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
