S'mores Cookie Bar Bliss
These S'mores Cookie Bars capture the nostalgic essence of campfire s'mores in a convenient and shareable format. Featuring a chewy cookie base, melted chocolate, gooey marshmallows, and crunchy graham crackers, they're easy to make and guaranteed to be a crowd-pleaser. Perfect for bringing the taste of summer indoors any time of year!
Equipment
- 9x13 inch baking pan
- Mixing Bowls (various sizes)
- Electric mixer (handheld or stand mixer)
- Measuring cups
- Measuring spoons
- Rubber spatula
- Parchment paper (optional)
- Whisk
- Oven
Ingredients
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups mini marshmallows
- 1 ½ cups coarsely crushed graham crackers about 12 full sheets
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9x13 inch baking pan or line it with parchment paper, leaving an overhang for easy removal.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients in two additions, mixing on low speed until just combined. Be careful not to overmix.
- Press the cookie dough evenly into the bottom of the prepared baking pan.
- Bake for 20-25 minutes, or until the edges are golden brown and the center is set.
- Remove from the oven and immediately sprinkle with chocolate chips.
- Let the chocolate melt for a few minutes.
- Use a spatula to spread the melted chocolate into an even layer over the cookie base.
- Sprinkle the mini marshmallows and crushed graham crackers evenly over the melted chocolate.
- Bake again for 3-5 minutes, or until the marshmallows are puffed and lightly golden.
- Remove from the oven and let the bars cool completely in the pan before cutting into squares. If you used parchment paper, lift the bars out of the pan using the overhang.
- Cut the cooled s'mores cookie bars into squares and serve.
Notes
For best results, use room temperature ingredients. Avoid overbaking the cookie base to prevent dryness. Cool the bars completely before cutting to ensure clean edges. Store in an airtight container at room temperature for up to 3 days, or chill for a firmer texture. Consider adding a pinch of sea salt on top of the marshmallows before the second bake to enhance the flavors.