Chocolate Chip Cookie Peanut Butter S’mores Bars Recipe

I couldn’t stop wondering what would happen if chocolate chip cookie dough, peanut butter, and classic s’mores came together, so I made Peanut Butter Smores Bars.

Chocolate Chip Cookie Peanut Butter S’mores Bars..Oh my gosh you NEED to make these!!! I couldn’t stop sneaking bites when I first tried them, the way melted semisweet chocolate chips mingle with gooey marshmallow bits is ridiculous.

I used creamy peanut butter for a peanutty smack that cuts through the sweetness, and the bars kinda taste like a grown up Peanut Butter Smores Bars moment you didn’t know you needed. If you like a classic S’mores Bar but want extra cookie chew and peanut butter chaos, this one will surprise you.

Warning: you’ll wanna make them again tomorrow, no joke.

Ingredients

• Butter gives rich flavor and tender texture high in saturated fat and calories
• Brown sugar adds caramel sweetness and moisture mostly simple carbs makes cookies gooey
• Eggs bind ingredients add protein and lift they also add moisture and richness
• Peanut butter gives nutty flavor adds protein and healthy fats can be sticky messy
• Graham crackers give crunchy sweet base add fiber and a toasty honey note
• Marshmallows make it gooey and sweet mostly sugar light airy texture when toasted
• Chocolate chips melt into pockets of sweet adds antioxidants in small amounts very sugary
• Flour gives structure and chew mostly carbs choose all purpose for classic cookies

Ingredient Quantities

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 1/2 cups semisweet chocolate chips
• 1 cup creamy peanut butter (smooth)
• 8 graham cracker sheets (about a sleeve, broken to fit)
• 2 cups mini marshmallows (or about 12 large marshmallows, halved)
• 8 ounces semisweet or milk chocolate, chopped or 1 1/2 cups chocolate chips

How to Make this

1. Preheat oven to 350 F and line a 9×13 inch pan with foil or parchment, spray lightly so the bars lift out easy later.

2. In a large bowl cream 1 cup softened unsalted butter, 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until light and a bit fluffy, about 2-3 minutes.

3. Beat in 2 large eggs one at a time, then stir in 2 teaspoons vanilla extract until combined.

4. Whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking soda and 1/2 teaspoon fine salt, then add to the butter mix and stir just until combined. Fold in 1 1/2 cups semisweet chocolate chips.

5. Press about half of the cookie dough evenly into the prepared pan, pack it down so theres a solid base but dont squish it paper thin.

6. Dollop 1 cup creamy peanut butter over the cookie base and spread it into a thin layer, then break 8 graham cracker sheets to fit and arrange them in a single layer over the peanut butter.

7. Scatter 2 cups mini marshmallows (or about 12 large marshmallows halved) evenly over the graham crackers, press down lightly so they stick.

8. Drop spoonfuls of the remaining cookie dough over the marshmallows and gently press to mostly cover the marshmallow layer, a few marshmallows peeking is fine.

9. Bake 20-25 minutes until edges are golden and center looks set but not rock hard, keep an eye so the marshmallows dont burn. Let the pan cool 10-15 minutes.

10. Melt 8 ounces chopped semisweet or milk chocolate (or 1 1/2 cups chips) in 20-30 second microwave bursts stirring between, or use a double boiler, then spread over the warm bars. For extra toasty marshmallow flavor run under a hot broiler for 20-40 seconds or use a kitchen torch, watch it close. Chill about 30 minutes to set, lift from pan and cut into bars.

Equipment Needed

1. 9×13 inch baking pan
2. Foil or parchment paper plus nonstick cooking spray (so bars lift out easy)
3. Large mixing bowl
4. Electric hand mixer or stand mixer with beaters
5. Medium bowl and whisk (for dry ingredients)
6. Rubber spatula and a wooden or sturdy spoon
7. Measuring cups and measuring spoons
8. Microwave safe bowl or double boiler setup (small saucepan + heatproof bowl)

FAQ

Chocolate Chip Cookie Peanut Butter S’mores Bars Recipe Substitutions and Variations

• 1 cup (2 sticks) unsalted butter: swap 1 for 1 with salted butter (just cut or skip the 1/2 tsp added salt) or use solid coconut oil 1 to 1, works fine but might lend a mild coconut taste.
• 2 large eggs: use 2 flax “eggs” (2 tbsp ground flaxseed + 6 tbsp water, stir and let sit 5 minutes) or 1/2 cup applesauce for both eggs if you want egg-free, the bars will be a bit cakier.
• 1 cup creamy peanut butter: replace with almond or cashew butter 1 to 1, or use sunflower seed butter for a nut-free option; flavor and salt level may change slightly.
• 8 graham cracker sheets: crushed digestive biscuits make a direct swap, crushed pretzels give a nice salty crunch, or use crushed Golden Oreos for a sweeter, cookie-like base.

Pro Tips

1) Make sure the butter is soft but not greasy. If your dough looks shiny or too loose after mixing, stick it in the fridge for 10 to 15 minutes before you press it into the pan so it wont spread or separate while baking.

2) Warm the peanut butter a few seconds in the microwave so it spreads easy, use the back of a spoon or an offset spatula to get a thin, even layer. Break the graham crackers to fit and press them gently so they dont crumble into dust.

3) Use mini marshmallows for an even, gooey layer, but if you only have large ones cut them in half. If the marshmallows are browning too fast while toasting, cover loosely with foil and finish carefully under the broiler or with a torch, watch them the whole time.

4) For shiny, smooth chocolate on top, add a teaspoon of neutral oil or a tablespoon of cream to the melted chocolate and stir until silky. Heat in short bursts and stir between each burst so it wont seize.

5) Let the bars cool, then chill for about 20 to 30 minutes before cutting so the layers set and you get clean squares. For neater slices warm your knife under hot water, wipe it dry, then slice in one steady motion.