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These S’mores Double Chocolate Chip Cookie Bars are filled with chocolate graham crackers, milk chocolate chips, and marshmallow fluff, taking the classic s’mores recipe and kicking it up about 1000 on the chocolate scale. These easy chocolate s’mores cookie bars are sure to be a new favorite! #s'mores #chocolate #recipe #cookies #bars
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S’mores Double Chocolate Chip Cookie Bars

These S’mores Double Chocolate Chip Cookie Bars are filled with chocolate graham crackers, milk chocolate chips, and marshmallow fluff, taking the classic s’mores recipe and kicking it up about 1000 on the chocolate scale. These easy chocolate s’mores cookie bars are sure to be a new favorite!
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: S’mores Double Chocolate Chip Cookie Bars
Servings: 9 -12 Cookie Bars
Author: Michelle

Ingredients

  • 1 cup butter, softened to room temperature
  • 1 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp espresso powder, 100% optional, but it enhances the chocolate flavor
  • 1 2/3 cups all purpose flour
  • 2/3 cups cocoa powder
  • 1/3 cups chocolate graham cracker crumbs
  • 2 cups milk chocolate chips
  • 1 7oz jar marshmallow fluff*

Instructions

  • Preheat oven to 350 degrees and line a 9x9 or 11x7 baking dish with non-stick
  • foil or grease well with baking spray. (The 11x7 pan will yield thinner bars while the
  • 9x9 will be thicker. The ones pictured above were made in a 9x9 pan.)
  • In a large bowl, cream butter, brown sugar, and granulated sugar together until well
  • combined.
  • Add in the eggs, one at a time, beating well after each addition.
  • Add in vanilla extract and mix.
  • Next, add in baking soda, salt, all purpose flour, chocolate graham cracker crumbs, and cocoa
  • powder. Mix until well combined.
  • Lastly, add in chocolate chips and mix until combined.
  • Spread half of the chocolate cookie dough evenly in the bottom of the pan.
  • Next, spread marshmallow fluff on top of the dough as evenly as possible.
  • Press or spread the remaining cookie dough on top of the marshmallow fluff in an
  • even layer (it’s fine if some of the marshmallow fluff is showing).
  • Bake for about 25 minutes, or until the cookie bars have risen and the center is
  • not jiggly when the pan is moved gently.
  • Allow to cool at least 30 minutes before slicing. I prefer waiting at least an hour
  • before cutting into them, or even refrigerating them and then cutting into them. By
  • the way, these taste fantastic cold!
  • Store remaining bars in an airtight container. They are fine at room temperature,
  • if it’s not too warm, for 3-4 days. Or, you can refrigerate them as well.
  • Enjoy!

Notes

*If you want these slightly less gooey, you can use 4 oz of marshmallow fluff instead.