S’mores Cookie Bars (Printer-Friendly)
Buttery cookie bars layered with chocolate spread and gooey marshmallows for a nostalgic, indulgent dessert.
# The Ingredients You'll Need:
→ Cookie Dough
01 -
1 cup unsalted butter, softened
02 -
1 cup packed brown sugar
03 -
0.5 cup granulated sugar
04 -
2 large eggs
05 -
2 teaspoons vanilla extract
06 -
2.5 cups all-purpose flour
07 -
1 teaspoon baking soda
08 -
0.5 teaspoon salt
09 -
1 cup graham cracker crumbs
10 -
1 cup semi-sweet chocolate chips
→ Filling
11 -
1.5 cups milk chocolate spread
12 -
2 cups mini marshmallows
# Step-by-Step Instructions:
01 -
Preheat the oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper to prevent sticking and allow easy removal.
02 -
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, forming the base for the dough.
03 -
Beat in the eggs one at a time, mixing thoroughly after each addition, then stir in vanilla extract to enhance flavor.
04 -
Whisk together the all-purpose flour, baking soda, salt, and graham cracker crumbs until evenly blended for consistent texture.
05 -
Gradually add dry ingredients to the wet mixture, mixing just until incorporated to avoid overworking. Fold in semi-sweet chocolate chips evenly.
06 -
Press half of the cookie dough evenly into the prepared baking dish to create a solid base layer.
07 -
Spread the milk chocolate spread evenly over the cookie dough base, then sprinkle the mini marshmallows evenly on top.
08 -
Flatten remaining dough into pieces and gently place over the marshmallow layer, covering as much as possible to seal the filling.
09 -
Bake for 25 to 30 minutes until the top is golden brown, avoiding overbaking to maintain moistness.
10 -
Allow bars to cool completely in the baking dish before slicing into squares to set for clean cuts and optimal texture.
# Extra Tips:
01 -
Use softened (not melted) butter for ideal creaming. Avoid overmixing when adding dry ingredients to keep a tender crumb. Parchment paper helps lift bars easily. For extra gooey texture, add more mini marshmallows in filling.
02 -
Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer preservation.