Loaded S’mores Cookie Bars (9 ingredient)

Gooey Loaded S’mores Cookie Bars

Quick Overview

These gooey s’mores cookie bars capture all the nostalgia of a campfire treat right from your oven. Crisp graham crackers sit beneath layers of fluffy toasted marshmallows, melted milk chocolate bars, and rich chocolate chip cookie dough. They cut into neat squares with a thick, pull-apart middle that makes them perfect for parties and sweet cravings.

Mixing classic cookie dough with traditional s’mores layers creates a texture combination that simple cookies cannot match. Every bite delivers crunchy graham cracker, gooey marshmallow, melted chocolate, and chewy cookie crust. Kids and adults love them because they bring campfire flavors indoors without hassle.

Prep time: 15 minutes

Cook time: 25 minutes

Total time: 40 minutes

Servings: 12 bars

Calories: 380 kcal per serving

Ingredients

For the Cookie Dough

• 115 g unsalted butter, softened
• 100 g brown sugar
• 50 g granulated white sugar
• 1 large egg
• 1 tsp vanilla extract
• 180 g all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 150 g semi-sweet chocolate chips

For the S’mores Filling

• 9 whole graham crackers
• 200 g marshmallows
• 150 g milk chocolate bars

How to Make Gooey Loaded S’mores Cookie Bars

1. Preheat your oven to 175°C (350°F) and line an 8×8-inch baking pan with parchment paper.
2. Beat the softened butter, brown sugar, and white sugar together in a large bowl until smooth and creamy.
3. Add the egg and vanilla extract to the butter mixture, whisking until fully combined.
4. Stir in the flour, baking soda, and salt just until a soft dough forms.
5. Fold the semi-sweet chocolate chips gently into the cookie dough using a spatula.
6. Line the bottom of your prepared baking pan with an even layer of graham crackers.
7. Arrange the marshmallows and milk chocolate bars evenly over the graham cracker base.
8. Flatten small portions of the remaining cookie dough in your hands and place them over the chocolate and marshmallow layer to cover most of the surface.
9. Bake for 22 to 25 minutes until the top cookie crust turns golden brown and the marshmallows expand and toast.
10. Cool the pan on a wire rack for at least 30 minutes before slicing into squares.

Pro Tip

Avoid slicing these bars while they are piping hot from the oven. Hot marshmallow and melted chocolate spread rapidly, causing the layers to collapse into a messy heap. Let the pan rest for 30 to 40 minutes so the chocolate sets slightly and the marshmallow firms up, giving you clean, beautiful cuts showing every single layer.

Serving & Storage

Serve these sweet squares warm with a glass of cold milk or top them with a scoop of vanilla bean ice cream for a warm dessert bowl. They taste best when the chocolate remains soft and gooey in the center.

Store leftover cookie bars in an airtight container at room temperature for up to 4 days. Keep parchment paper between layers if you stack them to prevent sticking. Warm individual pieces in the microwave for 10 seconds to restore that freshly baked pull-apart texture.

For longer storage, freeze fully cooled bars wrapped tightly in plastic wrap and foil for up to 2 months. Thaw frozen bars on the counter at room temperature for 1 hour before serving.

FAQs

Can I use mini marshmallows instead of large ones?

Yes, mini marshmallows work great and melt evenly across the graham cracker layer. Use about 2 cups of mini marshmallows to cover the base.

How do I get clean cuts when slicing s’mores bars?

Wipe a sharp chef’s knife with hot water and dry it off between each cut to slice cleanly through sticky marshmallow layers.

Can I use pre-made store-bought cookie dough?

Yes, you can substitute the homemade dough with 450 grams of store-bought chocolate chip cookie dough to save extra prep time.