Graham cracker and brown sugar cookie dough sandwiches a thick layer of marshmallow creme and plenty of chocolate chips in these undeniably delicious s’mores cookie bars. They’re chewy, soft, and gooey and have been one of the most popular dessert recipes on my site. They’re a hit wherever I take them and these days I love using homemade marshmallow creme instead of store-bought.
I originally published this recipe in 2013 and have since added new photos and a few more success tips.
It’s like… why not just eat a s’more? Do we really need a cookie bar that’s s’mores flavored? The answer is yes. Real s’mores, in all their sticky, messy, campfire-fresh glory are obviously a special treat. But here we get to enjoy those same exact flavors in convenient travel-friendly form and with a thicker, softer graham cracker base. We don’t even need a crackling campfire to set the ambiance! A win-win-win.
S’mores Cookie Bars Details
- Flavor: S’mores is a very popular “flavor” that isn’t going out of style. From no bake s’mores cake to s’mores brownie cupcakes and s’mores brownie pie, the combination of marshmallows, chocolate, and graham crackers can be used in many different ways. (Heck, I’ve even served up s’mores chocolate mousse and s’mores rice krispie treats before!) Today’s layered s’mores cookie bars combine the same trio of flavors and while the marshmallow creme and chocolate are obviously irresistible, readers always love the buttery sweet graham cracker cookie enveloping it all.
- Texture: If you haven’t tried them already, be prepared for a medley of textures. The graham cookie portion is soft, chewy, and a little crumbly. The marshmallow creme is gooey and if you use my homemade recipe, it has a slightly crisp meringue-like texture on top. (That’s probably my favorite part of it all!)
- Ease: I do not consider this a challenging recipe, but assembling the bars takes a little bit of effort. The cookie dough is quite sticky, so don’t be afraid to use your hands to spread it evenly into the lined baking pan. The marshmallow creme is equally sticky, but just remember that the layers don’t have to be beautiful or perfect. Do your best and trust the oven to bake it all together nicely for you!
One reader, Michele, says: “These were amazing! I made two batches for an outing this weekend and they both were devoured! Thank you so much for such a perfect s’mores bar, the prep was simple and the bake time was spot on for me. I had several request for the recipe. I love your blog! ★★★★★”
4 Layers to Love in These S’mores Bars
- Graham Cracker Cookie Bar
- Marshmallow Creme (store-bought “Fluff” or homemade)
- Chocolate Chips
- Graham Cracker Cookie Bar
Just so you are extra prepared, let me show and explain how these treats come together. To make these s’mores cookie bars, start with a basic butter-based cookie dough but swap some of the flour with graham cracker crumbs. Spread 2/3 of the graham cracker cookie dough into the bottom of a pan—it will seem like a very thin layer, but the cookie bar portion puffs up in the oven. Top with marshmallow creme, chocolate chips, and then the rest of the graham cracker cookie dough. Have you ever made homemade marshmallow creme before? It’s like making Swiss meringue buttercream only without the butter. Gently cook egg whites, sugar, and cream of tartar together before whipping with vanilla extract. It’s similar to traditional “7 minute frosting”, but doesn’t contain corn syrup or water. And it tastes even creamier and fluffier than store-bought Fluff.
One important note about the marshmallow layer: Do not use marshmallows in lieu of the marshmallow creme. The marshmallows will melt into the dough, disappear, and create unpleasant looking “craters” in the finished bars—you won’t really even taste them. Use marshmallow creme because it stands up to the oven’s heat. Save your marshmallows for a batch of rice krispie treats or hot cocoa cookies instead!
Success Tip: There isn’t enough dough to completely cover the marshmallow and chocolate chips, but that’s the charm of it all! For the top cookie layer, grab portions of the remaining cookie dough, flatten out like pancakes and arrange on top of the chocolate chip layer. You get to see the marshmallow and chocolate pop up and peak through all the cracks on top!
