If you’re anything like me, you know that the perfect dessert is the one that’s both nostalgic and incredibly easy to make. That’s exactly why I adore this S’mores Cookie Bars Recipe. It captures everything wonderful about traditional s’mores—the crunchy graham crackers, melted chocolate, and gooey marshmallow—but in a convenient bar form that you can whip up anytime. Whether you’re craving a cozy treat after dinner or need something to impress at your next get-together, these bars are the answer.

What makes this S’mores Cookie Bars Recipe truly special is how it combines simple pantry staples into a dessert that feels a little magical. I’ve made these bars dozens of times, and each batch delivers that perfect balance between crispy edges and a soft, chewy center, with pockets of melted chocolate and sweet marshmallow cream breaking through. Plus, no campfire required!

Ingredients You’ll Need

Each ingredient plays a key role to ensure the texture and flavors you crave in these S’mores Cookie Bars. I always recommend starting with good quality butter and fresh ingredients to get the best results—trust me, it’s worth the little extra effort.

Unsalted Butter: Softened to room temperature—it helps create a tender, rich base without making the bars greasy.
Light or Dark Brown Sugar: Brown sugar adds moisture and a subtle caramel flavor that pairs beautifully with the graham crackers.
Egg: At room temperature to help the bars bind and stay chewy.
Pure Vanilla Extract: A little vanilla goes a long way in bringing all the flavors together.
All-Purpose Flour: Spoon and leveled for accuracy, so the bars come out just right every time.
Graham Cracker Crumbs: These give you that classic s’mores crunch without the risk of sogginess. I like to crush about 8 full sheets for a perfect cup of crumbs.
Baking Powder: A pinch to help the bars rise just enough without losing their dense, chewy texture.
Salt: Just a little to balance the sweetness and enhance flavor.
Semi-Sweet Chocolate Chips: These melt into little pockets of chocolate goodness—feel free to use chunks if you prefer texture.
Marshmallow Creme: I usually grab store-bought “Fluff” because it’s so convenient, but making your own marshmallow creme is a fun project if you have time.

Variations

One of the best things about my S’mores Cookie Bars Recipe is how easy it is to customize. I’ve played around with different spin-offs depending on the season or what I have in the pantry, and I encourage you to do the same!

Chocolate Type: Swap semi-sweet for milk or dark chocolate chips if you want to make these bars sweeter or more intense. I once surprised a crowd by mixing in white chocolate chips—it was a hit!
Nutty Twist: Adding chopped toasted pecans or walnuts can add a lovely crunch and depth if you like some texture contrast.
Dietary Modifications: For gluten-free, use a gluten-free all-purpose flour blend and make sure your graham crackers are GF. The bars still come out fantastic.
Seasonal Fun: Add a sprinkle of cinnamon or pumpkin pie spice in fall for an unexpected warmth that pairs perfectly with the marshmallow sweetness.

How to Make S’mores Cookie Bars Recipe

Step 1: Cream Your Butter and Sugar

Start by beating your softened butter and brown sugar together until the mixture is light and fluffy—this usually takes about 2-3 minutes with a hand mixer or stand mixer. Trust me, this step is key for giving your bars that tender crumb and sweetness throughout. If the butter is too cold, the texture can turn out dense, so let it sit out for a bit before starting.

Step 2: Add the Egg and Vanilla

Once your butter and sugar are nicely creamed, crack in your room temperature egg and add the vanilla extract. Mix until everything is fully combined and silky smooth. I usually stop mixing as soon as the egg is incorporated to avoid overworking the batter.

Step 3: Combine Your Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, graham cracker crumbs, baking powder, and salt. This helps distribute the leavening agent evenly and prevents clumps. Then, slowly add these dry ingredients to your wet mixture and mix just until combined—don’t overmix or your bars can get tough.

Step 4: Fold in Chocolate Chips and Marshmallow Creme

Gently fold in the semi-sweet chocolate chips, saving a handful to sprinkle on top before baking if you like. Then, dollop the marshmallow creme over the batter and swirl it through with a spatula but don’t fully mix it in. Those gooey pockets of marshmallow are what make these bars irresistible!

Step 5: Bake and Cool

Pour the batter into a greased or parchment-lined 8×8-inch baking pan and smooth out the top. Bake at 350°F (175°C) for 25-30 minutes, or until the edges are golden and a toothpick inserted near the center comes out with a few moist crumbs—just like classic cookies. Let the bars cool completely before slicing to help them set properly.

How to Serve S’mores Cookie Bars Recipe

Garnishes

I like to keep it simple with a light dusting of powdered sugar or a drizzle of melted chocolate to up the wow factor. Sometimes, I toast mini marshmallows on top with a kitchen torch for an extra-special finish that mimics that campfire vibe perfectly.

Side Dishes

These bars are quite rich and sweet on their own, but pairing them with a chilled glass of milk or a scoop of vanilla ice cream takes them over the top. For gatherings, I often serve with fresh berries to balance the sweetness.

Creative Ways to Present

I once made these bars for a backyard party and cut them into bite-sized squares, stacking them on a tiered stand to look like a mini s’mores cake. It was a hit! You can also wrap individual bars in parchment paper tied with twine for party favors or picnics.

Make Ahead and Storage

Storing Leftovers

I keep leftover S’mores Cookie Bars in an airtight container at room temperature for up to 3 days. If it’s warm or humid, I pop the container in the fridge to prevent the marshmallow from getting too sticky, but I always let them warm to room temp before serving because that brings back the soft, chewy texture beautifully.

Freezing

These bars freeze wonderfully! I wrap them tightly in plastic wrap and then a layer of foil, freezing for up to 2 months. When I want one, I thaw the bars overnight in the fridge and then bring them to room temp before serving. Freezing doesn’t mess with the texture at all, which is a relief.

Reheating

If you’re craving one warm bar, a quick 10-15 second zap in the microwave brings back that melty marshmallow and chocolate goodness instantly. Just be careful not to overheat or you’ll risk melting the marshmallow creme into a sticky mess.

FAQs

Can I make these S’mores Cookie Bars gluten-free?

Absolutely! Just swap out the all-purpose flour for a gluten-free baking blend and use gluten-free graham crackers or substitute with crushed gluten-free cookies. The texture might shift slightly but the flavors remain delicious.
What if I don’t have marshmallow creme—can I use marshmallows instead?

Great question! You can use mini marshmallows sprinkled on top right before baking or pressed into the batter, but marshmallow creme gives a creamier, more even marshmallow flavor throughout. If you do use mini marshmallows, watch the baking time as they brown quickly.
Can I double this S’mores Cookie Bars Recipe?

You can double the ingredients and bake in a 9×13-inch pan. Just keep an eye on the baking time—it may need an extra 5-10 minutes. Testing with a toothpick near the center helps determine doneness.
How do I prevent the marshmallow from sticking to the pan?

Line your baking pan with parchment paper extending over the sides for easy removal. Greasing alone can sometimes cause sticky messes, but parchment makes taking the bars out a breeze.
Can I make these bars vegan?

Yes! Use vegan butter, a flax or chia egg in place of the chicken egg, vegan chocolate chips, and check for vegan marshmallow creme or make your own at home. It takes a little experimentation but totally doable.

Final Thoughts

This S’mores Cookie Bars Recipe holds a special place in my heart—because it’s easy, comforting, and always brings a smile. I love sharing it with friends who are surprised how simple it is to layer flavors that taste like a campfire classic. Give it a try the next time you want a sweet craving fixed fast, and I promise you’ll be reaching for seconds. Happy baking!