S'mores Cookie Bars
Cookie bars with graham cracker crumbs, chocolate chips, and mini marshmallows, baked in a nine-by-thirteen-inch pan and cooled before cutting.
Ingredients
Base Ingredients
- 1 cup Unsalted butter, softened
- 1 cup Brown sugar, packed
- 1/2 cup Granulated sugar
- 2 Large eggs
- 1 teaspoon Vanilla extract
Dry Ingredients
- 2 1/2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 cup Graham cracker crumbs
Mix-ins
- 1 cup Chocolate chips
- 1 cup Mini marshmallows
Optional topping
- 2 tablespoons chocolate chips optional extra
- 1/4 cup mini marshmallows optional extra
For the pan
- as needed butter or neutral oil for greasing
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking pan and line with parchment, leaving handles at the sides.
- Cream softened butter, brown sugar, and white sugar. Add eggs one at a time, then beat in vanilla.
- Whisk flour, baking soda, salt, and graham crumbs together. Mix into the creamed base until combined, then fold in the main 1 cup chips and 1 cup mini marshmallows.
- Spread the dough evenly into the lined pan. If desired, scatter the separate 2 tablespoons chips and ¼ cup marshmallows over the top.
- Bake 25–35 minutes until the edges are golden and the center cookie dough is set. Check a dough section away from melted mix-ins; shield loosely if the top browns too fast.
- Cool in the pan about 90 minutes, continuing until firm enough to lift. Use the parchment to transfer to a board and cut 12 large bars or 24 smaller pieces.
Notes
Use a 9×13-inch pan. Main chocolate and marshmallow amounts go into the dough; the small extra topping is optional. Doneness must be judged in actual cookie dough, not a melted mix-in. Let the slab set before cutting. Store with parchment between sticky tops.