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cookie smores bar on parchment paper
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4.33 from 34 votes

Easy S'mores Cookie Bars

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate, hershey's, marshmallow, smores
Servings: 16 bars

Equipment

  • Parchment paper
  • 9x9 inch baking pan

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 9x9 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.

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. We tested these that way and they 
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 top 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.

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