S'Mores Cookie Bars
12 bars
Easy S'Mores Cookie Bars are buttery, chewy chocolate chip graham cracker cookie bars, packed full of marshmallow creme and extra milk chocolate.
Ingredients
- 2 ¾ cups all-purpose flour
- 1 cup graham cracker crumbs
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks/225g) unsalted butter softened to room temperature
- ½ cup (115g) granulated sugar
- ½ cup light or dark brown sugar packed
- 2 large eggs at room temperature
- 1 ½ teaspoons pure vanilla extract
- 14 ounces (2 jars) marshmallow creme
- 1 ½ cups milk chocolate chips divided, plus more for topping if desired
- 3 Hershey’s bars broken into pieces, divided
- ¼ cup mini marshmallows for topping, optional
Instructions
- Preheat oven to 350°F/180°C and line a 9x13 baking pan with parchment paper. Lightly grease it with cooking spray and set aside.
- In a large mixing bowl, mix together the flour, graham cracker crumbs, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, cream the butter and both sugars until smooth and fully combined. Then add the eggs and vanilla extract and continue to beat until just incorporated.
- Gradually add the dry ingredients and beat on medium speed until there are only minimal streaks of flour in the dough.
- Fold in 1 cup of chocolate chips until evenly mixed in.
- Using your fingers, press about ¾ of the cookie dough into the bottom of the parchment lined baking pan. Break apart half the amount of Hershey’s bars and evenly layer it on top.
- Spread the marshmallow creme on top and then sprinkle with the remaining chocolate chips.
- Take pieces of the remaining cookie dough and flatten it out with your hands then place the pieces in a single layer on top of the chocolate chips, leaving small gaps for the marshmallows to pop out.
- Bake for 25 minutes. Remove from the oven and top with the remaining pieces of Hershey’s bars, mini marshmallows, and chocolate chips. Then bake for an additional 10-15 minutes or until the edges are lightly browned and the top part of the cookie looks set.
- Allow the bars to cool in the baking pan on a wire rack at room temperature for 30 minutes to an hour.
- Once cooled, cut into square bars and serve.
Notes
- Let the bars cool for at least 30 minutes. Melted marshmallows can be extremely hot, so it's best to wait a bit. The bars will be difficult to cut neatly if they're too warm as well.
- Make fresh graham cracker crumbs. You can buy pre-made graham cracker crumbs at the store, but they really have the best flavor and texture if you make them yourself. Use a food processor, or add graham crackers to a ziplock bag and crush them with a rolling pin.
- Make a smaller pan. Cut the recipe in half and bake in an 8x8-inch baking pan. Reduce the initial oven time by 10-15 minutes.
- Avoid Overmixing. The cookie dough only needs to be mixed until the flour is incorporated. Any more than that and you may end up with tough, dry s'mores bars
- Store in a single layer or with parchment paper in between layers to keep the bars from sticking together.
- Keep in an airtight container for 2 days at room temperature, 5 days in the fridge, or up to 3 months in the freezer.
Nutrition
Calories: 741kcal | Carbohydrates: 109g | Protein: 6g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 274mg | Potassium: 230mg | Fiber: 2g | Sugar: 71g | Vitamin A: 538IU | Calcium: 64mg | Iron: 3mg