Name: S’mores Cookie Bars with Brown Butter and Toasted Marshmallows
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 16 bars
Cuisine: American

Cooking with Conks Verified

February 3, 2026

If you’re anything like us, then your dream summer includes gooey marshmallows, melty milk chocolate, and the nostalgic flavor of graham crackers. The wondrous trio that makes up s’mores. These S’mores Cookie Bars celebrate the classic flavors, and introduce a fourth teammate, brown butter cookie dough. They’ve got everything you love about a campfire s’more, plus they’re baked into a rich, chewy cookie bar.

S’mores Cookie Bars with Brown Butter and Toasted Marshmallows

S’mores Cookie Bars with Brown Butter and Toasted Marshmallows cover

From the Cook

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S’mores Cookie Bars with Brown Butter and Toasted Marshmallows

Cooking with Conks Verified

Ingredients

WarningMilk and 6 other allergens identified

Instructions

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Instructions

Preheat the oven to 350°F.

Spray or lightly butter the insides of a square 8×8 inch baking dish and line it with parchment paper, leaving a few inches of parchment overhang to help you remove the bars later.

Melt the butter in a pot over medium heat, stirring constantly. Reduce heat to medium-low when the butter starts to bubble, then cook for another 5-10 minutes until it’s browned and smells nutty but not burnt. Place the pot with the melted in a bowl of ice and whisk it to cool the butter so that it’s soft (not hard) but no longer melted.

Mix the dry ingredients (flour, baking soda, salt) together.

In a large mixing bowl, mix together the softened brown butter and the sugars with a spoon/spatula or electric hand mixer until the texture resembles wet sand. Mix in the eggs, one at a time, then the vanilla. Be careful not to whip too much air into the mixture.

Add the dry ingredients to the bowl with the wet ingredients and mix until just combined.

Using a spoon/spatula, mix in the graham crackers, ½ cup mini marshmallows, and ½ cup chopped chocolate bars. Be careful not to overmix.

Press the dough into the prepared baking dish in an even layer, making sure it gets to the edges. Bake for 25-30 minutes, until the cookie base is cooked through.

Remove cookie bars from the oven and top them with ½ cup chocolate squares and 1 cup marshmallows, then place them back in the oven. Broil for 1-2 minutes (rotate pan halfway through), depending on how toasted you want your marshmallows.

Let cookie bars rest for 30 minutes in the pan, then remove them from the pan and place them on a rack until firm and completely cooled. Once cooled, cut them into 16 squares. Note: cutting them too early may make them fall apart.

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Tips & Tricks (5)

Brown Butter Perfection 🧈
When browning butter, watch carefully and swirl the pan constantly to prevent burning - the nutty aroma should be golden brown, not black.
Marshmallow Toasting Technique 🔥
Use a kitchen torch or broiler to carefully toast marshmallows to golden brown, rotating frequently to ensure even caramelization without burning.
Graham Cracker Crust Secret 🍪
Crush graham crackers into fine, even crumbs and press firmly into the pan to create a compact, uniform base that prevents crumbling.
Layering Like a Pro 🏰
Create distinct layers by chilling the cookie base slightly before adding chocolate and marshmallow layers to maintain clean, defined boundaries.
Storage Magic 📦
Store bars in an airtight container with parchment between layers to prevent sticking and maintain the gooey marshmallow texture for up to 3 days.

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About the Cook

Cooking with Conks

We’re Rachel & Emily Conklin (“Conks” for short), sisters, lifelong foodies, and the voices behind Cooking with Conks. We grew up in Southern California, surrounded by bold flavors, big family meals, and the kind of kitchen chaos that turns into inside jokes