Easy s’mores cookie bars are loaded with graham crumbs, marshmallows, and milk chocolate, then baked to perfection + toasted with even more marshmallow goodness. It’s THE cookie bar of the season.
Summer is about halfway over, and although many are looking to fall flavored desserts already, we are still very much obsessing over all things s’mores! These easy s’mores cookie bars are sweet and buttery with grahams baked right into the batter. They are also chalked full of mini marshmallows and plenty of creamy milk chocolate chunks. Need additional s’mores goodness? The topping is comprised of even more marshmallows + chocolate and is toasted to golden perfection for an absolutely glorious finish.
What you’ll need to make these easy s’mores cookie bars:
Salted butter
Dark brown sugar
Granulated sugar
A large egg
Baking soda
Salt
Pure vanilla extract
All purpose flour
Milk chocolate bars
Mini marshmallows
The Bar Batter
We bake crushed graham crackers right into this batter, so the s’mores flavor comes though in an exceptionally bold way. The rest of the ingredients pair beautifully, like the dark brown sugar and chopped milk chocolate bars. You can definitely use golden or light brown sugar in a pinch, and milk chocolate chips would work as a substitute for the bars.
The Topper
The pièce de résistance of these bars in definitely the extra golden marshmallows and chocolate on top. You can simply enjoy it baked up and slightly golden out of the oven, or create a more dramatic flair with a kitchen torch and get those blackened bites to shine.
The Dietary Substitutes
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either use and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy:
Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.
Miyokos Butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
Pamela’s Honey Graham Crackers are gluten free and perfect for use in this crust if you want or need to avoid gluten.
Lastly, Milkless makes a dairy free milk chocolate bar so you can fully enjoy these s’mores bars without subbing in a darker chocolate.
If you love s’mores, definitely check out my Peanut Butter Cup S’mores Galette!
Happy Baking!
XO,
Heather
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Easy S’mores Cookie Bars
Ingredients
- ½ cup, 1 stick, salted butter, softened
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon pure vanilla extract
- 1 cup all purpose flour
- ⅔ cup graham cracker crumbs
- 1 cup chopped milk chocolate, plus more for topping
- 1 cup mini marshmallows, plus more for topping
Instructions
- Spray or butter and flour a 8×8 inch baking pan. Alternately you can line it with parchment paper. Set aside.
- Cream the butter in a standing mixer, and add sugar. Continue to cream until light and fluffy; about 30 seconds. Add the egg. Mix until incorporated, and then add vanilla, baking powder, and salt. Give it anther good mix, and then add the flour and graham crumbs. Mix until well incorporated, then add marshmallows chocolate chunks. Stir gently until they are mixed in.
- Press into prepared pan and top with additional mini marshmallows and chocolate chunks if desired. Bake at 350° for 25-30 minutes, or until edges are golden. Middle will set completely as it cools.
- If desired, prior to serving and after bars are almost completely cooled, use a kitchen torch to golden up the marshmallows even further. Serve immediately. Store in an airtight container for up to three days. Makes 12 to 16 cookie bars.
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