S'mores Cookie Bars
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

Graham cracker infused cookie dough that is paired with sticky marshmallow fluff and a sprinkling of rich milk chocolate chips!

Yield: 24 bars
Author: Sam
  • 2 cups all-purpose flour
  • 2 cups crushed graham cracker crumbs about 27 squares
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter softened to room temperature
  • 1 1/2 cups packed light brown sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 2 cups marshmallow topping like marshmallow fluff or creme
  • 2 cups milk chocolate chips
  1. Preheat the oven to 350. Line a 9X13-inch pan with foil or parchment paper, leaving some extra overhang on the sides. Spray the foil or parchment paper with cooking spray and set aside.

  2. In a medium bowl, combine the flour, graham cracker crumbs, baking powder, and salt. In a large bowl or the bowl of a stand mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Mix in the eggs and vanilla until well combined. Reduce the mixer speed to low and add the flour mixture, mixing until combined.
  3. Press 2/3 of the dough into the prepared pan until the dough is evenly flattened. Dollop the marshmallow topping on top of the cookie dough and gently spread into an even layer. Sprinkle the chocolate chips on top.
  4. Dot the top with the remaining cookie dough. Some of the marshmallow and chocolate chips should peek through. Bake for 30-32 minutes, the bars until golden brown. Cool completely. Remove the bars from the pan using the foil overhangs. Cut into bars and serve.

Do not sub the marshmallow topping with regular marshmallows for this recipe. If you're like me and spend forever at the grocery store looking for marshmallow fluff, I found it near the peanut butter. You're welcome.

I first found this recipe on Mel's blog.