Sprig Recipes / S'mores Cookie Bars

S'mores Cookie Bars

Name: S'mores Cookie Bars
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Cuisine: American
Ingredients: butter, room temperature (grated on a box grater if cold); white sugar; brown sugar; two eggs; Two teaspoons of vanilla extract; flour; baking soda; kosher salt; chocolate chunks; graham crackers, hand crumbled; marshmallows; Kit Kats, chopped; peanut butter cups, chopped

By Ben · cooked up in Sprig

⏱ 50 min🍽 Serves 12👨‍🍳 easyAmerican

Layers of homemade chocolate chip cookie dough, crushed graham crackers, toasted marshmallows, and chopped candy bars bake together into the ultimate s'mores-inspired treat. Made entirely by hand — no stand mixer required — these golden, gooey bars are the perfect late-night baking project. Packed with melty chocolate chunks, Kit Kats, and peanut butter cups, every bite delivers a campfire classic in cookie bar form.

Ingredients

Cookie Dough

butter, room temperature (grated on a box grater if cold)
white sugar
brown sugar
two eggs
Two teaspoons of vanilla extract
flour
baking soda
kosher salt
chocolate chunks

S'mores Layers

graham crackers, hand crumbled
marshmallows
Kit Kats, chopped
peanut butter cups, chopped

Instructions

If you don't have butter out at room temperature, you can grate it on a box grater and it'll be room temperature in no time. Then add your white and brown sugar. Just make sure to cream your butter and sugar until it's one nice smooth mixture.
Then you're going to crack in two eggs and by cracking each egg into a coffee cup or smaller container, you can inspect each one for shells before adding it to your recipe. Add two teaspoons of vanilla extract. Then, once your mixture looks like this, it may look a little curdled but no worries.
In a separate bowl, you're going to mix together some flour, baking soda, and some kosher salt. If you're at all worried about your dry ingredients clumping, just run them through a sifter.
Then, we're going to add our dry to our wet and mix it just until there's no more dry flour spots and it resembles cookie dough.
Then, add your chocolate chunks and gently fold them in just to combine them. Now, my favorite candies are Kit Kats and peanut butter cups. You can use whatever you want but it's my dream.
Then, we're going to use a crumbled up piece of parchment paper. It'll be way easier to get flat in our pan and you're just going to hand crumble some graham crackers. The goal here is sort of get a mixture of larger chunks like this and graham cracker crumbs and leave some gaps because we're going to add about a half to three quarters of our cookie dough. This way the cookie dough can make contact with the baking tray.
Once you have your cookie dough layered over your graham crackers, you're going to stud this with marshmallows. Now, this step is optional because these marshmallows will turn light brown in the oven as they bake but it's my dream and when I make s'mores, I set the marshmallows on fire and then blow them out.
Then, you're going to top this whatever candy you chopped then the rest of your cookie dough you won't have enough for an entire layer but you want to make sure you leave little windows where you can see the marshmallows in the candy.
Then we're going to go into a 350 degree oven for about 25 to 30 minutes or just until this turn golden on the top.
Once this cool completely you can cut them how you see fit.

Chef's tips

For cleaner cuts, refrigerate the fully cooled bars for at least 1 hour before slicing — the cold firms up the dough and marshmallow layers so bars hold their shape without crumbling.
Toast your marshmallows briefly under the broiler for the last 2 minutes of baking to get that authentic campfire char on top without burning the cookie dough.
Use high-quality dark or semi-sweet chocolate chunks (60–70% cacao) rather than chips — they hold their shape better and provide a richer contrast against the sweet graham cracker and marshmallow layers.