S’mores Cookie Bars
These glorious S’mores cookie bars have a buttery, graham cracker base and fissures of gooey marshmallow and decadent chocolate running throughout.
Soft and chewy, these bars are perfect for summer cookouts, potlucks, indulgent weekend desserts, and just about any other occasion you can think of!
S’More Cookie Dough Base
The s’mores flavor runs throughout the entirety of these cookie bars beginning with the cookie dough.
There are two qualities that make this batter a little bit special:
- Graham cracker crumbs are added with the flour for structure and yummy taste.
- All brown sugar is used (no granulated sugar) for the ultimate chewy texture.
Other than that, this dough couldn’t be easier. It’s a very unfussy, one-bowl recipe.
Marshmallow Creme vs Mini Marshmallows
It may be tempting to sub out the marshmallow creme or fluff in favor of mini marshmallows, but DO NOT SUCCUMB to the idea or the pressure.
The mini marshmallows completely dissolve and liquify in the oven leaving sugary pockets where the rivulets of marshmallow should be.
It’s worth keeping marshmallow creme or fluff on hand for this recipe. It makes all the difference in the outcome of the bars!
4-Layer Bars
These s’mores cookie bars consist of four beautiful layers:
- Cookie dough
- Marshmallow creme
- Chocolate chips
- Cookie dough
As the bars bake, the dough puffs up around the soft, creamy marshmallow layer creating the ribbons of marshmallow.
PRO TIP: when assembling the bars, it helps to dollop the marshmallow creme across the cookie base before spreading into an even layer.
These bars are decadent when served warm (ooey gooey marshmallow + melty chocolate 😍) and also incredibly delicious served at room temperature (and even chilled!).
A Tried-and-True Favorite
I have been making these cookie bars for over ten years. They are a favorite for so many occasions, and they freeze really well making them a perfect treat to keep on hand all of the time!
So many of you love this recipe, too!
⭐️⭐️⭐️⭐️⭐️ These are great. I love the graham cracker texture in the cookie base. -April
⭐️⭐️⭐️⭐️⭐️ So good! This is my go-to recipe when I want something absolutely delicious and that always impresses everyone! -Carmen
⭐️⭐️⭐️⭐️⭐️ I was hesitant to make these, cause I don’t care for S’mores…but these were phenomenal and way too addicting! -Courtney
⭐️⭐️⭐️⭐️⭐️ I have made these bars several times for farmers market and for fundraising High School projects and they are the firsts bars that go! Thank you so much for this recipe!! -Linda
S’mores Cookie Bars
Ingredients
- 1 cup (227 g) salted butter, softened to room temperature
- 1 ½ cups (318 g) packed light brown sugar
- 1 teaspoon vanilla
- 2 large eggs
- 2 cups (284 g) all-purpose flour
- 2 cups (200 g) graham cracker crumbs
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 7-ounce jar marshmallow creme or fluff
- 2 cups (340 g) milk or semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line a 9X13-inch pan with foil or parchment (for easy removal of the bars after they've baked and cooled). Lightly grease the foil with cooking spray and set aside.
- In a large bowl with an electric mixer on medium speed (or in the bowl of a stand mixer fitted with the paddle attachment), beat the butter and brown sugar until light and fluffy, about 2 minutes.
- Beat in the eggs and vanilla until well combined.
- Add the flour, graham cracker crumbs, baking powder, and salt and mix until combined.
- Press half the dough into the bottom of the prepared pan. Dollop the marshmallow topping on top of the cookie base and gently spread into an even layer with a lightly greased spatula.
- Sprinkle the chocolate chips on top. Scatter the remaining dough in pieces over the top.
- Bake until golden brown at the edges but still soft in the middle, 30-32 minutes. Cool completely. Remove the bars from the pan using the foil or parchment overhang. Cut into squares and serve.
Notes
Recommended Products
Recipe Source: adapted slightly from All You (May 20, 2011 Issue)
Recipe originally published September 2011; updated March 2025 with new photos, recipe notes, etc.
I made these about a month ago as a concession for not having time for your other so more cookies. These were so good and stayed fresh for several days.
This is really good and easy to make. I loved it!
Does anyone know how they hold up overnight ? Thinking of making them tonight for Thanksgiving tomorrow.
These work great made the day before (I store them in the fridge).
