Independence Day is upon us. While I don’t plan on doing too much that day, I do plan on eating some delicious American fare. I bought some beef franks today, to go alongside homemade potato salad, and perhaps a green salad too. As far as desserts go, I always think ice cream, berries, and s’mores when I think of Independence Day. While we don’t have a fireplace, fire pit, or gas stove, we do have an oven. So, I decided to transform the s’more. Hello, S’mores Cookie Bars.
If a s’more and a chocolate chip cookie had a baby, the result would be one of these s’mores cookie bars. The are sweet, sugary, and everything nice. They eat like a bar, but taste like a chocolate chip cookie with a marshmallow center. These bars come together fairly quickly and unlike a classic s’more, these bars can be made ahead of time.
The dough for these cookie bars is very similar to that of my chocolate chip cookie bar recipe. The chocolate chunks are not incorporated into the dough mixing process, but instead pressed in as their own “layer.” In addition, since these are s’mores cookie bars, graham cracker crumbs are added to the cookie dough. Graham cracker crumbs are also sprinkled over the top layer of dough too.
To make graham cracker crumbs you can pulse the crackers in a food processor (easiest way) or smash inside a zip-top bag (I suggest double-bagging with this method.) Grocery stores also sell these crumbs pre-pulsed, however, they are often a little more expensive.
- First things first, prepare your 9-by-9 inch baking pan with parchment paper and either cooking spray or butter. You should be able to make this recipe in a 8-by-8 inch pan too, but baking times may vary slightly. Preheat your oven to 350 degrees F.
- In a medium sized bowl, whisk together the flour, baking powder, and salt.
- In a standing mixer, combine the butter and sugars and whip until light and fluffy (approximately 3-5 minutes.)
- Next, add the egg and vanilla extract. Whip just until combined.
- Add the dry ingredients and mix until well incorporated. Fold in the 1/2 cup graham cracker crumbs.
- Press 1/2 of the dough into the prepared pan into an even layer. Next, sprinkle 3/4 of the chocolate chunks on top of the cookie dough layer. Gently press into the dough.
- Here comes the fun (and also frustrating) part, the marshmallow fluff. Spray a spatula with a little cooking spray. Using the greased spatula remove the fluff from the jar and onto cookie dough layer. As best you can, spread the fluff into an even layer in the pan. You may pull up some of the chocolate chunks and/or cookie layer, but don’t fret too much because the layers will end up melting together into one lovely, yummy mess.
- Sprinkle the remaining 1/4 of chocolate chunks over the marshmallow layer.
- Finally, using a spoon or cookie scoop, scoop small balls of dough onto the marshmallow layer. Using the back of your spoon, or with your fingers, flatten the dough balls down so that most of the marshmallow layer is covered. Sprinkle the 2 tbsp of graham cracker crumbs over this cookie layer and gently press in.
- Bake for approximately 30 minutes, or until golden brown. Allow to cool before cutting into slices.
I suggest cutting these bars after they have completely cooled for a better slice (preferably in the refrigerator.) However, if you’re looking for the gooeyness as pictured, then allow to cool for about an hour at room temperature before slicing. Remember, you can always microwave one of these bars to achieve that gooey, melted chocolate goodness again.
These s’mores cookie bars are sticky, sweet, and everything you’d think they would be. They satisfy like a s’more, but eat like a cookie. I hope they become part of your Independence Day menu. Happy grilling and happy eating! 🙂
Stay safe and stay strong<3
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S’mores Cookie Bars
- Preheat oven to 350° F. Grease and line a 9-by-9 inch baking pan with parchment paper, set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In the bowl of a standing mixer, whip the butter and sugars until light and fluffy.
- Add in the egg and vanilla extract. Mix until just incoporated.
- Pour the dry ingredients into the butter mixture, mix until well incporated. Fold in the ½ cup graham cracker crumbs.
- Press half of the cookie dough into the prepared baking dish, smoothing (pressing) into one even layer. Sprinkle ¾ of the package of chocolate chunks over the cookie dough layer. Lightly press into the dough, making sure chocolate is evenly spread out.
- Lightly grease a spatula with cooking spray. Using the greased spatula, pour the marshmallow fluff from the jar onto the cookie layer. Spread evenly into one layer. (See notes above in post.)
- Using a spoon or cookie scoop, scoop small balls of dough onto the marshmallow layer. Using the back of your spoon, or with your fingers, flatten the dough balls down so that most of the marshmallow layer is covered.
- Sprinkle the 2 tbsp of graham cracker crumbs over this cookie layer and gently press in.
- Bake for 30 minutes, or until golden brown. Allow to cool before cutting into slices.