Chocolate Chip Cookie Peanut Butter S’mores Bars

Chocolate Chip Cookie Peanut Butter S'mores Bars | Cookies and Cups

These Chocolate Chip Cookie Peanut Butter S’mores Bars are amazing! So many layers of delicious goodness…they are a guaranteed crowd pleaser!

A few weeks ago I opened up my front door to a package. Now I am no stranger to the package on the front door. I consider myself a bit of an online shopping expert. But sometimes when you are such an expert internet shopper you forget about the things you buy…

That is until the box ends up on the front step.

ORRR the husband intercepts said box, which is basically the worst day of my life.

In these cases he generally stands over me while I open the box, all while I over-explain about how it was “on sale”, a “total bargain” or (my favorite) “for the children”. Anyway, when you open the box it’s like a surprise!  What did I order?  I can’t even remember!

It’s basically like Christmas.

But back to the box in question. I couldn’t remember ordering anything…so when I opened it up and saw that it was a copy of Averie’s new book Peanut Butter Comfort I was so super excited.  Because the only thing better than opening up your boxes of online purchases, are opening up boxes that are a surprise!  Love that!

Anyway, I quickly got to work choosing something to make. Because helllllooooo, the whole book is about peanut butter. You guys all know how I feel about peanut butter. My boo.

Although it was hard to decide, I chose to make her Six Layer Cookie and Marshmallow S’mores Sandwich Bars. Tis the season of the S’more. And y’all never seem to get tired of S’more-ish stuff.

Chocolate Chip Peanut Butter Smores Bars…

Chocolate Chip Cookie Peanut Butter S'mores Bars | Cookies and Cups

I even made a quick little video to show you just how easy it is!

I made the recipe pretty much exactly as-is written.  She even made a modification for those of us who want to take a short-cut and use packaged cookie dough.

Which I did.

Chocolate Chip Cookie Peanut Butter S'mores Bars

You’ll need 2 packages of cookie dough. The recipe calls for Chocolate Chip, but I grabbed one that had white chocolate too.  Totally up to you!

Chocolate Chip Cookie Peanut Butter S'mores Bars

Press 1 1/4 packages into the bottom of a lined and greased pan…

The top that completely with milk chocolate bars…

Chocolate Chip Cookie Peanut Butter S'mores Bars

THEN top that with peanut butter.


Chocolate Chip Cookie Peanut Butter S'mores Bars

THENNNN top that with graham cracker crumbs…

Chocolate Chip Cookie Peanut Butter S'mores Bars

And yep, top that with Marshmallow Fluff…

Chocolate Chip Cookie Peanut Butter S'mores Bars

And finally you’ll top all that with the remaining cookie dough.

She says in the recipe to use a rolling pin to flatten it out.

Chocolate Chip Cookie Peanut Butter S'mores Bars

I didn’t have a ton of luck getting it flat enough, so I pieced it on. It was totally fine.

Chocolate Chip Cookie Peanut Butter S'mores Bars

Then bake that up for about 20 minutes.  It will weigh approximately 76 pounds. And for real you guys.  The is how it will look when it’s done…

Chocolate Chip Cookie Peanut Butter S'mores Bars

You have to let it cool completely before you can cut it…otherwise, like she says in the recipe, it will be a big ol’ mess.

SO I waited and then I chilled it, so it would be easy to cut…And y’all.

Be still my heart…

Chocolate Chip Cookie Peanut Butter S'mores Bars

I can’t even tell you how good these bars are.

Can’t even tell you.

Chocolate Chip Cookie Peanut Butter S'mores Bars | Cookies and Cups

Super incredibly amazing.  I had to get them out of the house asap, because I couldn’t be trusted.Chocolate Chip Cookie Peanut Butter S'mores Bars | Cookies and Cups



Chocolate Chip Cookie Peanut Butter S’mores Bars

  • Author: Cookies & Cups


makes 25 bars


  • 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 350Β°
  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 completely 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.
  7. Spread the Fluff on top of the graham cracker layer. The Fluff is hard 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 totally 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 refrigerator to cool for at least another 2 hours. If bars aren’t completely cooled they will be far too oozy to eat.
  11. Cut into squares while chilled.


store airtight in the refrigerator.
Serve chilled or reheated in the microwave. I actually liked them chilled.

