S’mores Cookie Bars
These S’mores Cookie Bars are an easy way to enjoy s’mores without a campfire. You just layer cookie dough, biscuits, chocolate, and marshmallows in a pan and bake. They come out so delicious, with all the classic flavors.
I asked my Instagram followers to vote between S’mores Brownies, Cookies and Cookie Bars, and the choice was clear. Cookie bars won! But don’t worry, I still plan to make both the brownies and cookies in the future. These cookie bars have everything you love about s’mores: a soft cookie base, melted chocolate, and gooey marshmallows, all baked together in one pan. They’re easy to make and don’t require a campfire, which makes them a great treat all year round.
When testing this recipe, I quickly realized that not all marshmallows are the same. I tried three different brands, and the cheapest one didn’t melt properly, it just burned instead of turning into that nice, gooey marshmallow pool. So if you want the best results, go for good quality marshmallows. They should soften and spread slightly, blending into the chocolate and cookie layers. It really makes a difference.
My boyfriend is a huge fan of anything cookie related: cookies, cookie bars, brownies. You name it. He always gives me ideas on what to bake and he was very excited about these. Safe to say, they didn’t last long in our kitchen.
Another thing I love about this recipe is how easy it is. You don’t have to roll or shape individual cookies, just press the dough into a pan, add the toppings and bake. You can make them ahead of time and store them for later, but honestly, they’re best fresh when the chocolate is still soft and the marshmallows are gooey. If you do end up with leftovers, warming them up for a few seconds in the microwave brings them back to that fresh from the oven texture.
What Are S’mores?
S’mores are a classic campfire treat made with graham crackers, chocolate and toasted marshmallows. The name comes from “some more” because they’re so good, you always want another one. Traditionally, they’re made by roasting a marshmallow over a fire until golden and gooey, then sandwiching it between chocolate and graham crackers. The heat from the marshmallow melts the chocolate, creating a sweet, melty bite. They’re especially popular in the U.S. and Canada, often enjoyed during summer camping trips. While the original version is simple, there are now endless variations, from s’mores brownies to s’mores cookie bars. Some people even make them in the oven or microwave when they don’t have a fire. Different chocolates can be used, like milk, dark or even white chocolate.
Frequently asked questions
1. Can I use mini marshmallows instead of large ones?
Yes! Mini marshmallows work just as well, and they melt nicely. Just sprinkle them evenly over the cookie dough before baking.
2. What type of chocolate should I use?
You can use chocolate chips, chopped chocolate bars, or even Hershey’s squares for a more classic s’mores taste. Dark, milk, or semi-sweet chocolate all work, depending on how sweet you want them.
3. How do I prevent the marshmallows from burning?
Use good quality marshmallows, as some cheaper ones don’t melt properly. You can also place the marshmallows in the fridge to chill while you prepare the cookie dough.
4. What’s the best way to store leftovers?
Store them in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. To bring back that gooey texture, warm them in the microwave for a few seconds before eating.
Ingredients you will need for this recipe
For the cookie dough:
Butter: This is the base of the dough, giving it a rich flavor and soft texture. I use softened and unsalted butter.
Granulated sugar: This adds sweetness and helps the cookies spread while baking. It also gives the dough a slightly crisp edge, balancing out the soft, chewy center.
Brown sugar: Adds extra moisture and chewiness to the bars. Brown sugar also brings in a bit of a caramel like flavor, which pairs perfectly with the s’mores layers.
Egg + egg yolk: The whole egg gives structure, while the extra yolk makes the dough richer and softer.
All-purpose flour: The main dry ingredient that holds everything together. It gives the dough structure and prevents it from being too runny. Just be sure to measure it correctly so the dough isn’t too dry.
Baking powder: A little baking powder helps the bars rise slightly and keeps them from being too dense.
Dark chocolate chunks: Instead of chocolate chips, I like using chopped dark chocolate because it melts better and gives bigger pockets of chocolate in every bite. Milk chocolate is already in the layers, so dark chocolate in the dough balances the sweetness.
Crushed digestive biscuits: These add extra crunch and bring in more of that classic s’mores flavor. I like mixing them into the dough so every bite has a bit of that biscuit flavor.
For the layers:
Digestive biscuits (whole): They give a slight crunch and a nice toasty flavor.
Milk chocolate: The best part of s’mores is the melty chocolate! I use milk chocolate because it’s classic for s’mores, but you could also go for semi sweet if you prefer it less sweet.
Marshmallows: The key to getting that gooey, toasted s’mores texture. I recommend using good quality marshmallows because cheaper ones don’t melt properly and can burn instead of turning soft.
Step by step directions
1. First, make sure to put the marshmallowsin the fridge until you prepare the cookie dough. Also, don’t forget to preheat the oven to 180C (fan) and line a 20 cm square cake tin with baking paper.
2. To make the cookie dough, first mix together the softened butter with the sugars, then add the egg along with the egg yolk and keep mixing.
3. Next, fold in the flour and the baking powder until just combined.
4. Lastly, fold in the chocolate chunks and the crushed digestive biscuits.
5. Now, take the lined cake tin and press about 3/4th of the dough on the bottom of it. Using gloves will help prevent the dough from sticking to your hands.
6. Next, place a layer of digestive biscuits on top the dough.
7. Then place a layer of chocolate on top of the biscuits.
8. Lastly, add some marshmallows (you can use big or small) and scoop the rest of the cookie dough on top, pressing it down a bit.
9. Bake in the preheated oven for 15 to 20 minutes.
10. Once ready, and while still hot, top with more chocolate.
11. Let it cool and enjoy.
S’mores Cookie Bars
These S’mores Cookie Bars are an easy way to enjoy s’mores without a campfire. You just layer cookie dough, biscuits, chocolate, and marshmallows in a pan and bake. They come out so delicious, with all the classic flavors.
Ingredients
- 125g unsalted butter, softened
- 60g granulated sugar
- 60g brown sugar
- 1 egg + 1 egg yolk
- 190g all purpose flour
- 5g baking powder
- 60g dark chocolate chunks (60%)
- 50g digestive biscuits, crushed
- 60g digestive biscuits, whole
- 100g milk chocolate
- 40g Marshmallows
Instructions
- First, make sure to put the marshmallowsin the fridge until you prepare the cookie dough. Also, don’t forget to preheat the oven to 180C (fan) and line a 20 cm square cake tin with baking paper.
- To make the cookie dough, first mix together the softened butter with the sugars, then add the egg along with the egg yolk and keep mixing.
- Next, fold in the flour and the baking powder until just combined.
- Lastly, fold in the chocolate chunks and the crushed digestive biscuits.
- Now, take the lined cake tin and press about 3/4th of the dough on the bottom of it. Using gloves will help prevent the dough from sticking to your hands.
- Next, place a layer of digestive biscuits on top the dough.
- Then place a layer of chocolate on top of the biscuitsz
- Lastly, add some marshmallows (you can use big or small) and scoop the rest of the cookie dough on top, pressing it down a bit.
- Bake in the preheated oven for 15 to 20 minutes.
Nutrition Facts
Calories
396Fat
20 gSat. Fat
11 gCarbs
53 gFiber
2 gNet Carbs
51 gSugar
27 gProtein
4 gSodium
133 mgCholesterol
52 mg
