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Soft, chewy, and slightly crunchy graham cracker cookie bars with a marshmallow swirl and semi-sweet chocolate chips.
If I could only eat one dessert for the rest of my life…
Well, I wouldn’t be able to choose between a S’more and a Chocolate Chip Cookie. Honestly.So, in the event I’m ever cruelly and inhumanely forced to choose between the two, I’ve come up with a contingency plan: these S’mores Cookie Bars!
Voila. Crisis averted.
The inspiration for this recipe actually came from the S’mores bars that my family isobsessedwith at a nearby lunch place we frequent. They have the best chicken salad and sweet potato fries and DESSERTS.
In all honestly, I’ve only ever tried a few of the many dessert bars they have– I tend to find something I like and obsessively eat only that one thing until I’ve completely exhausted my taste for it. And for the past year or so, it’s been these Peanut Butter Swirl Cookies that they make in-house.
In fact, when I asked my husband to go grab a dessert after our meal (translation: go get me a peanut butter cookie!), I was actually irritated when he returned with a gigantic S’mores bar the size of my face. I know– who am I?? Anyway, I refused to even try a piece until he had Emma had demolished almost the entire thing. I grabbed the last little piece fully expecting to be underwhelmed.
Instead… the clouds parted and angels sang and I sent my husband back for another. That I ate all on my own and never looked back.
Most of the time, the copycat recipes I attempt at home take a few tries and at least a little tweaking. I was thrilled to discover that these turned out PERFECTLY on the very first try.
All I had to do was make a few moderate alterations to my favorite chocolate chip cookie recipe. I mixed graham cracker crumbs right into the cookie dough. This gives the cookie anon point graham cracker taste in addition to a little crispy crunchy texture in every bite.
I slathered half of the dough with marshmallow cream, piled on the chocolate chips, and then added the rest of the cookie dough in clumps on top.
These seriously could not have turned out any better. I am so excited for you to try them! Like squealing-hovering-over-your-shoulder-in-the-kitchen kind of excited.
You must tell me when you try these and how much you liked them!!
We like to keep ours chilled in the refrigerator, just because that’s how they’re served at the restaurant. But you can totally keep these at room temperature for a soft, gooey, perfect cookie.
Happy Friday, friends!
S’mores Cookie Bar FAQs
Can I make these bars gluten free?
Yes, you can make these bars gluten free by using a gluten free graham cracker crumb mixture.
Can I make these bars dairy free?
Yes, you can make these bars dairy free by using a dairy free butter substitute.
How do I store these bars?
These bars can be stored in an airtight container at room temperature for up to two days. They can also be frozen for up to two months. Thaw overnight in the refrigerator before serving.
What is the best way to cut these bars?
I find it easiest to cut these bars using a hot, wet knife. Run the blade of the knife under hot water and wipe off excess water before cutting into the bars. Enjoy!
Can I use milk chocolate chips instead of semi-sweet chocolate chips?
Yes, you can use milk chocolate chips instead of semi-sweet chocolate chips.
So, there you have it. My version of the perfect s’mores cookie bars. They’re soft and chewy with a bit of crunch, and they have a delicious marshmallow swirl and semi-sweet chocolate chips. I hope you give them a try!
S'mores Cookie Bars
Yield: 9
Soft, chewy, and slightly crunchy graham cracker cookie bars with a marshmallow swirl and semi-sweet chocolate chips.
Ingredients
- 1/2 cup butter, softened
- 2/3 cup light brown sugar
- 1 egg
- 1 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cups All-Purpose Flour
- 3/4 cup fine graham cracker crumbs
- 1/2 cup marshmallow cream
- 1/2 cup chocolate semi-sweet chocolate chips
Instructions
Preheat oven to 350ºF. Line an 8x8 baking dish with parchment paper or foil.
Beat together the butter and sugar. Mix in the egg and vanilla.
Mix in the baking soda, salt, flour, and graham cracker crumbs until dough forms.
Press 3/4 of the dough into the bottom of the prepared baking dish. Spread the marshmallow cream over top. Sprinkle the chocolate chips over the cream.
Press the remaining cookie dough over top of the chocolate chips. Bake for 20 minutes.
Let cool before cutting and serving.
