Vanilla sugar-cookie bars with chocolate and toasted marshmallow on top.
The feature to preserve is the shaping: Press the thick dough evenly into a lined 9-inch square metal pan. Level the corners and center; do not spread it into a larger pan.
Before mixing, measure without packing the flour. Marshmallow browns quickly under a broiler. Add it only after the cookie base is baked and watch continuously for 30–60 seconds. Let the slab cool before cutting.
Use the observable baking cues as well as the timer. Scatter chocolate over the hot baked slab and let soften, then spread gently. Add marshmallows and broil 30–60 seconds until lightly toasted. Cool before cutting sixteen bars.
Smores Sugar Cookie Bars
Per tray: 25–26 minutes · 2 batches, about 12 pieces per 13 × 18-inch half-sheet pan.
Allow about 137 minutes: 25 hands-on, 0 required chilling, 52 baking all batches sequentially, 60 cooling including pan rest, and 0 finishing/set time. Preheat during preparation or final chilling. Extra trays and optional decoration add time.
Kitchen tools you’ll need
- US measuring cups and spoons or kitchen scale
- Mixing bowl and silicone spatula
- Mixing bowls
- Electric hand mixer
- Offset spatula
- Cooling rack
- Sharp knife
Vanilla sugar-cookie bars with chocolate and toasted marshmallow on top.
Ingredients
Scale ingredients and US equivalents, including eggs; weigh beaten egg for fractional batches. Keep piece size, thickness, oven temperature and baking time per tray unchanged. Extra trays increase whole-batch time.
Cookie dough
Smores topping
Instructions
Mixing
- Make the doughCream butter and sugar until lighter, then beat in egg, yolk and vanilla. Mix in whisked flour, leaveners, cornstarch and salt on low; fold in sprinkles last.
Thermal management
- Prepare for shapingNo dough chilling is required. Line a 9-inch square metal pan with a parchment sling and preheat the oven while mixing.
Shaping
- Shape the batchPress the thick dough evenly into a lined 9-inch square metal pan. Level the corners and center; do not spread it into a larger pan.
Baking
- Bake to the right textureBake the single 9-inch square pan at 350°F (175°C) for 25–26 minutes. The edges should be lightly golden and the center set but still soft; it firms in the pan while cooling.
Cooling
- Cool before servingCool fully in the pan on a rack, about 60 minutes. Lift by the parchment and cut into 16 squares with a clean sharp knife.
Finishing
- Add the finishScatter chocolate over the hot baked slab and let soften, then spread gently. Add marshmallows and broil 30–60 seconds until lightly toasted. Cool before cutting sixteen bars.
Chef’s Science & Pro Tips
Add the marshmallow last
Marshmallow browns quickly under a broiler. Add it only after the cookie base is baked and watch continuously for 30–60 seconds. Let the slab cool before cutting.
Shape with purpose
Press the thick dough evenly into a lined 9-inch square metal pan. Level the corners and center; do not spread it into a larger pan. Bake similar-sized pieces together.
Serving and texture
Vanilla sugar-cookie bars with chocolate and toasted marshmallow on top. Let the crumb cool fully before judging texture; pack only once the finish has set.
Storage & Make-Ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Best the same day | Keep cooled bars covered; the marshmallow topping gets sticky. |
| Refrigeration | Raw dough: up to 2 days | Cover raw dough tightly. Refrigerating plain baked cookies is unnecessary and can dry them; let chilled dough become workable before shaping. |
| Freeze raw | Up to 2 months | Freeze the raw dough tightly wrapped for up to 2 months. Thaw overnight in the refrigerator, press into the specified pan, and bake as directed. |
| Freeze baked | Up to 2 months | Freeze fully cooled, plain cookies in a sealed container with parchment between layers. |
| Restore | 30–60 minutes | Thaw plain bars sealed and add the topping fresh for best texture. |
Notes
- US measures are shown first; gram weights help avoid packed flour. Spice weights are approximate: use measuring spoons for small quantities. Egg weights exclude shells. Temperatures are for a conventional oven.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 16; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
RECIPE REVIEWEDREVIEWEDSUGAR COOKIES
Frequently Asked Questions
A few helpful answers before you bake.
Why did the marshmallow topping burn?
Marshmallow browns quickly under a broiler. Add it only after the cookie base is baked and watch continuously for 30–60 seconds. Let the slab cool before cutting.
What makes smores sugar cookie bars different?
Vanilla sugar-cookie bars with chocolate and toasted marshmallow on top. Add the marshmallow last. Follow the specified technique rather than substituting the shaping method from a different sugar-cookie recipe.
Can I make smores sugar cookie bars ahead?
Prepare with the storage instructions below. Complete the required finish after the base has cooled. Scatter chocolate over the hot baked slab and let soften, then spread gently. Add marshmallows and broil 30–60 seconds until lightly toasted. Cool before cutting sixteen bars.
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