These s’mores cookie bars bake graham cracker flavor directly into the cookie dough instead of making a separate crust. Marshmallow creme and milk chocolate create the soft, gooey center that slices into thick dessert bars.
S’mores Cookie Bars with Graham Cookie Dough
I wanted something different for my s’mores cookie bars, so I ended up skipping the usual separate graham cracker crust and baking the graham cracker flavor directly into a soft, homemade cookie dough. I also added a layer of marshmallow creme and milk chocolate that bakes right into the middle, while the pieces of cookie dough on top leave openings for toasted marshmallow to peek through. It’s like its own little marshmallow peep show.
I keep finding different ways to make s’mores without needing a campfire. I still remember grabbing the wrong end of a sparkler at a Fourth of July fireworks show when I was little. It took one time to teach five-year-old me that glowing metal is a lot hotter than it looks. I don’t remember much after that except how unbelievably bad it hurt. It wasn’t one of those burns you forget about ten minutes later. I remember my dad asking the people next to us if they had cold water because he needed to get my hand into something immediately before he hauled me off, slung over his shoulders. After that, everything’s kind of a blur, but I have never forgotten that moment.
Ever since, anytime I’ve held a metal skewer over a fire, I still feel a small flinch that says, don’t touch the hot end. It’s never gone away. I find it interesting how certain things stick with you, especially moments of physical pain. Growing up, that feeling returned most often while roasting marshmallows for s’mores. I found myself more cautious than everybody else, and a lot of the time someone else roasted my marshmallow for me because I couldn’t make myself do it.
I’m sure it’s part of the psychology of why I continue to make s’mores in unconventional ways. These days it also has a lot to do with where I live. By the time summer finally gets going in Oregon, my area is under a burn ban, so campfires and firepit fires aren’t something I can count on anyway.
Turns out none of it really matters. The best part of a s’more was never the stick.
What Makes This Recipe Different
- I took a different path with the crust and added graham cracker crumbs directly into the cookie dough instead. I wanted every bite to taste like a graham cracker instead of saving the familiar flavor for the bottom layer.
- I also tested these with regular mini marshmallows before switching to marshmallow creme. The marshmallows melted unevenly and left empty spots in the middle of the bars. Marshmallow creme spread into one continuous layer, stayed much softer after baking, and gave every square the gooey center I was imagining.
- Instead of covering the top with one solid layer of cookie dough, I flattened pieces of dough across the marshmallow and left little openings between them. Those gaps let the marshmallow bubble up and toast while the bars bake, and it’s one of my favorite parts of the finished bars.
- I split the chocolate chips into two layers for a reason. Some go into the cookie dough, so there’s chocolate in every single bite, while the rest go over the marshmallow layer where they melt into larger pockets throughout the bars. They may seem like they’re doing the same thing, but they really aren’t.
Ingredients
- Unsalted Butter – Softened butter gives the cookie dough its soft, chewy texture.
- Light Brown Sugar – Most of the sweetness comes from brown sugar because it gives the dough that graham cookie flavor.
- Granulated Sugar – Helps the tops brown while the brown sugar does everything else.
- Egg – Holds everything together without making the cookie layer cakey.
- Vanilla Extract – Brings all the flavors together without stealing the spotlight from the chocolate, graham crackers, or marshmallow.
- All-Purpose Flour – Gives the cookie dough enough support for the marshmallow layer while still baking up soft.
- Graham Cracker Crumbs – This is really what makes these different. Instead of becoming a separate crust, they are part of the cookie dough, so every bite tastes like a graham cracker.
- Baking Powder – Keeps the cookie dough thick without becoming dense.
- Salt – S’mores are already sweet. A little salt keeps all three flavors from blending into one.
- Milk Chocolate Chips – One portion gives you chocolate throughout the bars. The other melts into bigger pockets across the top.
- Marshmallow Creme – Adds the gooey marshmallow center that makes a s’more a s’more.
