S'mores Cookie Bars
These s'mores cookie bars have a graham cracker cookie base. It is filled with chocolate bars, marshmallows, and peanut butter marshmallow fluff. Then, topped with mini marshmallows. These are just like a campfire s'mores in cookie form!
Servings: 16 cookies
Calories: 290kcal
Ingredients
- ½ cup Unsalted butter room temperature
- ¾ cup Brown sugar packed light or dark
- ¼ cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- 2 Large egg room temperature
- 1 ¾ cup All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 ¼ cup Graham cracker crumbs
- 8 oz Semi-sweet or dark chocolate bars I used 70%
- 1 cup Mini marshmallows for filling
- 8 oz Marshmallow creme the whole container.
- ⅓ cup Peanut butter creamy
- 2 ½ cups Mini marshmallows for topping. Use as many as you want.
Instructions
- Preheat the oven to 350°F. Spray a 9X9 pan with baking non-stick spray. Line the bottom and 2 sides of the pan with parchment paper. Spray again.
- Using a food processor/blender blend a whole packet of graham crackers into a fine crumb. Place in a mixing bowl. In the same mixing bowl, sift the flour, baking soda, and salt. Set aside.1 ¾ cup All-purpose flour, 1 teaspoon Baking soda, 1 ¼ cup Graham cracker crumbs, 1 teaspoon Salt
- Using a mixer, beat the butter, brown sugar, and sugar. Beat on medium-high until very light and fluffy. (1-2 minutes). Add in the vanilla. Mix on medium until combined. Add in eggs and mix until smooth. Scrape the bowl.½ cup Unsalted butter, ¾ cup Brown sugar, ¼ cup White granulated sugar, 1 teaspoon Pure vanilla extract, 2 Large egg
- Add the dry ingredients into the wet. Mix on low until combined. Separate ¼ of the dough. This will be for the top.
- Press the rest of the dough into the baking pan. Compact the dough on the bottom and not up the sides.
- Take ⅛th of the chocolate off of both bars. This will be for the top of the cookies. Place both bars of chocolate in the pan. Sprinkle the mini marshmallows on top of the chocolate.8 oz Semi-sweet or dark chocolate bars, 1 cup Mini marshmallows
- Using a mixer, beat the marshmallow creme and peanut butter. Mix until combined. In a microwave safe bowl, heat the marshmallow creme for 15-20 seconds. It should be melty and easy to spread. Spread the fluff on top of the marshmallows. Spread to the edges.8 oz Marshmallow creme, ⅓ cup Peanut butter
- Take small amounts of dough and flatten into a disc using your hands. Place the dough on top of the marshmallow fluff. Use all the of the dough. Chop the remaining chocolate into medium pieces. Place on top.
- Bake for 25-30 minutes. It is done baking when the top of the cookie is golden brown. Top with the mini marshmallows. Let it cool for 1 hour in the pan. Take it out of the pan and place in the freezer for 20 minutes. This will solidify the chocolate slightly. Torch with a kitchen torch or broil on high in the oven until lightly golden brown. Cut into squares and serve.2 ½ cups Mini marshmallows
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookie base.
High altitude baking- Add an extra tablespoon of flour.
Nutrition
Calories: 290kcal | Carbohydrates: 51g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 294mg | Potassium: 78mg | Fiber: 1g | Sugar: 30g | Vitamin A: 177IU | Calcium: 20mg | Iron: 1mg