- Bakers Royale - https://www.bakersroyale.com -

Oatmeal Chocolate Chip Cookie S’mores Bars Recipe

This Oatmeal Chocolate Chip Cookie S’mores Bars recipe is like three classic favorites in one bite. I know it’s totally over-the-top, but trust me—you won’t mind. The chocolate chip cookie layer  of these cookies are a little bit darker than usual because I used a mixture of  all-purpose flour and bread flour for a chewier crumb. From there I gave it a pump of rolled oats and topped it with a homemade toasted marshmallow layer made with honey rather corn syrup, considering the last two things, can these healthy-ish?

Oatmeal Chocolate Chip Cookie S'more Bars via Bakers Royale

Kidding.  But let’s just submit, accept and suspend all January diet plans for the Super Bowl. I figured between all the other game day eats I’ve been sharing and this dessert (plus one more to come) we should just all plan on wearing our eating pants that day. Am I right? 

Oatmeal Chocolate Chip Cookie S'more Bars | Bakers Royale

Here are a few notes before you get started on the recipe.

Oatmeal Chocolate Chip Cookie S'more Bars - Bakers Royale

Oatmeal Chocolate Chip Cookie S'mores Bars

Oatmeal Chocolate Chip Cookie S'mores Bars

Yield: Serves 6-8


  • 1 cup unbleached all purpose flour
  • 1/2 cup bread flour
  • 1/2 cup old fashion rolled oats
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter
  • 1 large egg
  • 2 teaspoons molasses
  • 10 oz. 64% cacao chocolate chunks


1. Heat oven to 350 degrees F. Place oven rack to lower-middle position. Line a 9 by 9-inch pan with foil, leaving a 2-inch over hang on all sides. Lightly cover foil with nonstick cooking spray.

2. In a large bowl whisk together both flours, oats, baking soda and salt; set aside.

3. In a stand mixer bowl, fitted with a paddle, beat butter and sugar until fluffy, about 3-4 minutes. Add egg and molasses, beat until blended. Turn mixer to lower and add flour mixture. Beat just until blended and no flour streaks are visible. Fold in chocolate chunks. Scrap batter into prepared pan. Roughly smooth batter to an even finish.

4. Bake until top is light golden brown and slightly firm to the touch, about 25 minutes. Remove from oven and transfer to a wire rack to cool. This portion can be made a day ahead and kept tightly covered at room temperature. 

5. Make marshmallow recipe from below.  To assemble: Scrape marshmallow on to top of cookie bar. Set aside in a cool place to set for at least 8 hours. 

6. To cut: Lightly cover a knife with non-stick spray and  slice bars to preferred size.  Cover cut sides of marshmallow with powdered sugar mixture (refer to homemade marshmallow recipe below). These will keep in an air tight container between layers of nonstick parchment for 3 days.

*To toast marshmallows: Use a kitchen torch and toast  top of marshmallow layer for 2-3 seconds, moving the torch left to right to prevent burns. Alternately place pan under broiler until top of marshmallow turns golden brown, about 2 - 3 minutes.

Homemade Marshmallows (No corn-syrup recipe)

  • 3/4 cup water, divided use
  • 3 tablespoons gelatin
  • 2 cups sugar
  • ¼ cup honey
  • 2 tablespoons vanilla extract
  • 2/3 cups powdered sugar
  • 3 tablespoons cornstarch
  1.  Place 1/4 cup water in a small shallow dish and sprinkle gelatin over the surface and leave untouched to set for 10 minutes.
  2. In a medium saucepan, add sugar, remaining 1/2 cup of water and honey, cook and stir over medium heat until sugar dissolves. Bring mixture to a simmer and cook without stirring until candy thermometer reads 240 degrees F, about 12-15 minutes.
  3. In the meantime, scrape set gelatin into a stand mixer bowl. Once syrup mixture reaches 240 degrees F, pour it into the stand mixer bowl (over the gelatin mixture). Turn mixer on and  beat on low until combined. Increase speed to high and beat until thick and fluffy and mixture triples in volume, about 10 minutes. Add vanilla extract and beat until combined. Using a lightly oiled spatula, scrape mixture into prepared pan. Smooth out top (top surface will not be completely even). Set aside in a cool place to set for at least 8 hours.
  4.  Whisk together powdered sugar and cornstarch.  Cover cut sides with powdered sugar mixture. Marshmallows will keep in an air tight container between layers of nonstick parchment for 3 to 4 days.



  • The bread flour in the recipe gives the oatmeal chocolate chip cookie layer added chewiness. But if you don't have whole wheat flour on hand, you can replace it with 2/3 cups of all-purpose flour.
  • You can totally skip the homemade marshmallow topping and just go for adding a layer of store bought marshmallows. If you do this, you'll need to spread a little chocolate on top of the cookie layer first to give the marshmallows something to adhere to. Once you pour the marshmallows on top you can toast it in the the oven, under the broiler for 2-3 minutes, or until the marshmallows turn golden brown. This same oven method can be used for the homemade marshmallow version as well. If you are toasting the homemade version in the oven, don't dust the top with the powdered sugar and corn starch mixture (the dusting makes it harder to toast). Warning: Be sure to keep a close eye on the marshmallow if you use the broiler method, because the marshmallow layer can go from golden-brown to burnt in a nano-second.
  • For the homemade marshmallow layer, do not dust the top with the  powdered sugar mixture since it makes it more difficult to toast. Once you cut the bars, you can leave the cut sides of the marshmallow exposed if they are being consumed that day. If you plan to keep these around for more than a day, I would recommend dipping the cut side of the marshmallows in the powdered sugar mixture.