S’mores Chocolate Chip Cookie Bars Recipe
Introduction
These S’mores Chocolate Chip Cookie Bars combine the nostalgic flavors of classic campfire s’mores into an easy-to-make dessert. With a graham cracker crust, gooey marshmallow layer, and chocolate chip cookie dough, they’re perfect for sharing or a cozy treat any time of year.
Ingredients
- 1 1/2 cups graham cracker crumbs (for crust)
- 1/2 cup unsalted butter, melted (for crust)
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 large egg
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup graham cracker crumbs (for cookie dough)
- 1/2 cup milk chocolate chips
- 1/2 cup semi-sweet chocolate chips
- 1 (7 oz) jar marshmallow fluff or marshmallow creme
- Flaked sea salt (optional)
Instructions
- Step 1: Preheat the oven to 350 degrees Fahrenheit. Line a 9×9-inch square baking pan with parchment paper or non-stick foil, or coat it with baking spray. Set aside.
- Step 2: For the graham cracker crust, mix 1 1/2 cups graham cracker crumbs with the melted 1/2 cup unsalted butter. Press this mixture evenly into the bottom of the prepared baking pan. Set aside.
- Step 3: In a mixing bowl, beat the softened butter until light and fluffy, about 1 minute. Add both brown and white sugars and continue to cream until fluffy, about 1 more minute.
- Step 4: Add the egg and mix until combined. Then, add baking soda, salt, and vanilla extract, mixing until evenly distributed.
- Step 5: Stir in the 1/2 cup graham cracker crumbs and all-purpose flour until just combined. Fold in both milk and semi-sweet chocolate chips.
- Step 6: Divide the cookie dough in half. Press half of it evenly over the graham cracker crust in the pan.
- Step 7: Using two spoons, dollop the marshmallow fluff atop the cookie dough and spread into an even layer. To make spreading easier, dip the spoons in warm water to prevent sticking.
- Step 8: Take small pieces of the remaining cookie dough, flatten them gently, and press them over the marshmallow layer. It’s okay if some marshmallow remains visible.
- Step 9: Bake for 25 to 30 minutes until the bars are lightly golden and the center is set. If the edges brown too quickly, tent with foil after about 20 minutes to prevent burning.
- Step 10: Optionally, sprinkle with flaked sea salt once out of the oven. Let the bars cool completely before cutting and serving.
Tips & Variations
- For easier marshmallow spreading, keep a small bowl of warm water nearby to dip your spoons, reducing sticking and tearing.
- Try using dark chocolate chips instead of milk or semi-sweet for a richer flavor.
- Add a handful of chopped nuts, such as pecans or walnuts, to the cookie dough for extra texture.
- If you prefer a softer crust, reduce the melted butter slightly when mixing with graham cracker crumbs.
Storage
Store the cookie bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To enjoy warm and melty, reheat individual bars in the microwave for 10-15 seconds before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade marshmallow fluff?
Yes, homemade marshmallow fluff works great in this recipe. Just make sure it’s spreadable and not too thick to maintain the gooey texture.
Do I have to use graham cracker crumbs for the crust?
Graham cracker crumbs provide the classic s’mores flavor, but you can substitute with crushed digestive biscuits or graham crackers if preferred.
Print
S’mores Chocolate Chip Cookie Bars Recipe
- Total Time: 1 hour 5 minutes
- Yield: 9 servings 1x
Description
These S’mores Chocolate Chip Cookie Bars are a delicious twist on the classic campfire treat, combining a buttery graham cracker crust, gooey marshmallow fluff, and layers of chocolate chip cookie dough baked to golden perfection. Perfect for sharing, they offer the nostalgic flavors of s’mores in an easy-to-make bar form.
Ingredients
Scale
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
Chocolate Chip Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 large egg
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 1/2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup graham cracker crumbs
- 1/2 cup milk chocolate chips
- 1/2 cup semi-sweet chocolate chips
Other
- 1 (7 oz) jar marshmallow fluff (or marshmallow creme)
- Flaked sea salt (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper or non-stick foil, or lightly coat it with baking spray. Set aside.
- Prepare Graham Cracker Crust: Combine 1 1/2 cups graham cracker crumbs with the melted 1/2 cup unsalted butter. Mix well and firmly press the mixture into the bottom of the prepared baking pan to form an even crust layer. Set aside.
- Make Cookie Dough Base: In a mixer bowl, beat 1/2 cup softened unsalted butter until light and fluffy, about 1 minute. Add brown sugar and white sugar, then cream together until the mixture is airy and light, about another minute.
- Add Wet Ingredients & Leaveners: Beat in the egg until fully incorporated. Then mix in the baking soda, salt, and vanilla extract until combined.
- Add Dry Ingredients & Chips: Stir in 1/2 cup graham cracker crumbs and all-purpose flour until just combined. Finally, fold in both the milk chocolate chips and semi-sweet chocolate chips evenly into the dough.
- Assemble First Cookie Layer: Divide the cookie dough in half. Press half of the dough evenly over the graham cracker crust in the pan, creating the first cookie dough layer.
- Add Marshmallow Fluff Layer: Using two spoons dipped in warm water to prevent sticking, dollop marshmallow fluff over the first cookie dough layer. Spread it gently into an even layer. Some small gaps are acceptable.
- Add Second Cookie Layer: Take small portions of the remaining cookie dough, flatten them with your hands, and gently press them over the marshmallow fluff to form the top cookie dough layer. It’s fine if the marshmallow layer shows through slightly.
- Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the bars turn lightly golden brown on top and the center is set. If edges brown too quickly, tent with foil after about 20 minutes to prevent burning.
- Finish and Cool: Remove from the oven and sprinkle with flaked sea salt if desired. Let the bars cool completely in the pan before cutting into squares and serving.
- Storage: Store leftover bars in an airtight container at room temperature or refrigerated for up to 3–4 days.
Notes
- Using warmed spoons when spreading marshmallow fluff helps prevent sticking and makes spreading easier.
- If the edges bake faster than the center, tent the bars with foil to avoid over-browning.
- These bars keep well and can be refrigerated to extend freshness.
- Flaked sea salt on top adds a nice flavor contrast but is optional.
- Pressing small pieces of cookie dough on top of fluff works better than trying to spread it all at once.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: s’mores, chocolate chip cookie bars, marshmallow fluff, graham cracker crust, dessert, baked bars, chocolate chip cookies, easy dessert
