S’mores Chocolate Chip Cookie Bars
These gooey S’mores Chocolate Chip Cookie Bars have a graham cracker crust on the bottom, two layers of chocolate chip cookie dough, and marshmallow fluff stuffed in the center. This is the ultimate s’mores dessert!
Best S’mores Cookie Bars
If there’s one dessert that screams summer from the top of its lungs, it’s s’mores. Chocolate, graham crackers, and toasty marshmallows are near perfection when eaten together, and while I’m all about the classic version (mallows + grahams + and milk choco), I’ll shove s’mores in any type of dessert possible.
Cue these rich, chocolatey, and ultra gooey S’more Chocolate Chip Cookie Bars complete with a graham cracker crust, marshmallow creme, and two layers of chocolate chip cookies.
The crust is buttery, the cookie bars are gooey (and loaded with chocolate), and the marshmallow fluff is creamy and partially toasted on top. It’s a combination of my two love languages: chocolate chip cookies and s’mores.
Why This Recipe Works:
- Graham Crackers: The graham cracker crust is rich and buttery, which makes the perfect bed for the rest of the bars. Plus, there are graham cracker crumbs mixed into the cookie dough.
- Marshmallows: Marshmallow fluff (aka marshmallow creme) is used as the mallow layer because it bakes so well. Sometimes plain marshmallows disinegrate when baked for a long time so using marshmallow fluff ensures there’s a gooey layer of marshmallow in every bite.
- Chocolate Chip Cookies: This my favorite chocolate chip cookie dough because the cookies have a slight crisp on the edges while the centers are soft and chewy. I use a combination of milk chocolate chips and semi-sweet chips. Milk chocolate for the qunitessential s’mores flavor and semi-sweet to balance out the sweetness in this recipe.
- Sea Salt: This is an optional step, but salt helps cut through the sweetness of desserts. I sprinkle a little flaked sea salt on top of the bars after they come out of the oven and it adds an extra layer of flavor.
Love all things chocolate and marshmallow? Try these recipes soon: S’mores Dip, No Bake S’mores Tart, No Bake S’mores Trifles, and these Double Chocolate S’mores Cookie Bars.
S’mores Cookie Bars Ingredients:
- Graham Crackers: I use basic honey graham crackers in this recipe (and I always try to use Honey-Maid graham crackers because they have the best flavor). You can use cinnamon or even chocolate.
- Unsalted Butter: Because there is salt in the recipe already, I use unsalted butter to keep things from being too salty.
- Brown Sugar and Granulated Sugar: We use a combination of sugars to give the cookies flavor and chewiness.
- Egg
- All Purpose Flour, Baking Soda and Salt
- Vanilla Extract: Vanilla adds an extra layer of flavor and transforms the chocolate chip cookie dough.
- Chocolate Chips: I use milk chocolate and semi-sweet, but you can use whatever chocolate chips you want or whatever flavor combo you want (peanut butter chips, dark chocolate, white chocolate, etc.).
- Marshmallow Fluff: Also known as marshmallow creme, this is the sticky, gooey stuff in the jar that takes this s’more cookie bar recipe to the next level.
- Sea Salt: This is an optional ingredient, but I love how well sea salt pairs with chocolate. I like to sprinkle just a little bit on the bars after they bake.
How To Make Perfect S’mores Chocolate Chip Cookie Bars:
Crust: Begin by mixing graham cracker crumbs and melted butter together. Once combined, press into the bottom of a baking dish.
Cookie Dough: Using a hand mixer or standing mixer, cream butter until light and fluffy. Add in the granulated sugar and brown sugar. Next add in the egg. Next add in the baking soda, salt, and vanilla extract. Finally add in the flour. Once combined, add in the chocolate chips.
Assembly: Divide the dough in half and press half of the cookie dough on top of the graham cracker crust, pressing the dough in an even layer all over the crust.
Marshmallow Creme: Next, add the fluff on top of the chocolate chip cookie dough, spreading in an even layer.
- Tips: Use two spoons to spread the marshmallow creme over the top of the cookie dough. Dip each spoon in hot water to keep the marshmallow creme (marshmallow fluff) from sticking to the spoons. It will still be sticky, but the hot water helps it not stick as much thereby making this process much easier.
Cookie Dough: Finally, add the remaining cookie dough on top of the marshmallow layer in an even layer (it’s okay if some of the marshmallow isn’t fully covered).
- Tip: Take small amounts of the dough and flatten in your hand before putting on top of the marshmallow layer. This will be significantly easier than trying to spread the dough in the pan.
Bake: Bake until the cookie bars are lightly golden brown and the center is set. If the edges appear to be getting too dark too quickly, tent a piece of foil over the top and continue cooking until the center is done.
Can I Use Regular Marshmallows? Do I Have To Use Marshmallow Fluff?
- In this case, yes, you do have to make these cookie s’mores bars with marshmallow fluff. Marshmallows tend to disinigrate in really high temperatures while marshmallow fluff stays thick and gooey.
What Else Can I Add To These Chocolate Chip Cookie S’mores Bars?
- Chocolate Graham Crackers: Instead of using honey graham crackers, try out chocolate graham crackers!
- Cinnamon Graham Crackers: For extra spice, try using cinnamon graham crackers.
- Peanut Butter Chips: Throw in a few peanut butter chips if you’re craving some fluffernutter cookie bars!
