Craving that classic campfire flavor but don’t feel like dealing with mosquitoes and smoke in your hair? These s’mores cookie bars are everything you love about s’mores — gooey marshmallows, melty chocolate, crunchy graham crackers — baked right in your oven.
I made these for the first time at a summer cookout when it started raining and the campfire was a total bust. One batch later, nobody missed the fire pit. Not even a little.
Table of Contents
Why You’ll Love This Recipe
This is your go-to easy smores bars recipe when you want all the nostalgia with none of the hassle. The base is a rich, chewy cookie bar loaded with chocolate chips, and the topping is toasted marshmallows, chocolate bar pieces, and broken graham crackers.
It’s an indoor smores recipe that works year-round — rainy summer evening, cozy fall night, holiday dessert table. You name it, these bars fit the occasion.
The broiler step is pure magic. It toasts the marshmallows golden brown in just two minutes, and the whole kitchen smells incredible. Fair warning: people will hover near the oven.
Irresistible S’mores Cookie Bars
Equipment
- 9×13 baking pan
- Mixing bowl
- spatula
- Microwave-safe bowl
- Oven
Ingredients
Cookie Base
- ½ cup Butter melted
- 1 ½ cups Brown sugar
- ½ cup White sugar
- 2 teaspoons Ground cinnamon
- 2 teaspoons Vanilla extract
- 2 Large eggs
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Sea salt
- 1 cup Semi-sweet chocolate chips
S’mores Topping
- 12 oz Large marshmallows halved
- 2 bars Milk chocolate candy bars chopped
- 8 Graham crackers broken into pieces
Instructions
- Preheat oven to 350°F and line a 9×13 baking pan with parchment paper or grease well.
- Melt butter in a bowl, then mix in brown sugar and white sugar until combined. Stir in cinnamon and vanilla extract.
- Add eggs and beat until smooth. Gradually mix in flour, baking powder, and salt until just combined.
- Fold in chocolate chips, then spread dough evenly into prepared pan.
- Bake for 20 minutes or until lightly golden and set in the center.
- Remove from oven and top with halved marshmallows, cut-side down. Broil for about 2 minutes until golden brown.
- Sprinkle chopped chocolate bars over warm marshmallows, then add graham cracker pieces. Let cool slightly before slicing and serving.
Notes
Ingredients
Here’s everything you need. I’ve grouped it by component so it’s easy to grab as you go.
| Component | Ingredient | Amount |
|---|---|---|
| Cookie Base | Butter | 1/2 cup |
| Cookie Base | Brown sugar | 1 1/2 cups |
| Cookie Base | White sugar | 1/2 cup |
| Cookie Base | Ground cinnamon | 2 teaspoons |
| Cookie Base | Vanilla extract | 2 teaspoons |
| Cookie Base | Large eggs | 2 |
| Cookie Base | All-purpose flour | 2 cups |
| Cookie Base | Baking powder | 2 teaspoons |
| Cookie Base | Sea salt | 1 teaspoon |
| Cookie Base | Semi-sweet chocolate chips | 1 cup |
| S’mores Topping | Large marshmallows, halved | 12 oz bag |
| S’mores Topping | Milk chocolate candy bars, chopped | 2 bars |
| S’mores Topping | Graham crackers, broken into pieces | 8 crackers |
A note on the marshmallows: cutting them in half gives you more coverage and better toasting. Use kitchen scissors for this — way faster and less messy than a knife.
How to Make S’mores Cookie Bars
This recipe comes together quickly. The whole process is straightforward, and once that broiler does its thing, you’ll understand why these bars have a permanent spot in the recipe rotation.
Step 1: Prep Your Pan and Preheat
Preheat your oven to 350 degrees F. Line a 9×13 baking pan with parchment paper, or grease it well with butter or cooking spray.
Parchment paper is the move here if you want clean, easy removal. It also makes cleanup a breeze, which is always a win.
Step 2: Make the Cookie Dough
Melt the butter in a large microwave-safe mixing bowl. Add the brown sugar and white sugar, and stir until it’s fully combined and looks like wet sand.
Mix in the cinnamon and vanilla extract. That cinnamon is a small addition that makes a big difference — it gives the base a warm, almost spiced depth that pairs beautifully with the chocolate.
Add the eggs and beat until everything is smooth and glossy. Gradually stir in the flour one cup at a time, then mix in the baking powder and sea salt. Don’t overwork it — mix just until combined.
Step 3: Add Chocolate Chips and Bake
Fold in the semi-sweet chocolate chips. The dough will be thick and sticky — that’s exactly what you want for chewy summer cookie bars.
Transfer the dough to your prepared pan and spread it into an even layer. It helps to use slightly damp hands or a spatula spritzed with cooking spray.
Bake for 20 minutes, or until the bars are light golden brown and a toothpick inserted in the center comes out mostly clean. A little moisture is fine — they’ll continue to set as they cool.
“Don’t overbake! Pulling them out while they’re just barely done is the secret to bars that stay chewy instead of dry.”
Step 4: Broil the Marshmallows
This is the most exciting step. Remove the pan from the oven and evenly place the halved marshmallows cut-side down across the top of the baked bars.
Return the pan to the oven and broil for about 2 minutes, watching closely the entire time. The marshmallows will puff up and turn golden brown fast — and they can go from perfect to burnt in seconds.
