Cookie Butter S'mores Bars are a rich, chewy dessert you can make in one pan with minimal effort. A blondie-style base is swirled with cookie butter, topped with chocolate and soft marshmallow fluff, then sealed under more sweet batter for a gooey, sandwich-like finish. These bars are indulgent and perfect for treating friends or yourself.
Cookie Butter has always been a true love of mine. If you have not tried Biscoff Spread or Trader Joes Cookie Butter you are SERIOUSLY missing out. It is one of my all-time favorites. Whether you are dipping apples in it, baking cookies with it (Cookie butter Sea Salt CC Cookies or my Cookie Butter Oatmeal Scotchies), spreading it on a waffle or stuffing it in these smores bars. There is nothing quite like it.
Cookie Butter Meets Blondie Base-Why It Works
- Melted Unsalted Butter + Brown Sugar
Forms a fudgy, sweet blondie base. Testing found the blend yields chewy edges and a soft interior. - Egg & Vanilla Extract
Help bind the batter and enrich flavor without overwhelming the cookie butter or chocolate. - All-Purpose Flour, Graham Cracker Crumbs, Baking Soda, Salt
These dry ingredients balance structure and flavor-graham crumbs add subtle crunch, while the soda helps the blondie layer rise just right. - Cookie Butter
Dolloped and swirled into the blondie base, it introduces spiced caramel flavor and gooey pockets. - Chocolate Bars
Lay evenly across the batter to melt into rich pockets throughout the bars. - Marshmallow Fluff
Creates a sticky, sweet layer reminiscent of s'mores-best added in the middle and topped with the blondie batter for that signature sandwich feel.
Layer, Swirl, Bake, Enjoy
Then the best part! Cadbury's Dairy Milk, yum!
How to Layer Cookie Butter S'mores Bars
Make sure to check out my S'mores Brownies, S'mores Cookies, and Oven S'mores!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
Gooey Cookie Butter S'mores Blondies
Cookie Butter S'mores Bars are a rich, chewy dessert you can make in one pan with minimal effort. A blondie-style base is swirled with cookie butter, topped with chocolate and soft marshmallow fluff, then sealed under more sweet batter for a gooey, sandwich-like finish. These bars are indulgent and perfect for treating friends or yourself.
- Total Time: 2 Hours 45 Minutes
- Yield: 9-16 Bars 1x
Ingredients
- 6oz (¾ Cup) Unsalted Butter, Melted
- 150 grams (¾ Cup) Brown Sugar
- 1 Large Egg, at Room Temp.
- 2 Tsp Vanilla Extract
- 156 grams (1 ¼ Cup) All-Purpose Flour
- 100 grams (1 Cup) Graham Crackers Crumbs, ground fine
- ½ Tsp Baking Soda
- ½ Tsp Salt
- 3 Large Chocolate Bars, I am partial to Cadbury's Dairy Milk
- 4oz (½ Cup) Cookie Butter (Trader Joe's or Biscoff Spread)
- 1-7oz Container Marshmallow Fluff
Instructions
- Preheat oven to 350F/180C and line a 9"X9" baking pan with parchment paper or aluminum foil, so that the foil overhangs on the sides, set aside.
- In a large bowl combine melted butter and sugar. Whisk in the egg and vanilla. Then add the flour, graham cracker crumbs, baking soda, and salt. Mix until just combined.
- Press half of the batter into the prepared pan. Drop about half of the cookie butter in 9 dollops on top of batter and using a knife swirl the Cookie Butter into the batter. Then place the chocolate on top of the batter, you want an even layer of chocolate, break the bar up to fit the nooks and crannies. Place all of the marshmallow fluff on top of chocolate in an even layer, dollop the remaining Cookie Butter on top and swirl that into the marshmallow fluff.
- Take the remaining batter and press it between your hands into a disc, I think this makes it easier to make sure all of the marshmallows is covered.
- Bake for 25-30 minutes until. Let cool completely or else you will have a gooey mess!
- Prep Time: 15 Minutes
- Cool Time: 2 Hours
- Cook Time: 30 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Kat says
So yummy!!
Hannah F says
These are to die for!! I doubled the recipe and I’m so glad I did
Elizabeth Waterson says
Thank you so much for coming back to rate and review the recipe, Hannah! I appreciate it so much! And I totally feel the same, such a great flavor combo! XX Liz
Jolie H. says
They were amazing!! Great way to use up s’mores stuff. I didn’t have marshmallow fluff so I used marshmallows instead and they turned out great!!
