S'mores Cookie Bars
These S'mores Cookie Bars layer buttery chocolate chip cookie dough over a graham cracker crust, studded with mini marshmallows and topped with melted Hershey's chocolate. They capture all the flavors of campfire s'mores without the mess, perfect for any gathering or weeknight dessert craving.
Equipment
- 9x13-inch baking pan
- Electric mixer
- Mixing bowls
- Parchment paper
Ingredients
Cookie Dough
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups mini chocolate chips
- 2 cups mini marshmallows divided
Base and Topping
- 9 full-size graham crackers
- 3 bars Hershey's milk chocolate bars 1.55 oz each
Instructions
- Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, beat softened butter with granulated sugar and brown sugar using an electric mixer on medium speed for 3 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Gradually add flour mixture to wet ingredients, mixing on low speed just until combined. Fold in chocolate chips and 1 cup of mini marshmallows.
- Arrange graham crackers in a single layer on the bottom of prepared pan, breaking crackers as needed to fit.
- Spread cookie dough evenly over graham cracker layer using damp hands. Scatter remaining 1 cup marshmallows on top, pressing gently into dough.
- Bake for 28-32 minutes until edges are golden brown and center appears set with toasted marshmallows on top.
- Immediately after removing from oven, break chocolate bars into individual rectangles and arrange evenly across hot surface. Let cool in pan for 20 minutes.
- Use parchment overhang to lift bars from pan. Cool completely before cutting into 24 squares.
Notes
Storage: Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week.
Freezing: Wrap individual bars in plastic wrap and freeze for up to 3 months. Thaw at room temperature for 1 hour.
Tips: For cleanest cuts, refrigerate bars for 30 minutes before cutting. Use a plastic knife or bench scraper for best results.