S’more Cheesecake Cookie Bars
If you love the idea of stuffed cookies but want something fun and a little different, these s’more cheesecake cookie bars are the perfect pick. They feature a graham cracker cookie base loaded with big chocolate chunks and a gooey marshmallow cheesecake filling, giving you all the flavors of a classic s’more in bar form. Making them as bars keeps them simple, foolproof, and beginner-friendly, while still delivering that irresistible combination of sweet, melty, and chocolatey goodness. Whether fresh from the oven or chilled in the fridge, these s’more cheesecake cookie bars are every bit as delicious and satisfying as the real campfire treat!
Secret to a Crumbly Top
The secret to that perfectly rustic, crumbly-looking top on these s’more cheesecake cookie bars? Imperfection. When you spread the cookie dough over the cheesecake layer, don’t worry about making it smooth or perfectly even, those little peaks, cracks, and uneven patches are exactly what gives the bars their homemade charm. As the bars bake, the cookie dough spreads just enough on its own, creating a golden, textured top that looks beautiful and makes each bar unique!
These s’more cheesecake cookie bars are perfect for any season. They’re cozy and comforting for winter dessert spreads, yet just as fun for summer, evoking memories of campfire nights and toasted marshmallows. Whether you’re baking for a holiday gathering, a weekend treat, or simple sweet snack, these bars hit that perfect balance of chocolate, marshmallow, and graham cracker goodness that works year-round!
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are rich, fudgy, and perfectly chocolatey!
Once you have all of the ingredients ready to go, you’re officially set up for s’more cheesecake cookie bar success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the best s’more cheesecake cookie bars possible!
S’more Cheesecake Cookie Bars
Ingredients
- 1 cup butter
- 3/4 cup granulated sugar
- 1/3 cup brown sugar
- 1 egg
- 2 tsp vanilla extract
- 1 tbsp molasses
- 2 3/4 cups All-Purpose Flour
- 1 sleeve graham crackers
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1 cup chocolate chunks/chips for the second portion of dough
- 1/2 block cream cheese
- 2/3 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup marshmallow fluff
Method
- Preheat the oven to 350°F (convection). Line an 8×8-inch square pan with parchment paper and set aside.
- In a medium bowl, mix together the room-temperature cream cheese, powdered sugar, vanilla extract, and marshmallow fluff until smooth and fully combined. Set aside.
- In a large bowl or stand mixer fitted with the whisk or paddle attachment, beat the room-temperature butter, granulated sugar, and brown sugar until light and off-white in color, about 1–2 minutes.
- Add in the egg, vanilla extract, and molasses, mixing until just combined.
- Add the all-purpose flour, crushed graham crackers, baking powder, baking soda, and cinnamon to the bowl. Gently fold the dry ingredients into the dough until no dry spots remain.
- Press about ⅔ of the cookie dough evenly into the prepared pan.
- Spread the marshmallow cream cheese mixture over the dough in an even layer.
- Fold the chocolate chunks or chips into the remaining cookie dough, then drop it over the marshmallow layer in chunks (it does not need to fully cover the surface).
- Sprinkle with extra chocolate and graham cracker pieces, if desired.
- Bake for 30–32 minutes, until the edges are set and lightly golden and the center is just set.
- Allow the cookie bars to cool and chill for 45–60 minutes before slicing into 3×3 bars.
- Enjoy fresh, or store the bars in an airtight container in the refrigerator for up to 8 days.
Nutrition
Private Notes
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OMG! These look amazing! On my to do list this summer for sure. Will have to modify with 1 to 1 gluten free flour and gf graham crackers, but I’m sure they will be yummy. I’ll let you know how they turn out!
Amazing to here! These are honestly one of our favorites! We’re also in the works to come out with more gluten free recipes soon, stay tuned!
– Maya 😉