The Best S’mores Cookie Bars

These s’mores cookie bars take everything I love about the campfire classic and turn it into a soft, gooey, oven-baked treat. With layers of buttery graham cracker cookie dough, melted Hershey’s chocolate, and sweet marshmallow fluff, every bite tastes like summer nostalgia. And the best part? I don’t need a fire pit to enjoy them—just a baking dish and an oven.

Why You’ll Love This Recipe

I make these bars any time I’m craving the comforting taste of s’mores but want something more convenient (and less messy). They’re easy to bake, slice beautifully, and travel well for picnics or parties. The crushed graham crackers in the dough add a warm, toasty flavor that pairs perfectly with the melty chocolate and fluffy marshmallow center. And while they taste indulgent, they’re surprisingly simple to throw together.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Butter
Brown sugar
Granulated sugar
Egg
Vanilla extract
All-purpose flour
Baking soda
Salt
Crushed graham crackers
Hershey’s bars (or your favorite milk chocolate)
Marshmallow crème (also called marshmallow fluff)
Optional: chocolate chips or chunks for added richness

Directions

Make the cookie dough: I cream the butter with both sugars until the mixture is light and fluffy. Then I beat in the egg and vanilla extract. Once that’s smooth, I stir in the flour, baking soda, salt, and crushed graham crackers until I get a soft dough.

Layer and chill the dough: I divide the dough into two halves. I press one half evenly into the bottom of a parchment-lined baking dish. Then I lift it out using the paper and place it on a baking sheet to freeze. This frozen layer will serve as the top crust.

Assemble the layers: In the same dish, I press the second half of the dough into the bottom. Then I lay Hershey’s chocolate bars over the dough, followed by a thick layer of marshmallow crème. I carefully place the frozen dough on top like a lid.

Bake and cool: I bake the bars in a preheated oven until golden and set. Then I let them cool completely before slicing—this is key for clean cuts and those beautiful layered squares.

Servings and timing

Servings: Makes about 16 bars
Preparation time: 20 minutes
Chill time: 15 minutes (for the dough layer)
Bake time: 25–30 minutes
Total time: About 1 hour

Variations

Sometimes I like to mix chocolate chips right into the cookie dough for even more chocolatey goodness. I’ve also swapped Hershey’s bars for dark chocolate or caramel-filled chocolate bars to change the flavor profile. For a nuttier twist, a handful of chopped pecans in the dough adds a nice crunch. And if I want to impress, I swirl a bit of extra marshmallow crème on top before baking.

storage/reheating

I store these bars in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I freeze them (separated by parchment) for up to a month. To reheat, I pop a square in the microwave for 10–15 seconds to bring back that gooey texture.

FAQs

Can I use mini marshmallows instead of fluff?

Yes, but I prefer fluff because it spreads evenly and melts better in the center. Mini marshmallows will work, though they may not layer as cleanly.

How do I know when the bars are done baking?

I bake until the top is golden and set. A toothpick inserted in the center should come out mostly clean (a little gooey is fine—it’s s’mores, after all!).

Can I double the recipe?

Absolutely. I use a larger baking dish or bake in two batches. Just be sure to freeze the top layer before assembling.

What’s the best way to crush graham crackers?

I use a food processor for fine crumbs, but a zip-top bag and rolling pin work just as well. I aim for a texture similar to coarse flour.

How do I slice them without a mess?

Letting the bars cool completely is key. I use a sharp knife and wipe it clean between cuts for tidy squares.

Conclusion

These s’mores cookie bars are a fun, fuss-free way to bring the magic of campfire s’mores indoors. They’re gooey, chocolatey, and packed with that classic graham flavor—all baked into a simple bar I can slice and share. Whether I’m baking for a crowd or just treating myself, this recipe always brings smiles and sticky fingers in the best way.

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