S'mores Cookie Bar Recipe

smores cookie bars stacked on top of each other

5 from 3 votes

These s’mores cookie bars are soft, chewy and taste just like the ooey-gooey campfire classic, with less mess. Made with crushed graham crackers, mini marshmallows, and Hershey’s chocolate, this is sure to become your family’s new favorite treat.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Servings: people

Calories: 307kcal

Author: The Carefree Kitchen

Ingredients

1 cup butter room temperature
1 cup sugar
1 cup light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 large eggs
1 teaspoon baking powder
2 cups all-purpose flour
2 cups chocolate chips
2 cups graham crackers crushed into pieces no larger than 1"
2 cups mini marshmallows
4½ ounces Hershey's chocolate bars broken into individual pieces and frozen

US Customary - Metric

Instructions

Preheat oven to 350 degrees F.
In a medium mixing bowl, cream together the room temperature butter, sugar, and brown sugar using a spatula, or the paddle attachment for a stand mixer. Beat until light and fluffy, or about 2 minutes.
Add in the vanilla and salt, then slowly add the eggs, mixing on low to combine.
In a separate bowl, whisk together the baking powder and flour, and add into the butter mixture, mixing on low just until combined. Once your dough is almost completely combined, add the chocolate chips and crushed graham cracker pieces and gently fold in by hand.
Remove dough from the bowl and press into a lightly greased baking sheet as evenly as possible.
Bake in a preheated oven for about 20 minutes, or until the edges are golden brown and the large cookie has begun to set. Remove from the oven and spread the mini marshmallows evenly over the top, then return to the oven for about 10 more minutes, until the marshmallows begin to melt and brown slightly.
Remove from the oven and let cool for about 1 minute, then place the frozen Hershey's Chocolate pieces evenly over the top. Cool completely before cutting into bars. Enjoy!

Notes

Storing instructions: store in an airtight container at room temperature for up to 2 days, in the fridge for up to 5 days, or in the freezer for up to 3 months. To thaw, transfer to the fridge overnight, then bring to room temperature before eating.

Nutrition