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Soft and chewy cookie layers sandwich gooey marshmallows melted chocolate chips, and crushed graham crackers in these easy smores cookie bars. They only require 4 ingredients and take 10 minutes to prep.

Looking for more bars? Try peanut butter cookie bars, turtle cookie bars, or lemon poppy seed bars next.

smores cookie bars baked with marshmallow oozing out
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Want to use homemade cookie dough? Follow the instructions for these chocolate chip pudding cookies and use the dough for this recipe.

Ask me any day what my favorite dessert is (to eat and to make), and I will always tell you cookies. Our chocolate chip pudding cookies are famous on the internet and I love creating new cookie recipes. 

Or an edible cookie dough recipe if that’s your style (like my husband). But sometimes you need store bought dough to keep it simple.

So for those times, I created these cookie s’mores bars! They’re a great recipe for this time of year (summer)!

  • The combination of chocolate, cookies, marshmallow and graham crackers is unmatched in flavor. 
  • They’re a mashup of gooey cookies and classic s’mores in easy bar form.
  • The melty chocolate and marshmallow ooze out of the sides with each bite of these delicious bars. 
  • They’re a great summer treat, but they’re really the perfect treat anytime you need something quick and easy, but still delicious.

Need another cookie? Try eggless edible cookie dough or pudding cookies next!

baked smores cookie bars on parchment paper

Grab These Ingredients

Here are the basic ingredients for these mores cookies.  They’re easy and affordable to find in your local grocery store. Jump down to the recipe card for exact measurements.

  • Cookie dough: the base is a thick layer of soft and chewy cookies while the top is more scattered to let the marshmallow peak through. I recommend using store-bought cookie dough to keep it simple. We used Sweet Loren’s cookie dough because it’s gluten and dairy-free, but Tollhouse works great too. If you want to make homemade cookie dough, follow our pudding cookie recipe and use that.
  • Chocolate chips: The chocolate chips go on top of the first layer and when they’re in the oven they melt into an even layer of gooey chocolate. Use milk chocolate chips if you want the true s’mores flavor (or even Hershey’s bars), but we used dark chocolate chunks to keep them dairy free.
  • Graham crackers: grab your favorite graham (gluten-free if you want) and crush them up over the chocolate chips.
  • Marshmallow cream: this is marshmallow fluff that comes in the jar. Do not swap this for mini marshmallows because they will get too hot and melt into the cookies and you won’t be able to see them at all.

Recipe Variations

  • The only thing that MIGHT make this mores bars recipe better is a layer of peanut butter. I’m going to try that next time and report back. No matter how you choose to customize, these gooey s’mores
  • Make homemade cookie dough rather than store-bought for homemade chocolate chip cookie bars. Basic ingredients like white sugar, all purpose flour, brown sugar, eggs, and butter are all your need. You can follow our chocolate chip pudding cookie recipe.
  • Dairy-free and gluten-free: use Sweet Loren’s cookie dough, dairy-free chocolate chips like Enjoy Life chips, and either gluten-free graham crackers or crush up Simple Mills honey cinnamon sweet thins.

The full printable recipe is below, but let’s walk through the steps with some photos and a video so you have a clear idea of what to expect. These gooey s’mores bars are really easy and these step-by-step instructions will make sure it turns out every time.

how to make smores cookie bars
  1. Bottom Layer: Press half of your dough in a single layer in the bottom of the prepared pan. We used about 2 packs of cookie dough fro this. Use your fingers to press the dough into the pan to create one layer without any holes in between.
  2. Chocolate: Sprinkle the chocolate chips evenly on top and spread them out so the cookies are almost covered in chocolate.
  3. Graham crackers: Crumble the graham crackers up and sprinkle them on top of the chocolate layer.
  4. Marshmallow: Scoop the marshmallow fluff on top and spread it out into an even layer with a spatula. Spray the spatula with nonstick spray before spreading if you’re having trouble with it sticking.
  5. Top layer: Finish by spreading a thing layer of the remaining cookie dough on top. Press small pieces out flat between your fingers and lay them in rows on top of the marshmallow. It’s ok if the marshmallow is showing through. This is actually what you want so the marshmallow seeps through when they’re baking so you can see the top when you cut them.
  6. Bake: Bake them for 25-30 minutes, until the cookies are set and just golden brown. Keep a close eye on them the last 10 minutes to make sure the edges of the cookies and the marshmallow don’t burn. Cover them with aluminum foil if they’re starting to brown too quickly.

Note: we’ve tested this a few times using different kinds of regular marshmallows and they turn hard once they cool. You can’t swap the fluff for regular marshmallows.

Pro tip: The cool time is especially important so the cookies don’t fall apart. Allow them to cool for an hour in the pan then use the parchment paper to pull the cookies out of the pan and cool on a wire rack for another hour. Save some time by putting them in the fridge or even the freezer for a bit.

16 smores cookie bars cut into squares on parchment paper

Expert Recipe Tips

  1. Keep the layers in the order described. The graham cracker’s don’t stick to the cookies when they’re baked so the s’mores bars will fall apart if the graham isn’t in between the mallow and the chocolate
  2. Don’t use real regular marshmallows. They will get too hot and melt into the cookies and you won’t have that thick layer of gooey marshmallow seeping oout.
  3. Underbake them slightly because they will keep baking when you take them out of the oven. Over-baking could result in a hard cookie bar and we’re looking for
  4. Spray a spatula with non stick spray to make it easier to spread the marshmallow
pulling a cookie smores bar from the baking dish

If you make this recipe, I’d love for you to give it a star rating ★ below. I’d love to hear from you! You can also tag me on Instagram so I can see it! 

