S’mores meet cookie bar in this irresistible S’mores Casserole. Chocolate chip cookie dough layered with gooey marshmallows and milk chocolate creates a campfire-inspired dessert you can bake at home. No campfire required—just a warm oven and a craving for melty, crunchy, chocolatey goodness.
S’mores without the campfire
If you love warm chocolate chip cookies and the gooey center of a campfire s’more, this indoor version is a dream. The base is a rich cookie dough mixed with mini marshmallows and graham cracker crumbs for perfect texture. A middle layer of marshmallows and milk chocolate squares melts into a sticky, luscious filling while the top layer of dough bakes to golden perfection.
These oven-baked s’mores bars are ideal for summer parties, backyard barbecues, or when you want a nostalgic dessert without the mess of an open flame. They’re easy to make and disappear quickly—consider doubling the batch if you’re feeding a crowd.
FEATURED COMMENT
Recipe Ingredients
- Sugar – both brown and white sugar for balanced moisture and texture.
- Eggs – 1 whole egg plus 1 egg yolk for richness and tenderness.
- Flour – all-purpose flour works well for the cookie base.
- Graham Crackers – crushed into crumbs; about 9 whole graham crackers yields roughly 2/3 cup crumbs.
- Mini Marshmallows – used in the dough and the center layer; cut regular marshmallows into fourths if using larger ones.
- Chocolate – semi-sweet chocolate chunks or chips for the dough and milk chocolate bars (Hershey’s-style) for the middle and topping.
See the recipe card below for exact measurements and full ingredient list.
Substitutions and Variations
- Swap the milk chocolate in the center for Reese’s Peanut Butter Cups for a peanut-butter twist.
- Use marshmallow creme instead of marshmallows in the center for a smoother, less-stringy filling.
- Add a layer of caramel, cream cheese, or peanut butter on top of the first cookie dough layer to elevate the casserole.
How to Make This Recipe
1. Preheat the oven to 350°F. Melt the butter (microwave in short intervals if needed). In a mixing bowl, combine melted butter with brown and white sugar; beat until smooth and well combined.
2. Add the egg and egg yolk plus vanilla extract. Beat again until fully incorporated.
3. Stir in all-purpose flour, baking powder, a pinch of salt, and about one-third cup of graham cracker crumbs. Mix until a cookie dough forms.
4. Fold in 1/2 cup mini marshmallows and the chocolate chips or finely chopped chocolate chunks.
5. Grease an 8×8 square pan or line it with parchment paper. Press half of the cookie dough into the bottom of the pan. Break one milk chocolate bar into pieces and scatter evenly over the dough. Add the remaining 1/2 cup mini marshmallows and gently press them into the layer.
6. Spread the remaining cookie dough over the chocolate and marshmallow layer. Press the remaining graham cracker crumbs into the top. Bake for 22–25 minutes or until the top is golden and set.
7. Remove from the oven and immediately press the remaining pieces of milk chocolate onto the hot surface so they soften and become slightly melty—this adds an extra glossy, chocolatey finish.
8. Let the casserole cool enough to set, then cut into squares. Serve warm with vanilla ice cream or whipped cream if desired.
Recipe FAQs
Store in an airtight container for up to one week. Refrigeration helps preserve texture, though leaving on the counter is acceptable for a few days. Reheat individual squares in the microwave or warm the whole pan at 300°F for 5–10 minutes to revive the gooey center.
Allow the casserole to cool enough to set, then use a sharp knife and make straight cuts, pressing all the way through to avoid tearing. An offset spatula or cake server makes transferring pieces easier.
Be sure to grease or line the pan—baked marshmallow can be very sticky. Use chocolate chunks if you prefer a smoother melt; they often soften better than small chips.
Yes. With 1–2 minutes left of bake time, add marshmallows on top and switch the oven to broil for 30–60 seconds until golden. Watch closely to avoid burning.
More Recipes You’ll Love
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S’mores Casserole Recipe
Equipment
- Stand mixer or electric hand mixer
- 8×8 baking pan
- Rubber spatula
- Mixing bowl
- Measuring cups and spoons
Ingredients
- 11 tbsp butter, melted
- 1/3 cup white sugar
- 1/2 cup brown sugar
- 2 tsp vanilla extract
- 1 egg
- 1 egg yolk
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- Pinch of salt
- 2/3 cup graham cracker crumbs (about 9 whole sheets)
- 1 cup mini marshmallows, divided
- 1/2 cup chocolate chunks, finely chopped
- 2 full-sized milk chocolate bars (for the center and topping)
Instructions
- Preheat oven to 350°F. Melt butter and combine with brown and white sugars; beat until smooth.
- Add egg, egg yolk, and vanilla; beat until combined.
- Stir in flour, baking powder, salt, and 1/3 cup graham cracker crumbs until dough forms.
- Fold in 1/2 cup mini marshmallows and chocolate chunks.
- Grease or line an 8×8 pan. Press half the dough into the bottom.
- Break one milk chocolate bar into pieces and spread evenly over the dough. Add remaining 1/2 cup mini marshmallows and press gently.
- Top with remaining dough and press remaining graham cracker crumbs into the top.
- Bake 22–25 minutes. Remove from oven and place remaining chocolate pieces on top to melt slightly.
- Allow to cool, then cut into squares. Serve warm with ice cream or whipped cream if desired.
Nutrition
Notes
Store in an airtight container for up to one week. Reheat in the microwave or the oven at 300°F for 5–10 minutes to restore gooeyness.
Chocolate chunks often melt more evenly than chips, but use what you have on hand.
Always grease or line the dish—marshmallow can stick and be difficult to remove from an ungreased pan.
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