Indulge in the perfect union of campfire nostalgia and homemade goodness with these irresistible S'mores Cookie Bars. Effortlessly made in a single bowl with no need for a mixer, these treats combine a simple graham cracker cookie base, gooey marshmallow fluff filling, and a rich and indulgent chocolate layer with extra chocolate chips on top!
I'm OBSESSED with cookie bar recipes, and they also hold such a special place in my heart since they CHANGED MY LIFE! This M&M Cookie Bar recipe went viral and genuinely changed the trajectory of my business for the better! I'm also a hugggee fan of these crazy indulgent Peanut Butter Cookie Bars and these Lemon Cookie Bars for a super light and refreshing treat!
Why You'll LOVE This Recipe
Quick and Simple Prep: This recipe requires just one bowl and a whisk. Mixing all the ingredients in one bowl without a mixer results in a faster prep time. Plus, you skip the tedious rolling process of normal cookies by baking them in bar form!
Gooey Marshmallow Surprise: The marshmallow fluff filling is the heart of these bars. Its gooey, melt-in-your-mouth texture adds an authentic s'mores experience!
Easy Serving: Unlike traditional s'mores, these S'mores Cookie Bars are portable and mess-free, making them ideal for, gatherings, celebrations, or an evening craving!
Ingredients
- Unsalted Butter: You’ll melt your butter for flavor and moisture in every bite! Using melted butter also makes this a no-mixer recipe!
- Light Brown Sugar & Granulated Sugar: Both sugars work together for flavor, moisture, and structure.
- Eggs: Two eggs at room temperature add structure and chewiness.
- Vanilla Extract: Vanilla extract rounds out the flavor of these cookies.
- All Purpose Flour: All purpose flour, measured properly, creates soft and chewy cookies.
- Crushed Graham Crackers: Graham crackers replace some of the flour in this recipe to add that awesome toasted honey flavor to the cookie dough.
- Baking Powder & Baking Soda: Together, both of these leavening agents give these cookies their rise and create gorgeous, thick domes!
- Salt: Salt enhances the flavor and brings out sweetness.
- Marshmallow Creme: Marshmallow fluff or marshmallow creme creates the ooey gooey marshmallow layer in the bars!
- Chocolate Chips: I use a combination of mini chocolate chips, regular chocolate chips, and large chocolate chips as a layer in these bars and on top of the dough.
Step by Step Process
STEP 1: Preheat your oven to 350 degrees Fahrenheit and line a 9x13 inch glass baking pan with parchment paper for clean removal after baking.
STEP 2: In a large bowl, use a whisk to stir melted butter, light brown sugar, granulated sugar, room temperature eggs, and vanilla extract together until smooth and fully combined.
STEP 3: Pour all purpose flour, crushed graham cracker crumbs, baking powder, baking soda, and salt into the dough. Use a rubber spatula to mix the dry ingredients into the wet until all flour pieces disappear into the batter.
STEP 4: Transfer about ½ of the cookie dough to your prepared 9x13 inch dish and press the dough into the pan evenly.
STEP 5: Spread the marshmallow creme evenly across the cookie dough.
STEP 6: Push the chocolate chips and/or chunks into the marshmallow creme before flattening the remaining ½ of the cookie dough into disks and placing them on top of the chocolate chips.
STEP 7: Bake the cookie bars for 21-25 minutes or until the edges look golden brown, the tops look slightly pale and just barely turning golden in color, and the centers look slightly soft and shiny.
Frequently Asked Questions
Coat your knife, spatula, or spoon with a bit of non-stick cooking spray or water before spreading the marshmallow fluff because doing so will help it to glide more easily.
Yes, you can use your preferred type of chocolate, whether it's milk chocolate, semi-sweet, or dark chocolate. You can use chocolate chips, chocolate chunks, or even full chocolate bars!
The bars are done when they turn golden brown around the edges. A toothpick or cake tester inserted into the center comes out with some moist crumbs but no wet batter.
Expert Tips
- Use room temperature eggs, as they incorporate better into the dough. If you forget to take them out in advance, place them in a bowl of warm water for 3 minutes.
- Do not substitute regular marshmallows, as they will dry up and become airy due to the heat in the oven and will not create the creamy and gooey effect.