More Easy Desserts

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4.35 from 35 votes

Easy S’mores Cookie Bars

Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Soft and chewy cookie layers sandwich gooey marshmallows, melted chocolate chips and crushed graham crackers in these easy cookie s'mores bars. They only require 4 ingredients and take 10 minutes to prep.
cookie smores bar on parchment paper
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Molly Thompson

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Molly Thompson
Servings: 16 bars

Ingredients

  • 2-3 packages pre-made chocolate chip cookie dough (Note 1)
  • 2 cups milk chocolate chips or dark chocolate chips (or 3 Hershey's chocolate bars)
  • 1 cup graham cracker crumbs
  • 2 cups marshmallow fluff/creme

Instructions 

  • Remove the chocolate chip cookie dough packages from the fridge and let them sit out for 10-15 minutes, until they're room temperature. If they're frozen, you'll need to thaw them so they're easy to shape and mold slightly. Line a 9×9 inch square baking pan with parchment paper and preheat the oven to 350°F.
  • Press half of your dough in a single layer in the bottom of the prepared pan. We used about 2 packs of Sweet Loren's cookie dough for this, but only use 1 pack if you're using traditional cookie dough like Toll House. Use your fingers to press the dough into the pan to create one layer of dough, without any holes in between.
  • Sprinkle the chocolate chips evenly on top and spread them out so the cookies are almost covered in chocolate.
  • Crumble the graham crackers up and sprinkle them on top of the chocolate layer.
  • Scoop the marshmallow fluff on top and use a spatula to spread it out into an even layer. Spray the spatula with nonstick spray before spreading if you're having trouble with it sticking.
  • Finish by spreading a thin layer of the remaining cookie dough on top. Press the dough out flat between your fingers and lay them in rows on top of the marshmallow. It's ok if the marshmallow is showing through. This is actually what you want so the marshmallow seeps through when they're baking so you can see the top when you cut them.
  • Bake them for 25-30 minutes, until the cookies are set and just golden brown. Keep a close eye on them the last 10 minutes to make sure the edges of the cookies and the marshmallow don't burn.
  • Allow the s'mores bars to cool for at least two hours, then use a sharp knife to cut them into 16 squares.
Last step! If you make this, please leave a review letting us know how it was!

Notes

Note 1. Cookie dough. we used sweet Loren’s gluten and dairy-free cookie dough for this recipe and needed 2 packs of cookie dough for the bottom layer. If you’re using a traditional cookie dough, like Toll House, only use one pack of cookie dough for the bottom to ensure they bake all the way through.
Layers: it’s important to do the layers in order as described. The cookie dough will not stick to the crushed graham crackers so your bars will fall apart if they aren’t in between the marshmallow and chocolate.  
Cool Time: these bars need to cool for about 2 hours or they’ll fall apart when you cut them. Speed up the cooling time by allowing them to cool at room temperature for about 30 minutes then place them in the fridge or freezer until they’re chilled enough to cut (about 30 minutes to an hour).
Double the recipe: double all of the ingredients and make them in a 9 x 13-inch pan. Bake time may vary.
Homemade cookie dough: use our chocolate chip pudding cookie dough and layer 2/3 on the bottom and 1/3 of the dough on top.
Storage: place leftover smores bars in an airtight container in the fridge for up to one week or on the counter for up to 3 days.
Freezer instructions: allow the bars to cool completely then layer them in an airtight container with parchment paper and store for up to 3 months. Allow them to thaw overnight and bring them to room temperature before serving.

Equipment

  • Parchment paper
  • 9×9 inch baking pan

Nutrition

Serving: 1bar | Calories: 367kcal | Carbohydrates: 53.6g | Protein: 3.2g | Fat: 15.5g | Cholesterol: 3.5mg | Sodium: 205.4mg | Fiber: 2.4g | Sugar: 32.6g | Vitamin A: 0IU | Vitamin C: 0mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

4.35 from 35 votes (31 ratings without comment)

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Recipe Rating




9 Comments

  1. Alex says:

    5 stars
    These were SUCH a hit!! Super rich but so so good. We found that heating a piece up for 9 seconds was perfection. Will definitely be making these again!!

    Reply
    1. Molly Thompson says:

      So rich! We have to cut them into very small squares. So glad you liked them! Love the heating tip.

      Reply
  2. Lynda says:

    5 stars
    Oh my – so rich and delicious!!!

    Reply
    1. Molly Thompson says:

      Thanks, Lynda!

      Reply
  3. Lynda B says:

    5 stars
    Deadly DELICIOUSNESS!

    Reply
    1. Molly Thompson says:

      Love that!!!

      Reply
  4. Molly says:

    Thanks for the feature!

    Reply
  5. Rachel Farnsworth says:

    5 stars
    This seriously looks so good! I shared it with my readers because it’s giving me all the cravings!

    Reply
    1. Molly says:

      Thanks, Rachel!! You’re so sweet:)

      Reply