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–+ servings
Iram Mansoor

S’mores Cookie Bars

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Bring the nostalgic flavors of the campfire into your kitchen with these irresistible S’mores Cookie Bars. Made with layers of buttery graham crackers, gooey marshmallows, rich chocolate chips, and soft, chewy cookie dough, this dessert is a crowd-pleaser that’s perfect for any occasion. Whether you're hosting a party or simply craving a sweet treat, these bars offer all the classic s’mores goodness—no fire required!
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 12 Bars
Ingredients Method Video Notes

Ingredients
 
 

  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, melted and cooled
  • 1 tbsp vanilla bean paste
  • 1/2 cup light brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg at room temperature
  • 1/2 tsp baking soda
  • Pinch of salt
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 1/2 cups mini marshmallows
  • 8 sheets graham crackers

Method
 

Preheat the Oven
  1. Preheat your oven to 350°F (175°C). Line a 9x9-inch baking dish with parchment paper, leaving some overhang for easy removal.
Prepare the Dry Ingredients
  1. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Make the Wet Batter
  1. In a separate large bowl, mix together the melted butter, light brown sugar, and granulated sugar for about 3 minutes, until a smooth paste forms.
  2. Add the egg and vanilla bean paste, and whisk for another 2–3 minutes, until the mixture is light in color and fluffy.
Combine the Dough
  1. Gradually fold the dry ingredients into the wet mixture.
  2. Stir in 1 cup of the chocolate chips, reserving the rest for topping.
  3. Mix until just combined—avoid overmixing.
Assemble the Layers
  1. Line the bottom of the prepared baking dish with graham crackers, breaking them as needed to fit.
  2. Spread half of the cookie dough over the graham crackers and smooth into an even layer.
  3. Add a layer of mini marshmallows and sprinkle with the remaining chocolate chips.
  4. Gently dollop and spread the remaining cookie dough over the top. It’s okay if some marshmallows peek through.
Bake
  1. Bake for 25–28 minutes, or until the cookie dough is lightly golden and the marshmallows are melted and toasty.
Cool & Serve
  1. Allow the bars to cool completely in the pan before slicing.
  2. This helps the layers set for clean cuts and gooey perfection in every bite.

Video

Notes

  • Use vanilla extract if you don’t have vanilla bean paste.
  • For extra texture, add chopped toasted nuts or a sprinkle of sea salt on top before baking.
  • Store in an airtight container at room temperature for up to 3 days.

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