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



91 Responses

  1. That is too funny…because I am the same way with online shopping. I order something so much (almost always from Amazon, because we are Prime members. So it’s free shipping and always there in less than 2 days…so I usually always forget what I’ve gotten.)
    But just yesterday, I was making sure my husband would be at work by the time the UPS guy came on Friday with my order, bcz of the kitchen things I ordered…they are my “wants” not really “needs”. hehe
    I had to get Averie’s new book (on Amazon, of course!)the day it was released. I love her book!
    Now, I’m going to have to make these asap! (=

  2. OOOOOOMMMMMMGGGGGGG!!! I felt that one OMG was certainly not enough for these over-the-top indulgent bars! I have Averie’s cookbook as well and want to make every single recipe!

  3. Shelly…these look so insanely delicious that I almost got a little teary eyed. I mean, this has it ALL!!! And your pictures….oh my word. This cookbook is within arm’s reach of me right now. I KNOW what recipes I’m trying next. Wowza!

  4. Elizabeth

    Look super satisfying! One question though, have you tried making them with a 9×13 size pan? Could I just double the recipe or would I need to change up the ratios? Thanks! Can’t wait to make’em!

    1. Shelly

      I haven’t tried making them in a 9×13…I would imagine that increasing the amounts by half would work plenty… I’d love to hear how it turns out!

  5. Shelly thank you so much for making these and trying this recipe! They look incredible. When I made them for the book, the #1 thing I remember about them is that the pan weighed about 10 lbs going into the oven after all those layers πŸ™‚ Your pictures are wonderful and truly do the recipe justice. Thank you for the super sweet post, for trying the recipe, and for the links to my site and book. You’re the best! πŸ™‚

  6. All things good in a bar form? Too good to be true.

    Also, I LOVE it when a package is delivered and I forgot what I ordered. It really is like Christmas.

  7. Beth R.

    So, I made these for my family and they were amazing good! I don’t know about anyone else, the fluff was impossible to spread, but no matter they were still delish! I took them to work and they were gone in seconds! I love your recipes and haven’t had a bad one yet!

    1. Julie

      Yes impossible! I just let it settle into place on its own..
      Also I feel as though 20-22 min was not long enough to bake.. the dough looks raw at this point or is it just goey from the layers?

  8. Annie

    I just made these and lived to tell the tale! My tip: zap the fluff in the microwave for just 10 seconds and it will spread over those graham cracker crumbs much more easily. Also: I only had crunchy peanut butter but I kinda love the texture!! Thanks for sharing, let me know if you want to see a pic of mine

  9. Jennifer

    I made it a little easier to put the top layer of cookie dough on by pre-setting it on either parchment paper or tin foil. That way you could just lay it down on the marshmallows and you wouldn’t have to piece it together. Worked beautifully!!!
    This recipe is amazing I have just made it for a third time because I keep taking it to work and I want to leave some at home.

  10. Debbie Catalano

    I made these cookie bars last night and just cut them up. THEY ARE AMAZING!! Delicious cold. Can’t wait to bring them to work for my co-workers. I also used a larger pan and it worked just fine. Thank you for the recipe love them!!!

  11. Spunsugar

    Oh boy! I am making these now. They are in the oven. And I must say two things. First, the fluff is impossible to spread. Could you just use mini marshmallows instead? Second, I definitely needed a full cookie package for the top. It was very hard to spread 3/4 of the package on the top. Looking forward to seeing how they come out!

  12. Kris

    OK, I made these today….twice!!!… because, even though I followed the recipe to the letter, the first batch was inedible due to uncooked cookie dough on the bottom. Made another batch and put less cookie dough on the bottom. They were just as bad. Too sweet, uncooked, impossible to get out of the pan with aluminum foil sticking to them, not structural integrity…so they look nothing like the picture. I am an experienced baker and will NEVER make these again!!!! Maybe lose the bottom layer of cookie dough and put whole graham crackers on the bottom instead of the infernal crumbs under the m. fluff. And definitely lose the aluminum foil…just oil the pan!!! Honestly, worst recipe I have ever made! Don’t bother!!!!