Elizabeth Waterson says
Thank you so much for the lovely review Jolie, I am so happy to hear you enjoyed the recipe! I really appreciate you coming back to rate the recipe, it really helps me!!! Take care. XX Liz
Christiana says
Delicious!!!! If you are craving something rich, gooey and delicious this is the recipe! Definitely will make again! So satisfying.
Elizabeth Waterson says
So pleased you enjoyed the recipe, Christina! Thank you so much for coming back to leave a star rating and review I truly appreciate it!! XX Liz
Amelia M Campbell says
What a great recipe! Well-written, easy to follow, and a final result that is UNGODLY DELICIOUS. Can't wait to try more from the baking queen 🙂
Elizabeth Waterson says
Aww such kind words Amelia, thank you so much! I really appreciate the star rating and review, so thank you! Excited for you to try more recipes feel free to always direct message me on Instagram for quick replies and an d you can ask me any questions there or leave them here on the blog! Take care. XX Liz
Megan Colucci says
I used the Biscoff cookies instead of graham crackers for more of a cookie butter taste.
Brianna says
Super easy and delicious!!!
Elizabeth Waterson says
Hi Brianna, thank you so much for coming back to leave a star rating and review, I truly appreciate your help! So glad you found the recipe easy and delish! Take care! XX Liz
Elizabeth says
Would I be able to use chocolate chunks or chips instead of chocolate bars?
Elizabeth Waterson says
Hi Elizabeth, thanks for reaching out. Yes, you could use chocolate chunks or chips, just make sure you do a full, even layer of them! Please let me know if you have any other questions or if you try the recipe! XX Liz
Jackie says
Hi, Is there a way to turn this recipe in to a mini cup version? thanks 🙂
Elizabeth Waterson says
Hi Jackie, I have never done that you could use a cupcake pan I would guess they would take 12-17 minutes to bake! Please let me know if you try the recipe how you like it! Take care. XXX Liz
Hazel says
Delicious!!! Dare I say better than a s'more. Followed the recipe to a T and it turned out great.
Elizabeth Waterson says
Hi Hazel, thank you so much for the lovely 5-star review- I truly appreciate it!! Make sure to check our my smores brownie recipe next!! Take care. xX Liz
Vanessa Selga says
Tried this recipe. The ratios weren’t quite enough for a 9x9 pan. Ended up making 1.5x batter and using twice as much cookie butter to make it spread nicely. Overall delicious bars and would def make again! Used semi sweet choc chips to not cover the entire tray. I prefer a lighter choc taste. Thanks for sharing!!
Elizabeth Waterson says
Glad you liked them! X Liz
Megan says
Made this recipe over the weekend and WOW. It was a very easy recipe and the result is well worth the time. The most difficult part was waiting for them to cool completely. We cut them when about 50% cooled and they were delicious, but tried them again the next morning and somehow they got 100x better! If you can make them the night before your event, the timing will be perfect. Can be cut into small pieces too for serving, the cookie butter makes them rich!
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Lynn says
The lower rating is for how the recipe is written. You have to specify to DIVIDE the cookie butter when you list under ingredients. Otherwise, if someone is making the recipe, like I was, they will use all of the cookie butter evenly between the 9 dollops the first time it appears in the instructions, and have none left or will have to use more when it appears the second time. The alternative would be to specify in the instructions to reserve half the cookie butter when it is first incorporated.
Elizabeth Waterson says
Hi Lynn, sorry for the confusion. I have updated the recipe card to reflect that. Thanks for bringing it to my attention. xX Liz
Karenb says
Recipe sounds great and can't wait to make them, but want to make sure I don't overbake them.
Please clarify directions regarding baking.
How do you tell when bars are fully baked?
Are they completely set or soft in the middle?
Thanks!!!
Elizabeth Waterson says
They should be set, not wet, and if you stick a toothpick in no wet batter (melted chocolate is okay though) Hope that helps! Please let us know how you like them! XX Liz
Kimberly says
Our grown Son asks for this every time he visits. It's the Best!!! Many Txs
Elizabeth Waterson says
Thanks for the review Kimberly! So happy to hear these are a family favorite! May I ask a huge favor please? Would you be so kind to leave a star rating next time you leave a review? It helps other readers and my standings in Google. Thank you so much XX Liz