Description
No firepit? No problem. These gooey, fudgy S’mores Cookie Bars pack all the nostalgia of campfire nights into a bake-anytime square. Imagine golden graham cracker cookie dough sandwiching rivers of marshmallow creme and pockets of melty chocolate. They’re sweet, sticky, chewy, and—yes—completely irresistible. Best of all? You likely have everything on hand to make these today.
Ingredients
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½ cup (113g) unsalted butter, softened
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¾ cup (150g) light or dark brown sugar, packed
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1 large egg (room temp)
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1 tsp vanilla extract
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1 cup (125g) all-purpose flour
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1 cup (120g) graham cracker crumbs
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½ tsp baking powder
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¼ tsp salt
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1 cup (180g) semi-sweet chocolate chips
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1 heaping cup marshmallow creme (“Fluff”)
Instructions
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Preheat Oven to 350°F (175°C). Line an 8×8 pan with parchment, leaving overhang.
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Cream Butter & Sugar until fluffy (2-3 mins). Beat in egg and vanilla.
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Mix Dry Ingredients (flour, graham crumbs, baking powder, salt) and add to wet. Stir until mostly combined. Fold in chocolate chips.
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Layer the Dough
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Press ⅔ of dough into the pan.
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Spread marshmallow creme gently over it.
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Sprinkle a few extra chocolate chips.
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Dot remaining dough on top in pieces (don’t cover fully).
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Bake 22–25 mins until edges are golden and marshmallow is just bubbling. Center will look soft—let it be!
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Cool Completely in pan before slicing (at least 1–2 hours). For clean cuts, chill 30 mins then slice with a hot, wiped knife.
Notes
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Sprinkle sea salt over the Fluff for a sweet-savory pop
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Swirl peanut butter or Nutella into the marshmallow layer
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Use GF grahams and flour for a gluten-free twist
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Freeze bars up to 3 months for sweet emergency moments
- Prep Time: 20 mins
- Cook Time: 25 mins
Nutrition
- Calories: 250 cal Per Serving
- Sugar: 18g
- Fat: 12g
- Carbohydrates: 30g
- Fiber: 1g