How to Make S’mores Cookie Bars
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (make the graham cookie dough)
Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving enough overhang to lift the bars out later. Beat the softened butter with both sugars until light and creamy, then mix in the egg and vanilla. Whisk together the flour, graham cracker crumbs, baking powder, and salt, then stir the dry ingredients into the butter mixture. Fold in the chocolate chips until they’re evenly distributed. Mixing the graham cracker crumbs directly into the dough instead of making a separate crust means every bite tastes like a graham cracker. - Step Two (layer the bars)
Press about two-thirds of the cookie dough evenly into the bottom of the prepared pan. It will look thin, but the dough rises as it bakes. Dollop the marshmallow creme over the dough before spreading it into an even layer, then sprinkle the remaining chocolate chips over the top. - Step Three (top the bars)
Flatten pieces of the remaining dough with your hands before arranging them over the marshmallow, leaving small openings between them. Those gaps let the marshmallow bubble up and toast while the bars bake instead of staying hidden underneath. - Step Four (bake and cool)
Bake for 27 to 32 minutes, or until the top is golden brown and the center is just set. Cool the bars completely in the pan before lifting them out with the parchment and slicing. As they cool, the marshmallow firms up enough to stay inside the bars while keeping that soft, gooey center.
Recipe Tips
- Drop spoonfuls of the marshmallow crème all over the cookie dough first, then connect them together with an offset spatula or the back of a spoon for the best result.
- The bottom layer of cookie dough is supposed to look thin. It bakes up thicker than you’d expect, so resist the urge to steal dough from the top.
- Flatten the pieces of dough before placing them over the marshmallow. They’ll bake more evenly and leave the openings where the marshmallow can bubble through and toast.
- Start checking the bars around the 27-minute mark. The center should look set, even if it still feels a little soft. They’ll continue to firm up as they cool.
- Give them time before slicing. The marshmallow stays soft, but cooling keeps the marshmallow from stretching halfway across the kitchen when you lift out the first bar.
Storage & Leftovers
- Store the cookie bars in an airtight container at room temperature for up to 4 days.
- If you like an even softer marshmallow center, warm an individual bar in the microwave for about 10 to 15 seconds before eating.
- Freeze the bars for up to 2 months with parchment paper between the layers. Thaw them at room temperature whenever the craving hits.
FAQs
- Can I use regular marshmallows instead of marshmallow creme?
You can, but don’t. I tested them first, and they melted unevenly, leaving empty spots in the middle of the bars. Marshmallow creme gave me one continuous gooey layer from edge to edge. - Why is the cookie dough so soft?
It’s supposed to be. A softer dough spreads easily into the pan and bakes into a chewy cookie bar. If it starts sticking to your hands, lightly grease them instead of adding more flour. - Why didn’t my marshmallow toast on top?
The cookie dough probably covered it too completely. Leaving little openings between the pieces of dough gives the marshmallow room to bubble up and brown while the bars bake. - Can I double the recipe?
Yes. Double everything and bake the bars in a parchment-lined 9×13-inch pan. They’ll need a few extra minutes in the oven, so look for a golden top and a center that’s set. - Can I use Hershey’s chocolate bars instead of chocolate chips?
Yep. Break the chocolate into small pieces and scatter them over the marshmallow creme. It’ll look even more like a classic s’more. - Should I eat them warm or cooled?
Both are good, but for different reasons. Once they’ve cooled, they hold together. Warm one for about 10 seconds in the microwave, and you’ll swear it just came out of the oven.
From My Kitchen Notes
Small observations from the margins.
- There are things that only have to hurt once and don’t need a refresher course.
- I’ve never picked up another sparkler. Apparently, my brain considers the lesson complete.
- The body remembers what the mind stops thinking about. Not every scar needs a reminder.
- Some memories don’t fade. They turn into instincts.
- Not every old fear deserves to run the show.
- There came a point where the story stopped being about what happened and started being about what I created because it did.
- Some of my best ideas have been disguised as workarounds.
- The hottest part isn’t always the one that’s glowing.
- People will spend their entire lives trying to keep everything confined. Marshmallows have always had other plans.
- Marshmallows have never respected boundaries and control has never made them more interesting.
- Not everything that bubbles up is a problem to solve, because there are things meant to ooze.
- There has always been a difference between falling apart and becoming gooey.
- I have come across individuals who can’t enjoy dessert unless it stays inside the lines. I’ve met you. I’m not that person.
- Some mistakes become traditions of their own. Mine became dessert.
- Recipes can take unexpected turns. This one started with a childhood sparkler injury and somehow ended with my own marshmallow attachment issues. Seems about right. Glad we all took this trip together.
