S’mores Cookie Bars are basically the answer to those weeknight sugar cravings that sneak up on you. You know those times when it’s too hot for a campfire, but you still want that melty-chocolate-marshmallow combo? Yeah, that’s when you need a go-to treat like this. Plus, let’s be honest, sometimes you just want a super simple dessert that doesn’t involve ten bowls—you feel me? If you’ve ever drooled over gooey layers like in Oreo cheesecake bars, you’re gonna want to keep reading. 
Got a Sweet Tooth Screaming for Something Irresistible?
Okay, tell me this—have you ever craved s’mores so bad you considered microwaving marshmallows between graham crackers? Of course you have. We all have. These cookie bars pretty much outdo that late-night hack. There’s honestly nothing quite like that warm, gooey bite with just the right amount of chocolate and marshmallow all cozied up between cookie layers. You pull ‘em out of the oven and…man, the smell alone is enough to drive everyone into the kitchen.
Why You’ll Love This Recipe
Let’s keep it real. I’m not about to spend hours on some complicated bake after a long day. These s’mores cookie bars? They check every box. You get that nostalgic campfire taste without finding your shoes full of sand afterward. Plus, the recipe is forgiving—no one’s judging if your marshmallows get a little toasty or the edges turn extra golden (I actually love those crunchy bits). Also, it’s one bowl if you play your cards right. My kind of baking.
Ingredients
No fancy stuff here, promise. You just need graham crackers, flour, unsalted butter (softened), brown sugar, white sugar, eggs, vanilla, a bit of baking soda, chocolate chips (the more, the merrier), and marshmallows. I sometimes toss in mini chocolate bars for that “wow” effect. The bars work with whatever’s lurking in your pantry—just don’t skip the marshmallows. That gooey mess is non-negotiable. 
Timing
You can knock these s’mores cookie bars out in less than an hour, seriously. Prepping the dough and layering everything takes, what, fifteen minutes if you’re not distracted? Baking is around twenty to twenty-five minutes. Add a little cooling time if you have the patience (I usually don’t, and no regrets). They’re fast enough for a school-night dessert but also work great for lazy weekends.
Step-by-Step How-To
First off, grab a rectangular baking dish and give it a little butter or nonstick spray action. Smush half your dough down flat—nothing fancy, just pat it with your hands. Layer the chocolate, then spread out the marshmallows. Dollop that remaining dough all over. It doesn’t have to look perfect; the magic happens in the oven. Bake till golden and you see little marshmallow volcanoes poking through. Cool, cut into squares, then fight for the gooey middle piece. Trust me, that center square is gold. 
Nutritional Information
Gonna level with you—these are treats, not salad. Each bar’s got a decent hit of sugar, some fat from the butter, and classic carb action from the flour and graham crackers. No judgment here. If you just have one, you’re looking at about 200-250 calories (if you cut sixteen bars). Good thing they’re so rich that you don’t really need a stack. Mostly, it’s dessert—enjoy in moderation, right?
Healthier Alternatives
I’ve swapped in white whole wheat flour a couple times; it’s not bad, just a little heartier. Coconut sugar works too, if you’re dodging refined sugar. Want it dairy-free? Margarine and dairy-free chips make it work. I’ve even snuck in some chopped nuts or dried fruit (my cousin said that was “blasphemy,” but hey, to each their own). Lower calorie marshmallows exist, so there’s that. Just don’t expect a health food miracle.
Serving Suggestions
Want to boost the fun? A few easy ideas:
- Top a warm square with a scoop of vanilla ice cream—so extra, but wow.
- Drizzle on some melted chocolate or caramel sauce before serving for bakery vibes.
- Pack cooled bars in lunchboxes or picnic baskets for easy on-the-go happiness.
Make a batch for movie night. Seriously—everyone will hover till they’re gone.
Common Mistakes
I’ve done just about every wrong thing with these. First, don’t overbake ’em—the bars get dry fast if you do. Letting that dough get too stiff? Skip it. You want soft dough so it spreads and snuggles up to the marshmallows. Also, don’t go nuts with the marshmallows on top or you’ll end up with sticky, lava-like puddles (which sounds fun until cleanup time). Patience for cooling is hard, but do it—otherwise, you’ll just have a gooey mess that won’t slice.
Storing Tips
Storage’s a breeze. Just tuck these cookie bars in an airtight container. They’ll last about three days on the counter, probably longer in the fridge. If you want to freeze them (yep, you can), wrap squares in plastic and pop ‘em in a freezer bag. Defrost overnight or zap them for ten seconds in the microwave for melty magic.
The S’mores Cookie Bar Scoop: Common Questions
Q: Can I use mini marshmallows or do they have to be big ones?
A: Either works, honestly. The minis melt more evenly, though.
Q: Can I swap in candy bars for chocolate chips?
A: Go for it! Chopped-up chocolate bars make the bars extra indulgent.
Q: Can I add peanut butter?
A: Oh, absolutely—just swirl a few spoonfuls into the dough or drizzle on top.
Q: What if I don’t have graham crackers?
A: Plain digestive biscuits are a solid sub (British friends taught me that trick).
Q: How do I keep them gooey for leftovers?
A: Quick blitz in the microwave, and they’re back to gooey goodness.
Ready for the Ultimate Treat? Don’t Wait!
Look, if you crave that fireside flavor without bothering with logs and bug spray, these s’mores cookie bars totally deliver. They’re way easier than building a campfire, and you don’t even have to search for sticks. Next time the sweet tooth hits, swap those plain old brownies for something with real wow factor. If you love cheesy, over-the-top easy treats, check out these Oreo cheesecake bars for even more dessert happiness. For more s’mores cookie bar inspiration, check out S’mores Cookie Bars (Recipe + Video) – Sally’s Baking Addiction and peek at The Best s’mores cookie bars – Lifestyle of a Foodie for twists that’ll keep your dessert game strong! 
S’mores Cookie Bars
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- Grease a rectangular baking dish with butter or nonstick spray.
- In a bowl, combine softened butter, brown sugar, white sugar, eggs, and vanilla extract until smooth.
- Mix in the graham cracker crumbs, flour and baking soda until just combined.
- Pat half of the dough into the bottom of the prepared baking dish.
- Layer the chocolate chips evenly over the dough, then spread the marshmallows on top.
- Dollop the remaining dough over the marshmallows.
- Bake in the preheated oven for 20-25 minutes, or until golden and marshmallows are puffed.
- Allow to cool before cutting into squares.
