These homemade S’mores Cookie Bars capture all that gooey marshmallow goodness without needing a campfire. I’ve been making these bars for years and they always disappear faster than regular s’mores. The graham cracker base stays crispy while the chocolate melts perfectly and marshmallows get that golden top we all crave. Trust me, once you try these easy s’mores bars you’ll never go back to fighting with campfire sticks.
Why You’ll Love This Recipe
Making traditional s’mores can be messy and half the marshmallows end up in the fire. These best s’mores cookie bars solve that problem completely. Last summer I brought them to a family BBQ and my cousin asked for the recipe before she even finished her first piece.
The beauty is in how customizable they are – want extra chocolate? Add more chips. Prefer mini marshmallows? Go for it. You can even swap graham crackers for honey grahams or add a drizzle of caramel. These bars work perfect for potlucks, bake sales, or when you’re craving that campfire taste indoors.
Ingredients You’ll Need
For the Graham Base:
- 2 cups graham cracker crumbs (about 16 crackers)
- 1/2 cup melted butter
- 1/4 cup brown sugar
The graham base needs real graham crackers, not the flavored ones. I crush mine in a food processor but a rolling pin works too. The butter helps everything stick together while brown sugar adds extra sweetness that pairs amazing with chocolate.
For the Cookie Layer:
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup softened butter
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup chocolate chips
Room temperature butter is key here – it creams better with the sugars. You can substitute chocolate chips with chunks or even add peanut butter chips if that’s your thing.
For the Topping:
- 2 cups mini marshmallows
- 1/2 cup extra chocolate chips
- 4 full graham crackers, broken into pieces
Mini marshmallows work better than large ones because they distribute more evenly and toast quicker.
How to Make S’mores Cookie Bars
- Prep your pan – Line a 9×13 baking dish with parchment paper and preheat oven to 350°F. The parchment makes removal so much easier.
- Make the graham base – Mix graham crumbs, melted butter, and brown sugar until it looks like wet sand. Press firmly into your prepared pan. Bake 8 minutes.
- Mix the cookie dough – Cream softened butter with both sugars until fluffy, about 3 minutes. Beat in egg and vanilla. Mix flour, baking soda, and salt in separate bowl, then add to butter mixture. Fold in chocolate chips.
- Layer everything – Spread cookie dough over hot graham base. It’ll be thick but that’s normal. Sprinkle mini marshmallows, extra chocolate chips, and graham pieces on top.
- Bake to perfection – Bake 18-22 minutes until marshmallows are golden and cookie layer is set. The center might look slightly underdone but it’ll finish cooking as it cools.
- Cool completely – This step is crucial. Let bars cool at least 2 hours before cutting or they’ll fall apart.
Creative Variations
- Peanut Butter S’mores Bars – Add 1/2 cup peanut butter to cookie layer and use peanut butter chips instead of chocolate
- Salted Caramel S’mores – Drizzle caramel sauce over cooled bars and sprinkle sea salt
- Cookies & Cream – Replace chocolate chips with crushed Oreos and use chocolate graham crackers
- Strawberry S’mores – Add freeze-dried strawberries to the mix for a fruity twist
- Double Chocolate – Use chocolate graham crackers and add cocoa powder to cookie dough
- Seasonal Spice – Add cinnamon and nutmeg for fall flavors
FAQ About S’mores Cookie Bars
How do you store s’mores cookie bars?
Store covered at room temperature up to 5 days. The marshmallows stay soft and the graham base keeps its crunch. Don’t refrigerate – it makes the cookie layer hard.
Can you make s’mores bars ahead of time?
Absolutely. Make them up to 2 days ahead and store covered. They actually taste better the next day when flavors meld together.
What’s the best way to cut clean squares?
Use a sharp knife wiped clean between cuts. Slightly warm knife works even better for cutting through marshmallows.
Can you freeze homemade s’mores bars?
Yes, wrap individual bars in plastic wrap and freeze up to 3 months. Thaw at room temperature for best texture.
Why are my s’mores bars falling apart?
Usually means they weren’t cooled long enough. The cookie layer needs time to set completely – at least 2 hours cooling time.
Can you substitute ingredients for dietary restrictions?
Use gluten-free flour and graham crackers for gluten-free version. Vegan butter works but skip the egg and add 2 tbsp milk instead.
How do you get marshmallows perfectly golden?
Keep them in single layer and don’t overbake. Some will be more golden than others and that’s totally normal.
Making these gooey s’mores cookie bars reminds me why I love baking – taking something classic and making it even better. My kids now prefer these over traditional s’mores and honestly, I don’t blame them. No burned marshmallows, no sandy graham crackers, just pure chocolatey goodness in every bite.
These bars prove you don’t need perfection to create something amazing. The slightly messy top with golden marshmallows and melted chocolate looks rustic and inviting. Make them your own by trying different variations or adding your family’s favorite touches.
Looking for more cookie inspiration? Try our Pistachio Pudding Cookies for something unique, Chocolate Chip Cheesecake Cookies for extra richness, Brown Butter Chocolate Chip Cookies for nutty flavor, or Tiramisu Cookies for coffee lovers.
S’mores Cookie Bars
Equipment
- 9×13-inch baking dish
- Mixing bowls
- Hand or stand mixer
- Parchment paper
- Spatula
- Knife
Ingredients
For the Graham Base:
- 2 cups graham cracker crumbs about 16 crackers
- 1/2 cup melted butter
- 1/4 cup brown sugar
For the Cookie Layer:
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup softened butter
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup chocolate chips
For the Topping:
- 2 cups mini marshmallows
- 1/2 cup extra chocolate chips
- 4 full graham crackers broken into pieces
Instructions
- Preheat and prep: Preheat oven to 350°F (175°C). Line a 9×13 baking dish with parchment paper.
- Make the base: Mix graham cracker crumbs, melted butter, and brown sugar until combined. Press firmly into the bottom of the pan. Bake for 8 minutes.
- Prepare the cookie dough: In a bowl, cream softened butter with brown and white sugar until fluffy. Add egg and vanilla, beating until smooth. In another bowl, whisk flour, baking soda, and salt, then mix into the wet ingredients. Fold in chocolate chips.
- Layer it up: Spread cookie dough evenly over the hot graham crust. Sprinkle marshmallows, extra chocolate chips, and graham pieces on top.
- Bake: Return to oven and bake for 18–22 minutes, until the marshmallows are golden and the cookie layer is set.
- Cool completely: Let cool for at least 2 hours before slicing into bars.