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Chocolate Chip Cookie Peanut Butter S’mores Bars

  • Prep Time:
    15 min

  • Cook Time:
    20 min

  • Total Time:
    4 hrs 35 min

  • Yield:
    25 bars

  • Category:

  • Method:

  • Cuisine:


Treat yourself to these Chocolate Chip Cookie Peanut Butter S’mores Bars! So many layers of a delicious marshmallow, peanut butter and chocolate dessert…these cookie bars are a guaranteed crowd pleaser at any party you attend!


  • 2 (16 oz) packages of pre-made cookie dough
  • 16 oz Milk Chocolate Candy Bars (I used a little more than 3 XL Hershey Bars)
  • 1 cup creamy peanut butter
  • 1/2 cup graham cracker crumbs (about 4 full crackers)
  • 7 oz jar of Marshmallow fluff (1 1/2 cups)


  1. Preheat oven to 350°
  2. Line a 9×9 pan with foil and spray with cooking spray
  3. press 1 1/4 of the cookie dough into the bottom of the prepared pan.
  4. Top the cookie dough totally with the Hershey Bars
  5. Spread the peanut butter on top of the chocolate using an off-set spatula or knife.
  6. Sprinkle the graham cracker crumbs on top of peanut butter and press into the peanut butter.
  7. Spread the Fluff on top of the graham cracker layer. The Fluff is difficult to spread, so do your best when spreading over the graham crumbs.
  8. Finally roll the remaining cookie dough out on a flour-dusted counter top. Place rolled dough on top of Fluff. My dough ripped, so I just pieced it on, which was fully fine!
  9. Bake for 20-22 minutes until top is golden.
  10. Allow to cool for 2 hours on a wire rack. Then transfer to fridge to cool for at least another 2 hours. If bars aren’t totally cooled they will be far too oozy to eat.
  11. Cut into squares while chilled.


store airtight in the fridge.
Serve chilled or reheated in the microwave. I really liked them chilled.

Best if eaten within 3 days.
Recipe from Peanut Butter Comfort by Averie Sunshine


  • Serving Size: 1 bar
  • Calories: 363
  • Sugar: 29.5 g
  • Sodium: 203.8 mg
  • Fat: 19.1 g
  • Carbohydrates: 44 g
  • Protein: 5.6 g
  • Cholesterol: 7.1 mg