This dessert is always fun for summer cookouts and parties, but I’ve served them for birthdays, along side Father’s Day recipes, Mother’s Day recipes, anniversaries, a random Sunday (why not?), you name it. It’s always devoured!
Looking for Summer Desserts?
- Fruit Pizza
- Cookie Ice Cream Sandwiches
- Strawberry Cream Cheese Pie
- No Bake Cheesecake Jars
- Brownie Ice Cream Sandwiches
For even more inspiration, head over to our list of 25+ desserts for a BBQ cookout.
Print
S’mores Cookie Bars
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours (includes cooling)
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Graham cracker and brown sugar cookie dough sandwiches a thick layer of marshmallow creme and plenty of chocolate chips in these undeniably delicious s’mores cookie bars. Feel free to use store-bought or homemade marshmallow creme. See recipe note if using homemade.
Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature*
- 3/4 cup (150g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 cup (120g) graham cracker crumbs (about 8 full-sheet graham crackers)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (180g) semi-sweet chocolate chips
- 1 heaping cup marshmallow creme (store-bought “Fluff” or 1/2 recipe of homemade marshmallow creme)
Instructions
- Preheat oven to 350°F (177°C). Line an 8-inch square baking pan or 9-inch square baking pan with parchment paper, leaving enough overhang on the sides to easily remove the bars when they have cooled. Set aside.
- In a large bowl using handheld or stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium-high speed, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the egg and vanilla extract and beat until combined. Scrape down the sides and up the bottom of the bowl as needed. Mixture may appear curdled and that’s ok.
- Whisk the flour, graham cracker crumbs, baking powder, and salt together in a medium bowl. Pour the flour mixture into the wet ingredients and then beat on medium speed until combined.
- Press/spread 2/3 of the graham cookie dough into prepared pan. (Doesn’t have to be exact, just eyeball it.) It will be a thin layer and the dough is sticky, so use your hands if needed. Spread the marshmallow creme evenly on top. This will be tricky since the marshmallow creme is sticky, but do the best you can to get an even layer. Layer chocolate chips evenly on top. Mold the remaining cookie dough into flat pieces and layer on top of the chocolate chips, as pictured and shown in the video above. You won’t have enough dough to make one single layer, so some chocolate chips/marshmallow will be exposed.
- Bake the bars for 25-30 minutes or until the top is lightly golden brown. Remove from the oven and place the pan on a wire rack. Cool bars completely.
- Lift the bars out using the parchment paper overhang on the sides. Cut into squares.
- Cover and store leftover bars at room temperature for up to 1 week.
Notes
- Freezing Instructions: To freeze, cool bars completely. Cut into squares and layer between sheets of parchment paper in a freezer-friendly container. Freeze up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.
- Special Tools (affiliate links): 8-inch Square Baking Pan or 9-inch Square Baking Pan | Electric Mixer (Handheld or Stand) | Glass Mixing Bowl | Whisk | Cooling Rack
- Homemade Marshmallow Creme: You can use homemade marshmallow creme for this recipe. You only need a half batch, which yields just under 2 cups. Halve all of the ingredients and follow the same instructions. Use 1 and 1/4 cups in this recipe. (Enjoy the rest!)
- Can I use regular marshmallows? No, do not use marshmallows in lieu of the marshmallow creme. The marshmallows will melt into the dough, disappear, and create unpleasant looking “craters” in the finished bars—you won’t really even taste them. Use marshmallow creme because it stands up to the oven’s heat.
- Can I make these in a 9×13-inch pan? Yes. Double the recipe by doubling each ingredient. Bake time is around 35-38 minutes.
- Non-US Readers: If you can’t find graham crackers where you live, you can substitute ground digestive biscuit crumbs instead.
Reader Comments and Reviews
Can these be made with your homemade marshmallow creme recipe?
Absolutely!
