Description
Super indulgent, soft and chewy s’mores cookie bars that combine all the classic flavors of campfire s’mores: cinnamon-spiced, graham infused cookie dough studded with gooey chocolate and melted mini marshmallows. Everyone in the family will love these!
Ingredients
- 3 graham cracker sheets
- 1-1/4 cup (150g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp Kosher salt (such as Diamond Crystal)
- 1/4 tsp ground cinnamon
- 1/2 cup (113g or 1 stick) unsalted butter, melted
- 3/4 cup (150g) light brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 tsp pure vanilla extract
- 1 large egg
- 1 large egg yolk
- 2 oz bittersweet chocolate (60-70% cacao), roughly-chopped
- 1/2 cup mini marshmallows, divided
- 1/4 cup (42g) semisweet chocolate chips
Instructions
- Preheat the oven to 350℉. Line a 8×8-inch square baking pan with parchment paper. Set aside.
- Crush the graham crackers into a sandy, fine powder. You can either use a food processor for this, or place the grams in a Ziploc bag and use a rolling pin to crush them. You should end up with about 5.5 Tablespoons of graham cracker crumbs.
- Add the graham crumbs to a medium mixing bowl. Whisk together well with the flour, baking powder, salt, and cinnamon, until well-combined. Set aside.
- In a stand-up mixer fitted with the paddle attachment, mix together the melted butter and sugars on medium speed until smooth and creamy. Scrape down the sides of the bowl as needed, then mix in the vanilla.
- Add the egg and yolk, and mix until completely combined and the mixture has slightly lightened in color, about 30 seconds.
- Turn the mixer down to low speed, and spoon in the flour mixture. Mix until just combined, scraping down the sides of the bowl with a spatula, as needed. Stir in the chopped chocolate and half of the marshmallows.
- Turn the cookie dough out into the prepared baking dish, and use an offset spatula to even out the top and smooth the dough into an even layer. The dough will be thick.
- Sprinkle the chocolate chips on top.
- Bake for 18-22 minutes, until the bars are golden, a bit shiny, and look mostly set. A cake-tester inserted into the center should come out mostly clean (if you hit some chocolate that’s okay, but you don’t want there to be any cookie batter).
- Immediately top with the remaining marshmallows, which will begin to slightly melt into the top from the warmth of the cookie bars.
- Let the cookie bars cool in the pan for 15-20mins before slicing. Serve warm. Enjoy!!
Notes
- Make them gluten free: Substitute equal parts of a gluten-free all-purpose flour blend such as Bob’s Red Mill or King Arthur Flour. You’ll also need to use gluten-free graham crackers.
- If you like salted sweets, try adding a very light sprinkle of flake sea salt such as Maldon, straight out of the oven.