I have to say that this recipe may just be my most ingenious creation yet. Think graham cracker crust, gooey cookie dough, covered with chocolate and marshmallows. I mean seriously, how much better can it get? These cookie dough s’mores bars are the ultimate dessert to serve for gatherings, parties, or simply for yourself. They are indulgent, addicting, and the perfect solution to a sweet tooth.
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What ingredients do I need to make these s’mores bars?!
Well, as always, I am very glad you asked. The ingredients are pretty self explanatory, but there is one hack if you want to make these bars easier for yourself. Instead of making the cookie dough yourself, you can use any store-bought cookie dough. Just make sure it’s room temperature (or mostly) before using! Check out the list below for the full ingredient breakdown.
For the graham cracker crust:
- graham crackers
- salted butter (room temp)
- sugar
For the cookie dough:
- salted butter (room temp)
- white sugar
- light brown sugar
- eggs
- vanilla extract
- all purpose flour
- baking soda
- salt
- chocolate chips (I use semi sweet, but any kind will work!)
- mini marshmallows
- extra graham crackers (optional, but recommended)
If you only have regular marshmallows, just cut them into small pieces with a kitchen scissors!
Why should I make these bars?
Oh boy. If you even remotely like s’mores these bars are literally everything you’ve ever dreamed of. They are gooey, soft, sweet, and genuinely SO easy to make. They bake for only 25 minutes so another bonus is the fact that you don’t need to wait very long before you can devour them. These bars are my go-to when I need something to bring for a gathering or party of sorts. Everyone loves them, they aren’t messy (believe it or not), and how could you go wrong with anything s’mores?
I use a pyrex glass baking pan, but see my notes in the recipe if you are using a dark metal pan!
Need more dessert ideas?
Maybe you need s’more;) dessert ideas. Check out these ones below!
- Pistachio Shortbread
- Healthier Reese’s Eggs
- Healthy Cookie Dough! (vegan, low fodmap, no chickpeas)
- Paleo Chocolate Chip Cookies
- Pistachio Bars
Cookie Dough S’mores Bars
Equipment
- 1 food processor see notes * if you do not have one!
Ingredients
For the graham cracker crust:
- 18 full graham cracker sheets 2 full packages (plus extra, if desired)
- ¾ cup melted butter salted is my personal fav!
- ¼ cup white sugar
For the cookie dough layer:
- 2 sticks salted butter, at room temperature
- ¾ cup white sugar
- ¾ cup light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup semi sweet chocolate chips any chocolate works! plus more for topping!
- 2 cups mini marshmallows
- 3 crushed graham crackers
Instructions
- First, preheat the oven to 350° F and grease a 9×13 inch glass baking pan. You can also use a dark metal baking pan, but the time will decrease slightly. (You will bake for 20 minutes to start with, then you will adjust from there.)
For the graham cracker crust:
- In a food processor (see notes if you don't have one) add the graham cracker sheets, melted butter, and sugar. Process until the mixture looks like wet sand.
- Next, firmly and evenly press the graham cracker crust mixture into the bottom of the baking pan. I like to use the bottom of a drinking glass, but your fingers will work well too!
For the cooke dough: See notes if you are using store-bought*
- In a large mixing bowl, cream together the softened butter, white sugar, and packed brown sugar. Mix with hand beaters until creamy, about 1 minute.
- Then, add the vanilla extract and eggs (one at a time). Beat until fully combined and scrape the sides of the bowl.
- Now add the flour, baking soda, and salt and beat until the dough comes together. Leave some streaks of flour so you don't over mix.
- Finally, add the chocolate chips, mini marshmallows, and additional graham cracker sheets (crushed and broken into small pieces). Mix the toppings in with a spatula until all the goodies are evenly distributed.
- Next, use a large ice cream or cookie dough scoop to drop large balls of cookie dough on top of the graham crust. Once all the dough is on top of the crust, use a spatula to evenly spread the dough over the crust.
- Sprinkle additional mini marshmallows and chocolate chips on top of the cookie dough before placing the pan into the oven. Bake for 25-28 minutes. Adjust the timing as needed depending on what pan you use.
- Let the bars cool for a minimum of 30 minutes before enjoying! A lot of times I bake these bars the night before I'm serving them. They are still so soft and gooey, but they stay uniform and aren't messy when they are sliced.
- Store any leftovers covered at room temperature for up to a week!
Notes
Serve with some vanilla ice cream for the ultimate dessert! Let me know how much you loved these cookie dough s’mores bars in the comments below!
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