It’s clearly been a s’mores kind of weekend.
Just look at those gooey, melty marshmallows — I can’t deal.
This recipe comes from Jamielyn’s new I Heart Naptime Cookbook, which I am loving. The recipes are simple, delicious and approachable — everything feels quick enough for a busy day and easy enough to actually make.
There are also so many cute craft ideas in the book — the kind you can realistically complete in a short window of time. That’s exactly the appeal: these are the little wins that fit into life when naptime might be 90 minutes or it might be 32. If you know, you know.
Now, these bars. I had to tell you about them before Labor Day weekend ended because they are so holiday-worthy. They remind me of the brownies my mom used to make, where marshmallows are folded into the batter. The marshmallows don’t make things overtly “marshmallowy” — instead they caramelize and add a deeply sweet, almost toasted, chewy quality. That caramelized edge is exactly what happens here.
These truly feel like the best of both worlds: crisp, slightly crunchy cookie edges paired with gooey, chewy centers. If you like playful texture in a dessert, these will make your inner texture-obsessed self very happy.
I worried they might be too rich, but they’re just right — balanced and utterly irresistible. I might even love them more than s’mores brownies, and that’s saying something.
Chocolate Chip Cookie S’mores Bars
1 hour
30 minutes
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Ingredients
- 1 cup unsalted butter, softened
- 1 cup light brown sugar
- 3/4 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup graham cracker crumbs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup chocolate chips
- 1 1/2 cups mini marshmallows
- 1 (6-ounce) chocolate bar, chopped
- a few graham crackers, broken into pieces
Instructions
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Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray. In a small bowl, whisk together the flour, graham crumbs, baking powder and salt.
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In the bowl of a mixer, beat the butter until creamy. Add the brown and granulated sugars and beat until fluffy, about 2–3 minutes. Add the eggs and beat until combined, scraping down the sides as needed. Beat in the vanilla.
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With the mixer on low, gradually add the dry ingredients until just combined. Stir in the chocolate chips and three-quarters of the mini marshmallows with a spatula.
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Press the dough into the prepared pan. Top with the remaining marshmallows, chopped chocolate and graham cracker pieces. Bake 20–25 minutes, then let cool completely before cutting and serving.
Notes
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I’m going to see these in my dreams.