S’mores Cookie Bars

Yield 45 cookie rectangles


  • 11 Tbsp unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup Hershey's semi-sweet chocolate chips or dark chocolate chips
  • 1 cup mini marshmallows (I think it could have used half a cup more)
  • 4 regular sized Hershey's bars, broken into squares
  • 1-2 sleeves of graham crackers, broken into squares (I used 1 1/2 sleeves of cinnamon graham crackers)


  1. Cream together the butter & both sugars. Add eggs & vanilla.
  2. Gradually mix in the dry ingredients: flour, baking soda, salt, & cinnamon. Fold in chocolate chips & marshmallows. Chill dough in refrigerator for 1 hour.
  3. While dough is chilling, line jelly-roll pan with parchment paper. Lay out graham crackers side by side, close together; almost touching.
  4. Preheat oven to 375*F.
  5. Place rounded tablespoons of dough on graham crackers. Use your fingertips to gently press down.
  6. Bake for 5 minutes, then remove from oven to press Hershey's bar pieces onto the top.
  7. Bake an additional 5-7 minutes more or until dough is beginning to turn golden brown at the edges. Make sure the cookies are completely cool before cutting, otherwise you'll end up with a doughy mess!
  8. *Mine made 45-46 graham rectangle bars. My dough didn't spread as much as I thought it would, so if you want a thinner, more evenly spread dough, skip the refrigeration part, or smash the dough more before placing on top of the graham cracker.

Recipe Notes

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