- White Chocolate Chips
- Butterscotch Chips
- M&Ms
Other S’mores Recipes To Try Next:
- No Bake S’mores Tart: This is a graham cracker crusted tart with a layer of chocolate ganache, a layer of marshmallow cream cheese filling, and whipped cream.
- S’mores Chocolate Chip Cookie Ice Cream Sandwiches: These are homemade chocolate chip cookies stuffed with a homemade marshmallow ice cream.
- Peanut Butter Marshmallow Cookie Bars: Fluffernutter meets Chocolate Chip Cookies and it’s amazing!
- Marshmallow Oreo Chocolate Chip Cookie Bars: These are a double chocolate chip cookie base stuffed with Oreos and marshmallow fluff!
- No Bake S’mores Trifles: Layers of graham cracker crust, chocolate ganache, and marshmallow cream.
Storage Tips:
After the bars have baked and cooled, store them in an airtight container.
They can be stored at room temperature or in the fridge (I actually prefered them straight out of the fridge, but you can also pop them in the microwave to heat them up if you prefer warm chocolate chip cookies).
Make Ahead Tips:
While these S’more Chocolate Chip Cookie Bars do come together quickly, there are a few things you can do if you need to prep ahead of time.
- Using a food processor or a large zippered bag and a rolling pin, crush the graham crackers into crumbs. Store the crumbs in an airtight container until ready to use.
- You can make the chocolate chip cookie dough ahead of time. You can store the cookie dough in the fridge or the freezer. If the dough is frozen, let it thaw overnight in the fridge before you make the bars.
- The refrigerated cookie dough might also be too stiff to work with so you might need to let the dough sit for a few minutes at room temperature until it has softened a bit.
- Once you assemble the bars, I suggest baking right away.
Quick Baking Tips for Chocolate Chip S’mores Cookie Bars:
- Marshmallow Fluff: Marshmallow fluff is extremely sticky and can be difficult to spread. Use two spoons to dollop and spread the fluff on top of the cookie dough. Dip the spoons in hot/warm water before and during the process as this will prevent the fluff from sticking to the spoons too much.
- Variations: If you want these extra marshmallowy, use the whole jar of marshmallow fluff. If you want just a little bit of marshmallow, use 1/2-2/3 of the jar. Also, you can use any type of chocolate chip (milk, dark, semi, peanut butter, white, butterscotch, etc.).
- Foil: Usually the edges of the bars cook faster than the center of the bars. As the bars finish their last 5-10 minutes of baking, I tent a piece of foil over the top to keep them from browning too much.
- Pan Size: I prefer to use a 9×9 square baking pan for these cookie bars. If you want to use a 9×13 pan, I do suggest doubling the recipe otherwise the bars will be much thinner than what is pictured here.
You can summer year around with these gooey s’mores bars!
S’mores Chocolate Chip Cookie Bars
Ingredients
Graham 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
Filling
- 1 (7oz) jar of marshmallow fluff (or marshmallow creme)**
Topping
- flaked sea salt (optional)
Instructions
- Preheat the oven to 350 degrees and line a 9x9 square with parchment paper or non-stick foil, or coat with baking spray. Set aside.
Graham Cracker Crust:
- Mix graham cracker crumbs and melted butter together. Once combined, press the graham crackers into the bottom of the prepared baking pan. Set aside.
Chocolate Chip Cookies:
- In the bowl of a standing mixer (or with a hand mixer), beat the butter until light and fluffy, about 1 minute.
- Add in both the brown sugar and granulated sugar, and cream the mixture until light and fluffy, about 1 minute.
- Next, add in the egg. Mix until combined.
- Add in baking soda, salt, and vanilla extract, mixing until combined.
- Add in graham cracker crumbs and flour, and mix until just combined.
- Lastly, add in the milk chocolate chips and the semi-sweet chocolate chips and mix until combined.
Assembly:
- Divide the cookie dough in half. Press half of the dough in an even layer on top of the graham cracker crust.
- Using two spoons, dollop the marshmallow fluff on top of the cookie dough. Then, spread the marshmallow fluff as best as you can into an even layer on top of the cookie dough. (Dipping the spoons in hot/warm water will help prevent the fluff from sticking to the spoons as much. I keep a bowl of hot/warm water next to me and dip the spoons as needed during the marshmallow step.)
- Lastly, spread the remaining cookie dough on top of the marshmallow fluff. (Take small pieces of cookie dough, flatten them in your hand, and then press the dough on top of the fluff. I’ve found this to be much easier then trying to spread the dough all at once.) It’s just fine if some of the marshmallow fluff is not fully covered.
- Bake for about 25-30 minutes, or until the bars are lightly golden brown and the center is set. If the edges are getting dark too quickly, tent a piece of foil over the top of the bars and continue cooking (I usually do this at the 20 minute mark or so).
- Sprinkle with sea salt, if desired.
- Allow to cool before cutting and serving.
- Store in an airtight container at room temperature or in the fridge.
Notes
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Originally posted in 2014. Updated in 2021.
Here are some other recipes to try next:
Chocolate Chip Butterscotch Cookie Bars
Chocolate Chip Cookie M&M Bars
Meet Michelle
I’m a self-taught baker who truly believes it’s impossible to be upset when eating dessert. It’s my life’s goal to bake everyone happy!
If I’m not baking, I’m probably reading a good book with a cup a coffee in hand.
Welcome! I’m glad you’re here!
these look so yummy!
Thanks, Dina! =D