There’s something so nostalgic about the combination of graham crackers, marshmallows, and chocolate. It’s a trio that evokes memories of campfires and cozy nights under the stars. But what if you could enjoy this classic treat in a new way that doesn’t require the outdoors or a bonfire? Enter S’mores Chocolate Chip Cookie Bars. These bars pack all the flavor of traditional s’mores into a portable, shareable, and utterly irresistible dessert. Perfect for parties, picnics, or just a fun family night, these cookie bars are sure to become a favorite.
![](https://i0.wp.com/www.mymessykitchenn.com/wp-content/uploads/2024/06/IMG_1462-4.jpg?w=720)
Recipe Tips
- Baking pan: I HIGHLY suggest you use a metal baking pan. Metal pans cook baked goods more evenly than a glass pan and are super easy to transport the bars in (the one I tagged comes with a lid which is super convenient!)
- Chocolate chips: For this recipe I prefer to use milk chocolate because it’s that classic s’mores flavor, but you can use whatever chocolate you prefer!
- How to make them soft and chewy: Like most of my cookie recipes, these bars are soft and chewy. In order to make these they stay soft make sure you don’t skip the corn starch in the recipe! Corn starch helps to create a really tender cookie and that’s what we want! You also want to pay close attention to your baking time. I baked mine for about 28 minutes. The top and outside edge will be nice and golden brown but the inside will seem under baked. Pull them from the oven and let them completely cool in the pan. This will produce the most delicious soft and chewy cookie bars 🙂
- Marshmallows: For this recipe I use store bought marshmallow creme. You’ll smooth out about 2/3 of the cookie dough in the pan then top with the cream and spread almost to the edges. You can use marshmallows if you prefer!
![](https://i0.wp.com/www.mymessykitchenn.com/wp-content/uploads/2024/06/IMG_1468-2.jpg?w=720)
![](https://i0.wp.com/www.mymessykitchenn.com/wp-content/uploads/2024/06/IMG_1462-4.jpg?fit=250%2C250&ssl=1)
S’mores Chocolate Chip Cookie Bars
Ingredients
- 18 tbsp salted butter, melted you can use unsalted unsalted if you prefer!
- 1 ½ cups light brown sugar
- ½ cup granulated sugar
- 1 tbsp vanila extract
- 3 eggs room temperature
- 3 cups all-purpose flour
- 1 tbsp corn starch
- ¾ tsp baking soda
- ½ tsp salt
- 2 cups milk chocolate chips
- ½ cup crushed graham crackers
- 7 oz jar of marshmallow creme I use Jet Puffed
Instructions
- Preheat the oven to 350°. Grease and line a metal 9×13 pan with parchment paper. In the bowl of a stand mixer combine the melted butter, brown and granulated sugar. Mix until combined. Add in vanilla and eggs, and mix until incorporated.
- While the mixer is on low add in the flour, salt, corn starch and baking soda. Mix until just combined. Fold in 1 1/2 cups of the chocolate chips. Scoop about ⅔ of the batter into the prepared pan and use a spatula to make sure the dough is evenly spread out to the edges of the pan. This layer will be thin! Scoop marshmallow creme on top and spread, leaving about ½ inch around the edges that you don't cover with the creme. Top with graham crackers and the rest of the chocolate chips. Top with remaining cookie dough, spreading it out but it's okay if some of the marshmallow and toppings peak through.
- Bake or 27-30 minutes, or until the edges are golden brown. Remove from the oven and allow to cool completely before serving.
So I would have given these 5 stars but they needed significantly longer to cook than 27-30 min. Given I cooked them in glass i knew there would be an additional warm up time – I accounted for 5 extra min but needed about 10 additional minutes and they were still underdone (but we love our cookies underdone and chewy!). Taste was great. If you have a kitchen torch, after cooking, you can hit the marshmallow that pokes through the top with a quick heating to brown it.