I used this recipe as a guide to put my own touches on! Excellent base recipe! I added salt in the cookie batter and sprinkled it on top, drizzled Nutella all over the chocolate chip layer, doubled the fluff, doubled vanilla (and used vanilla bean paste) and used a tiny bit of cinnamon in the dough. Holy cow, I brought them to a party tonight and they were ALL gone within minutes. My husband kept saying how happy he was that I saved some extra for him before I brought them to the party! Oh, also I left some of the graham’s a little chunky which really was delicious!!
I haven’t taken a bite yet, but a double batch (9×13) of these just came out of the oven. I used marshmallow fluff and Hershey milk chocolate bars (4 of them broken up on top of the fluff). I love dark chocolate, but I went with tradition, instead. The marshmallow fluff baked in a way that it popped through the top crust here and there with a roasted marshmallow look – so perfect! These smell incredible and I am sure will taste amazing!
Amazing, as always! I used real marshmallows instead of the creme and it was just fine 🙂
I have made these amazing s’more bars several times and they are spectacular! The only change I made to the recipe is that I use only 1 cup of bittersweet chips to cut the sweetness a bit. I had never used marshmallow creme before this recipe but it works perfectly. I spray the foil with Pam and have no problem getting the bars our. I have even doubled the recipe and made it in a 9X13 with no problem (baked it around 30-32 minutes). Fantastic!
Thank you for the 9×13 info., I was thinking about doing that too.
I don’t own an 8×8 pan, so made the 9×13 version. One cup of chocolate chips seemed like plenty and I added some extra graham cracker crumbs on too to help cover the fluff. These puffed up way more than I expected and looked fantastic! When making the marshmallow meringue from scratch, this is really a pantry staple recipe!
Delicious! I used chopped peanut butter cups in place of the chocolate chips. Spreading the marshmallow creme into a nice layer with damp fingers works really well!
Just made these today. Love s’mores and they cover all the bases. I find them a little sweet but just cut them into smaller squares. I like sweets but sometimes have stomach problems with sweet things. They are perfect and will make again.
These cookies are absolutely phenomenal! I made them last night. The cookie crust is amazing just by itself. I sprayed the back of a spoon with non-stick spray, worked perfect to spread the marshmallow creme. So simple to make! Be prepared to eat too many!!
These bars were delicious! I used homemade marshmallow creme (melted 8 oz mini marshmallows and 2 Tbsp light corn syrup over a double boiler), and it worked just fine. 🙂 The only other change I made was to sprinkle a small amount of Maldon salt flakes on top after baking. Thanks so much for sharing your awesome recipes with the world.
These are fantastic!! I have made them a couple of times and will keep making them!!! Excellent!!!!!
Hi, this may be an unusual question, but I have been looking for a recipe for simple graham cookie bars. I was thinking of making this graham base, pressing the whole thing as one layer into a 9×9 pan, and just baking it plain. Do you think it might work, and any suggestion as to the baking time? I appreciate your time, thank you!
Hi J! Not an unusual question at all! You can definitely skip the chocolate chips and marshmallow creme to yield a plain batch of graham cookie bars. The bake time may be a little shorter, so use a toothpick to test for doneness.
Hey Sally!
Could we use marshmallows instead of the marshmallow creme?
Hi Amara! Marshmallows seem to just melt and disappear inside the bar. You could certainly use them, but you won’t really see them. Marshmallow creme gives a little more flavor and, of course, doesn’t melt away.
I’ve made them bars a bunch and they are easy and delicious! Do you think putting mini Reese’s instead of chocolate chips would be good?
YES YES YES of course!
These are so great! I love s’more-flavored stuff but most recipes fail to capture it perfectly. These guys taste even better than the real thing, and I love the look of the toasty marshmallow fluff peeking through the cracks in the crust. I’ve made them several times now and they are always a hit. Thanks so much!
