Last updated on December 29, 2025

I still remember the first time I tried to make a s’more indoors—melting a marshmallow in the toaster and ending up with a sticky, burnt mess all over my fingers. That afternoon turned into a lesson: the flavors of s’mores are pure comfort, but the method doesn’t have to be messy or complicated. If you’ve ever worried about ruining a dessert, not knowing swaps, or feeling intimidated by too many steps, this recipe is for you. I’ll walk you through a simple, forgiving way to get gooey marshmallow, chocolate, and crunchy biscuit all in a handheld bar. It’s stress-free, beginner-friendly, and utterly cozy.

Why I Love This Recipe of S’mores Cookie Dough Bars

I love these S’mores Cookie Dough Bars because they capture everything I adore about campfire s’mores—sweet melted chocolate, pillowy marshmallow, and crunchy biscuit—without needing an open flame. They’re also perfect for people who love cookie dough but want a twist: the bars are soft, slightly chewy, and hold together, so they’re easy to slice and share. For beginner cooks, this recipe is forgiving: you’re working with a simple cookie dough, layering flavor, and baking at a low temperature so the bars stay soft and won’t overbake quickly. Emotionally, they’re comfort food for rainy nights, school bake sales, and last-minute dessert needs. Practical benefits? They travel well, can be made ahead, and freeze beautifully. I also like that you can customize them—swap in different biscuits or chocolate types—and still get a reliable, crowd-pleasing result.

Ingredients You’ll Need for S’mores Cookie Dough Bars

Essentials

225g unsalted butter, softened: Soft, not melted. Room-temperature butter creams with sugar best.
150g light brown sugar: Adds moisture and that caramel note that makes the bars cozy.
75g granulated sugar: Gives structure and a little crisp on top.
2 large eggs: Bind the dough and add tenderness.
1 tsp vanilla extract: Small but important for lifting flavors.
270g plain flour: Also known as all-purpose flour; forms the base of the cookie dough.
1 tsp bicarbonate of soda: Helps a bit of lift and chewiness.
1 tsp salt: Balances sweetness.
200g chocolate chips + 20g for the top: Use semi-sweet or milk chocolate chips—your choice.
100g Digestive biscuits, broken: These give that graham-cracker-like crunch; break them into small pieces.
2 x 200g chocolate bars: These are the big chocolate layer—choose a good-quality milk or dark chocolate you enjoy.
1/2 tub marshmallow fluff: The gooey s’mores center; spread in dollops.

Optional add-ons

A sprinkle of sea salt on top: Enhances chocolate.
50g chopped nuts (walnuts or pecans): For extra crunch.
50g mini marshmallows: If you want more marshmallow texture on top.
1 tsp ground cinnamon: Subtle warmth that pairs nicely with brown sugar.
1/2 tsp espresso powder: Deepens chocolate flavor without tasting like coffee.

Substitutions and Shortcuts

Butter: You can use salted butter; reduce added salt to 1/4 tsp. Margarine works in a pinch but changes texture slightly.
Brown sugar: Swap with coconut sugar for a caramel note (color and taste will change).
Digestive biscuits: Graham crackers, graham crumbs, or even crushed Oreo (for a chocolatey twist) can be used.
Chocolate bars: Use chocolate buttons or chopped chocolate if bars aren’t available.
Marshmallow fluff: If you can’t find fluff, press a layer of mini marshmallows between the dough layers before baking, but watch the baking time and heat—they may puff.
Eggs: For egg-free, consider a commercial egg replacer or 60g of applesauce per egg (texture will be different).
Quick shortcut: If you’re short on time, buy pre-made cookie dough and press it into the pan, then proceed with the layering steps. The result is still delicious but less homemade.

Note on diet preferences: If you need vegan bars, substitute plant-based butter, egg replacer, dairy-free chocolate, and a vegan marshmallow fluff alternative.

If you love the idea of combining cookie dough and frozen treats, you might also enjoy this chocolate chip cookie dough ice cream cake for a different take on the cookie-dough comfort classic: chocolate chip cookie dough ice cream cake.

