S’mores Chocolate Chip Cookie Bars

Now that school is back in session here in the Midwest, I’ve set my sights on Fall. The crisp and slightly chilly air, the leaves that are starting to change, and a crackling fire.

And what goes with a fire? S’mores!

These chocolate chip cookie bars are loaded with s’mores flavor, from the graham cracker crumbs, to the melty chocolate and gooey marshmallow layer.

Plus, they’re easy to make, and sure to be a hit with your family and friends!

What do I need to make this recipe?

• Flour – nothing fancy here, just all-purpose flour.
• Baking soda – baking soda helps the cookie bars rise and spread a bit.
• Salt – I prefer to use kosher salt.
• Butter – I use unsalted, but if you want to use salted, just cut the salt amount in half.
• Brown sugar – I prefer to use light brown sugar, rather than dark, as it has a stronger, more molasses-y flavor.
• Granulated sugar – just for more sweetness.
• Egg – this recipe was tested with a large egg.
• Vanilla – I prefer to use real vanilla extract, not the clear imitation variety.
• Graham cracker crumbs – I usually use the store-bought crumbs, but you can make your own from graham crackers if you’d like.
• Chocolate chips – for a classic flavor, I like to use semi-sweet chips.
• Marshmallow creme – I like to use Jet-Puffed brand.

How to make s’mores chocolate chip cookie bars:

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

1. Combine dry ingredients. This just helps them incorporate more smoothly.
2. Cream butter and sugars. I find using a mixer makes this much easier.
3. Beat in egg and vanilla. Just until the egg is incorporated.
4. Add dry ingredients and graham crackers. I like to do this half at a time to make it easier to combine.
5. Stir in chocolate chips. For this I like to use a wooden spoon or rubber spatula.
6. Add layer of cookie dough. Press it into the bottom of a parchment-lined baking pan.
7. Add marshmallow creme. Then top that with a little more of the chocolate chips.
8. Add top layer of cookie dough. This is easiest when you use a small cookie scoop or spoon to drop little pieces over the top of the marshmallow layer, then gently press them together a bit.
9. Bake. Beware, your kitchen will smell amazing!

Variations of this recipe

• Graham cracker crumbs – I like to use the store-bought crumbs to save time, but if you’d like to make your own, you’ll probably need 6-7 graham crackers. You can use a small food processor, or add them to a bag and crush them.
• Butter – you can use unsalted or salted butter, but if you use salted, you’ll want to cut the amount of salt in the recipe in half. Also, make sure you’re using real butter, not a spread or margarine. Those won’t work in the same way in baking.
• Chocolate chips – you can use any type of chocolate chips you’d like. Semi-sweet, milk, dark, or a combination! Just make sure you have 1 total cup.
• Extra marshmallows – if you want some extra gooeyness, the last few minutes of baking, you can add some mini marshmallows to the top. Or you can wait until the bars are finished baking, add them, and use a small kitchen torch.
• Drizzle – to up the chocolate factor, you can add a drizzle of your favorite chocolate once the bars are finished baking. Or try some caramel!

Making cookie bars ahead of time

I find these bars, like most cookies, taste best when made fresh. However, you can make them ahead of time.

Just follow the storage instructions below, and then they can be served at room temperature, or warmed in the microwave.

Storage

Bars should be stored at room temperature in an airtight container and enjoyed within 3-4 days.

However, they can also be refrigerated (also in an airtight container) and enjoyed within a week.

Freezing

For longer storage, you can wrap each bar in plastic wrap, then add to a freezer-safe container and freeze for up to 3 months.

Thaw in the refrigerator, then warm them up in the microwave if you’d like.