Cookies and Bars

S’mores Cookie Bars

The ultimate s’mores cookie bars with a graham cracker crust, cookie dough swirled with marshmallows and chocolate, and topped with marshmallows and classic Hershey’s chocolate. Perfect for your next summer gathering! Half the amount for a small group, or double to feed a crowd using a sheet pan! 

square piece of smores cookie bar on spatula

The Ultimate Smores Cookie Bars

My deep love for cookies and s’mores have collided in all the best ways with this cookie bar. I modified my favorite bakery style chocolate chip cookie recipe, added my favorite graham cracker crust, and folded in the gooey goodness of mini marshmallows and chocolate. These soft cookie bars are perfect for those summer get togethers where you want s’mores but don’t want to stand over a hot fire to get them. Plus, they are SO easy to whip together! Easy, impressive, and delicious all in one. 

Use iconic Hershey’s chocolate bars for the classic s’mores look, or make it your own by adding different flavor Ghirardelli chocolate bars on top (salted caramel would be divine!).  

side angle of a piece of smores cookie bars

The Process

The layers and steps are simple!

1. Bake graham cracker crust 
2. Make cookie dough
3. Fold in marshmallows 
4. Press gently into pan
5. Partially bake & then add marshmallows and Hershey’s bars to top
6. Finish baking for a gooey, toasted treat

Here’s what a half batch (8×8 pan) process looks like: 

graham cracker crust for cookie bars
aerial view of bowl of cookie dough with marshmallows
9X9 pan lined with parchment paper with graham cracker curst topped with cookie dough
aerial view of 9X9 pan full of raw smores cookie bar dough
aerial view of cut up smores cookie bars

Video Tutorial

Watch this quick and easy video tutorial to see how easy it is to make these amazing smores cookie bars. Or check out my Instagram’s IGTV video if you’d prefer to watch it on Instagram.

Recipe Modifications

This cookie bar is so simple and surprisingly quick to throw together, but there are a couple substitutions and other fun ways to bake this delicious treat. 

Time crunch? For those in a big time crunch (or zero kitchen mess crunch!), you can buy a graham cracker crust and pre-made cookie dough. For the pre-made cookie dough, you would just fold in the marshmallows as directed and continue to follow the baking directions. 

Don’t have Hershey’s bars? I love the classic look the Hershey’s bars bring for s’mores plus that big chocolate ratio to bite into, but if you can’t make it to the store, normal chocolate chips sprinkled on top will also be delicious in a pinch. 

More fun ways to bake: Baking this in a 9×13 pan makes easy bars for party, but there are other fun ways to use this recipe – 
1. Cast iron pan (brings home the real campfire look, taste, and feel)
2. 8×8 pan to cut the recipe in half for those small batch treat days
3. Pie dish (easy if you are using a pre-made graham cracker crust – just note it will probably divide best into 2 pie dishes)
4. Springform pan (for you cookie cake lovers!) 
5. Double the batch to make a half sheet pan size to feed 40 

aerial view of cut up smores cookie bars

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If you make this recipe, make sure you tag @loskitchenco on Instagram and leave a comment below! You can also save for later by clicking the ‘Pin Recipe’ button on the recipe card. Happy baking! 

S'mores Cookie Bars

Lori Vaughn
The ultimate s'mores cookie bar with a graham cracker crust, cookie dough swirled with marshmallows and chocolate, and topped with additional marshmallows and chocolate bars.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes


Graham Cracker Crust

  • 14 sheets graham crackers
  • 50 g (¼ cup) granulated sugar
  • 4 oz (½ cup) unsalted butter, melted
  • ¼ tsp cinnamon


  • 8 oz (1 cup) unsalted butter, softened
  • 150 g (¾ cup) brown sugar
  • 100 g) (½) cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 300 g (2 ½) cups all purpose flour
  • 28 g (3 tbsp) corn starch
  • 1 tsp baking soda
  • 1 tsp salt
  • 6 oz (1 cup) chocolate chips (milk or semi sweet)
  • 3.3 oz (2 cups) mini marshmallows


  • 4 oz chocolate bars
  • 1.6 oz ( 1 cup) mini marshmallows



  • Preheat oven to 350° F. Pull out a 9x13 pan (or 8x8 for halving, half sheet pan for doubling).
  • In a food processor blend graham crackers (or mash in a plastic bag) until blended into fine crumbs. Add sugar, cinnamon, and melted butter. Mix until evenly combined.
  • Press evenly into a 9x13 pan. Bake for 8-10 minutes. Set aside.*


  • Keep oven preheated at 350° F.
  • Place cubed butter and sugars into a stand mixer and blend well until butter and sugars are fully incorporated.
  • Add eggs and vanilla to the sugar-butter mixture. Mix until just combined.
  • Add the flour, corn starch, baking soda, and salt. Mix until just combined. Add 1 cup of chocolate chips, and pulse gently until combined. Gently mix or fold in 2 cups mini marshmallows.
  • Gently press the dough on top of the graham cracker crust. Use the back of a spoon or your fingers to press it evenly into place to cover the entire crust.
  • Bake for about 15-18 minutes until it's just starting to look golden, but center is still not fully cooked. Place the chocolate pieces and additional cup of marshmallows on top of the almost baked cookie. Finish baking for an additional 5-8 minutes until the cookie and marshmallows become a nice light golden brown.
  • Slice once cooled. Store airtight for up to 3 days to keep fresh. You can also freeze for up to 3 months.


Crust: You can make the crust in advance. Store at room temperature for 1-2 days or freeze for up to 3 months.)
This recipe will also halve well. Divide the amount of ingredients by half and prepare in an 8x8 pan. Decrease cooking time by a few minutes. 
Double to make a half sheet pan to serve about 40!

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