S’mores Cookie Bars

I still remember the first time I ate a roasted marshmallow off of a stick.

There was a nip in the air.. the fire offering a different, deeper kind of comfort than any heating vent could. The flickering turned our shadows into dancing creatures across the flat side of our tent.

Oh wait… not that last part.

I was in the middle of the suburbs, in my friend’s backyard, and the fire was coming out of some fancy clay urn, specifically designed for having fires on a clean, non-rustic patio.

I’ve never been camping.

Random tangent, I totally found the cutest marshmallow shaped marshmallows (as opposed to animal shaped marshmallows) ever at Whole Foods! They were winking at me the whole time I was sending their friends into the burning oven front lines. True story.

But back to marshmallows and camping.

I have never been camping. My idea of an open flame generally comes from a pumpkin spice candle or a kitchen torch. As a result my experience with s’mores came later in life than it ever should have.

My first “s’more” was on my honeymoon. I put “s’more” in quotations for a couple reasons.

When Trevor found out of my lack of experience with the gooey treat, he demanded we rectify the situation, asap. We were staying in an adorable B&B with our own private suite, including a huge balcony over looking a cove, equipped with a small BBQ.

He decided we would walk into town and buy s’mores components and roast the marshmallows over the BBQ.

Problem 1: Due to a desire for our honeymoon to be extremely relaxed, low key and snuggly, we picked a B&B in the middle of nowhere, meaning that “walking into town” was really walking down to the main road where there were no stop lights and one “general store” the size of a gas station. They did not sell graham crackers. Not one to give up, Trevor bought the next best thing he could find, digestive biscuits. Although disappointed to not be getting the “real deal”, I had loved those cookies since childhood and had no complaints.

Problem 2: Arriving back at the B&B, spoils in hand, we excitedly checked out the BBQ… to discover that it was an electric barbecue. We tried to see what would happen if we roasted the marshmallows over the BBQ anyway. Answer? Nothing. Nothing happened.

So in the end, Trevor put a digestive biscuit on a plate, covered it in a couple pieces of chocolate, topped it with a marshmallow, and put the whole thing in the microwave.

Was it truly a s’more? No, not really, but the chocolate was melty, the marshmallows were gooey and Trevor made it just for me. It wasn’t a s’more, but I remember it more fondly than any s’more.

These also are not s’mores, they’re what would happen if you took a chocolate chip cookie and a s’more and smooshed them together without making a huge crumbly mess.

In other words, they are amazing.

Now where did I put my McVities…

S’mores Cookie Bars

Adapted from Always With Butter


  • 2/3 cup butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 1/4 cups flour
  • 11 oz. dark chocolate chunks
  • 1 1/4 cup mini marshmallows, divided
  • 3 regular (or 2 large) sized Hershey bars, broken into pieces
  • 2 sleeves (boxes usually come with 3) graham crackers, broken into squares


  1. Preheat oven to 375 degrees F.
  2. Whisk together flour, baking soda, salt and cinnamon in a medium bowl. Set aside.
  3. In a large bowl, cream together butter and sugars with an electric mixer until fluffy, about 2-3 minutes.
  4. Incorporate vanilla then add eggs one at a time, beating well after each addition.
  5. Gradually beat in flour mixture. Fold in dark chocolate chunks and 1 cup of marshmallows.
  6. Lay out graham crackers on a large rimmed baking sheet leaving no gaps between them. Using an ice cream scoop, place balls of cookie dough on the graham crackers. Press out the dough to spread it out, but don’t worry about gaps as the dough will spread and fill the gaps in the oven.
  7. Bake for 5 minutes then press Hershey pieces and 1/4 cup marshmallows on top. Bake for 5-7 more minutes.
  8. Cool bars in pan. Cut through the cookie layer into squares, making sure to cut where the graham crackers meet. Store at room temperature in an air-tight container.

Makes approx. 30 bars. Cookie dough can be made a day ahead of time and refrigerated, but should be taken out of the fridge 1-2 hours before adding to graham crackers to ensure the dough will spread during baking.


51 thoughts on “S’mores Cookie Bars

  1. These look so yummy and I’m so tempted, sugar and calories be d*mned!
    I’ve been camping once too, in the middlle of nowhere, and I agree with Pâte à Chew.

  2. S’mores are totally my favourite part of camping… well and banana boats!

    i love the way these look, so neat especially with the half melted Hershey brand.

  3. Pate a Chew – Haha… thanks for the confirmation of my suspicions on camping. :)

    Lenda – You’ve been camping? How have I never heard this story?

    Kocinera – Thank you so much! Food photography is easy when your subject is cookies, chocolate and MARSHMALLOWS! :D

    Opal – Yeah, I’m actually not really into Hershey’s chocolate, but I couldn’t NOT top it with it… it’s so iconic to s’mores!

