These s’mores cookie bars take everything I love about the classic campfire treat and pack it into one irresistible, gooey, chocolate-filled dessert. With a buttery graham cracker cookie dough, layers of rich Hershey’s chocolate, and a dreamy center of marshmallow fluff, these bars are an easy, crowd-pleasing treat that taste just as good year-round as they do on a summer night.

Why You’ll Love This Recipe

I love this recipe because it’s so much more than just a cookie bar—it’s an experience. I get that toasted marshmallow flavor and melty chocolate texture all baked into one handheld square, no fire pit needed. The graham cracker crumbs baked right into the dough give it that nostalgic s’mores taste, and the marshmallow fluff adds the perfect gooey center that’s just as fun to look at as it is to eat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Butter
Brown sugar
Granulated sugar
Egg
Vanilla extract
All-purpose flour
Baking soda
Salt
Crushed graham crackers
Hershey’s chocolate bars
Marshmallow crème (also called fluff or marshmallow cream)
Optional: Chocolate chips or chocolate chunks

Directions

I start by creaming the butter with both sugars until the mixture is light and fluffy.
I add in the egg and vanilla extract and mix until everything is well combined.
In another bowl, I whisk together the flour, baking soda, salt, and crushed graham crackers. Then I slowly add the dry mixture to the wet ingredients until a soft dough forms.
I divide the dough in half. I press one half into the bottom of a lined baking dish, then lift it out using the parchment paper and freeze it while I prepare the filling.
I press the remaining half of the dough into the bottom of the pan to form the base layer.
I place full Hershey’s bars over the dough, then spread marshmallow crème evenly on top.
I take the frozen layer of dough and carefully place it on top to cover the marshmallow layer.
I bake the bars in a preheated oven at 350°F until golden brown, then let them cool completely in the pan before slicing.

Servings and timing

This recipe yields about 16 bars, depending on how I slice them.

Prep Time: ~20 minutes
Bake Time: ~25–30 minutes
Total Time: ~50 minutes

Variations

Add chocolate chips: I sometimes mix semi-sweet or milk chocolate chips into the dough for an extra boost of chocolate.
Switch up the chocolate: If I don’t have Hershey’s bars, I’ll use any other chocolate bar or even layer in Nutella for a twist.
Add crunch: I’ve tried mixing in chopped pecans or walnuts to the top layer of dough for a little texture.
Mini version: I use a mini muffin tin to create bite-sized s’mores cookie cups instead of bars.

storage/reheating

Room temperature:
I store these bars in an airtight container at room temperature for up to 3 days.

Freezing:
I wrap individual cooled bars in plastic wrap, then place them in a sealed container or freezer bag. They freeze well for up to 2 months. When I want one, I let it thaw at room temperature for a few hours before digging in.

FAQs

Can I use regular marshmallows instead of marshmallow crème?

I don’t recommend it for this recipe. Marshmallow crème spreads evenly and melts beautifully in the center, while whole marshmallows may not melt consistently or might become overly sticky.

Do I need to line the baking dish with parchment paper?

Yes, I find it really helpful. It makes it so much easier to lift the entire batch out of the pan for clean slicing, especially since the marshmallow layer can be sticky.

Can I double the recipe?

Absolutely. I double it and use a larger baking pan (like a 12×18 sheet pan) if I’m making this for a party or potluck.

What kind of graham crackers should I use?

I usually go with classic honey graham crackers, crushed finely. But cinnamon graham crackers also work and add a fun twist.

How do I know when the bars are done?

I look for a light golden brown top and slightly puffed dough. A toothpick inserted in the dough (not the marshmallow) should come out with a few moist crumbs but not raw batter.

Conclusion

These s’mores cookie bars are everything I want in a dessert: quick to make, fun to serve, and absolutely delicious. Whether I’m baking for a summer gathering or just indulging a s’mores craving in the middle of winter, they deliver that nostalgic flavor in every gooey, golden bite. This is the kind of recipe I keep coming back to—simple, foolproof, and always a hit.

The Best S’mores Cookie Bars