These look wonderful! I just wondered how you recommend storing them, and how long for? Do you think they could be frozen? I cannot wait to try them!
Yes, they freeze great!
Can I substitute Hershey bars for chocolate chips?
Could definitely experiment with that – should work fine.
Wow! I am typically leery of cookie bar recipes because they never turn out for me, but these came out perfect! I halved the recipe and used a smaller pan (about 6×10, pan). Cooked for about 29 minutes and they were perfection. If you are a s’mores lover, you MUST make these. The graham cookie base is unique and delicious with just the right texture, and the marshmallow cream/chocolate chip layer is gooey and decadent. My new favorite dessert bar.
These are so yummy! Made them for our Seminary students and they devoured them! (And the dough is delicious too! )
I use Reece’s peanut butter cups instead of chocolate chips! They should be illegal
I do not like marshmallows, but these bars were sooo delicious!!
I had no marshmallow fluff so I used big marshmallows (cut them in half) and tried to cover with last half of dough. It worked! Over half the marshmallows were gooey, the rest disappeared. I’ll try whole marshmallows next time.
Thanks for the recipe!
These are great. I love the graham cracker texture in the cookie base.
These are the best thing I’ve ever eaten!! I added a few mini marshmallows as well.
I made these decadent bars for a family celebration today and they were a grand success! Thanks for another crowd-pleasing recipe.
Do these freeze well?
Hi Kathy, I haven’t tried freezing them, so I’m not sure. The marshmallows might get a bit funny out of the freezer (and the grahams on top might soften), but it’s worth experimenting.
Can this recipe be doubled for a sheet pan?
Yes
Do you think this can be doubled and baked in a 9×13?
The recipe already makes a 9×13 pan without doubling 🙂
So good! This is my go-to recipe when I want something absolutely delicious and that always impresses everyone!
These are absolutely my favorite s’mores dessert!! I’ve made the multiple times and they are always a major hit. Just wanted to say thanks for combining all my favorite things into such a ridiculously tasty cookie bar!
Thanks, Allison!
I am making these for a fundraiser but want to make them a few days early. Do you think they will keep well in the fridge if made Wednesday night and served Saturday night?
That far in advance, I’d probably freeze them.
While two of my boys were at camp, I made these with the one boy I had at home. He has declared this to be the best desert ever. I have never had Marshmallow fluff, so I was hesitant but Wow. I halved the recipe for the 5 of us and we each had two squares. It was a sweet and decadent treat that we all loved.
Yay! So happy to hear this, Sheila!
Try it on a peanut butter sandwich…. it’s life changing.
I’ve made these multiple time. They always turn out great & someone always asks for the recipe. Thanks again Mel you crush it every single time.
Thank you!
I was hesitant to make these, cause I don’t care for S’mores…but these were phenomenal and way too addicting!
The BEST s’mores recipe ever! Everyone loves them.
These are delicious. To make them even more s’mores-ey, decorate the top with bits of a broken Hershey bar while the bars are warm–extra decadent!
Mel,,,This sounds like a receipt my mother use to make,,,,but without the marshmallow cream,,,they had a soft , almost like a crumbly cookie dough,,, I’m going to make these today and see how close they are…Will let you know.
Thanks Douglas
I made these for a dinner with friends and they were a huge hit! Your detailed recipes always give me the confidence I need to try a new recipe. Thanks!
So how would you go about freezing these?
I bake them, let them cool, cut them into bars and store in freezer bags or lidded containers.
I have made these bars several times for farmers market and for fundraising High School projects and they are the firsts bars that go! Thank you so much for this recipe!!
Hi Mel! I am planning to make these for a cookout. Do you prefer milk or semi sweet chips in them?
I always use semisweet. 🙂
These were good, maybe a little dry like a cake…
Mel, do you have a good rocky road cookie recipe. I couldn’t find one on your website, so I ventured in the deep dark world of the internet and found one that failed miserably….My family would be ever so happy if you could blog this recipe!
Oh darn! Sadly, I don’t think I do have a good rocky road cookie recipe. Sorry!
Dang girl!! These were amazing!! I made them on Sunday and we enjoyed some and gave some to neighbors before we ate the whole pan. Not even 48 hours later, my husband asked me to make them again–on a Tuesday night!! For no reason!! Major thumbs up. A new family favorite. Thank you!!