More Unconventional Ways to Make S’mores
- S’mores Parfaits – Layered in individual dessert jars.
- Frozen S’mores Lasagna – No-bake and served frozen.
- Air Fryer S’mores Egg Rolls – Crispy outside, gooey inside.
- S’mores Pretzel Bites – Sweet, salty, and snackable.
- Peanut Butter Marshmallow Cookies – A peanut butter s’mores twist.
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S'mores Cookie Bars
These s'mores cookie bars combine graham cookie dough, marshmallow creme, and milk chocolate into thick dessert bars that taste like a classic s'more without a campfire. They're soft, chewy, gooey in the middle, and easy to slice once completely cooled.
Servings: 9 to 16 bars
Calories: 250kcal
Equipment
- baking dish 8x8 Creates thick cookie bars.
- parchment paper Makes lifting the bars out of the pan easy.
- mixing bowls (large and medium) For preparing the cookie dough and whisking the dry ingredients.
- hand mixer or stand mixer. Creams the butter and sugars until light.
- rubber spatula Folds the dough together without overmixing.
- offset spatula or spoon. Helps spread the marshmallow creme evenly.
Ingredients
Graham Cookie Dough:
- ½ cup (113 g) unsalted butter softened
- ⅔ cup (145 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg room temperature
- 1½ tsps (7.5 ml) vanilla extract
- 1¼ cups (150 g) all-purpose flour
- ¾ cup (65 g) graham cracker crumbs
- ¾ tsp (3 g) baking powder
- ¼ tsp (1.5 g) table salt
- ¾ cup (57 g) milk chocolate chips
Filling:
- 1 (7 oz / 198 g) marshmallow creme
- ⅓ cup (57 g) milk chocolate chips
Instructions
- Preheat the oven to 350°F (177°C). Line an 8x8-inch (20 x 20 cm) baking pan with parchment paper, leaving overhang on two sides.
- Beat the softened butter, brown sugar, and granulated sugar with a hand mixer for 2 to 3 minutes until light and creamy.½ cup (113 g) unsalted butter, ⅔ cup (145 g) packed light brown sugar, ¼ cup (50 g) granulated sugar
- Mix in the egg and vanilla until fully combined.1 large egg, 1½ tsps (7.5 ml) vanilla extract
- Whisk together the flour, graham cracker crumbs, baking powder, and salt in a separate bowl.1¼ cups (150 g) all-purpose flour, ¾ cup (65 g) graham cracker crumbs, ¾ tsp (3 g) baking powder, ¼ tsp (1.5 g) table salt
- Add the dry ingredients to the butter mixture and stir with a rubber spatula until a soft dough forms. Fold in the ¾ cup (128 g) milk chocolate chips.¾ cup (57 g) milk chocolate chips
- Press about two-thirds of the dough into the prepared pan. The layer will seem thin but will rise as it bakes. Lightly greased hands make it easier to press the dough evenly.
- Dollop the marshmallow creme across the dough, then gently spread it into an even layer.1 (7 oz / 198 g) marshmallow creme
- Sprinkle the remaining ⅓ cup (57 g) milk chocolate chips evenly over the marshmallow layer.⅓ cup (57 g) milk chocolate chips
- Flatten pieces of the remaining dough and arrange them across the top, leaving small openings so the marshmallow can puff through while baking.
- Bake for 27 to 32 minutes, or until the top is golden brown and the center is just set.
- Cool completely in the pan before lifting out and slicing into bars.
Notes
- Dolloping the marshmallow creme before spreading makes it much easier to cover the dough evenly.
- The bottom layer of dough will look thin before baking. This is normal and creates the best cookie-to-filling ratio.
- Leave openings between the pieces of dough on top so the marshmallow can toast as the bars bake.
- For the cleanest slices, allow the bars to cool completely before cutting.
Nutrition
Nutrition Facts
S'mores Cookie Bars
Amount Per Serving (59 g)
Calories 250
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 3g
Cholesterol 28mg9%
Sodium 111mg5%
Potassium 70mg2%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 25g28%
Protein 3g6%
Vitamin A 280IU6%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Have you made these S’mores Cookie Bars? I’d love to hear how they turned out — leave a comment below and let me know.
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