S’mores Cookie Bars (without graham crackers)

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Chocolate chip cookies and s'mores collide with these S'mores Cookie Bars. They have a golden brown outside with a soft and chewy center of melted chocolate and mini marshmallows. This easy recipe can be thrown together with classic cookie ingredients in less then 10 minutes with a 25 minute bake time.
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Cookie bars on a plate.

Have these all year round because there is no campfire needed with these bars. Classic s’mores flavors meet chocolate chip cookies. They’re chewy cookie bars that taste like milk chocolate cookies with gooey marshmallows and a bit of crunch from the golden brown top but without graham cracker crumbs.

I designed these to be lower in fat than your average cookie bar but didn’t want to sacrifice on taste. You’ll find these are a little thinner than other cookie bars, like my m&m cookie bars but still use traditional cookie ingredients. What they lack in size, they make up for with their yumminess.

Bar desserts are awesome because you can cut them into as many pieces as you want. For more, try Key Lime Pie Bars or Granola Protein Bars.

Why you’ll love this recipe

  • Fun little treat.
  • No rolling into cookies.

Ingredients and Substitutions:

These are the main ingredients and substitutions. See the recipe card below for the full ingredients list and instructions for these chewy s’mores cookie bars.

Flour, butter, sugar, brown sugar, vanilla extract, salt, baking powder, chocolate chips, egg, cinnamon and marshmallows for cookie bars.

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  • Butter: be sure to use softened butter so the butter and sugar can cream together properly.
  • White and Brown Sugar: can replace one or both with a sugar substitute.
  • Semi-Sweet Chocolate Chips: can also use dark chocolate chips or milk chocolate chips.
  • Mini Marshmallows: I like using mini so they spread more throughout the cookie bars.

Variations

  • Add 1/2 of a chopped up chocolate bar on top of the bars prior to cooking.
  • Use marshmallow fluff or marshmallow creme instead of mini marshmallows.

Dietary Modifications

  • For gluten-free, use gluten-free flour.
  • To lower the sugar you can use a sugar substitute for brown and/or white sugar. Note, this will change the taste and texture of the bars.

How to make s’mores cookie bars (a step-by-step visual guide):

Step 1: preheat and prep

Preheat your oven to 350 degrees Fahrenheit. Line a 9×9-inch baking dish with parchment paper or spray with non-stick spray.

Step 2: mix wet ingredients

In a large bowl, add the softened butter, granulated sugar, and brown sugar (image 1). Cream together until light and fluffy using a hand mixer (image 2). Add the egg and vanilla extract (image 3) and beat until well combined (image 4).

4 images showing adding the butter and sugar to a bowl and creaming together then adding the egg and vanilla and mixing to combine.

Step 3: mix dry ingredients

In a separate medium bowl, combine flour, baking soda, salt, and cinnamon and add to the wet ingredients (image 5). Mix until just combined (image 6). Add the chocolate chips and marshmallows to the cookie dough (image 7) and fold in until the dough (image 8).

Step 5: add dough to pan and bake

Add the cookie dough to the prepared baking sheet and using a rubber spatula or your hands work the dough so it covers the entire surface of the pan in an even layer (image 9). Optional: add ½ a chopped chocolate bar up on top of the cookie dough.

Bake for 20-25 minutes until the edges are golden brown and a toothpick comes out with a few crumbs (image 10).

Step 6: remove and cool

Remove from the oven and allow the cookie bars to cool in the pan for about 5-10 minutes. When ready to transfer, either remove with the parchment paper or a place cutting board over the top of the pan and flip out onto the cutting board. To flip the top side back up, use a second surface or cutting board, place on the bottom of the bars and flip over.

Cut into 12 equal squares and enjoy. Or just enjoy right out of the pan. 

Stacked cookie bars on a plate.

Recipe FAQs

How to store leftover s’mores bars.

Store your cookie bars in an airtight container for 3-4 days.

What is the best pan to use?

The best pans for baking cookie bars are metal pans. They conduct the best heat for cookies and cook everything evenly. It also gets everything perfectly crispy, exactly where you want it. Glass pans retain too much heat and tend to burn brownies and cookies bars much faster. USA Pan Bakeware is a great brand!

Check out our other easy dessert recipes!

Cookie bars on a plate.

S’mores Cookie Bars

Danielle Lima
Chocolate chip cookies and s'mores collide with these S'mores Cookie Bars. They have a golden brown outside with a soft and chewy center of melted chocolate and mini marshmallows. This easy recipe can be thrown together with classic cookie ingredients in less then 10 minutes with a 25 minute bake time.
No ratings yet
Prep Time 10 minutes
Cook Time 25 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 218 kcal

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Ingredients
  

  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar (or sugar substitute) 100g
  • 1/2 cup brown sugar (or sugar substitute) 90g
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1.5 cups all-purpose flour 180g
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/3 cup semi-sweet chocolate chips 60g
  • 1/2 cup mini marshmallows 38g

Optional

  • 1/2 chocolate bar chopped

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit. Line a 9×9-inch baking pan with parchment paper or spray with nonstick spray.
  • In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using a hand mixer. Beat in the egg and vanilla extract until well combined.
  • In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  • Add the dry ingredients to the wet mixture, mixing until just combined.
  • Gently fold in the chocolate chips and marshmallows.
  • Add the cookie dough to the prepared baking pan and using a rubber spatula or your hands work the dough so it covers the entire surface of the pan.
  • Optional: add 1/2 chopped chocolate bar on top.
  • Bake for 20-25  minutes until the edges are browned and a toothpick comes out with a few crumbs.
  • Remove from the oven and allow the cookie bars to cool in the pan for about 5-10 minutes. When ready to transfer either remove with the parchment paper or a place cutting board over the top of the pan and flip out onto the cutting board. To flip the top side back up use a second surface or cutting board, place on the bottom of the bars and flip over. Or just enjoy right out of the pan.
  • Cut into 12 equal squares and enjoy.

Notes

  • Only mix wet and dry ingredients until combined to ensure a soft and chewy cookie. 
  • Nutritional information is an estimate and will vary with substitutions

Nutrition

Serving: 1barCalories: 218kcalCarbohydrates: 32gProtein: 3gFat: 9gSaturated Fat: 6gCholesterol: 36mgSodium: 134mgPotassium: 28mgFiber: 1gSugar: 11g
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