Why You’ll Love These S’mores Cookie Bars
These S’mores Cookie Bars are more than just a dessert; they’re a ticket back to cherished memories. First, you’ll adore their sheer simplicity. No campfire needed, no skewers, just a baking pan and a craving for that classic s’mores experience.
They are incredibly easy to make, even for novice bakers, yet they deliver a gourmet taste that will impress everyone. Furthermore, these S’mores Cookie Bars are an absolute crowd-pleaser. Bring them to a potluck, a family gathering, or simply bake a batch for an after-dinner treat, and watch them disappear.
Beyond their ease, the texture combination is simply irresistible. You get the crumbly, buttery goodness of a graham cracker crust, a rich, chewy chocolate chip cookie layer, and then the star of the show: gooey, golden-toasted marshmallows. Each bite of these S’mores Cookie Bars offers a delightful contrast of textures and flavors.
They evoke pure nostalgia, bringing the warmth and fun of a campfire right into your home. Plus, they transport beautifully, making them perfect for sharing. Forget the messy individual s’mores; these bars offer all the fun with none of the fuss. You will quickly discover why these S’mores Cookie Bars become a regular request in your home.
Ingredients You’ll Need
Crafting these amazing S’mores Cookie Bars requires a few simple, everyday ingredients. I always recommend using high-quality components for the best flavor and texture. Gather these essentials from your pantry and fridge:
For the Graham Cracker Crust:
* 1 ½ cups (about 10 full sheets) graham cracker crumbs
* ¼ cup granulated sugar
* 6 tablespoons unsalted butter, melted
* For the Chocolate Chip Cookie Layer:
* 1 cup (2 sticks) unsalted butter, softened
* ¾ cup granulated sugar
* ¾ cup packed light brown sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 2 ¼ cups all-purpose flour
* 1 teaspoon Baking soda
* ½ teaspoon salt
* 1 ½ cups semi-sweet chocolate chips
For the Topping:
* 3 cups mini marshmallows
* ½ cup semi-sweet chocolate chips (optional, for extra chocolate drizzle)
Substitutions & Variations
One of the best things about these S’mores Cookie Bars is how adaptable they are. Feel free to get creative and tailor them to your preferences or dietary needs.
* Gluten-Free Option: Easily swap the all-purpose flour for a 1:1 gluten-free baking flour blend. Make sure your graham crackers are also gluten-free. These gluten-free S’mores Cookie Bars taste just as fantastic.
* Dairy-Free Option: Use plant-based butter and dairy-free chocolate chips. These substitutions work beautifully in these S’mores Cookie Bars.
* Chocolate Choices: Experiment with different types of chocolate!
Dark chocolate chips offer a richer flavor, milk chocolate provides extra sweetness, or use a mix of chocolate chunks for varied texture. You could even use white chocolate chips for a unique twist on these S’mores Cookie Bars.
* Add-Ins: Introduce a handful of chopped nuts like pecans or walnuts to the cookie dough for extra crunch.
A sprinkle of sea salt on top after baking enhances all the sweet flavors.
* Flavored Marshmallows: While classic mini marshmallows are essential for S’mores Cookie Bars, consider flavored varieties for a fun twist, like vanilla bean or even peppermint for a holiday version.
* Cookie Base Alternatives: Instead of a traditional chocolate chip cookie dough, try using a sugar cookie dough or even a brownie batter for the middle layer.
The possibilities for these custom S’mores Cookie Bars are endless!
* Peanut Butter Swirl: Swirl a few tablespoons of melted peanut butter into the cookie dough before baking for a delightful peanut butter s’mores flavor.
Step-by-Step Instructions
Creating these incredible S’mores Cookie Bars is a straightforward process. Follow these steps for perfect results every time.
1. Prepare Your Pan: First, preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
This makes removing the S’mores Cookie Bars much easier later. Lightly grease the parchment paper.
2.Make the Graham Cracker Crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until the crumbs are evenly moistened. Press this mixture firmly into the bottom of your prepared baking pan.
Bake the crust for 8-10 minutes, just until lightly golden. Remove it from the oven and let it cool slightly while you prepare the cookie dough.
3.Cream Butter and Sugars: In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 2-3 minutes.
4.Add Wet Ingredients: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract. Scrape down the sides of the bowl as needed to ensure everything combines thoroughly.
5. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
6.Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough. Overmixing develops the gluten, resulting in tougher S’mores Cookie Bars.
