Chocolate S'mores Cookie Bars Recipe

Close-up of a baked chocolate s’mores cookie bars on parchment paper.

5 from 1 vote

Chocolate S'mores Cookie Bars Recipe

Layered with pumpkin-kissed dough, gooey marshmallows, and chocolate chunks, Chocolate S’mores Cookie Bars taste like a fall treat inspired by classic fireside flavors.

Prep Time10

Cook Time18

Cool Time25

Total Time53

Course: Brownies & Bars, Dessert

Cuisine: American

Diet: Vegetarian

Servings: bars

Calories: 316kcal

Author: Andrea

Ingredients

3/4 cup all-purpose flour
1/4 cup cake flour
1/4 cup Hershey's natural unsweetened cocoa powder
1/2 cup sugar
1/4 cup brown sugar
8 Tbsp (1 stick) butter room temperature
1 large egg + 1 egg yolk
1/2 tsp baking soda
1/4 tsp salt
1/4 teaspoon vanilla extract
2/3 cup Hershey's semi-sweet chocolate chips melted
1/2 cup Hershey's semi-sweet chocolate chips
1/3 cup miniature marshmallows

Toppings

1 sleeve chocolate graham crackers more if needed
1 1/2 cups miniature marshmallows
1 Hershey's milk chocolate candy bar
1 Hershey's dark chocolate candy bar

Instructions

Preheat the oven to 350 degrees Fahrenheit (176.6 degrees Celsius). Line a 9×13 or quarter baking sheet with parchment paper. Use the chocolate graham crackers to cover the parchment, then set aside.
In the bowl of a stand mixer, beat together the butter, sugars, and vanilla for 2–3 minutes. Add the melted chocolate chips and mix until combined. Add the egg, and then the egg yolk, mixing just until combined.
In a medium-sized mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. With the mixing speed on low, add the dry ingredients. When no flour pockets remain, turn off the mixer and remove the bowl from the stand. Fold in ½ cup chocolate chips and ⅓ cup mini marshmallows. Spread the cookie dough over the graham crackers in an even layer.
Place in the oven and bake for 6 minutes. Remove and gently press in the remaining graham crackers (broken into pieces), marshmallows, and candy bar pieces. Place back in the oven and bake for an additional 10–12 minutes, or until the marshmallows become golden brown. Remove and allow to cool in the pan for 25–30 minutes before removing and cutting into bars.

Notes

To STORE Chocolate Graham Cracker S'mores Cookie Bars, let them cool completely and cut into bars. Place them in an airtight container at room temperature for up to 4 days. For longer storage, transfer the bars to the refrigerator where they’ll stay fresh for up to 1 week. Make sure to bring them to room temperature before serving to restore that soft, chewy texture.

For FREEZING, wrap individual bars tightly in plastic wrap, then store them in a freezer-safe container or zip-top bag for up to 2 months. To REHEAT, warm a bar in the microwave for 10–15 seconds to soften the chocolate and marshmallows again.

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