These are so good, thanks for the recipe!
Made these today, followed the recipe exactly, and they are BEYOND perfect! These will be my go-to party treat from now on!
Brought these to a church picnic today and it never fails….someone takes a bite and almost faints, these are so good! Thanks for a wonderful recipe. It’s one of my favorites to bake and take!
How do you reccomend storing these overnight? Do you leave them uncut in the pan and cover with plastic wrap in the oven, or do you cut them and store them in a container in the fridge?
If I’m not cutting them until the next day, I cover the pan in plastic wrap and leave at room temperature. If they’ve been cut and put on a tray, I cover with plastic wrap (or keep them in a covered tupperware-type container) and store at room temp (for up to 4 hours or so) and in the fridge if storing them longer.
These are my ‘go to’ bar. Whenever I have a party or attend a party I always make these. Everyone always loves them! Thanks for the recipe, Mel.
I made these and your lemonies for a party this weekend and both were a hit! Both recipes were super simple and easy to follow. I will say if you like sweet things (and chocolate) the smores bars are delicious. I did have a few friends though who thought the smores bars were too sweet/rich but all of those folks loved the lemonies which were nice and bright and perfectly bite-sized. After years of lurking on Mel’s website this was the first time I actually made something instead of just drooling on my keyboard and I don’t know what took me so long. Thanks Mel!
Thanks, Sam!
These are the weight measurements I use, and they work perfectly: flour (9 oz), graham crackers (15 whole crackers = 8 oz.), brown sugar (10.5 oz), marshmallow fluff (7 oz. jar). I prefer baking with weights, and I’m glad that many of your newer recipes include them! 🙂
I made these for th 4th this year and they were so delicious, once cut though they did no hold their shape well, must have done something a little off ha
Yum! Just made this tonight for 4th of July. Pretty good. About 4 stars. Miss the burnt marshmellow flavor. Halved recipe & baked in 8×8 pan. Good with vanilla ice cream.
Thank you so much for featuring these on your 4th of July menu ideas! I have no idea how these have been on your blog for 4 years without me noticing, but I’m glad to have discovered them! I made them for our family picnic today, and they were amazing. My family thinks I’m an awesome baker, I think it’s because I have a source of great recipes- YOU! 🙂 Thanks again!
Can I halve this recipe & put into an 8×8 dish??
I haven’t tried that but I think it should work pretty well.
I made these last night for a trial run (as I was planning on making for our VBS family night next week) and have been getting major high-fives around the office today! I’ll be making a few pans to bring as to not have to deal with 30 kids, roasting sticks, and a bonfire! GREAT recipe!
I made these bars for an empty nester family home evening group, and wow! They were the hit of the party! So. Good. What is the best way to get the marshmallow fluff out of the jar? I had a very sticky mess! And, how do I spread it over the cookie base without it making another huge mess? Thanks!
Janette – Using a spoon or spatula lightly greased with cooking spray can help with the mess but it will probably be a little sticky no matter what. 🙂
I am horrible at baking and was tasked to bring a dessert to a dinner! I made these and they were DELICIOUS!!! Everyone gobbled them up. The best part.. It was easy! I’m going to make more and freeze them for myself. 🙂
Has anyone ever tried freezing these bars? I haven’t worked with marshmallow creme before, and wondered if would do weird things after thawing.
Hi Cindy, these bars freeze great!
Hi, Mel. You must have been reading my mind … I was looking for a s’more bar recipe! Do you crush your graham crackers or do you buy the stuff in a bag already crushed? I’m sure it doesn’t make a difference, but just wondering. Thanks!
I just tossed graham crackers in my Blentec- so easy. OMG – these are the best s’more bars ever. I tried many different recipes and these are my favorite. And I love that are made in a 9×13 pan so there are plenty of bars to bring to a party. Fabulous, Mel!
Dee – I am glad it worked out for you. I always crush my own since I never have the precrushed on hand.
When you made it w/ real Marshmallows, did you have a cookie topping to “protect” it from burning? I’m wondering if I can scatter it on top at the end as I can’t find fluff here.
MyThy as in “mighty” – when I made it with real marshmallows, it didn’t turn out so I can’t give a good recommendation. I made it according to the recipe but used marshmallows in place of the fluff (there is a bit of topping to help cover) but the marshmallows all dissolved while baking.