I don’t usually comment….BUT these are the best bars I have ever had I think…everyone loved them and some had seconds even tho there rich…everyone said this recipe is a keeper and fairly easy to make. Going to double next time for the church dinner. Thank you for this recipe! I found if you set the marshmallow in a warm place for a few mins you will not have any trouble spreading it mine sat near the stove while I was cooking chili and it worked well for me. Everyone’s new favorite dessert! 🙂
Hi Sally,
I know it’s not a recent post, but I’ve just stumbled upon it and I must say, this recipe sounds incredible! I plan to make this as cookie cake, so I’m going to double it. I wonder if it would work to put chopped up Hershey’s bars instead or in addition to the chocolate chips to give it an even more authentic S’mores taste and look? I also want to add the tiny little mini jet puffed marshmallows (like the one’s in hot cocoa.) Do you think this will be okay in this recipe? Don’t want to overload the dough!
Thank you
Hi Leah, you can definitely use broken up/chopped Hershey’s bars instead or along with the chocolate chips. You can add the mini marshmallows, but don’t replace the marshmallow creme. The marshmallows melt and disappear in the bars! So the marshmallow creme is key.
Absolutely delicious! I made this for a cookout and everyone was raving about these.
I know this is an older recipe but I decided to try it and they turned out so amazing! I’m a huge marshmallow fan and I love anything with chocolate so these were perfect for me! Super easy recipe and everything about it was awesome! The cookie dough was perfectly soft but held together, the middle was amazing and gooey with the perfect amount of marshmallow and chocolate. My new favorite recipe, thank you!
Here’s a tip I found useful. To spread the marshmallow creme more easily, dip a large spoon in water and use the back of it to spread the marshmallow without it sticking.
Could you make these as individuals in muffin cups?
That’d work! I’m unsure of the bake time.
These bars look so yummy! Can I double the recipe & then bake in a 9×13 pan? I don’t think one batch will be enough!
Yep! Double the recipe – I am unsure of the exact baking time though.
These are AMAZING!!! Thank you so much for this recipe, I literally took these out of the oven about 25 minutes ago and they are heaven!!
Wow! These are amazing. I’ve made them twice now, and they always disappear so fast at parties. Huge hit! I make them exactly as directed – they’re perfect!
OMG — Sally, I made these over the weekend and they are beyond fantastic. I kid you not, I ate the entire pan in two days. My poor kids only got one bar!! They are begging me to bake more! They are so great. I cannot wait to purchase a copy of your book!!
So Sally this is how my weekend went: 🙂
Friday: I made these with milk choc chips: Delicious
Saturday: Made the again with semi-sweet chips (for a party): Even more yummy
Sunday: I made your pumpkin choc. chip cookies: Very soft and lush!
I totally had a nice smelling kitchen because of your delish-ish-ness recipes. 🙂 everything came out so well. Love your creations! thank you
These were amazing! I made two batches for an outing this weekend and they both were devoured! Thank you so much for such a perfect s’mores bar, the prep was simple and the bake time was spot on for me. I had several request for the recipe. I love your blog!
Sally – I HAD to stop by and tell you think I think this may be your best recipe yet. I made them on Wednesday, took them out of the oven, and my boyfriend said, “what is THAT and when do I get to eat it?” I actually put them under my broiler in my oven for 40 seconds, then turned them and another 40, and they got the most gorgeous golden color on top. Brought them to my 4th of July party and they were DEMOLISHED. People told me they were breaking their diets for them! I need more summer parties to have excuses to make this!!!
I don’t think I have ever actually eaten a s’more – but I love marshmallow fluff so I would love to try this. I only have chocolate grahams in the house – do you think they would work instead of regular graham crackers?
Yep! That would work very well. I love chocolate grahams!
Thank you so much for the recipe! I’m making them now and cannot wait to try the final product. I don’t know if someone else already said this, but to spread out the marshmallow fluff and the cookie dough (mine was sort of like a very thick batter) I used an offset spatula. For the fluff, I sprayed the offset spatula with Pam, and then just spread it out. So much easier than with a plastic spatula! Thanks, and I can’t wait for the bars to finish!