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Peanut Butter S’mores Cookie Bars

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These gooey, chewy cookie bars combine the nostalgic flavors of classic s’mores with a rich peanut butter cookie base. Perfect for fall gatherings or anytime you crave a cozy, crowd-pleasing dessert—no campfire required.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (120g) creamy peanut butter
  • 3/4 cup (150g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (about 65g) graham cracker crumbs (about 5 full sheets, crushed finely)
  • 1 cup (175g) semi-sweet chocolate chips or chopped chocolate
  • 1 1/2 cups (75g) mini marshmallows

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, letting the sides hang over for easy lifting. Lightly spray with nonstick spray.
  2. In a medium bowl, beat together the softened butter and creamy peanut butter until smooth and creamy. Add the brown sugar and granulated sugar. Beat until light and fluffy, about 2-3 minutes. Mix in the egg and vanilla extract, scraping the bowl as needed.
  3. In another bowl, whisk together the flour, baking soda, and salt. Stir in the graham cracker crumbs.
  4. Gradually add the dry ingredients to the wet, mixing until just combined. The dough will be thick—do not overmix.
  5. Press about two-thirds of the dough evenly into the bottom of the prepared pan. Sprinkle the chocolate chips evenly over the dough, then scatter the mini marshmallows on top. Drop spoonfuls of the remaining dough over the marshmallows.
  6. Bake for 22-28 minutes, or until the top is golden brown and the edges are set. The center may still look a little jiggly—that’s perfect. The bars will firm up as they cool.
  7. Let the bars cool in the pan for at least an hour before lifting them out by the parchment. For ultra-clean slices, chill them in the fridge for 30 minutes before cutting.
  8. Use a sharp knife to cut into 16 squares. If the marshmallow sticks, wipe the blade between cuts and run it under hot water.

Notes

For gluten-free bars, use a gluten-free flour blend and gluten-free graham crackers. To prevent marshmallows from burning, tent the pan with foil for the last 5 minutes of baking. Let bars cool completely before slicing for neat squares. Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Nutrition

Keywords: peanut butter, s'mores, cookie bars, fall dessert, easy dessert, marshmallow, chocolate, bake sale, kid-friendly, gooey bars

Find it online: https://realityeats.com/peanut-butter-smores-cookie-bars-easy-gooey-fall-dessert-recipe/