smores cookie bars

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.

S'mores Cookie Bars

(115 grams) unsalted butter, softened to room temperature*

(150 grams) packed light or dark brown sugar

egg,

vanilla extract

(125 grams) all-purpose flour (spoon & leveled)

graham

baking powder

salt

chocolate chips

Preheat oven to 350°F (177°C). Line an 8&#215;8 or 9&#215;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 2 minutes. 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&#8217;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&#8217;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.

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 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!!

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.

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!

I don’t own an 8x8 pan, so made the 9x13 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!

Amazing, as always! I used real marshmallows instead of the creme and it was just fine :)

I haven't taken a bite yet, but a double batch (9x13) 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!

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!!

https://www.youtube.com/watch?v=Htl5x4KjW7o

These are soft & chewy graham cracker cookie bars filled with marshmallow and chocolate chips.

Get the full recipe: https://sallysbakingaddiction.com/smore-cookie-bars/

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S’mores Cookie Bars | Sally's Baking Addiction

FABulous recipe, Sally! I have tried for over 30 years to make a really satisfying s'mores-type dessert, and since making these blondies, I feel like I've reached the goal! I can't wait to try making them with the homemade marshmallow creme!!

I really wanted to love this recipe, because I’ve loved everything else I’ve made so far (white choc cranberry cookies, gingerbread oatmeal, skinny raspberry cheesecake bars, I could go on and on). But these were way too sweet. And the flavors weren’t as balanced as I would like, since the fluff melted into the graham cracker layer and there wasn’t much chocolate. I want to try again, but this time I’ll reduce the sugar in the graham cookie and bake it alone, melt choc chips over that, then put fluff on top so I can torch it. Will report back with results!

Delicious! This is already our new favorite! Love your recipes; every time I make something from your site it is devoured and I get asked for the recipe.  Thank you!

Are you part of the peanut butter s'mores fan club? If so, you will LOVE these gooey peanut butter s'mores bars. These ridiculously tasty cookie bars are made with a fudgy peanut butter cookie base loaded with mini marshmallows, chocolate, and graham crackers. Yum!

Peanut Butter S'mores Bars

unsalted butter, room temperature

peanut butter

brown sugar

egg, room temperature

all purpose flour

graham cracker crumbs

baking soda

chocolate

mini marshmallows

Preheat the oven to 350°F and line a square pan (9 x 9 or 8 x 8 will both work), with parchment paper. Set aside.

In a stand mixer fit with the paddle attachment, beat together the butter and peanut butter until homogenous. Don&#8217;t over mix.

Add the brown sugar and mix well. Scrape down the bowl and add the egg and vanilla extract. Mix until combined.

Scrape down the bowl and add the flour, graham cracker crumbs, baking soda, and salt. Mix until combined and no streaks of flour remain.

Add the marshmallows and chocolate pieces and fold once or twice to distribute throughout the batter. Transfer the batter to the prepared baking pan and pat into an even layer.

Bake for 20 to 30 minutes or until set on the edges and a knife inserted into the middle comes out mostly clean.  Allow to cool before slicing into 16 pieces. Enjoy!

perfect recipe perfect description. this bar was so oooooey gooooey heaven. thank you

These amazing S&#039;mores Bars are thick and chewy graham cookie bars layered with marshmallow creme and chocolate. The great flavor of s&#039;mores made into a delicious cookie bar.

S'mores Bars

all-purpose flour

butter ((2 sticks), softened)

brown sugar (, packed)

eggs

chocolate chocolate

Preheat the oven to 350 degrees F. Grease a 9x13&#39;&#39; baking dish or line with parchment paper.

In a medium bowl combine the flour, graham cracker crumbs, baking powder and salt.

In a separate large bowl, cream the butter and sugar together until light and fluffy, about 2 minutes.&nbsp;

Add the eggs and vanilla and beat until well combined. Reduce the mixer speed to low and add the flour mixture, mixing until combined.&nbsp;

Press half of the dough mixture evenly into the bottom of the prepared pan. 

