These quick and easy, chewy, chunky s’mores cookie bars are packed with fluffy marshmallows, crunchy biscuits, and loads of chocolate. One bite and you’ll think you’re back at the bonfire!
There are few things that are as nostalgic as a s’more. Something about the crunchy biscuit paired with the gooey s’more and melted chocolate just takes you back to the best childhood memories, and while we can’t be around a bonfire all the time, these s’mores cookie bars take you as close to that feeling as possible.
The recipe is easy to make and perfect when you need a quick dessert to whip up when your friends show up unannounced!
PS, you might love these recipes!
Cookie Dough
The cookie dough base is simple and made with basic pantry ingredients – butter, brown and white sugar, eggs, vanilla, flour, baking powder, baking soda, salt, and of course loads of chocolate chips.
Using brown and white sugar gives the cookie more depth of flavor, and I also like to use a combination of milk and dark chocolate chips for a better balance of flavor, but you can choose to use only milk or dark chocolate based on what you like.
Note about chilling the dough: It’s not important to chill this cookie dough, but if you have the time, chilling it for an hour (or longer) will develop the flavor even more.
Steps for making the cookie dough
- Place the softened butter with brown and white sugar in a bowl and whisk it for 3-5 minutes on high speed with an electric mixer until it’s pale and creamy. It’s important to cream the butter and sugar well to make sure that the sugar is dissolved well. Keep scraping the batter in between to make sure the butter is mixed evenly,
- Add the eggs and vanilla and whisk until fully combined; there should be no streaks of liquid remaining in the batter.
- Add the flour, salt, baking powder, and soda and whisk on low speed until just combined. Don’t overmix at this step or the cookie will turn out tough instead of soft.
- Add the chocolate chips and mix with a spatula or spoon until combined.
- Line the baking pan with baking paper and place 3/4th of the cookie dough into it. Flatten the dough evenly, then add marshmallows, biscuits, and chocolate bars on top. Cover with the remaining dough and add more marshmallows and biscuits. At this step, you can either bake the cookie bars instantly, or cover and place them in the fridge for up to 24 hours.
- Preheat the oven to 170 degrees Celsius and bake the cookie bars for 40-45 minutes, until they’re slightly golden on top. Turn the broiler on for the last 5 minutes of the cook to caramelize the marshmallows. Don’t overcook the cookies; we want them to be soft in the center, and they will cook more as they cool. Top it with more chocolate on top while hot, allowing it to melt slowly.
- Let the cookie bar cool for at least 30 minutes, then slice and enjoy warm. If you’re serving the bars after a while, make sure to reheat them.
Storage & Make Ahead
- Make Ahead: The cookie dough can be made up to 24 hours in advance and stored in the fridge. Bake directly from the fridge as usual.
- Storage: Store the cookie bars in an airtight container on the counter for up to 3 days. Heat in the oven or microwave before serving.
FAQ
Yes, you can replace the brown sugar with white sugar, but it will change the flavor a little.
Yes, you can use a combination of both or just one, depending on what you like.
Yes, you can. But that will turn this into a regular cookie bar and not a s’mores cookie bar.
You can make and assemble the whole cookie bar, cover it, and place it in the fridge unbaked for up to 24 hours, then bake straight from the fridge as usual.
Before You Start
I always measure ingredients in grams, never in cups. A kitchen scale is the most reliable way to bake accurately. Cups can vary wildly depending on how you scoop, which affects the final result. If you don’t have a scale yet, I’d really encourage you to grab one before starting. If that’s not possible, you can use an online gram-to-cup converter, but please note that I can’t guarantee the accuracy of those measurements.
S’more Cookie Bars
Equipment
- 8×8" square baking pan
- Electric mixer with whisk attachment or a hand whisk
- Spatula
- Baking paper
Ingredients
- 225 grams unsalted butter softened
- 150 grams white granulated sugar
- 150 grams packed brown sugar
- 2 eggs
- 1 tsp vanilla essence
- 380 grams all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 100 grams milk chocolate chips
- 100 grams dark chocolate chips
- 100 grams marshmallows
- 20 grams Biscoff biscuits or digestive biscuits/graham crackers
- 50 grams milk chocolate broken in bars
Instructions
- Preheat the oven to 170 degrees Celsius.
- Place the softened butter with the brown and white sugar in an electric mixer on high for 3-5 minutes, until pale, fluffy, and creamy.
- Add the eggs and vanilla and whisk until the mixture is smooth, with no streaks of egg left.
- Add the flour, salt, baking powder, and baking soda, then mix on low speed just until just combined.
- Add the chocolate chips and mix into the dough with a spatula.
- Line the baking pan with baking paper and press 3/4th of the dough evenly into the base. Place the marshmallows, biscuits, and chocolate bars over the top, then cover with the rest of the dough and add a few extra marshmallows and biscuits. You can bake right away, or cover and chill for up to 24 hours.
- Heat the oven to 170 degrees Celsius and bake for 40-45 minutes, until the top is lightly golden. Switch to the broiler for the final 5 minutes so the marshmallows toast and caramelize. Take them out while the centers are still soft, as they’ll keep setting while they cool. Add extra chocolate on top while the bars are hot and let it melt slowly.
- Let the bars rest for at least 30 minutes before slicing. They’re best warm, so reheat any leftovers before serving.
If you give this recipe a try, don’t forget to let me know how you liked it in the comments. And of course, share it with me on Instagram!
Until next time!
