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Stack of gooey S’mores Cookie Bars with toasted marshmallows and melted chocolate on a wooden board

S’mores Cookie Bars: 7 Irresistible Bakery Secrets

Emily Wilson
These S’mores Cookie Bars combine buttery cookie dough, melty chocolate chips, gooey marshmallows, and graham cracker crumbs into thick, bakery-style dessert bars. Designed for clean slices and soft centers, they are perfect for bake sales, parties, and easy at home treats.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 16 bars
Calories 320 kcal

Equipment

  • 9x13 inch metal baking pan
  • Parchment paper
  • Large mixing bowl
  • Medium mixing bowl
  • Hand mixer or stand mixer
  • Rubber spatula
  • Cooling rack

Ingredients
  

Cookie Dough Base

  • 1 cup Unsalted butter softened
  • 1 cup Brown sugar packed
  • 1/2 cup Granulated sugar
  • 2 large Eggs
  • 1 teaspoon Vanilla extract
  • 2 1/2 cups All purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt

S’mores Layers

  • 1 cup Graham cracker crumbs
  • 1 cup Semi sweet chocolate chips
  • 1 cup Mini marshmallows
  • 1/4 cup Chocolate chips for topping
  • 1/4 cup Mini marshmallows for topping

Instructions
 

  • Preheat oven to 350°F (175°C). Line a 9x13 inch metal baking pan with parchment paper, leaving overhang for easy removal.
  • In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes.
  • Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  • In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture and mix until just combined.
  • Fold in graham cracker crumbs and chocolate chips until evenly distributed.
  • Press two thirds of the dough evenly into the prepared pan to form the base layer.
  • Sprinkle mini marshmallows evenly over the base, keeping them slightly away from the edges. Dollop remaining dough on top and gently spread.
  • Top with additional chocolate chips and marshmallows for extra texture and visual appeal.
  • Bake for 25 to 30 minutes, until the edges are golden brown and the center is slightly soft but not wet.
  • Cool completely in the pan for at least 1 hour before lifting out and slicing into 16 bars.

Notes

For extra gooey bars, bake closer to 25 minutes. For cleaner slices suitable for bake sales, bake up to 30 minutes and chill briefly before cutting. Store in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.
Nutrition Facts: 
  • Calories: 320 kcal
  • Carbohydrates: 42 g
  • Protein: 4 g
  • Total Fat: 16 g
  • Saturated Fat: 9 g
  • Cholesterol: 55 mg
  • Sodium: 180 mg
  • Potassium: 120 mg
  • Fiber: 1 g
  • Sugar: 28 g
  • Vitamin A: 450 IU
  • Vitamin C: 0 mg
  • Calcium: 40 mg
  • Iron: 1.5 mg