip cookie recipe instead of the cookie mix, butter, and egg. Once mixed, start at step 3 of this smores cookie bars recipe.
First, make sure to preheat your oven fully before placing the pan inside. You’ll also want to add the cookie dough exactly as described so it bakes evenly!
That means gently pressing the bottom layer into an even layer, then flattening the dough that gets scattered on top.
Because of the marshmallow and chocolate layer in the middle, you can’t rely on the toothpick test. If the edges turn dark but the middle is still underbaked, reduce the oven temperature to 325°F and give it another few minutes.
Enjoy!
With love, from our simple kitchen to yours.
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S’mores Cookie Bars
Equipment
Ingredients
- 1 package Betty Crocker Chocolate Chip Cookie Mix
- 1/2 cup butter, softened , (1 stick)
- 1 large egg
- 7 ounce container marshmallow fluff
- 1/2 cup roughly crushed graham crackers
- 1/2 cup semi-sweet chocolate chips, plus extra for topping
Instructions
- Preheat oven to 350°F. Line an 8 x 8-inch baking pan with parchment paper. Allow for overhang for easy removal.
- In a large bowl, combine cookie mix, butter, and egg. Stir until well combined.
- Press 2/3 of cookie dough into the bottom of the prepared pan in an even layer.
- Smooth the marshmallow fluff over the dough with an offset spatula.
- Sprinkle the crushed graham crackers over the marshmallow fluff, and sprinkle with chocolate chips.
- For the top layer, gather chunks of remaining cookie dough, flatten with your fingers, and scatter across the top. The dough will not fully cover the marshmallow layer because we want some of that layer to show through.
- Bake for 25-28 minutes until cookie dough is lightly golden brown on the edges. Scatter a few more chocolate chips across the top if desired. Let cool completely. Use parchment paper to lift the bars out of the pan and cut into 16 squares.
- Enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2024
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