    Anon – I imagine that should be fine, my only word of caution is that the cookie mix may not spread as much as the recipe above, filling in all the gaps on the bars. So you might want to be extra careful on step 6 when you spread out the dough, to fill in the gaps in case the dough you buy doesn’t spread in the oven.

  4. I made these tonight and they turned out great :)
    They were maybe a little strong cinnamon wise so I will probably only do 1/2 a teaspoon next time.. but that’s just my personal preference.
    I will be selling these delights at a bake sale tomorrow and I’m sure they will be a very popular item :)
    Thanks for the recipe and the anecdote… both were greatly enjoyed!

    • Oh i’m from New Zealand and I used digestives as they’re quite similar…however because ours are round we can’t lay them side by side so I ground one pack up with 75g of butter and baked it in the oven for 10minutes before following on with the rest of the recipe

  5. Nicole – Yeah, the cinnamon is definitely dependent on your personal preferences, I like the extra spice it gave, but you could totally omit it completely if you wanted! I hope your bake sale ended up going well!

    Anonymous – Hmm… I’m not sure to be honest. Graham crackers are the iconic item for s’mores, but if you don’t have them readily available, any biscuit on the simpler side would work fine. You really just need a blank, tasty canvas to put other things on top of! Perhaps you could take inspiration from my story and use digestive biscuits! Since they’re round though, You would want to make individual ones since you can’t they them tightly together in a sheet.

    Question – Totally! You can use whatever small bits of chocolate you like/have on hand. Even white chocolate if that was your thing!

  6. What kind of pan did you use? Like a normal 9X13 baking dish or more like a full, sheet pan (used for cookies, typically)? Thank you! I can’t wait to make these!

    • A full, large cookie sheet. Make sure it’s rimmed! Helps keep all the graham crackers together, and ensures you don’t end up with cookie dough on the bottom of your oven!

  7. Wow had to come back to this post and especially comment, was a bit weary with the cooking time that the marshmallows would burn but I made this recipe today and it turned out perfect. These s’more bars are delicious! Best recipe i’ve made in a while thank you :)

  8. I made these for a Memorial Day cookout and they were a big hit. So yummy and gooey, and it was way too hot to make real s’mores today, so a great substitute. The only change I made was more marshmallows on top, 1/4 of cup was not enough for me!

  9. I was just wondering….would it be wise to pre-prepare the cookie dough first and refrigerate it so you can take it out later and then use it to make the smores cookie bars? Cos I am having a sleepover where we are all gonna make this i just dont want to have to make the cookie dough then cos its for a boy and i cant imagine how he would be having much fun making the cookie dough. The idea is to have the cookie dough ready by the time they arrive so that all they have to do is spread it all over the crackers and shove it in the oven. :)

  10. Janice – make the dough ahead of time and take it out of the refrigerator about an hour before you want to use it and keep it in a bowl, uncovered on the counter. It should be thawed out well enough by the time you want to use it to be able to spread out on the crackers and bake.

  11. Philipa – Glad you tried it and it worked out for you despite your reservations! :)

    Sara – I totally understand the need for more marshmallows, pile it on!

    Janice – Uh oh, this answer is probably too late for your sleepover (My apologies, I was out of town!) but I hope you discovered, yes, making then refrigerating the dough ahead of time totally works! As Mike said, you just might want to let the dough sit out on the counter for an hour before folks arrive so that it can come closer to room temperature, to ensure the dough spreads out in the oven!

    Mike – Thanks for covering for me :)

    Alisa – Yours look incredible!!

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  15. I made these today and they are so good, and such a hit with everyone who tried them!

    I’m also from NZ and was a bit unsure of what to use as an alternative to graham crackers since we don’t have those here, and I used Arnott’s “Nice” biscuits which worked well as they are just a plain shortbread-y biscuit (I also liked that they were the right rectangular shape, rather than round Digestives). So yum anyway! I also used just 1/2 tsp of cinnamon which was definitely enough for me, could still taste it but not overwhelming.

    Thanks for a great recipe!

  16. Hi! I made these for a cookie swap, and out of 17 different cookies these got voted “Best Cookie”! Thought you would like to know :-)
    Happy Holidays!

  17. Hi! I would like to bake these for my husband who is in Afghanistan. Do you think they would make it there okay, or would they melt?

    • I use my standard rimmed cookie sheet which is 11×17 inches. Really, as long as you are able to lay out all the graham crackers flat in one layer and you lay them out tightly side by side, the pan size doesn’t really matter as the cookie dough doesn’t spread enough that you need a specific sized pan.

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    • Hmmm not really gooey, just good soft cookie texture… It’s possible that the dough didn’t get spread out thinly enough? But yeah, soft is good, gooey will be delicious still, but not as intended!

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  20. Thanks for sharing–your instructions were great and the bars turned out perfectly! Being a total s’mores whore, I used 2 cups of marshmallows and a combo of milk and dark chocolate chips to satisfy my overactive sweet tooth. I learned, though, that if I’m bringing these to a party, one pan is definitely not enough.


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