Chewy S’mores Cookie Bars

Chewy S’mores Cookie Bars are the ultimate treat when you want all the nostalgic flavor of s’mores without the campfire. This gooey, chewy dessert is built with soft graham cracker cookie dough, rich chocolate chips, and a thick layer of marshmallow creme baked to golden perfection. Whether you’re serving them at a summer gathering, packing for a picnic, or simply craving something indulgent, these bars will hit the spot—mess-free and utterly irresistible.

Why You’ll Love Chewy S’mores Cookie Bars

• Campfire flavor, no fire needed: Get all the s’mores flavor without lighting a match.
• Irresistibly gooey layers: The thick marshmallow creme stays fluffy even after baking.
• Soft, chewy graham base: A cookie dough made with graham crumbs gives the perfect texture.
• Make-ahead friendly: These bars store and freeze well, making them great for gifting or planning ahead.
• Perfectly imperfect top: The patchwork top lets the marshmallow and chocolate peek through, just like classic s’mores.

Ingredients

• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature*
• 3/4 cup (150g) packed light or dark brown sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup (125g) all-purpose flour (spooned & leveled)
• 1 cup (120g) graham cracker crumbs (about 8 full-sheet graham crackers)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup (180g) semi-sweet chocolate chips
• 1 heaping cup marshmallow creme (store-bought “Fluff” or 1/2 recipe of homemade marshmallow creme)

Directions

1. Prep the pan:
   Preheat your oven to 350°F (177°C). Line an 8×8-inch or 9×9-inch square baking pan with parchment paper, making sure there’s enough overhang on the sides for easy removal. Set it aside.
2. Make the cookie dough base:
   In a large mixing bowl using a hand or stand mixer fitted with the paddle attachment, beat the softened butter and brown sugar on medium-high speed for about 2 minutes until creamy and smooth.
   Add in the egg and vanilla extract, and mix until fully combined. Scrape down the sides and bottom of the bowl as needed. The mixture may look a little curdled—that’s completely fine.
3. Combine dry ingredients:
   In a separate medium bowl, whisk together the all-purpose flour, graham cracker crumbs, baking powder, and salt.
4. Mix the dough:
   Gradually add the dry ingredients to the wet ingredients, mixing on medium speed until a cohesive dough forms.
5. Assemble the layers:
   • Scoop out about 2/3 of the cookie dough and press it evenly into the bottom of the prepared pan. The dough is sticky, so use your hands or a spatula as needed to spread it out—it’ll be a thin layer, but don’t worry, it will puff up during baking.
   • Next, carefully spread the marshmallow creme over the dough. This part is sticky and tricky, so do your best to cover it as evenly as possible.
   • Sprinkle the chocolate chips in an even layer over the marshmallow creme.
   • Take the remaining cookie dough and flatten it into small discs using your hands. Gently lay these dough pieces across the top to form a patchwork crust. Some marshmallow and chocolate peeking through is perfectly fine—it’s what gives the bars their signature look.
6. Bake:
   Bake for 25–30 minutes, or until the top is lightly golden brown. Remove from the oven and allow the bars to cool completely in the pan on a wire rack.
7. Cool and slice:
   Once cooled, use the parchment overhang to lift the bars from the pan. Slice into squares and enjoy!

5. Pro Tips and Variations

• Use parchment paper for easy removal and cleaner edges.
• Hands are your best tool when working with sticky dough and marshmallow creme.
• Don’t use regular marshmallows—they’ll melt and disappear. Stick with marshmallow creme for texture and flavor.
• Double it for a crowd: Use a 9×13-inch pan and double the ingredients; bake for about 35–38 minutes.
• Switch up the chips: Try milk chocolate or even chopped Hershey bars for classic campfire taste.

6. Serving Suggestions

These bars are fantastic slightly warmed with a scoop of vanilla ice cream on top. Perfect for picnics, parties, or a cozy night in with a cup of hot cocoa.

7. Storage / Reheating

• Room temperature: Store in an airtight container for up to 1 week.
• Freezer: Cool completely, cut into squares, and layer between parchment in a sealed container. Freeze for up to 3 months. Thaw overnight in the fridge, then bring to room temp before serving.
• To reheat: Warm a square in the microwave for 10–15 seconds for a gooier texture.

FAQs

Can I use regular marshmallows instead of marshmallow creme?
A: No. Regular marshmallows will melt into the dough and disappear. Use marshmallow creme to preserve the gooey texture and iconic s’mores flavor.

Can I double the recipe?
A: Yes, double all ingredients and use a 9×13-inch pan. Bake for about 35–38 minutes.

Can I make this gluten-free?
A: You can try a gluten-free all-purpose flour blend and gluten-free graham crackers, though results may vary slightly in texture.

Conclusion

These Chewy S’mores Cookie Bars are everything you love about s’mores in a soft, chewy, gooey square—no campfire required. With buttery graham cracker cookie dough, rich chocolate, and fluffy marshmallow creme, they’re a decadent dessert that always disappears fast. Whether you’re baking for a holiday, BBQ, or just because, these bars are sure to bring joy to every bite.