Introduction
S’mores cookie bars are a delicious twist on the classic campfire treat, combining the nostalgic flavors of gooey marshmallows, melty chocolate, and crunchy graham crackers in a soft, chewy cookie bar format. These bars capture everything you love about s’mores—without the fire pit. Perfect for parties, picnics, bake sales, or cozy nights in, they’re easy to make, easy to share, and guaranteed to impress both kids and adults. With layers of graham cracker cookie dough, thick chocolate chunks, and marshmallow goodness baked into every bite, they offer the perfect balance of sweetness, texture, and indulgence. Whether you enjoy them slightly warm or at room temperature, these cookie bars deliver all the flavor of a campfire s’more with none of the smoke.
The History of S’mores
The story of s’mores begins with the rise of marshmallow roasting in the early 20th century, particularly as camping and outdoor cooking became more popular among American families and youth organizations. The first published recipe for “Some Mores” appeared in a 1927 Girl Scout guidebook called Tramping and Trailing with the Girl Scouts, and it described the same ingredients we know and love today: graham crackers, chocolate, and marshmallows. Over time, “some mores” was shortened to “s’mores,” and the treat became a cultural icon. As s’mores gained popularity, bakers began reimagining the flavor combination in new ways—cookies, brownies, cakes, and bars. S’mores cookie bars are one of the most enduring adaptations, offering the essence of the original dessert with the convenience and structure of a cookie bar, suitable for year-round enjoyment.
Ingredients Breakdown
S’mores cookie bars consist of three key components: graham cracker cookie dough, chocolate, and marshmallows. The cookie dough base is typically made from softened butter, brown sugar, and granulated sugar, creamed together for a chewy texture, along with eggs, vanilla extract, flour, baking soda, salt, and finely crushed graham crackers for that signature toasty flavor. The chocolate layer can be created using semi-sweet chocolate chips, chopped chocolate bars, or even traditional milk chocolate squares for a nostalgic touch. The marshmallow element is most commonly achieved with mini marshmallows or large marshmallows cut in half, layered between or pressed into the dough, so they melt into gooey pockets during baking. Optional ingredients like extra crushed graham crackers or a sprinkle of flaky sea salt can be added on top to finish. Every component serves to mimic and elevate the flavors of the traditional campfire s’more.
Step-by-Step Recipe
- Preheat your oven to 350°F (175°C) and line a 9×9 or 9×13-inch baking pan with parchment paper, leaving overhang for easy lifting.
- Prepare the cookie dough base by creaming together ¾ cup (170g) unsalted butter, ½ cup (100g) brown sugar, and ⅓ cup (65g) granulated sugar in a large bowl until light and fluffy. Add 1 large egg and 1 teaspoon vanilla extract, mixing until smooth.
- Mix dry ingredients separately: combine 1¼ cups (160g) all-purpose flour, ¾ cup (70g) finely crushed graham crackers, ½ teaspoon baking soda, and ¼ teaspoon salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Assemble the bars: Press half of the cookie dough into the bottom of the prepared pan, spreading evenly. Layer 1½ cups (270g) chocolate chips or chunks over the dough, followed by 1½ cups (75g) mini marshmallows. Press the remaining cookie dough gently on top, spreading it over the marshmallows. It’s okay if some marshmallows peek through.
- Bake for 22–26 minutes, or until the top is golden brown and the edges are set. Don’t overbake—you’re aiming for soft, chewy centers.
- Cool completely in the pan on a wire rack, then lift out using the parchment paper and slice into bars. For cleaner cuts, chill the bars for 30 minutes before slicing.
Tips for the Perfect S’mores Cookie Bars
Use finely crushed graham crackers for the dough to ensure the graham flavor comes through in every bite. Line your pan with parchment and spray it lightly with nonstick spray to make clean removal easy. To create those gooey marshmallow pockets, press extra marshmallows into the top of the dough before baking, as some inside the bars will dissolve. If you want visible chocolate pools, use chopped chocolate chunks rather than chips. Let the bars cool fully before cutting, as slicing while warm may make them too gooey to handle. For crispier edges and a more gooey center, use a metal pan rather than glass. For the ultimate finish, sprinkle flaky sea salt on top right after baking.
