Ultimate Smores Cookie Bars Recipe Easy and Perfect Dessert

Posted on July 24, 2025

Introduction

There’s something magical about s’mores, isn’t there? The gooey marshmallows, melty chocolate, and crunchy graham crackers combine into a flavor experience that screams summer nights and campfires. But what if you could enjoy those same flavors year-round, in a dessert that doesn’t require a firepit? That’s where these Ultimate S’mores Cookie Bars come in. Trust me, once you’ve tasted these, you’ll never look at the classic s’mores the same way again.

This recipe is all about turning a nostalgic treat into a decadent dessert. It’s the perfect mix of chewy cookie dough, sweet chocolate, and toasted marshmallow goodness—all layered into bar form. Whether you’re prepping for a party or just looking to satisfy your sweet tooth, these s’mores cookie bars are your answer. And the best part? They’re super easy to make, no camping gear required!

If you’re a fan of desserts that are as fun to make as they are to eat, these cookie bars are calling your name. Let me show you how to bring this campfire classic into your kitchen.

Recipe Story/Background

The origins of s’mores go way back to the early 1920s, where they were first mentioned in a Girl Scouts handbook. Dubbed “Some More,” the recipe was celebrated as a quick and easy treat for campfire gatherings. Fast forward to today, and s’mores have become an iconic dessert loved by kids and adults alike.

Growing up, s’mores were always a highlight of summer for me. I remember sitting by the fire, trying to toast my marshmallow just right—not too burnt, but perfectly golden (and okay, sometimes I set a few on fire). There was something so satisfying about smashing that warm marshmallow between chocolate and graham crackers. It was messy, sure, but wasn’t that half the fun?

As I got older, I started experimenting with ways to bring those flavors into other desserts. That’s how these S’mores Cookie Bars were born. They take all the best parts of s’mores and add the irresistible chewiness of cookie dough. Plus, they’re baked in the oven, making them a year-round treat. Whether it’s the dead of winter or the heat of summer, these cookie bars are always in season.

Over time, I’ve tweaked and perfected this recipe, adding layers of flavor and texture. It’s now a family favorite, and I’m so excited to share it with you. Let’s bring the campfire indoors!

Ingredient Discussion

Great desserts start with great ingredients. Let’s take a closer look at what you’ll need to make these Ultimate S’mores Cookie Bars.

All-Purpose Flour: This is the backbone of the cookie dough. For a gluten-free version, you can substitute a 1:1 gluten-free baking flour blend.
Brown Sugar: The molasses in brown sugar adds a rich, caramel-like flavor and keeps the cookie dough moist.
Unsalted Butter: Using unsalted butter lets you control the salt level in the recipe. Make sure it’s softened for easier mixing.
Eggs: Eggs bind the dough together and add richness. Use large eggs at room temperature for the best results.
Vanilla Extract: A splash of vanilla enhances all the other flavors. Go for pure vanilla extract if you can—it’s worth it.
Chocolate: I like to use a mix of milk and semi-sweet chocolate bars for variety. You can also use chocolate chips if that’s what you have on hand.
Graham Crackers: The graham cracker layer is essential for that classic s’mores flavor. Crush them into fine crumbs for even layering.
Marshmallow Fluff: This spreads more easily than whole marshmallows and creates a gooey layer in the bars.
Mini Marshmallows: For that toasted, golden top, mini marshmallows are the way to go.

When shopping for ingredients, I recommend splurging a little on high-quality chocolate—it makes a big difference. And if you’re making these in the summer, keep an eye out for seasonal varieties of marshmallows. They come in fun colors and flavors that can add a unique twist!

Equipment Needed

Here’s what you’ll need to whip up these cookie bars:

9×13-Inch Baking Pan: This size is perfect for even layers. Line it with parchment paper for easy removal.
Mixing Bowls: You’ll need at least two—one for the dry ingredients and one for the wet.
Electric Mixer: A hand or stand mixer makes creaming the butter and sugar a breeze.
Spatula: A sturdy rubber spatula will help you spread the dough and marshmallow fluff evenly.
Rolling Pin: Optional, but helpful for crushing the graham crackers into fine crumbs.

If you don’t have a 9×13 pan, you can use a square pan for thicker bars—just adjust the bake time. And don’t forget to preheat your oven!

Preparation Method

Preheat & Prep: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
Mix the Dough: In a bowl, whisk together 2 1/4 cups (280 g) of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. In another bowl, cream 3/4 cup (170 g) of softened unsalted butter with 1 cup (200 g) of brown sugar and 1/2 cup (100 g) of white sugar until light and fluffy. Beat in 2 large eggs and 2 teaspoons of vanilla extract.
Combine: Gradually add the dry ingredients to the wet ingredients. Mix until just combined.
Layer: Press half of the dough into the prepared pan. Sprinkle 1 cup (90 g) of crushed graham crackers over the dough. Spread 1 cup (240 g) of marshmallow fluff on top, then add a layer of chocolate pieces.
Top & Bake: Drop the remaining dough in small clumps over the top. Sprinkle mini marshmallows evenly. Bake for 25–30 minutes, or until golden.
Cool & Slice: Let the bars cool completely before slicing. This helps them set and makes cutting easier.

Cooking Tips & Techniques

Here are a few insider tips to ensure your cookie bars turn out perfect every time:

Don’t overmix: Overmixing the dough can make the bars tough. Mix just until the flour disappears.
Chill the dough: If your kitchen is warm, chilling the dough for 15 minutes can help with spreading.
Watch the marshmallows: Keep an eye on the bars as they bake. The marshmallows can burn quickly, so pull them out as soon as they’re golden.
Cut with a serrated knife: A serrated knife makes it easier to cut through the gooey layers without squishing the bars.

Variations & Adaptations

Gluten-Free: Use gluten-free graham crackers and a 1:1 gluten-free flour blend.
Nutty Twist: Add a handful of chopped nuts, like pecans or walnuts, to the cookie dough.
Seasonal Fun: Swap regular marshmallows for flavored ones, like peppermint for the holidays.

Serving & Storage Suggestions

These bars are best served slightly warm with a glass of cold milk or a scoop of vanilla ice cream. For storage, keep them in an airtight container at room temperature for up to 3 days. You can also freeze them—just wrap each bar individually and store in a freezer bag for up to 3 months.

Nutritional Information & Benefits

Each bar is approximately 250 calories, with 12g of fat, 35g of carbs, and 3g of protein. While this is definitely a treat, the marshmallows and chocolate also provide a quick energy boost—perfect for a midday pick-me-up!

Conclusion

These Ultimate S’mores Cookie Bars are everything you love about s’mores, wrapped up in a gooey, chewy, chocolatey package. They’re easy to make, endlessly customizable, and always a hit. I hope you enjoy baking (and eating) them as much as I do!

Have you tried this recipe? I’d love to hear how it turned out for you! Drop a comment below and let me know your favorite s’mores memory or any fun twists you added. Happy baking!

FAQs

Can I use regular marshmallows instead of fluff?

Yes, you can! Just chop them into smaller pieces for easier layering.

How do I know when the bars are done?

Look for golden edges and a slightly firm top. The middle may still look soft, but it will set as it cools.

Can I make these ahead of time?

Absolutely! They store well and can even be frozen for up to 3 months.

What’s the best way to cut these?

Use a serrated knife and wipe it clean between cuts for neat slices.

Can I double the recipe?

Yes, just use a larger pan and adjust the bake time accordingly.