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S'mores Cookie Bars

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: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Author: Lori Vaughn


Graham Cracker Crust

  • 2 cups graham crackers (about 14 sheets)
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted
  • ¼ tsp cinnamon


  • 1 cup unsalted butter
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 ½ cup all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup chocolate chips (milk or semi sweet)
  • 2 cups mini marshmallows


  • chocolate bars
  • 1 cup mini marshmallows



  • Preheat oven to 350° F. Prepare a 9x13 pan by spraying with nonstick spray. You can also use a cast iron skillet for family sharing style.
  • 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 or cast iron 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, baking soda, and salt. Mix until just combined. Add 1 cup of chocolate chips, and pulse gently until combined. 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 gently golden. Place the chocolate pieces and additional cup of marshmallows on top of the almost baked cookie. Finish baking for an additional 5-10 minutes until the cookie and marshmallows become a deep golden brown.
  • Slice when completely 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.)
Servings: 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.