Good things about s’mores: graham cracker, chocolate, marshmallow, gooey
Bad things about s’mores: need flame, need to consume immediately, messy
It’s a crisis we all face daily: you want a s’more, but it’s just not convenient. Problem solved – S’more Cookie Bars. The added bonus of the S’more Cookie Bar is you’re essentially taking a chocolate chip cookie and turning it into a s’more. So, according to redhead math adding sexy chocolate chip cookies to sinful s’mores makes them seven times better than a regular campfire s’more.
I spent quite a while trying to find the perfect s’more cookie recipe and this is the winner. It has the perfect ratio of graham to chocolate to marshmallow, the marshmallows don’t burn, it has both dark and milk chocolate and the cookie dough itself is so good, that I’ve tried making them as straight up chocolate chip cookies (oddly, not that awesome – stick with the s’more cookie bars).
I recommend you fully remove the pan from the oven when you add the Hershey bar and marshmallows to the top. Don’t risk burning yourself with arms all akimbo in the hot oven, unless you miss the danger of burning yourself while making real s’mores by the fire — who am I to argue with authenticity. Either way, work quickly so the bars don’t cool down too much.
The end product is sturdy, but still gooey and a bit underdone in the center… like my brain after a 12-hour race. This means they travel well and can be shipped or packed in a suitcase to take to the race track (but who would do such nonsense).
S’More Cookie Bars
from Always with Butter
Ingredients
2/3 cup butter, softened
1 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 1/2 cups flour
1 package dark chocolate chips
1 cup mini marshmallows, plus more for top
1 jumbo Hershey bar, chopped
2 packs of graham crackers, broken into squares
Directions
Heat oven to 375 degrees and line a 9×13 pan with aluminum foil.
Cream butter and sugars until fluffy, then add eggs and vanilla. In a separate bowl, whisk together flour, baking soda, salt and cinnamon. Mix into butter mixture. Fold in chocolate chips and marshmallows.
Line bottom of pan with graham crackers. Place balls of cookie dough evenly across graham crackers. Bake for 8 minutes.
Remove from oven and press Hershey pieces into top, plus more marshmallows (work quickly, so bars don’t cool too much).
Return to oven and bake an additional 7 – 10 minutes, until edges begin to brown and top becomes golden. Once cool, use foil to lift bars out of pan. Set on cutting board and slice.
Adventures of a Hungry Redhead 
Made these and they were awesome. Took them to a party and people loved them