How to Make S’mores Cookie Dough Bars Step-by-Step

Before you begin

Preheat: Set your oven to 150°C (300°F). Low and slow is the key here; higher heat will brown the top too fast and overcook the soft inside.
Prepare the tin: Grease and line an 8×8 inch (20×20 cm) tin with baking paper, leaving some overhang to lift the bars out easily.

Step 1 — Cream the butter and sugars

Place the 225g softened unsalted butter, 150g light brown sugar, and 75g granulated sugar into a large mixing bowl.
Use a hand mixer or stand mixer on medium speed to cream them together until smooth and pale, about 2–3 minutes. Scrape down the bowl so everything mixes evenly.
Tip: Softened butter is easier to cream. If it’s too firm, microwave in 5–8 second bursts until just soft—not melted.

Step 2 — Add the eggs and vanilla

Crack the 2 large eggs into a small bowl (this prevents shells in your dough), then add them to the creamed mixture one at a time, beating after each addition until fully incorporated.
Stir in 1 tsp vanilla extract.
Tip: Add eggs slowly to avoid a watery mix. If your mixture looks loose, a few minutes of extra mixing or a quick chill in the fridge for 10 minutes helps.

Step 3 — Combine dry ingredients

In a separate bowl, whisk together 270g plain flour, 1 tsp bicarbonate of soda, and 1 tsp salt.
Gradually add this dry mix to the wet mixture in two or three batches, mixing on low speed or folding with a spatula until just combined. Avoid overmixing; stop when you no longer see streaks of flour.
Tip: A light hand keeps the dough tender and reduces gluten development, which keeps bars softer.

Step 4 — Fold in chips and biscuits

Stir in 200g chocolate chips and the 100g broken Digestive biscuits. Use a spatula to distribute evenly.
The biscuit pieces add the crunchy, graham-like element to mimic campfire s’mores.

Step 5 — Layer the dough

Spread half of the cookie dough into your prepared tin. To make spreading easier, dampen a sheet of parchment paper and gently press the dough down to an even layer. Don’t press too hard—aim for even thickness.
Break the 2 x 200g chocolate bars into big pieces and scatter them over the dough. The bigger pieces create pockets of melty chocolate.
Dollop spoonfuls of marshmallow fluff across the chocolate pieces. You don’t need to spread it perfectly; the fluff will melt and ripple into the chocolate during baking.

Step 6 — Top with remaining dough and chips

Drop spoonfuls of the remaining cookie dough over the marshmallow layer. Use a spatula or your fingers (lightly floured) to gently press and fill gaps until the top is covered. It’s okay if some marshmallow shows.
Sprinkle the extra 20g chocolate chips across the top for a pretty finish and extra chocolate burst.

Step 7 — Bake gently

Place the tin in the oven and bake for 35–45 minutes. You’re looking for a golden brown top and minimal wobble in the center. The low temperature means the marshmallow will gently melt and the cookie dough will set without becoming dry.
Tip: If the edges brown much faster than the center, loosely tent with foil for the last 10 minutes.

Step 8 — Cool completely, then slice

Allow the bars to cool fully in the tin. Cooling lets the marshmallow and chocolate set so the bars cut cleanly. For faster slicing, chill in the fridge for 30–60 minutes after they reach room temperature.
Use the parchment overhang to lift the whole slab out and place it on a cutting board. Use a sharp knife (warm under hot water and wiped dry between cuts) for neat slices.

If you prefer a denser, fudgier bar texture and want ideas for a brownie-style finish, this cookie dough brownies recipe shows how cookie dough and brownies can combine for another decadent dessert: cookie dough brownies recipe.

Common Mistakes to Avoid

Baking something that’s part cookie, part s’more, and part bar can throw off even experienced bakers if they don’t pay attention to a few key things. Below I list three common mistakes and how to easily avoid them.

Overbaking the bars

Overbaking is the top offender. Because this recipe uses a low oven temperature, it’s tempting to leave the bars in until they look fully set. But the center should still have a slight jiggle when you take them out. They continue to cook as they cool in the tin, and that residual heat will finish setting them. If the top looks too brown but the center needs more time, tent loosely with foil rather than cranking up the oven.

