I love coming up with new s’mores recipes and this year it’s these S’mores Cookie Bars! We start with a classic brown sugar and vanilla-heavy cookie dough base. On top of that, we layer whole graham crackers, marshmallow fluff (also called cream), chocolate chips and the remaining cookie dough. These are soft, chewy cookies bars that taste just like a giant s’mores — what could be better?!
There are so many fabulous things about these bars, such as:
- They use just one bowl
- 12 easy-to-find ingredients
- Absolutely NOTHING complicated about throwing them together (read: so easy!)
- Ready in under an hour
- The *ONLY* challenge: they have to cool completely before cutting (sometimes life be like that)
About the S’mores Cookie Bars Base
For these cookies, I wanted to use a super simple and hella delicious cookie base. My 2020 cookie obsession with these Mega Vanilla Chocolate Chip Cookies is still holding strong. I doubled the recipe for this and left the chocolate chips out of the dough. Not only is this cookie dough DELISH, but it is also super quick and requires zero chill time to be fabulous.
Let’s Chat Marshmallow Fluff for Your S’mores Bars
You may think that you can easily substitute whole marshmallows for the marshmallow fluff but I urge you to resist. They will melt into a heap and make your bars less than stellar.
Go the extra mile and get the marshmallow fluff (sometimes called ‘cream’) and using a cookie scoop drop little balls of it all over the graham crackers. Then, use an offset spatula or regular spatula to smear the marshmallow fluff evenly over the tops of the graham crackers.
It’s a little fussy to work with, don’t sweat it and do your best. Dipping the cookie scoop (or spoons if you’re using) in water in between scoops of marshmallow fluff will make it much easier to handle.
Chocolate Chips vs Chopped Chocolate
I typically prefer chopped chocolate in my cookies but I also think, you do you. Sometimes chocolate chips look completely adorable in a cookie. So it all comes down to what you have available and what your personal preference is.
For these s’mores cookie bars, I tested them with both chopped chocolate and chocolate chips and I definitely preferred the look of the latter. For these bars, I used these chocolate chips that I LOVE.
Also, a quick note on dark chocolate, which is what I almost always reference in a recipe. Dark chocolate is an umbrella term that covers everything from semi-sweet to bittersweet. If I’m not particular about a recipe (such as this one), I put ‘dark chocolate’ in the ingredient list and then you can pick the sweetness of your chocolate. If I’m very particular about the chocolate to use in a recipe, then I will specify bittersweet, semi-sweet or milk. The chips I used for this recipe are semi-sweet and they are delicious!
Make The S’mores Cookie Bars Beautiful
To make your s’mores cookie bars look beautiful, make sure you use a solid 3/4s of the dough as the bottom base for the cookies. This will leave you with just a handful of dough balls to drop over the top.
Second important tip: put some chocolate chips on the dough balls that are resting on the top of the cookie bars pre-bake. The other chocolate chips that you put on earlier will more than likely sink a bit during the baking process. Adding some chips to the dough balls makes the overall appearance prettier (promise). I put two or three chips on each dough ball.
S’mores Cookie Bars Equipment List
My Favorite Electric Stand Mixer
My Favorite Staub Baking Vessel
More Cookie Fun!
Grab My Favorite Cookie Tips for Perfect Cookies, make these Crinkly, Fudgy Brownie Cookies (they’re so good!) or try my favorite, Shiny, Crinkly Fudgy Brownies (these are bonkers delicious)! Don’t forget all of my other favorite chocolate chip cookie recipes (in addition to these!): Salted Olive Oil Chocolate Chip, Brown Butter Chocolate Chip Cookies, Espresso Chocolate Chip Cookies 
, DO NOT sleep on these Brown Butter Muscovado Bar Cookies and/or get all of the cookie recipes right here!
S’more Cookie Bars
Ingredients
For the S'mores Cookie Bars
- 2 cup (420 g) light or dark brown sugar, packed
- 16 tablespoons (226 g or 8 ounces) unsalted butter room temperature
- 2 tablespoon (28 g) good quality extra virgin olive oil
- 2 large eggs room temperature
- 2 tablespoons (26 g) real vanilla extract
- 2 teaspoons (10 g) baking powder
- 1 teaspoon (5 g) baking soda
- 1 teaspoon (5 g) sea salt
- 3 cups (408 g) all-purpose flour
- 7 oz (198 g) Marshmallow fluff/cream
- 4 ounces (123 g) dark chocolate chips
- 5 whole graham crackers
Instructions
For the S'mores Bar Cookie Dough
- Preheat your oven to 350°F (177°C) and grease a 8X10 baking dish and line with parchment paper, letting the excess hang over the sides.
- In an electric stand mixer fitted with the paddle attachment, add the brown sugar, butter and olive oil and mix on medium for 4 to 5 minutes, or until light in color and texture and well blended. With the mixer on low, add in the eggs, one at a time, completely mixing the first before adding the second. Take care to scrape down the sides and bottom of the bowl so that everything is incorporated. Add the vanilla, baking powder, baking soda, salt and mix for 1 minute more or until combined. Add in the flour and mix on low until just combined.
To Assemble
- Press 3/4s of the dough into the bottom of the prepared dish. Be gentle with it and don’t press too hard (or you’ll end up with dense, tough bar cookie). Lay the whole graham crackers over the top of the cookie dough and then using a cookie dough or ice cream scoop (or two spoons) (see note below) scoop and drop the marshmallow over the top of the graham crackers. Use the spatula (rinsed in water) to gently spread the marshmallow over the top; this doesn’t have to be perfect. Sprinkle 3/4s of the chocolate chips over the top. Drop the remaining cookie dough over the top pressing the remaining chocolate chips into the cookie dough. Bake in the center of the oven 30 minutes or until the cookie dough is lightly bronzed. Set the pan on a rack to cool completely for several hours before cutting. You can set in the fridge to expedite; setting in the fridge for a spell will also make them easier to cut. When cutting the cookie bars rinse the knife in between cuts to get the cleanest cuts possible.
Video
Notes
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