A gooey, chocolatey twist on the classic campfire treat—these s’mores cookie bars layer chewy, cinnamon-sprinkled graham cookie dough with melty marshmallow creme and creamy milk chocolate chips. They bring all the nostalgic flavors of traditional s’mores in an easy-to-cut bar form.

S’mores Cookie Bars

Why I’ll Love This Recipe

I adore how this recipe transforms the crunchy texture of graham crackers into a soft, chewy cookie base—then adds sweet, tangy marshmallow fluff and rich chocolate chips. It’s nostalgic, comforting, and unbelievably easy. The layers come together effortlessly, and it always impresses even when I’m short on time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• all-purpose flour
• graham cracker crumbs
• baking powder
• salt
• ground cinnamon
• unsalted butter
• light brown sugar
• egg
• vanilla extract
• marshmallow creme
• milk chocolate chips

Directions

Preheat oven to 350 °F (177 °C). Line an 8″ square pan with foil or parchment, leaving overhang, and spray with non-stick spray.
Whisk together flour, graham cracker crumbs, baking powder, salt, and cinnamon; set aside.
Cream butter and brown sugar until light and fluffy. Add egg and vanilla, mixing until combined.
On low speed, mix in dry ingredients until just combined.
Press about ⅔ of the dough into the prepared pan. Spread the marshmallow creme on top, then sprinkle evenly with milk chocolate chips.
Divide remaining dough into 5–6 flat pieces, press them over the chocolate layer—some marshmallow peeking through is okay!
Bake 26–28 minutes until top is lightly golden and marshmallow spots brown. Cool completely before slicing.

Servings and timing

Makes 16 bars
Prep time: 15 minutes
Bake time: about 28 minutes
Total time: ~43 minutes

Variations

Swap milk chocolate chips for dark chocolate or Hershey bar pieces for deeper flavor.
Use flavored marshmallow creme for a fun twist (e.g., strawberry or salted caramel).
Add a sprinkle of flaky sea salt on top before baking for a sweet-and-savory contrast.
Use gluten-free graham crumbs and GF flour for a gluten-free version.

Storage/Reheating

Store bars covered tightly at room temperature for up to 5 days. If refrigerating, allow them to come to room temperature or microwave for 10–15 seconds to re-melt the marshmallow and chocolate. You can freeze them (wrapped well) for up to 3 months—thaw overnight in the fridge or microwave briefly before serving.

FAQs

How can I double this recipe?

I double it easily in a 9″×13″ pan—just bake for about 30 minutes instead of 28.

Can I use mini marshmallows instead of marshmallow creme?

I stick with marshmallow creme—it stays fluffy during baking, while mini marshmallows tend to melt into gooey craters and lose their texture.

Can I make this ahead of time?

Definitely! They’re best made a day ahead so layers settle nicely. I’ll refrigerate or freeze extras and reheat as needed.

How do I get neat slices?

I let the bars cool completely and use the parchment overhang to lift them out. Chilling briefly before cutting helps, and a quick zap in the microwave refreshes the gooey center.

What kind of chocolate works best?

I usually go for milk chocolate chips to replicate classic s’mores. For variation, dark chocolate chips or chunks add a nice depth.

Conclusion

These s’mores cookie bars are one of my favorite ways to enjoy campfire flavors year-round—no fire required! They’re easy to make, fun to customize, and a guaranteed crowd-pleaser. I can’t wait for you to try them and bring a little cozy nostalgia to any gathering.