Not chilling or softening butter properly

Using melted butter or butter that’s too cold changes the dough texture. Melted butter makes the bars spread too thin and become cakey; butter that’s too cold won’t cream properly with the sugars, leaving a lumpy dough. Aim for butter that yields when pressed but holds its shape—room temperature. If you forget to set butter out, pop it in the microwave for a few seconds, checking frequently.

Overfilling or uneven layering

Putting too much marshmallow fluff or too many large chocolate chunks in one spot leads to uneven baking and gooey pockets that never set. Break chocolate into pieces that are sizable but not huge. Dot the marshmallow evenly and cover with the top dough layer to keep everything together. If large gaps remain, the marshmallow can bubble out and brown too much.

Serving Suggestions for S’mores Cookie Dough Bars

These bars are versatile. They’re great warm, cooled, or even frozen. Here are three ways I like to serve them, depending on the occasion.

Warm with ice cream

Serve a warmed bar with a scoop of vanilla ice cream. The contrast of warm, gooey marshmallow and melty chocolate against cold ice cream is a classic comfort move. For a twist, add a drizzle of chocolate sauce or a sprinkle of sea salt.

Party bites and potlucks

Cut the slab into small squares for a party tray. They travel well and are easy for guests to pick up. Arrange them with skewers or small paper liners to keep fingers clean. They’re usually the first dessert to disappear.

Gift boxes and bake sales

Wrapped in parchment and tied with twine, these bars make a cozy homemade gift. For bake sales, label them “S’mores Cookie Dough Bars” and consider offering small samples to help them fly off the table. They store well, so you can bake ahead and package them fresh.

Conclusion

You’ve learned how to take a simple cookie dough and turn it into cozy, shareable S’mores Cookie Dough Bars that bring the campfire flavors indoors. The steps are straightforward: cream the butter and sugars, fold in dry ingredients and chocolate, layer with chocolate and marshmallow, bake low and slow, and cool before slicing. The recipe is forgiving, flexible, and great for beginners who want big flavor with minimal fuss. Try different chocolates, biscuits, or a sprinkle of sea salt to make the bars your own. If you want a slightly different s’more-style treat and a helpful video guide, I like this S’mores Cookie Bars (Recipe + Video) – Sally’s Baking as a visual reference and companion to what you’ve just read: S’mores Cookie Bars (Recipe + Video) – Sally’s Baking.

Give these a try this week—bake them for a cozy night in, a potluck, or as a special treat. Let me know how yours turn out and any tweaks you made; I love hearing about reader experiments and favorite swaps.

FAQs About S’mores Cookie Dough Bars

Can I make S’mores Cookie Dough Bars ahead of time?
Yes—these bars are great for make-ahead plans. Bake them fully, cool completely, and store in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. For longer storage, wrap individual bars and freeze for up to 3 months.

How do I prevent the marshmallow from burning in S’mores Cookie Dough Bars?
Bake at the recommended low temperature (150°C / 300°F) and watch the color of the top. If the edges brown too fast, tent the pan with foil. Also, avoid overfilling with marshmallow fluff; dollop evenly and cover with the top dough.

Can I use different chocolate in S’mores Cookie Dough Bars?
Absolutely. Milk, semi-sweet, dark, or even white chocolate can be used depending on your preference. Just keep in mind that different chocolates have different melting behaviors; milk chocolate will be softer while dark chocolate may keep a firmer pocket.

How do I slice S’mores Cookie Dough Bars cleanly?
Cool the bars fully; chilling for 30–60 minutes in the fridge helps. Use a sharp knife warmed in hot water and wiped dry between cuts to make tidy slices.

Are S’mores Cookie Dough Bars suitable for dietary restrictions?
They can be adapted. For egg-free or vegan versions, use an egg replacer, plant-based butter, dairy-free chocolate, and a vegan marshmallow fluff alternative. Swap biscuits for gluten-free options if needed. Always check labels for dietary specifics.

Enjoy making these S’mores Cookie Dough Bars—simple steps, big comfort, and the kind of sweet that brings people together.