Dollop marshmallow creme on top and gently spread into an even layer. If the marshmallow creme gets really sticky you can dip your spoon in hot water (shake off excess water) and it will help to spread.

Break the chocolate bars into pieces and layer over the marshmallow (or sprinkle with chocolate chips). Place small pieces of dough all over the top, flattening into an even layer as best you can.

Bake for 28-32 minutes or until golden brown. Allow to cool completely before cutting and serving.

https://content.jwplatform.com/videos/AUCSBEwh.mp4

Thick and chewy S’mores Bars with marshmallow creme and chocolate layered between graham cracker cookie dough.

S’mores Cookie Bars are soft and gooey with crunchy bits and plenty of chocolate. Easy to make with simple, store-bought ingredients!

S’mores Cookie Bars

Betty Crocker Chocolate Chip Cookie Mix

butter, softened ((1 stick))

container marshmallow fluff

graham crackers

semi-sweet chocolate chips (plus extra for topping)

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!

Two layers of graham cookie bars filled with a thick and gooey layer of marshmallow creme and creamy milk chocolate chips. They&#39;re soft, chewy, and full of all the gooeyness you love from traditional s&#39;mores. 

Smores Bar

(120 grams) all-purpose flour

cinnamon

(113 grams) unsalted butter (softened to room temperature)

(150 grams) firmly packed light brown sugar

egg (room temperature)

(198 grams) marshmallow creme1

(171 grams) milk chocolate chips2

Preheat the oven to 350°F (177ºC). Line an 8&quot; square baking pan with aluminum foil or parchment, leaving enough overhang on the sides. Spray with non-stick spray. Set aside.

In a medium size bowl, whisk together the flour, graham cracker crumbs, baking powder, salt, and cinnamon. Set aside.

In a large bowl using a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar together on medium speed until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract and continue to mix until combined, scraping down the sides of the bowl as necessary.

Reduce the mixer to low speed and slowly add the dry ingredients to the wet ingredients. Mix until combined.

Press approximately ⅔ of the graham cookie dough evenly into the prepared pan. Spread the marshmallow creme on top. I find the best way to do this is to scoop out the entire amount of creme into the middle of the dough, spray a spatula generously with non-stick spray, and spread it as best as you can. Sprinkle the marshmallow layer evenly with the chocolate chips.

Mold the remaining cookie dough into 5 or 6 flat pieces and layer on top of the chocolate chips. Spread around with your hands the best you can. If some chocolate chips and marshmallow spots are exposed, that&#39;s completely ok (and encouraged!).

Bake the bars for 26-28 minutes, or until the top is lightly golden brown and the spots of marshmallow creme that stuck out are just beginning to brown. Allow to cool completely on a wire rack before cutting into squares. Bars stay fresh covered tightly at room temperature up to 1 week. Bars may be frozen up to 3 months. Thaw overnight in refrigerator or warm up individually in the microwave for 15-20 seconds.

I made these S’mores Bars over the weekend. They were SO good. Love the graham cracker crust. I almost put 17oz of fluff in there. 😂 I did do about 10 after scooping some out (LOL) and my kids said it was the perfect amount. So many comments on these. Adding them to my list of goodies to make! Thank you for sharing your recipes!

Love this recipe!!! If you're looking for a nice chewy gooey cookie, look no further. It's also super easy, for me this recipe came together in 15-20 minutes (not including baking). Sure to be a crowd pleaser, and I'm sure it would be easily doubled for a large crowd.

Can I make the mallow cream as I can't seem to find it. Thank you

I made these for my kids and we loved them! I think they turned out very well. The recipe was easy to follow. My most favourite treats are s'mores so obviously I had to try this. I would definitely make it again!!!!

These are great!  When cool I cut them into individual  bars and froze them so I wouldn't  eat them all a once.

ah-ma-zing! These are absolutely a decadent and fun treat for summer, winter, fall or spring (live in the northeast 😉). They look impressive for a party or just a fun special thing to make.  I will make sure next time to reserve enough crust mixture to cover more of the entire top. Had some holes that made cutting them a little tricky.  Excellent recipe!! Thank you.

