With the arrival of warmer weather (yay!), comes the arrival of grilling season. Well, I guess grilling season arrives as soon as it is warm enough to not shiver too much when standing outside!

The warmer weather, however, allows for long evenings on the porch talking while the food cooks until the sun sets. I love those evenings.

I also love eating s’mores after dinner while the charcoal slowly cools.

Since it isn’t always warm enough to grill and sometimes it’s pouring rain, you have to improvise when you want s’mores.

What do you do? Make cookies that taste like s’mores and bake them on top of graham crackers to make them look like s’mores!

You can enjoy these s’mores cookie bars no matter what the weather is like outside. The cookies are filled with marshmallows that get toasted and gooey when baked.

If you eat these cookie bars while they’re still warm, you even get to enjoy the melted chocolate like a s’more.

I was thinking that the next time I make s’mores, these cookie bars need to act like the graham crackers. I’d just stick the marshmallow and chocolate in between a couple of them.

They have graham crackers on the bottom, so I think it’d be perfectly acceptable. What do you think?

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S'mores Cookie Bars

Yield: 12 cookie bars

Prep Time: 15 minutes

Bake Time: 15 minutes

Refrigeration Time: 30 minutes

Total Time: 1 hour

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Ingredients

• 5 Tablespoons butter, softened
• 1/3 Cup brown sugar
• 1/4 Cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/4 Cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 Cup chocolate chips
• 1/2 Cup mini marshmallows
• about 1 package graham crackers, broken in half

Instructions

1. In the bowl of a stand mixer, cream together butter and sugars. Add in egg and vanilla. Beat until combined.
2. In a medium bowl, whisk together flour, baking soda, and salt. Add dry ingredients to wet ingredients and beat until just combined. Stir in chocolate chips and mini marshmallows.
3. Chill dough in the refrigerator for 30 minutes to an hour.
4. Preheat oven to 375 degrees Fahrenheit. Line 1/4 size jelly roll pan or a 9x13 baking dish with parchment paper. Cover the bottom of jelly roll pan with graham cracker squares. I used 12 squares.
5. Place a heaping tablespoon of cookie dough on top of each graham cracker square. Press down slightly with cookie scoop.
6. Bake for 5 minutes. Remove from oven and sprinkle with more chocolate chips and marshmallows, if desired.
7. Bake for another 8-10 minutes or until cookies just start to turn golden brown.
8. Remove pan to wire rack to cool. Either break apart cookies along the edges of the graham crackers or use a knife to cut into pieces. Cookies cut the easiest when they are cooled completely, though they taste great gooey and warm!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Reynolds Kitchens Parchment Paper
• 
  Nordic Ware 9x13 Pan
• 
  KitchenAid KSM150PSCL Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Crystal Blue

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 167Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 194mgCarbohydrates: 25gFiber: 1gSugar: 13gProtein: 2g

Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. It should not be considered a substitute for a medical professional’s advice.

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