S'mores Chocolate Chip Cookie Bars

5 from 1 vote

S'mores Chocolate Chip Cookie Bars

These s'mores chocolate chip cookie bars are chewy and soft, with a wonderfully ooey and gooey marshmallow layer in the middle, and crushed graham cracker crumbs in the cookie dough!

Prep Time15

Cook Time25

Resting time30

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: easy cookie recipe

Servings: servings

Calories: 315kcal

Author: The Chunky Chef

Ingredients

2 cups all purpose flour see chef tip #2 below
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter softened to room temperature
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 cup graham cracker crumbs
2/3 cup semi-sweet chocolate chips (for the dough)
7 oz jar marshmallow creme
1/3 cup semi-sweet chocolate chips (for the marshmallow layer)

Instructions

Prepare

Preheat oven to 350°F. Line an 8x8 baking pan with two pieces of parchment paper with some overhang on the sides. This helps you remove the bars from the pan later. Set aside.

Combine dry ingredients

To a small mixing bowl, add 2 cups all purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt. Whisk or stir to combine.

Cream the butter

In another mixing bowl, add the softened 3/4 cup unsalted butter, 3/4 cup packed light brown sugar, 1/4 cup granulated sugar.
Beat with an electric hand mixer to combine the butter and sugars well, so there are no big lumps of butter.

Make cookie dough

To the bowl with the butter, add 1 large egg and 1 tsp vanilla extract. Beat with mixer until the egg is just incorporated.
Add about half of the flour mixture, plus 1 cup graham cracker crumbs. Beat until the flour is just incorporated, then add the remaining flour mixture and beat again, just until no flour streaks remain.
The dough should be thick and a little crumbly.
Add 2/3 cup semi-sweet chocolate chips and stir in with a wooden spoon or rubber spatula.

Assemble

Press half of the dough into the bottom of prepared baking pan. Top with 7 oz jar marshmallow creme, spreading it in an even layer, then top with 1/3 cup semi-sweet chocolate chips.
Drop the remaining half of the dough over the marshmallow/chocolate layer, using a small cookie scoop or spoon. Gently press the dough into a somewhat smooth layer.

Bake

Bake in preheated oven for about 25 minutes, until the tops of the bars are golden brown.
Remove from the oven and let the bars rest in the baking pan for about 30 minutes.

Serve

Use the parchment paper to lift the bars out of the pan, and slice into as many bars as you'd like (I do 16).
Serve warm or room temperature, and enjoy!

Notes

This recipe makes one 8x8 pan of cookie bars, which I've estimated should be cut into 16 bars. However, feel free to divide the pan up into as many bars as you'd like.
To measure the flour, I spoon it into a measuring cup, then leveled with the back of a butter knife.

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