Variations and Customizations
Swap milk chocolate for dark chocolate or white chocolate for a twist on the classic. Use peanut butter cups or chocolate hazelnut spread for a nuttier flavor. Add a layer of caramel sauce between the dough and marshmallows for extra richness. For gluten-free bars, use gluten-free graham crackers and a 1:1 gluten-free flour blend. Turn them into s’mores cookie sandwiches by pressing a scoop of ice cream between two bars. Use a muffin tin to create individual s’mores cookie cups for easier serving at parties. Add chopped nuts, coconut flakes, or crushed pretzels for added crunch and variety. For a holiday version, mix in crushed peppermint candy or a drizzle of white chocolate. You can also toast the marshmallows on top with a kitchen torch after baking for a more authentic s’mores look.
Health Considerations and Nutritional Value
S’mores cookie bars are undeniably indulgent, with butter, sugar, chocolate, and marshmallows contributing to a high calorie count. On average, one bar (depending on size) contains around 250–350 calories, with a good amount of fat and sugar. However, you can modify the recipe to make it slightly lighter. Substitute some of the butter with unsweetened applesauce or Greek yogurt. Use whole wheat flour instead of all-purpose, or reduce the sugar slightly without a major impact on taste. For a plant-based version, use vegan marshmallows, plant-based butter, and a flax egg. Gluten-free graham crackers and flour also make it accessible to those with gluten sensitivities. While not a health food, these bars can be made with quality ingredients and enjoyed in moderation as part of a balanced lifestyle.
FAQ
Q: Can I make these ahead of time? Yes, they store well for several days in an airtight container at room temperature or can be refrigerated to extend shelf life.
Q: Can I freeze s’mores cookie bars? Absolutely. Freeze individual bars wrapped in plastic wrap and store in a freezer-safe container for up to 2 months.
Q: Can I double the recipe? Yes, just use a 9×13-inch pan and bake for a few minutes longer, checking doneness with a toothpick.
Q: My marshmallows disappeared—what happened? Marshmallows can melt and dissolve completely inside the bars. For visible gooey marshmallows, press extra ones on top before baking.
Q: Can I use homemade graham crackers? Definitely! Homemade or store-bought both work, just be sure they’re finely crushed for the dough.
S’mores cookie bars
Ingredients
- ½ cup 113g unsalted butter, softened to room temperature
- ¾ cup 150g packed light or dark brown sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1 cup 125g all-purpose flour, spooned and leveled
- 1 cup 120g graham cracker crumbs (about 8 full graham cracker sheets)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup 180g semi-sweet chocolate chips
- 1 heaping cup marshmallow creme store-bought Fluff or ½ batch of homemade
Instructions
- Preheat your oven to 350°F (177°C). Line an 8-inch or 9-inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out once cooled. Set aside.
- In a large mixing bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, cream together the softened butter and brown sugar on medium-high speed for about 2 minutes until light and fluffy. Add the egg and vanilla extract, then beat until fully combined. Scrape down the sides and bottom of the bowl as needed—the mixture may look slightly curdled at this stage, which is completely normal.
- In a separate bowl, whisk together the flour, graham cracker crumbs, baking powder, and salt. Add the dry ingredients to the wet mixture and mix on medium speed until fully incorporated. The dough will be soft and sticky.
- Press about two-thirds of the graham cracker cookie dough into the bottom of your prepared pan. It will be a thin layer—use your hands or a spatula to help spread it evenly. Next, gently spread the marshmallow creme over the dough. It may be sticky and difficult to handle, so take your time to smooth it out as evenly as possible. Sprinkle the chocolate chips evenly over the marshmallow layer.
- Take the remaining cookie dough, flatten it into small pieces with your hands, and arrange it over the top of the chocolate chips. Don’t worry about fully covering the surface—some of the chocolate and marshmallow can peek through.
- Bake the bars for 25 to 30 minutes, or until the top is lightly golden brown. Remove from the oven and place the pan on a wire rack to cool completely.
- Once fully cooled, lift the bars out of the pan using the parchment overhang and slice into squares. Store leftovers covered at room temperature for up to one week.