7. Fold in Chocolate Chips: Gently fold in 1 ½ cups of chocolate chips by hand until they are evenly distributed throughout the cookie dough.
8.Layer the Bars:
* Cookie Layer: Carefully spread the cookie dough evenly over the pre-baked graham cracker crust. It might be a bit sticky, so use an offset spatula or your lightly floured hands.
* Marshmallow Topping: Evenly sprinkle the mini marshmallows over the cookie dough layer.
* Extra Chocolate (Optional): If you desire extra chocolate, scatter the remaining ½ cup of chocolate chips over the marshmallows.
9. Bake: Place the pan in the preheated oven.
Bake for 25-30 minutes. The cookie layer should be set and lightly golden, and the marshmallows should be puffed and golden brown. Keep a close eye on the marshmallows during the last few minutes to prevent burning.
10. Cool Completely: Remove the S’mores Cookie Bars from the oven. Let them cool in the pan on a wire rack for at least 2-3 hours, or until completely cool.
This step is crucial for clean cuts. If you try to cut them while warm, the marshmallows will be too sticky.
11.Cut and Serve: Once completely cool, use the parchment paper overhang to lift the entire slab of S’mores Cookie Bars out of the pan. Place it on a cutting board and slice into squares or rectangles. Enjoy your homemade S’mores Cookie Bars!
Pro Tips for Success
Making perfect S’mores Cookie Bars is easy, but a few professional tricks from Sweet Magnolia will elevate your results.
* Don’t Overbake the Marshmallows: Keep a watchful eye on the marshmallows during the last few minutes of baking. They can go from perfectly golden to burnt very quickly. You want them puffed and lightly browned, not charred.
* Cool Completely, Seriously: This is the most crucial tip for clean cuts. Warm marshmallows are incredibly sticky and will make a mess. For the neatest S’mores Cookie Bars, allow them to cool for several hours, or even chill them in the refrigerator for about 30-60 minutes before slicing.
A cold knife also helps.
* Parchment Paper is Your Friend: Always line your pan with parchment paper, leaving an overhang. This simple step makes lifting the entire batch of S’mores Cookie Bars out of the pan effortless, preventing sticking and making cleanup a breeze.
* Firm Crust: When pressing the graham cracker crust into the pan, make sure it is firm and even. This provides a stable base for your delicious S’mores Cookie Bars.
* Quality Ingredients: While simple, the quality of your ingredients truly shines through in these bars.
Use good butter, fresh eggs, and chocolate chips you enjoy eating on their own.
* Room Temperature Ingredients: Ensure your butter and eggs for the cookie dough are at room temperature. This helps them cream together smoothly, resulting in a more uniform and tender cookie layer for your S’mores Cookie Bars.
* Even Marshmallow Distribution: Spread the marshmallows as evenly as possible over the cookie dough. This ensures every piece of S’mores Cookie Bars gets that perfect gooey topping.
Storage & Reheating Tips
Proper storage ensures your delightful S’mores Cookie Bars remain fresh and delicious for as long as possible.
* Room Temperature: Store S’mores Cookie Bars in an airtight container at room temperature for up to 3-4 days. While they are best enjoyed fresh, they hold up wonderfully. Place a piece of parchment paper between layers if stacking to prevent sticking.
* Refrigeration: If you prefer, or if your kitchen is particularly warm, you can store these S’mores Cookie Bars in an airtight container in the refrigerator for up to a week. Just be aware that the cookie layer might firm up slightly.
* Freezing: For longer storage, wrap individual S’mores Cookie Bars tightly in plastic wrap, then place them in a freezer-safe bag or container.
They can be frozen for up to 2-3 months. Thaw at room temperature or gently reheat.
* Reheating: To enjoy that warm, gooey s’mores experience again, gently reheat the bars.
* Microwave: Pop an individual bar in the microwave for 10-15 seconds. Be careful not to overheat, as marshmallows can melt too quickly.
* Oven: Place bars on a baking sheet and warm in a preheated oven at 275°F (135°C) for about 5-7 minutes, just until the chocolate is melty and the marshmallows are soft. This is my favorite way to bring back the “fresh-baked” feel of these S’mores Cookie Bars.
What to Serve With This Recipe
These S’mores Cookie Bars are a decadent treat on their own, but pairing them with the right accompaniments can elevate the experience even further.