    1. Shelly

      Wow, so sorry you had such a bad experience. I have made the numerous times and haven’t had a situation like yours. I bet a graham crust would be great though!

  13. travelgal1590

    My first batch is in the oven now. One suggestion: I put the partially assembled pan of bars including globs of marshmallow fluff in the warm oven to (hopefully) make the fluff easier to spread. I only gave it one minute. It helped a little. I might try 2 minutes the next time. After spreading the fluff some more, I finished the remaining layers. I don’t know how this dessert could possibly taste bad. (It is heavy!)

  14. kathy

    Since i the only one in family to like these thought making in cupcake liners be fun an then not make as much. I made a dozen with one cookie per liner an used some mini marshmallows some cracker crumbs an with mini hershey bars 2 sections. Baked about 20 min then cooked an did not want to wait to cool an had one already.

    I did cut cookie an flatten for top an bottom an still worked well. WIll pam the liners next time though

    I did like an will do again.

    No peanut butter since am allergic but they still make a nice smore

    thank you Happy Easter they were my treat to my self.

  15. Sharon

    I made these a week ago and my son-in-law couldn’t stop raving about them. He even sent me a text a few days later that he was finishing them off and they were as soft and fresh as when I had made them. Thanks for sharing the recipe.

  16. Tatianna

    Just made these for a kids birthday party. Hopefully they are a hit! I would say that you need more cookie dough then the recipe called for, had to go back to the store for more but I did also double it.
    Hopefully I don’t eat them all tonight but I mean I have to make sure they are edible πŸ˜‰

  17. Kathy Pierce

    This commentary made me LMBO!!! Seriously … I can totally relate to the online ordering, husband monitoring, etc! Then the bars!!! I am thinking of freezing them for summer noshing at backyard gatherings!! Can’t wait to try this on my peeps!

  18. Kelly

    Thank you once again for another delicious recipe!! I baked these eaarlier today and they came out perfect. I will say to everyone that you should definitely let these cool COMPLETELY before cutting. They are super gooey, but that’s the best part.

  19. Jill

    I made these tonight and they turned out amazing!!!!! You just have to be sure to spray the foil (don’t forget the edges) with non-stick spray. So easy!

  20. Sarah

    I made this recipe yesterday. Wow. It was the best. However, I think I overcooked it a little. Is it done if the middle is still kind of jiggly? I probably cooked it 10 minutes longer than recommended waiting for it to firm up.

  21. Kaz88

    I’m thinking of doubling this recipe and using a disposable 9×13 aluminum pan (for a camping trip). I do have one question though – do you think it would set up ok once chilled if I use Teddy all natural peanut butter (a little thinner but our favorite) or is Jiff a better candidate of this type of dessert? Looks so good – can’t wait to eat them!

  22. Dianna

    Oddly I have a child who hates peanut butter… but if you leave it out there is nothing for the graham cracker crumbs to stick to… any substitute suggestions?

  23. Patti

    Microwave the marshmallow fluff for a few seconds so it will spread easily. Also for the top cookie layer, put it between 2 sheets of parchment and roll out. Doesn’t stick and transfer to the dish easily.

  24. Eve Smith

    OMG! WOW wow wow weeeeee! This recipe is absolutely delightful! I have made them for our soccer boys at least a dozen times now, I try to make something else but they seem to only want these! Thank you so much for sharing this wonderful treat!! We are in love!!!

  25. Pingback : CraftyCryptid

  26. Cora

    Just made them last night. They hit EVERY spot! So yummy. Only down side is having to wait so long to get to eat them after taking out of oven πŸ™‚

  27. Aunt Shannon

    So what did I do wrong? They looked absolutely delicious when I pulled them out of the oven! But when I cut them, the bottom cookie was still raw! Did I miss a step? I’m so sad because I was looking forward to eating them …. I mean ONE…today. I will try again, but just wondered if I misread the recipe or if you know a solution. Love your recipes Shelly!!!

  28. Pingback : Keep It Cool This Summer With These Recipes

Leave a Reply