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
- 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!
- 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!
- 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.
- 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
9x9" square pan: For thicker bars, bake in a 9x9 pan and increase the baking time until top is lightly brown and center no longer looks wet.
Jellyroll pan: For a larger 11x17" pan, double the recipe and bake for 18-20 minutes or until top is lightly brown and center no longer looks wet.
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
Ideas for Serving S'more Bars
- Potlucks: cut these in smaller squares (you could get up to 36 bites) for easy potluck dessert!
- Birthdays: add rainbow sprinkles into the cookie dough for a festive touch.
- Unique Christmas Cookies: add red and green jimmy sprinkles into the dough for an easy cookie tray idea! You could even cut these into triangles for a fun s'more Christmas tree.
- Camping Party Favor Idea: cut these bars in smaller squares and stack a few in my Free Printable S'more Boxes!
More Easy Cookie Recipes:
S'more Cookie Bars
Ingredients
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Instructions
- Preheat oven to 350℉. Spray a 9×13 pan with nonstick cooking spray.
- Place 17 graham cracker squares in the pan so they cover the bottom. Set aside.
- 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.
- In a small microwave-safe bowl, melt the ½ cup unsalted butter, i.e. 1 stick[/adjustable] for 20-30 seconds until JUST melted.
- 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.
- 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.
- Once spread evenly, sprinkle the remaining 0.5 cup semi-sweet chocolate chips on top of the dough and lightly press into dough.
- 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
Did you make this?
I'd LOVE to hear your thoughts! Leave a review & photo of your creation and be sure to mention @DesignEatRepeat or tag #DesignEatRepeat on Instagram!Save this recipe!
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I chose to make the stuffed version of this recipe and OH. MY. GOSH! They were so gooey and delicious with all of the right flavors. Having one of these is BETTER than having a s'more because there's the addition of the chocolate chip cookie. You simply HAVE to try this recipe.
During our camping trip, I baked a half batch of these in a cast iron pan on our pellet grill. They were especially delicious with the smoky campfire flavor from the pellets!
I took these to a church potluck and had so many comments on how good they were! I found them super sweet so I halved the squares. I also used gluten free flour and totally successful but because the graham crackers aren't gluten free I couldn't give them to the gluten free people.
Great to know the gluten free flour swap worked out so well for you!
I have a question. Could you use mini dehydrated marshmallows instead of just regular mini marshmallows? I have some that I need to use up and my niece is having a “camping” birthday. Thought these would be great for that!
You definitely could! They won't give you the gooey texture but would add to the s'mores look :)
It was delicious!!! Everyone loved them. I used mini chocolate chips to use them up. Also, I had chocolate bars for S'mores already and used them on top. Would recommend the chocolate bar pieces on top (I made half with and with out). I made sure NOT to over bake! Will definitely make again! Thanks for a fantastic recipe!
So happy to hear you enjoy this recipe so much, Stacey! Thank you so much for leaving a review, I really appreciate it!
Love this recipe, so so delicious, my family & friends think so too. The batch is gone quickly 😋
Thank you so much for leaving a review, Maria!
This recipe is really great . You get a lot of servings and nothing gets wasted . Best recipe I think . Everyone loves them.
Thank you so much for leaving a review, Catherine! So glad you enjoyed this recipe!
Family favorite!
Thank you so much for leaving a review, Heather!
These came out amazing! My son and husband loved them! I'll be trying more of your recipes!
I'm so glad you all loved the s'more cookie bars, Tara! Can't wait to hear about what else you all make! Thanks so much for taking time to leave a review!
These tasted sooooo goooooood. I made them quickly and I will definitely make them again.
I'm so glad you enjoyed the s'more cookie bars, Nivedha!
This recipe is amazing. I doubled all the ingredients and it came out great. My son loves them.
I'm so glad you all loved them, Tai! Thank you for taking the time to leave a review!
Great & easy recipe. I made them to promote church camp! Was going to package S’more ingredients but in November in WI, it’s hard to find a campfire and the microwave just doesn’t do justice for S’mores!
I'm so glad you enjoyed the S'more Cookie Bar recipe, Ann! Thanks so much for taking time to leave a review!
I test new recipes often and only the ones we like a best make it into my personal cookbook. Even though I liked these bars, I asked the rest of my family and was told to “put them in the recipe book!”
Thank you for adding this recipe to your collection. I am so glad your family liked it! Thank you for taking the time to leave a review!
Delicious! My only issue is I have no idea how you would fit 17 graham cracker squares in a 9x13 pan (mine only fit 12) and in the video, you cut them into 12 squares, which is perfect... but the recipe says cut into 24 squares, which makes them too small, IMO. Otherwise, great recipe, quick, easy and tasty. Would make again.
Hi! See the photo in "step 1" above for how I arrange them in the pan! Some brands of graham crackers may be bigger but I find 16-17 squares to fit correctly in the Wilton 9x13" pan.
I have my cookie bars in the oven right now. I love how easy this is to follow. I love that you have measurements in the description. It says you the time from scrolling back-and-forth. I can’t wait to try these and see my reaction at our Fourth of July party.!
These are delicious! I baked mine for 12 minutes then added mini marshmallows to the top and broiled until they were browned and then added the Hershey bar pieces. They entire pan disappeared quickly at our cookout!
Thank you so much for taking the time to leave a review, Jenny! I really appreciate it!
THESE ARE SO GOOD!!! could eat the whole pan! Everyone asks for the recipe every time I make them!
Happy to hear you enjoy the recipe, Jena! Thank you so much for leaving a review!
I was skeptical about this recipe. They look great, all the reviews are great, could these cookie bars really be that good? YES THEY ARE! I now understand why these are everyone’s go to for holidays, events and work treats! The bars are super easy to make, not needing to pull out the mixer is a plus for me! Everyone loved them, the whole pan was demolished in 5 hours! Making another batch this afternoon :)
I am so happy you tried it out and enjoyed this recipe, Courtney! Thank you so much for taking the time to leave a review, I really appreciate it!