* A Scoop of Ice Cream: A classic choice! Vanilla bean, coffee, or even a salted caramel ice cream perfectly complements the sweet and gooey S’mores Cookie Bars. The cold, creamy ice cream contrasts beautifully with the warm, chewy bar.
* Cold Milk: Nothing beats a tall, frosty glass of milk with a rich, chocolatey cookie bar. It’s a timeless pairing that appeals to all ages.
* Hot Beverages: For a cozy evening, serve these S’mores Cookie Bars alongside a steaming mug of hot cocoa, a freshly brewed coffee, or your favorite herbal tea.
The warmth of the drink is incredibly comforting.
* Fresh Berries: A handful of fresh raspberries or sliced strawberries can add a lovely tart counterpoint to the sweetness of the S’mores Cookie Bars. It’s a delightful way to balance the richness.
* Whipped Cream: A dollop of homemade whipped cream provides a light, airy texture that melts deliciously over a slightly warm S’mores Cookie Bar.
* As Part of a Dessert Platter: These bars are fantastic additions to a larger dessert spread. Their appealing layers make them stand out amongst other treats.
FAQs
How do I prevent the marshmallows from sticking to everything?
The key to preventing sticky marshmallow messes with your S’mores Cookie Bars is allowing them to cool completely before cutting. If you’re impatient, chilling them in the refrigerator for 30-60 minutes can help. Also, lightly grease your knife or run it under hot water before each cut for cleaner slices.
Can I make these S’mores Cookie Bars ahead of time?
Absolutely! These S’mores Cookie Bars are a fantastic make-ahead dessert. You can bake them a day or two in advance and store them at room temperature in an airtight container. They hold up beautifully and some even say the flavors meld together even more overnight.
What kind of chocolate works best for S’mores Cookie Bars?
Semi-sweet chocolate chips are my go-to for their balanced sweetness, but feel free to use milk chocolate for a sweeter profile or dark chocolate chips for a richer, less sweet bar. Chocolate chunks also work wonderfully, providing larger pockets of melted chocolate within your S’mores Cookie Bars.
My marshmallows burned on top! What happened?
Marshmallows can burn quickly due to their high sugar content. This usually happens if the oven temperature is too high or if they bake for too long. Ensure your oven temperature is accurate and keep a close eye on the bars during the last 5-10 minutes of baking. If they start to brown too quickly, you can loosely tent them with foil.
Are these S’mores Cookie Bars freezer-friendly?
Yes, they are! These S’mores Cookie Bars freeze exceptionally well. Wrap individual bars tightly in plastic wrap, then place them in a freezer-safe bag or container.
They will last for up to 2-3 months. Thaw at room temperature for an hour or two before enjoying.
Can I make these S’mores Cookie Bars gluten-free?
Certainly! To make gluten-free S’mores Cookie Bars, simply substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Also, ensure your graham crackers are certified gluten-free. The texture and taste will remain very similar.
Print
S’mores Cookie Bars
- Total Time: 50 mins
- Yield: 24 servings 1x
- Diet: Dairy-Free, Gluten-Free (with substitutions)
Description
These S'mores Cookie Bars perfectly capture the nostalgic joy of s'mores, combining a graham cracker crust with a rich chocolate layer and gooey marshmallows, all baked into an easy-to-make treat.
Ingredients
1 ½ cups Graham Cracker Crumbs
¼ cup Granulated Sugar
6 tablespoons Unsalted Butter, melted
1 cup Unsalted Butter, softened
¾ cup Granulated Sugar
¾ cup Packed Light Brown Sugar
2 large Eggs
1 teaspoon Vanilla Extract
2 ¼ cups All-Purpose Flour
1 teaspoon Baking Soda
½ teaspoon Salt
1 ½ cups Semi-Sweet Chocolate Chips
3 cups Mini Marshmallows
½ cup Semi-Sweet Chocolate Chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides
- In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until moistened. Press firmly into the bottom of the prepared pan. Bake for 8-10 minutes until lightly golde
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time and stir in vanilla
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients until just combined. Fold in the chocolate chips
- Spread the cookie dough evenly over the baked graham cracker crust. Sprinkle marshmallows on top, and optionally add extra chocolate chips
- Bake for 25-30 minutes. The marshmallows should be puffed and lightly browned. Cool completely in the pan for at least 2-3 hours before cutting
Notes
For clean cuts, cool completely or chill before serving. Store in an airtight container at room temperature for up to 3-4 days.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 300 kcal
- Sugar: 28g
- Sodium: 165mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg