S'mores Cookie Bars
These S'mores Cookie Bars combine the chewy texture of cookies with gooey marshmallow and crunchy graham crackers for a nostalgic treat that is easy to make and perfect for sharing.
Ingredients
For the crust
- 1 cup crushed graham crackers For the base, plus a few bigger pieces if you like extra crunch
- 1/2 cup butter, melted For the crust
- 2 tablespoons sugar For mixing with graham cracker crumbs
For the cookie layer
- 1/2 cup butter, softened For the cookie layer
- 1 cup brown sugar Gives a warm caramel flavor
- 2 large eggs For binding
- 2 teaspoons vanilla extract For bakery aroma
- 1 cup all-purpose flour For the cookie structure
- 1/2 teaspoon salt To enhance flavor
For the filling
- 1 cup chocolate chips Milk chocolate preferred, but semisweet is also great
- 2 cups mini marshmallows Melt evenly, but halved big marshmallows also work
Instructions
Prepare the crust
- Crush graham crackers into fine crumbs and mix with melted butter and sugar.
- Press the mixture into a 9x13 inch pan using the bottom of a measuring cup.
Make the cookie layer
- Cream softened butter and brown sugar until fluffy.
- Add eggs and vanilla, then stir in flour and salt until just combined.
Layer the ingredients
- Spread most of the cookie dough over the graham crust.
- Scatter chocolate chips on top and add marshmallows.
- Pinch off small bits of remaining cookie dough and drop over the marshmallows.
Bake
- Bake in a preheated oven until the top is golden and the edges are set, approximately 25 minutes.
- If desired, broil for a short time for toasted marshmallows.
Notes
Allow to cool longer than you think before slicing for neat bars. Use parchment paper to make removal from the pan easier. Store in an airtight container for up to 2 days at room temperature or up to 5 days in the refrigerator.