Everything you love about s’mores is packed into these rich, soft S’mores Cookie Bars topped with marshmallow and chocolate bars. Sweet, crumbly, and filled with chocolate, they’re perfect for any time you want a no-mess dessert.

stack of three pieces of s'mores cookie bars

Want to save this recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

With cookouts, pool days, and long sunny evenings on the calendar, I’m all about easy desserts that still feel like a treat. These s’mores cookie bars are my shortcut to that campfire flavor, sweet, nostalgic, and perfect for backyard parties or evenings when I want something indulgent without the hassle.

Love nostalgic desserts? You should try my chocolate coconut bars next!

Why I love this recipe

What’s not to love about these amazing cookie bars? Crispy edges, gooey marshmallow pockets, and a chewy cookie center. They hold up well chilled, which makes them ideal for make-ahead treats or summer snacking straight from the fridge.

Ingredients

for the cookie dough – salted butter, brown sugar, vanilla extract, all-purpose flour, graham cracker crumbs, baking powder, and salt
marshmallow fluff
semi- sweet chocolate chips
Optional toppings make it extra fun! I like to sprinkle on mini marshmallows and chopped chocolate bars to make them extra special.

Step by step

Preheat oven to 350°F. Line a 9×13-inch dish with parchment, leaving extra on the sides for easy lifting.
In a large bowl, beat the softened butter and brown sugar together on medium speed for about 2 minutes, until the mixture is light and fluffy.
Add the eggs and vanilla, then continue mixing on medium-high speed for another 1 to 2 minutes until fully incorporated.
Add the graham cracker crumbs, flour, baking powder, and salt directly into the bowl. Mix until everything is fully blended. The batter will be thick.

Press half of the dough evenly into the bottom of your prepared baking pan using your hands.
Carefully spread the marshmallow fluff over the bottom layer. Sprinkle chocolate chips evenly over the marshmallow layer.
Crumble the remaining dough over the top. It’s okay if some of the marshmallow is still visible between the dough pieces.
Bake for 30 to 32 minutes, or until the edges are golden brown.

s'mores cookie bars layers before baking

If you’re adding mini marshmallows and chocolate bars, sprinkle them on right after baking so they melt a little bit and stick to the top of the bars.
Let the bars cool in the pan for 5 to 10 minutes before slicing. Enjoy!

s'mores cookie bars with one slice removed

Tips for best results

Line your pan with parchment paper, leaving some overhang on the sides for easy lifting and clean removal.
If you’re crushing graham crackers by hand, you’ll need about 12 full sheets for the right amount.
Keep an eye on the oven bake just until the edges are golden and the center is still soft. Overbaking can dry them out.
Allow the bars to cool before slicing. This helps them set and hold their shape better.

Variation

Mix things up with peanut butter chips or chopped peanut butter cups for a fun twist. While topping with extra mini marshmallows and chocolate bars is optional, but I find it adds a fun flair, perfect when you have guests over.

More Desserts

SEE ALL DESSERTS

Oreo Brookies

Apple Pie Dip

Sugared Cranberries

Classic Tiramisu

15 Best OREO Recipes

Pecan Pie Bark

Storage

After they’ve cooled, keep these bars in an airtight container in the fridge for up to three days.

You can also freeze these cookie bars for up to three months and thaw overnight in the fridge before enjoying. They are delicious even after being frozen and thawed, so I often prepare a double batch to save for later.

If you try this recipe please comment and rate it below, I love hearing from you!