S’mores Cookie Bars

These S'mores Cookie Bars combine peanut butter, chocolate chips, and gooey marshmallows in a soft, chewy dessert bar that's easy to make and impossible to resist.

Prep Time15

Cook Time25

Cool Time1

Total Time1 40

Servings:

Calories: 285kcal

Author: Karin and Ken

Ingredients

½ cup salted butter
¾ cup light brown sugar
¾ cup creamy peanut butter or crunchy peanut butter
1 large egg
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 cup mini marshmallows or chopped large marshmallows will work in a pinch
1 cup semi-sweet chocolate chips or dark, white, milk chocolate chips, peanut butter chips or caramel chips

Instructions

Preheat your oven to 350°F and coat an 8x8 inch baking dish in butter or nonstick cooking spray.
In a large mixing bowl, beat the butter and brown sugar with an electric mixer until light and creamy. Add the peanut butter and egg, then continue mixing until smooth and fully combined.
Add the flour, baking powder, and baking soda to the bowl. Mix on low speed just until a soft dough forms and no dry streaks remain.
Using a rubber spatula, gently fold in the mini marshmallows and chocolate chips until evenly distributed throughout the dough.
Transfer the dough to the prepared 8x8-inch baking dish and spread it into an even layer. The dough will be thick and sticky.
Bake for 25 minutes or until the edges are lightly golden and the center is set. Avoid overbaking to keep the bars soft and chewy.
Allow the bars to cool in the pan on a wire rack for at least 1 hour. For extra-clean slices, refrigerate the cooled bars for 20 to 30 minutes before cutting with a sharp knife.

Notes

Use the right ingredients: Room temperature ingredients and creamy peanut butter create the smoothest dough and best texture. If using unsalted butter, add ½ teaspoon salt to the dry ingredients.
Mix gently: Mix just until combined and carefully fold in the marshmallows to keep them from breaking apart and disappearing into the dough.
Prepare for success: Grease the baking dish well, spread the dough evenly, and avoid overbaking to keep the bars soft, chewy, and moist.
Cool completely: Let the bars cool in the pan for at least 1 hour before slicing so the chocolate and marshmallows can set. For extra-clean slices, chill the cooled bars for 20 to 30 minutes before cutting.
Customize and serve: Replace ½ cup flour with 1 cup finely crushed graham crackers for more classic s'mores flavor, and finish with a sprinkle of flaky sea salt for the perfect sweet-and-salty contrast.

Nutrition