Description
Delight in these irresistible S’Mores Cookie Bars that combine buttery, graham cracker-infused cookie dough with melty chocolate chunks, dehydrated marshmallow bits, and mini chocolate chips. Baked to golden perfection in a 9×13-inch pan, these bars capture the nostalgic flavors of classic s’mores in an easy-to-make, shareable treat perfect for any occasion.
Ingredients
Scale
Cookie Dough
- 2 cups salted butter, softened
- ½ cup granulated sugar
- 3 cups all-purpose flour
- 1 cup graham cracker crumbs
Mix-ins
- 1 cup chocolate chunks
- 1 cup dehydrated marshmallow bits
- ½ cup mini chocolate chips
Instructions
- Preheat and prepare pan: Preheat your oven to 325 degrees F (163 degrees C). Line a 9×13-inch baking pan with parchment paper, ensuring some overhang for easy removal, and set aside.
- Cream butter and sugar: In a large bowl or using a stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar together on medium speed until light, fluffy, and well combined, which should take about 2 minutes.
- Add dry ingredients: Gradually add the all-purpose flour and graham cracker crumbs, one cup at a time, mixing gently between additions to combine. Once all flour and crumbs are incorporated, increase the mixer speed to high and beat the dough for an additional 2 minutes to ensure uniform texture.
- Incorporate mix-ins: Fold in the chocolate chunks, dehydrated marshmallow bits, and mini chocolate chips evenly throughout the dough using a spatula or spoon.
- Transfer and level dough: Transfer the dough into the prepared baking pan and use your hands to evenly press and spread the dough to cover the entire pan surface. Optionally, sprinkle extra chocolate chunks or marshmallows on top and gently press them into the dough for an enhanced topping.
- Bake: Place the pan in the preheated oven and bake for 40 minutes, or until the edges are golden and the top appears set.
- Cool and slice: Remove the pan from the oven and allow the cookie bars to cool completely in the pan. This cooling step helps the bars firm up for clean slicing.
- Serve or store: Once cooled, use the parchment paper overhang to lift the bars from the pan. Slice into 15 bars and serve immediately, or store in an airtight container at room temperature for up to 2 weeks.
Notes
- For best results, ensure the butter is softened, not melted, before creaming with sugar to achieve the proper texture.
- You can substitute salted butter with unsalted butter and add a pinch of salt if preferred.
- Dehydrated marshmallow bits help avoid excessive melting during baking for better texture. If unavailable, regular mini marshmallows can be used but may melt more.
- For an extra gooey top, add a few mini marshmallows or chocolate chunks right before baking.
- Allow bars to cool completely before slicing to prevent crumbling.
- Store bars in an airtight container to maintain freshness and prevent marshmallows from getting hard.