In the process of making these.my daughter is loving them already. 
One question though: recipe calls for a 17 Oz jar of marshmallow crème but your photo shows a 7 Oz, just wondering which one was correct? I used only a 7 Oz jar and I’m hoping that will suffice.
Can’t wait to eat these.

Great recipe!  So good! 
I doubled it and used 13x9 pan.  I only had 1 7 ounce container of marshmallow cream. I also used cut up marshmallows as I had those on hand.  Baking time was 30 minutes. 
Thank you!

These s&#x27;mores cookie bars feature layers of super soft chocolate chip cookie dough, chocolate, marshmallows, and graham cracker crumbs!

Chocolate Chip Cookie Smores Bars

marshmallow creme

Preheat oven to 350F, line a 9x9-inch baking pan with heavy duty nonstick aluminum foil for easier cleanup, spray with cooking spray, and press one of the slabs of cookie dough into the bottom of the pan creating a smooth flat layer.

Add the chocolate bars.

Add the marshmallow creme and spread it evenly as best you can using a spatula. It's sticky, take your time, and do the best you can.

Evenly sprinkle with the graham cracker crumbs.

Slightly flatten the second package of cookie dough onto the white carboard insert it comes with using your palm. Transfer it as best you can to the pan. If it breaks, cracks, or rips, smoosh the dough back together with your fingers the best you can. It will likely all spread together while baking.

Bake for approximately 16-18 minutes, or until the top is lightly golden browned, or as done as desired. I prefer this recipe slightly underbaked for maximum gooey factor.

Allow bars to cool for at least 3 hours, or overnight, in the pan before slicing and serving. Slicing earlier will result in messy bars that may fall apart.

I’d definitely suggest you leave these in the oven for 25-30 minutes instead of the 18 minutes recommended

Hi there - I made these and they were a complete flop. Not as tasty as they should be considering the calories. Also just kind of so over the top, they're a bit obscene.

Amazing S&#39;Mores Cookie Bars, made from buttery graham cracker cookie dough swirled with marshmallow creme, and two types of chocolate.

S'Mores Cookie Bars

unsalted butter (softened to room temperature)

sugar

brown sugar (packed)

eggs (at room temperature)

marshmallow creme (2 jars)

milk chocolate chips (divided (plus more for topping if desired))

Hershey’s

mini marshmallows (for topping, optional)

Preheat the oven to 350°F/180°C or 160°C fan oven, and line a 9x13 (approx. 23×33 cm) baking pan with parchment paper. Lightly grease it with cooking spray and set aside.

In a large mixing bowl, mix together the flour, graham cracker crumbs, baking soda, baking powder, and salt. Set aside.

In the bowl of a stand mixer, cream the butter and both sugars until smooth and fully combined. Then add the eggs and vanilla extract and continue to beat until just incorporated.

Gradually add the dry ingredients and beat on medium speed until there are only minimal streaks of flour in the dough.

Fold in 1 cup of chocolate chips until evenly mixed in.

Using your fingers, press about ¾ of the cookie dough into the bottom of the parchment lined baking pan. Break apart half the amount of Hershey’s bars and evenly layer it on top.

Spread the marshmallow creme on top and then sprinkle with the remaining chocolate chips.

Take pieces of the remaining cookie dough and flatten it out with your hands then place the pieces in a single layer on top of the chocolate chips, leaving small gaps for the marshmallows to pop out.

Bake for 25 minutes. Remove from the oven and top with the remaining pieces of Hershey’s bars, mini marshmallows, and chocolate chips. Then bake for an additional 10-15 minutes or until the edges are lightly browned and the top part of the cookie looks set.

Allow the bars to cool in the baking pan on a wire rack at room temperature for 30 minutes to an hour.

Cut into 12 squares and serve.

