S'more Cookie Bars

These EASY S'more Cookie Bars have a simple graham cracker crust, gooey chocolate chip cookie dough layer, with marshmallows and chocolate chips folded into the dough. They're gooey, chewy, and baked in a 9x13 pan, making them the perfect dessert for a crowd!

These bars went Tiktok viral with over 4 million views - watch the video here!

Whether you're looking for a summer treat or just an easy dessert to bring to a party, this s'more cookie bar recipe is a crowd favorite!

Why I Love These S'more Bars

1. No fancy layers: While some s'more bar recipes require you to make separate time-consuming layers, these gooey cookie bars can be made in 1 bowl in under 10 minutes! You don't even have to chill the dough!
2. One bowl & no mixer needed: Yes, that's right. You can whip up these chewy chocolate chip s'more bars in one bowl without a mixer!
3. Gooey texture with a firm crust: Because we're layering chocolate chip cookie dough on top of a layer of graham crackers, these s'more bars are basically like gooey, marshmallow chocolate chip cookies...but in bar form.
4. Kid Favorite: Whether you make these for after school snacks, potluck desserts, or just as summer treats for kids, these are sure to be a crowd favorite! It's like a giant s'more cookie cake but in a 9x13 pan.

Are you a chocoholic? I have a new chocolate version of these using my cosmic brownie cookie dough base...Chocolate S'more Cookie Bars!

Ingredients for S'more Bars

• Cookie Dough: Unsalted butter, brown sugar, granulated sugar, egg, vanilla extract, baking powder, all-purpose flour, salt.
• Graham Crackers
• Mini Marshmallows
• Semi-Sweet Chocolate Chips (milk chocolate work too)

Tip: you could also make these s'more bars with premade dough from Pillsbury or Betty Crocker mix but you will need to adjust the pan size and baking time.

Step 1: Prepare Graham Cracker Crust

Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick cooking spray.

Place 17 graham cracker squares in the pan so they cover the bottom. Set aside.

Step 2: Crush Graham Crackers

Add 8 graham cracker squares (i.e. 4 double rectangle) to a large ziploc bag. Use a rolling pin or metal pan to crush the crackers until you get graham cracker crumbs. This will equal ½ cup. Set aside.

Step 3: Make Cookie Dough Layer

In a small microwave-safe bowl, melt the butter for 20-30 seconds until JUST melted (you don't want it piping hot).

Transfer butter to a large bowl and add in white sugar and brown sugar. Use a spatula (don't use a mixer!) to stir by hand until combined. Mix in egg. Next, mix in baking soda, baking powder, and salt.

Add flour and graham cracker crumbs, then mix until all the flour disappears into the dough. Lastly, mix in mini marshmallows and ½ cup chocolate chips.

Step 4: Drop Dough Into Pan

Using a spoon or your clean hands, drop the dough into small chunks in the pan. This will help disperse everything so that you can easily smooth it out. (I highly recommend this method rather than trying to spread out a large chunk.)

Step 5: Press & Smooth Dough

Once all dough as been added, use a spatula or your hands to press down the dough into a smooth layer (being sure to get all the corners). Be careful not to shift around the graham crackers too much.

Once spread evenly, sprinkle ½ cup of chocolate chips on top of the dough and lightly press into dough.

Step 6: Bake, Cool, Cut

Bake at 350 degrees for 12-14 minutes or until top is a light golden brown and marshmallows are lightly toasted. Do not overbake or your bars will not be soft and chewy.

If desired, press on Hershey bar rectangles for added aesthetic.

Allow to cool before cutting into 24 pieces.

Frequently Asked Questions

More Easy Cookie Recipes:

4.97 from 127 votes

S'more Cookie Bars

Makes: 24 bars

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Prep Time: 10 minutes mins

Total Time: 22 minutes mins

These EASY S'more Cookie Bars have a simple graham cracker crust, gooey chocolate chip cookie dough layer, with marshmallows and chocolate chips folded into the dough. They're gooey, chewy, and baked in a 9×13 pan, making them perfect dessert for a crowd!

Recipe by Melissa Rose

Ingredients

 

1x2x3xAdd your own

• 25 graham cracker squares, divided, (17 for lining bottom of pan, 8 for crushing into crumbs)
• ½ cup unsalted butter, (you will be melting this)
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 ½ teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• 1 ¼ cups all-purpose flour
• 1 cup semi-sweet chocolate chips, (½ cup inside dough and ½ cup on top of dough)
• 1 cup mini marshmallows
• Hershey bar, optional, to add after baking

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Instructions

 

1. Preheat oven to 350℉. Spray a 9×13 pan with nonstick cooking spray.
2. Place 17 graham cracker squares in the pan so they cover the bottom. Set aside.
3. Add remaining 8 graham cracker squares to a large ziploc bag. Use a rolling pin or metal pan to crush the crackers until you get graham cracker crumbs. This should equal ½ cup. Set aside.
4. In a small microwave-safe bowl, melt the ½ cup unsalted butter, i.e. 1 stick[/adjustable] for 20-30 seconds until JUST melted. 
5. Add in ¼ cup granulated sugar and ½ cup brown sugar and use a spatula to stir until combined (*do not use a mixer!). Add in 1 large egg and 1 ½ teaspoon vanilla extract, then mix. Next, add in ½ teaspoon baking soda, ¼ teaspoon baking powder, and ¼ teaspoon salt and mix again. Add 1 ¼ cups all-purpose flour and graham cracker crumbs (½ cup[/adjustable]), then mix until all the flour disappears into the dough.

   Lastly, mix in 1 cup mini marshmallows and 0.5 cup semi-sweet chocolate chips.
6. Using a spoon or your clean hands, drop the dough into small chunks in the pan. This will help disperse everything so that you can easily smooth it out. (I highly recommend this method rather than trying to spread out a large chunk.) Once all dough as been added, use a spatula or your hands to press down the dough into a smooth layer (being sure to get all the corners). Be careful not to shift around the graham crackers too much.
7. Once spread evenly, sprinkle the remaining 0.5 cup semi-sweet chocolate chips on top of the dough and lightly press into dough.
8. Bake at 350℉ for 12-14 minutes or until top is a light golden brown and marshmallows are lightly toasted. Do not overbake or your bars will not be soft and chewy.

   If desired, press on Hershey bar rectangles immediately after baking.

   Allow to cool before cutting into 24 pieces. Enjoy!

Notes from Melissa

Can I bake these in a different sized pan?

• 9×9" square pan: For thicker bars, bake in a 9×9 pan and increase the baking time until top is lightly brown and center no longer looks wet.
• Jellyroll pan: For a larger 11×17" pan, double the recipe and bake for 18-20 minutes or  until top is lightly brown and center no longer looks wet.

How to Store S'more Bars

• Store in an airtight container for 2-3 days (they'll last longer but will start to dry out after a few days).
• You can also freeze these in an airtight container up to 1 month; allow to thaw to room temperature before serving

Nutrition

Calories: 198kcal, Carbohydrates: 28g, Protein: 2g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 17mg, Sodium: 150mg, Potassium: 90mg, Fiber: 1g, Sugar: 14g, Vitamin A: 132IU, Calcium: 25mg, Iron: 1mg

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