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Close-up of a gooey homemade s’mores cookie bar with marshmallow, chocolate chips, and graham cracker crust, served on a white plate with the rest of the dessert in the background.
Shani Fay

S'mores Cookie Bars

The Ultimate Gooey Dessert: Easy S’mores Cookie Bars with Graham Crackers, Marshmallows, and Chocolate
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 50 minutes
Servings: 12 Bars
Course: Dessert
Ingredients Method Video Notes

Ingredients
  

For the Cookie Dough:
  • 1 ½ cups dark brown sugar
  • ½ cup white sugar
  • 1 cup melted butter
  • 2 large eggs
  • 2 tsp pure vanilla extract I recommend Watkins Vanilla Extract
  • 2 tbsp milk any kind
  • 3 cups all-purpose flour
  • ¾ tsp salt
  • ¾ tsp baking soda
  • ½ tsp baking powder
  • 1 tsp cornstarch I use Argo Cornstarch
  • ¼ tsp cinnamon or ½ tsp if you love more spice
  • 1-2 cups chocolate chips I like half milk chocolate, half white chocolate
For the Layers:
  • Graham crackers about 1 sleeve
  • 1 jar marshmallow fluff or marshmallow creme
  • Mini marshmallows for topping or swap with jumbo marshmallows, 1 per bar
  • Hershey’s "mini kisses" are classic but any brand of chocolate chips works)

Method
 

  1. Preheat oven to 350°F (175°C). Line a 13×9 pan with parchment paper and lightly grease.
  2. Mix sugars & butter. In a large bowl, combine melted butter, brown sugar, and white sugar until smooth.
  3. Add wet ingredients. Beat in eggs, vanilla, and milk until smooth.
  4. Whisk dry ingredients. In another bowl, whisk together flour, salt, baking soda, baking powder, cornstarch, and cinnamon. Add to wet mixture and stir just until combined.
  5. Fold in chocolate chips. Stir in 1–2 cups chocolate chips (I use half milk chocolate and half white chocolate).
  6. Create the base. Press about two-thirds of the dough evenly into the bottom of the pan.
  7. Add graham cracker layer. Arrange graham crackers in a single, snug layer over the dough.
  8. Spread marshmallow fluff. Gently spread marshmallow fluff over the grahams, leaving a small border to prevent overflow.
  9. Top with dough. Pinch off small pieces of remaining dough and scatter over the fluff, leaving some gaps.
  10. Finish with toppings. Sprinkle extra chocolate chunks, graham cracker pieces, and marshmallows on top.
  11. Bake. Bake 25–32 minutes, until golden brown and set in the center. If marshmallows brown too quickly, tent with foil.
  12. Cool & slice. Cool at least 30–45 minutes before slicing. For clean cuts, chill 1–2 hours, then slice with a warm knife.

Video

Notes

  • Swap chocolate chips: Try peanut butter, caramel, or butterscotch chips for fun flavor twists.
  • White chocolate variation: Use half milk chocolate and half white chocolate chips for extra gooey richness.
  • Slice tip: Wipe the knife between cuts for bakery-style edges.
  • Storage: Keep leftovers in an airtight container at room temp for 2–3 days or refrigerate up to 5 days. Freeze up to 2 months.