This is such a fun spin on a summertime classic. I bring to you, S’mores Cookie Bars – one of my nearest and dearest recipes and a blog favorite! You will want to add these to your list of 4th of July recipes to make over your long holiday weekend. These are truly out of this world in flavor and texture and puts the OG s’more to shame real quick (in my opinion). Think if a s’more, cookie, and a brownie had a love child – it would be the SCB (S’mores Cookie Bars).

The graham cracker cookie crust on its own would honestly be a delicious cookie with just chocolate chips. But, the marshmallow creme is the perfect addition to your summer cabin weekend. The amount of that cookie dough I ate before baking these should be a crime. It is so delicious, so I couldn’t be stopped.

Let’s break down the S’mores Cookie Bars.

THE 3 COMPONENTS

The graham cracker cookie

Like I stated, it is truly the best dough. Think: a classic chocolate chip cookie dough with graham cracker flavor and chunks. I added crushed up graham crackers at the end to give the dough some crunch and burst of more graham cracker flavor.

The marshmallow layer

On top of the graham cracker crust, you’ve got a fluffy marshmallow layer. I used this marshmallow creme from Whole Foods, but feel free to use any marshmallow fluff you can find. And YES, you need to use marshmallow fluff. Regular marshmallows will not work for this recipe as they tend to crystalize when they bake and you will be left with giant pocket holes in your bars. So, stick to the fluff (it’s better anyways).

The chocolate layer

I used the 72% dark chocolate baking chips from Trader Joe’s. When I tell you that they are the best chocolate chips for baking, I’m not lying. I don’t know what it is about them, but I used them one time and it is the only chip I’ve used from that day forward. They’re melty, big, and gooey. The flavor is *chef’s kiss*.

IMPORTANT TO NOTE!

It is important that once the S’mores Cookie Bars are done baking, to let them cool fully.

I know this sucks, trust me I get beyond impatient when I have allow time for anything that I’ve baked to cool – but this is worth the wait. The first time I made these, I was a gluttonous baboon and cut into them when they were still hot. While yes, they were delicious, I did however completely wreck the bar. You have to let the marshmallow and chocolate cool and set so they hold their shape otherwise you will be left with a gooey, crumbly, broken (but delicious), mess. If you’re serving these for an after-dinner dessert at 7pm, I would bake these at 4pm and let them cool for a couple hours.

Let me know if you make this recipe and leave a comment if you do! ENJOY, MY FRIENDS.

S’mores Cookie Bars

A fun take on everyone's favorite summer treat. A gooey graham cracker cookie with a fluffy marshmallow creme and warm dark chocolate chips layered on top of each other to make the perfect dessert.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 27 minutes mins

Course Dessert

Cuisine American

Servings 9 bars

Equipment

• 1 hand mixer

Ingredients

  

• 1/2 cup unsalted butter fully softened
• 3/4 cup brown sugar
• 1 egg
• 1.5 tsp vanilla extract
• 1 cup flour
• 1 cup graham cracker crumbs 8 sheets
• 1/2 cup roughly crushed graham crackers 2 sheets
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup chocolate chips I use the Trader Joe’s 70% dark chocolate chips
• 1 heaping cup of marshmallow fluff also called marshmallow Creme

Instructions

 

• Preheat your oven to 350 degrees. In a food processor, pulverize 8 sheets of graham crackers until they have a sand consistency. Set aside.
• In a large bowl, whip together the softened butter and brown sugar with a hand mixer, until fully combined (it will be a little clumpy).
• Add in your egg and vanilla and mix. Set aside.
• In another large bowl, add in your flour, graham cracker sand, baking powder, and salt. Whisk together.
• Add the wet ingredients into the dry ingredients and mix together with your hand mixer. Once mixed, add in the 2 sheets of roughly crushed graham crackers (there should be chunks) and fold in.
• Refrigerate the dough for 20 minutes to make it a little less sticky. In a 9×9 pan, lined with parchment paper, with enough overhang to remove the bars from the pan, take 2/3 of your dough (just eyeball this) and press down onto your parchment paper, try to make it as even as possible.
• Spread your marshmallow fluff on top of the graham cracker layer, sprinkle chocolate chips on top of the marshmallow fluff.
• For the last 1/3 of dough, flatten pieces of it in your hands and lay on top sporadically on top of the chocolate chips.
• Bake for 25-30 minutes, depending on your oven. remove and LET COOL COMPLETELY. This is very important. Your bars will be incredibly messy if you try to cut when they’re still warm. Once cooled, cut into 3×3 squares and ENJOY!

Keyword cookies, dessert, s’mores, summer, treats