Graham crackers, butter, sugar, marshmallows, chocolate chips, and Hershey bars baked into gooey S’mores cookie bars.
Table of Contents
I love s’mores in theory. I really do. The memories, the summer nights, the whole “just one more marshmallow” situation. But in real life? S’mores can be kind of… chaotic. Someone burns the marshmallow. Someone drops chocolate in the dirt. Someone insists their marshmallow is perfect when it’s clearly on fire. These S’mores cookie bars came out of one of those moments where I wanted the flavor without the drama. No fire pit. No smoke alarm going off. Just a pan, an oven, and that familiar graham-cracker-chocolate-marshmallow combo that instantly makes you feel like it’s summer again. The first time I made them was on a random weeknight, not even a special occasion. I remember cutting into them a little too early (because patience is overrated) and thinking, okay… this is dangerous knowledge. Being able to make s’mores year-round feels slightly rebellious, doesn’t it?
Why you’ll Love these S’mores cookie bars?
There’s something comforting about S’mores cookie bars that regular s’mores don’t always give you. They’re reliable. You don’t have to assemble anything. You don’t have to worry about ratios. Every bite has graham cracker, chocolate, and marshmallow — no negotiating. The graham cracker crust gives structure, the cookie layer adds richness, and the marshmallows melt just enough to get gooey without disappearing completely. I won’t say they’re better than classic s’mores, because nostalgia is powerful and I respect that. But I will say they’re easier, less messy, and way more realistic for everyday life. And honestly? That matters.
Ingredient Notes
Before you start, here are a few things I’ve learned — mostly by doing it wrong once.
- Graham cracker crumbs matter more than they look like they should. Press them firmly. A loose crust turns into crumbs the second you slice the bars, and that’s just annoying.
- Butter is pulling double duty here. It makes the crust rich and keeps the cookie layer soft. This is not the place to skimp or experiment wildly.
- Brown sugar brings that subtle caramel note that makes the bars feel warmer and more “s’mores-y.” You’d miss it if it wasn’t there, even if you couldn’t explain why.
- Mini marshmallows behave better than big ones. They spread out, melt more evenly, and don’t create giant marshmallow-only pockets.
- Hershey bars feel nostalgic on purpose. Could you use fancy chocolate? Sure. But these just fit the whole s’mores cookie bars vibe.
How to Make S’mores cookie bars?
This is not a stressful recipe, which is probably why I keep coming back to it.
- You start with the graham cracker crust. It’s simple — crumbs, butter, sugar — but pressing it in firmly is the key move. A quick bake gives it enough structure so it doesn’t get lost under the cookie dough later. Let it cool slightly. Not forever. Just enough to settle.
- Then comes the cookie dough. Creaming the butter and sugars until fluffy actually matters here, so don’t rush it. When the eggs and vanilla go in, the smell alone might make you pause for a second. Once the dry ingredients are added, mix just until the flour disappears. Overmixing turns soft cookie bars into dense ones, and nobody asked for that. Folding in the chocolate chips and marshmallows is where things start to look chaotic — in a good way. Spread the dough over the crust, bake briefly, then scatter the broken Hershey bars on top like you’re casually being generous. Back into the oven it goes until everything is golden and set, with just a little jiggle in the center. Letting the bars cool completely before cutting is technically the right thing to do… though I won’t pretend I always wait.
Storage Options
These S’mores cookie bars keep well at room temperature for about three days in an airtight container. If your kitchen runs warm, the fridge helps keep the marshmallows from getting too sticky. They also freeze surprisingly well — wrap individual bars and thaw when the craving hits. It’s like leaving yourself a note from the past that says, you’re welcome.
Variations & Substitutions
Once you make these once, ideas start popping up whether you asked for them or not.
- Swap semi-sweet chocolate chips for milk chocolate if you like things sweeter.
- Add peanut butter chips for a slightly chaotic but very good twist.
- Use chocolate graham crackers for an extra chocolate-forward base.
- Make them gluten free with gluten-free graham crackers and flour.
- Sprinkle flaky salt on top if sweet-salty is your thing (it is mine, usually).
Ever change one thing “just to see” and end up liking it more? Yeah. That happens here.
What to Serve With S’mores cookie bars?
These bars are rich, so simple pairings work best. Milk is classic and undefeated. Coffee cuts the sweetness nicely, especially after dinner. For gatherings, I like cutting the S’mores cookie bars into smaller squares and serving them with fresh fruit so everything doesn’t feel too heavy. They’re also excellent slightly warm, eaten straight from the counter, preferably while pretending you’re just “checking the texture.”
FAQ
Do these really taste like s’mores?
Yes — same flavors, way less mess. Think s’mores, but calmer.
Why did my marshmallows melt into the dough?
That’s normal. Some melt, some stay visible. It’s part of the charm, not a mistake.
Can I cut them while they’re warm?
You can, but they’ll be gooey. Cooling gives cleaner slices, but warm bites have their own appeal.
If you love s’mores but don’t always love the effort, these S’mores cookie bars are the compromise you didn’t know you needed. Cozy, nostalgic, and easy enough to make anytime the craving hits — no campfire, no chaos.
So be honest… are you going for the edge piece with the crispy crust, or the gooey middle first?
S’mores cookie bars
Ingredients
Graham Cracker Crust
- 1½ cups graham cracker crumbs approximately 1 sleeve
- ⅓ cup unsalted butter melted
- ¼ cup granulated sugar
Cookie Layer
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1¼ cups mini marshmallows
- 1 12 oz bag semi-sweet chocolate chips
- 3 Hershey chocolate bars broken into pieces
Instructions
- Preheat the oven to 350°F (175°C). Line a 13×9-inch baking pan with parchment paper, allowing excess to hang over the sides for easy removal.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until evenly moistened. Press the mixture firmly into the bottom of the prepared pan. Bake for 7 minutes, or until lightly golden. Remove from the oven and allow to cool slightly.
- In the bowl of a stand mixer or using a hand mixer, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, approximately 2 minutes.
- Add the eggs and vanilla extract, mixing until fully incorporated.
- Add the flour, salt, and baking soda. Mix on low speed just until the flour is fully incorporated, taking care not to overmix.
- Using a spatula, gently fold in the chocolate chips and mini marshmallows until evenly distributed.
- Spread the cookie dough evenly over the partially cooled graham cracker crust. Bake for 15 minutes.
- Remove the pan from the oven and evenly distribute the broken Hershey bar pieces over the top. Return to the oven and bake for an additional 20–25 minutes, or until the bars are set and golden brown.
- Remove from the oven and allow the bars to cool completely in the pan before lifting out and slicing into squares.
Notes