When they look toasty and gorgeous, pull the pan out. The smell at this point is absolutely unreal — toasty, sweet, and so nostalgic.
Step 5: Add the S’mores Topping
While the marshmallows are still warm and gooey, scatter the chopped milk chocolate bar pieces over the top. The residual heat will slightly soften them, which is everything.
Then break the graham crackers into irregular pieces and press them gently into the marshmallow layer. Let the bars cool slightly before serving, or cool completely for cleaner cuts.
Expert Tips for Perfect Results
Don’t Skip the Parchment Paper
Parchment paper makes these smores cookie bars oven bars infinitely easier to remove from the pan. Grease alone works, but the bars can stick at the edges where the marshmallow drips down.
Watch the Broiler Like a Hawk
Two minutes is the guideline, but every oven broils differently. Start checking at 90 seconds. Golden brown spots are perfect; dark brown means pull immediately.
Cut Cleanly with a Hot Knife
Run your knife under hot water, wipe it dry, and cut while it’s warm. The marshmallow layer slices much more neatly this way. Repeat between cuts for the cleanest edges.
Add the Graham Crackers Last
Don’t bake the graham crackers into the bars — they’ll get soggy. Adding them after broiling keeps that essential crunch that makes these feel like a true indoor smores recipe.
Variations to Try
Dark Chocolate S’mores Bars
Swap the milk chocolate bars and semi-sweet chips for dark chocolate versions. The bittersweet contrast with the sweet marshmallow is chef’s kiss. Great for adults who find the classic version a little too sweet.
Peanut Butter S’mores Bars
Swirl 1/3 cup of creamy peanut butter into the dough before baking. The peanut butter-chocolate-marshmallow combo is deeply satisfying. You can also drizzle melted peanut butter over the finished bars.
Nutella Twist
Drop spoonfuls of Nutella over the cookie dough before baking and swirl it in lightly. It melts into the base beautifully and adds a hazelnut richness that pairs well with the graham cracker topping.
Seasonal Toppings
For fall, add a sprinkle of flaky sea salt and a drizzle of caramel over the finished bars. For the holidays, use festive colored marshmallows or add crushed candy canes to the top. These easy smores bars are endlessly adaptable.
If you love easy baked treats like this, you might also enjoy these bright and fluffy blueberry lemon muffins — another crowd-pleaser that comes together fast.
Storage Instructions
| Storage Method | Container | Duration |
|---|---|---|
| Room Temperature | Airtight container, layers separated by parchment | Up to 3 days |
| Refrigerator | Airtight container or wrapped tightly in plastic wrap | Up to 5 days |
| Freezer | Wrapped individually in plastic wrap, then in a freezer bag | Up to 2 months |
Reheating Tips
To reheat, pop individual bars in the microwave for 15 to 20 seconds. The marshmallow gets soft and the chocolate gets melty again — almost like they just came out of the oven.
For a crispier result, use a toaster oven at 300 degrees F for about 5 minutes. It warms everything through without making the marshmallow rubbery.
No-Waste Kitchen Ideas
Got leftover graham crackers? Crush them and use them as a topping for yogurt parfaits or ice cream. Extra marshmallows can go into hot cocoa, sweet potato casserole, or this clever gelatin-based recipe that’s been making the rounds.
Extra chocolate bar pieces? Melt them down and drizzle over popcorn, fruit, or a rustic strawberry rhubarb galette for a fun dessert mashup.
S’mores Cookie Bars FAQs
Can I make s’mores cookie bars ahead of time?
Yes! You can bake the cookie bar base a day in advance and store it covered at room temperature. Add the marshmallow, broil, and top with chocolate and graham crackers the day you plan to serve them for the freshest result.
Can I use mini marshmallows instead of large ones?
You can, but large marshmallows halved give you better coverage and that dramatic toasted look. Mini marshmallows tend to melt together and can get over-toasted quickly under the broiler. If you use them, watch the broil time even more carefully.
Do I have to use a 9×13 pan?
That size is ideal for this recipe. A smaller pan like an 8×8 will give you thicker bars, which means longer bake time — check with a toothpick and add 5 to 10 minutes. A larger pan will make thinner bars that bake faster, so reduce time accordingly.
How do I keep the graham crackers from getting soggy?
Always add the graham cracker pieces after broiling, not before. The heat and steam from the marshmallows will soften them if they sit too long, so for maximum crunch, add them right before serving or just before cutting and plating.
Can I make this recipe gluten-free?
Yes! Use a 1:1 gluten-free all-purpose flour substitute, and swap in gluten-free graham crackers. Most chocolate chips and marshmallows are naturally gluten-free, but always check the labels to be sure. The texture of the base will be very similar to the original.
Ready to Make These S’mores Cookie Bars?
Whether it’s the middle of summer or a cozy winter night, these s’mores cookie bars deliver every single time. They’re easy, they’re impressive, and they disappear fast — consider yourself warned.
If you’re into easy, fun recipes like this one, don’t miss these crispy air fryer kale chips for a savory snack break, or these ultra-juicy air fryer crispy chicken thighs for dinner before dessert.
Give this recipe a try and let me know how it goes! Drop a comment below with your results, any fun variations you tried, or questions. And if you loved it, share it on Pinterest so more people can ditch the campfire and make these at home.