These brown butter s&#39;mores bars have a graham cracker and chocolate chip blondie base, sandwiched with gooey marshmallow fluff, and topped with melty Hershey&#39;s chocolate bars!

unsalted brown butter (room temperature)

eggs (room temperature)

chocolate chunks

graham cracker pieces

marshmallow fluff

Hershey's bars

Using a stand or hand mixer, cream together the brown butter, brown sugar, granulated sugar until smooth and creamy.

Add in the eggs and vanilla and beat until the texture is light and fluffy (about 3-5 minutes, it should look much paler than before).

Add in the flour, baking powder, and salt and mix until thoroughly combined. The dough should be wet and sticky.

Roughly chop the graham crackers and chocolate bars into small chunks.

Using a spoon or spatula, gently fold in the chocolate chunks and graham cracker pieces.

Cut a parchment paper sling slightly smaller than the width of the cake pan and make sure it fits flatly in the bottom. Then lightly spray the bottom and sides of the pan with a vegetable oil based spray. Place you parchment paper sling in the bottom of the pan and smooth it out so that it sticks to the pan spray (you can use metal binder clips to secure it to the pan). After baking you’ll be able to just slide the s&#39;mores bars right out of the pan!

Scoop 3/4 of the dough into the bottom of your prepared pan and press down into a nice even layer (you can wet the tips of your fingers to easily flatten out the dough).

Then dollop the marshmallow fluff over the top of the dough, and use a spatula to gently spread it into an even layer.

Take the remaining dough and place flattened pieces on top of the marshmallow layer, allowing spots of the fluff to peek through.

Press some extra graham crackers and chocolate chunks into the top of the dough if desired.

Place in the fridge for 15-20 minutes to firm up slightly before baking.

While the blondies are chilling, preheat the oven to 350°F.

Bake blondies at 350°F for 30-40 minutes or until the top is golden brown and a toothpick inserted in the middle comes out mostly clean.

Remove from the oven and place Hershey&#39;s squares on top of the bars. The residual heat will melt them slightly and help them stick to the tops of the bars.

Let the s&#39;mores bars cool fully in the pan, then transfer to the fridge to chill for at least 2 hours before slicing. This makes it so the bars are easier to slice! However, they taste best at room temperature in my opinion (just a lot messier).

When you&#39;re ready to slice, use the edges of the parchment paper to slide the s&#39;mores blondies out of the pan.

To get clean slices of these brown butter s&#39;mores blondies, run a super sharp knife under hot water until the blade is warm, then wipe it dry. Then cut a single slice and repeat. It&#39;s a bit tedious to clean the knife before every cut, but you get perfect slices every time!

You were right, these are very messy!! But they were SO good so totally worth the sticky fingers!

Deliciously gooey S'mores Cookie Bars that are simple to prepare and perfect for any occasion.

S'mores Cookie Bars: Irresistibly Gooey and Easy to Make at Home!

unsalted butter, softened

Preheat your oven to 350°F (175°C) and grease a 9&#215;13 inch baking pan.

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.

Add the eggs and vanilla extract, mixing until well combined.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the chocolate chips, mini marshmallows, and graham cracker crumbs.

Spread the mixture evenly in the prepared baking pan.

Bake for 25-30 minutes or until golden brown.

Allow to cool before cutting into bars and serving.

Indulge in the deliciousness of these S’mores Cookie Bars that bring together the classic flavors of graham crackers, marshmallows, and chocolate in a convenient bar form.

S’mores Cookie Bars Recipe

(8 Tbsp; 113 grams) unsalted butter, softened

(125 grams) all-purpose flour (spooned & leveled)

(120 grams) graham cracker crumbs

(180 grams) semi-sweet chocolate chips

Preheat Oven

Preheat the oven to 350°F (177°C) and line a baking pan with parchment paper.

Mix Cookie Dough

Cream butter and sugar, add egg and vanilla. Mix dry ingredients separately, then combine with wet ingredients.

Layer

Press 2/3 of dough into the pan, add marshmallow creme, chocolate chips, and remaining dough on top.

Bake

Bake for 25-30 minutes until golden brown. Cool completely.

Serve

Cut into squares and store leftovers at room temperature.

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