- Use the correct-sized baking pan. A 9x13-inch pan is the standard for this recipe, and I recommend using a glass pan.
- Be cautious not to overbake, as doing so can result in dry and cakey bars. Start checking a few minutes before the recommended baking time since all ovens are different.
- Allow the s'mores cookie bars to cool in the pan for about 30 minutes. Then, lift them out using the parchment paper overhang. This helps them set and makes for easier slicing.
- Use a sharp knife to get clean, even slices. Wiping the knife with a warm, damp cloth between cuts can help combat some of the gooey chocolate and marshmallow.
- Let the bars fully cool before storing. This ensure that the chocolate does not smear and the soft and fudgy texture of the bars is not altered by extra moisture from storing them when they are still warm.
Storing
Wrap or Cover: You can cover the entire dish with aluminum foil, plastic wrap, or a fitted lid. If you've cut the bars into individual pieces, place them in an airtight container, resealable plastic bag, or wrap them individually in cling wrap.
Storing: These chocolate chip bars can be stored at room temperature for up to 4 days. If your kitchen is particularly warm, you can refrigerate the cookie bars for up to a week.
Freezing: For longer storage, freeze the bars by wrapping them individually in plastic wrap or aluminum foil. Then, place them in an airtight container or a resealable freezer bag for up to 4 months. Thaw at room temperature or warm in the microwave or at 350 degrees Fahrenheit to desired heat to get an even chewier texture.
Related Recipes
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S'mores Cookie Bars
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 9x13 inch pan 1x
- Category: Chocolate, S'mores, Cookie Bars
- Method: Bake
- Cuisine: American
Description
Indulge in the perfect union of campfire nostalgia and homemade goodness with these irresistible S'mores Cookie Bars. Effortlessly made in a single bowl with no need for a mixer, these treats combine a simple graham cracker cookie base, gooey marshmallow fluff filling, and a rich and indulgent chocolate layer with extra chocolate chips on top!
Ingredients
- 1 cup (220g) unsalted butter, melted
- 1 cup (240g) light brown sugar, packed
- ½ cup (105g) granulated sugar
- 2 large eggs (100g), room temperature
- 2 teaspoons vanilla extract
- 2 ½ cups (350g) all purpose flour
- 1 cup (120g) crushed graham cracker crumbs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons salt
- 3 cups marshmallow creme
- 2 cups (360g) chocolate chips of choice
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a 9x13 inch glass baking pan with parchment paper to ensure the cookie bars come out of the pan cleanly after baking.
- In a large bowl, use a whisk to stir melted butter, light brown sugar, granulated sugar, room temperature eggs, and vanilla extract together until smooth and fully combined.
- Pour all purpose flour, crushed graham cracker crumbs, baking powder, baking soda, and salt into the dough. Use a rubber spatula to mix the dry ingredients into the wet until all flour pieces disappear into the batter.
- Transfer about ½ of the cookie dough to your prepared 9x13 inch dish and press the dough into the pan evenly.
- Spread the marshmallow creme evenly across the cookie dough.
- Push the chocolate chips and/or chunks into the marshmallow creme before flattening the remaining ½ of the cookie dough into disks and placing them on top of the chocolate chips.
- Bake the cookie bars for 21-25 minutes or until the edges look light golden brown, the tops look slightly pale and just barely turning golden in color, and the centers look slightly soft and shiny. A toothpick inserted into the center of the cookie bars should come out with just a bit of batter on it, as the cookie bars will continue to cook in the pan as they cool.
- Allow the cookie bars to fully cool before slicing and storing. Store in an airtight container, tightly covered, or individually wrapped at room temperature for up to 4 days, in the fridge for up to a week, or in the freezer for up to 4 months.
Notes
Bake Time: To avoid overbaking cookie bars, start checking for doneness a few minutes before the recommended baking time and remove them from the oven when the edges are light golden brown and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
Freezing: For longer storage, freeze the bars by wrapping them individually in plastic wrap or aluminum foil and then placing them in an airtight container or a resealable freezer bag for up to 4 months. Thaw at room temperature or warm in the microwave or at 350 degrees Fahrenheit to desired heat to get an even chewier texture.
Keywords: S'mores Bars, S'mores Cookie Bars, Graham Crackers, Marshmallow Fluff
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