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Pretzel S'mores Chocolate Chip Cookie Bars How-To

Craving salty, sweet, crunchy, ooey or gooey? Don’t worry. It’s all here.
Sometimes I can’t decide if I want salty or sweet, crunchy, chewy or gooey. With these bars, I don’t have to choose.

The chocolate chip cookie dough base is the perfect building block for layering on more goodies. The marshmallows are added, along with chocolate chips, to create a s’mores effect that’s gooey and chocolaty. The pretzels add some nice crunch and bring out the salty and sweet. A little bit of everything is rolled into one, and they’re a big hit with even the pickiest critics. The best part is that they’re fast and easy to make and ready from start to finish in about a half hour. I like having dessert recipes in my arsenal that are great to throw together at a moment’s notice and that provide big grins, oohs and ahhs for very little effort!

close up of finished bars on an old wood cutting board
Begin by opening a package of Ready to Bake Chocolate Chip Cookie Dough. Line an 8-inch square pan with foil, and add the cookie dough as a big brick. bag of chocolate chips and a pan with the dough in it
Gently press the dough with your fingertips to flatten it, forming an even, smooth layer. It doesn’t have to be perfect because any tiny gaps will bake together. Bake cookie dough just until the center has set. cookie dough pressed in pan with the cookie bag next to it
Remove the pan from the oven and sprinkle the marshmallows over the top. Then place the pretzels over the marshmallows. I make 5 or 6 rows of 5 pretzels each. pan with cooked cookie dough topped with marshmallows and pretzels
Sprinkle chocolate chips over the pretzels and return the pan to the oven to bake for an additional few minutes. chocolate chips added
If you prefer your marshmallows to be toasted as shown in the photos, place the pan on the top oven rack and broil for 1 to 2 minutes. Keep an extremely watchful eye on your pan because the marshmallows are prone to burning. Even 30 seconds can make or break it and cause them to burn. Stand and watch the pan the entire time and don’t leave the oven, pulling the pan when marshmallows are sufficiently toasted.

Allow bars to cool in pan for at least 30 minutes before slicing. Lifting them out using the foil overhang and slicing on a cutting board allows you to make neater, cleaner cuts.

bars cut up on a wood cutting board
Biting through the layers of the chocolate chip cookie base, the squishy, gooey marshmallows, the crunchy, salty pretzels and the warm chocolate chips is so satisfying. Kids and adults alike can’t seem to resist them. They’re a big hit with my family, and they sure beat any s’mores I used to have as a kid growing up.

About Averie Sunshine of Averie Cooks 

Averie Sunshine began blogging in 2009 as a way to share her recipes and soon discovered her passion for creating decadent desserts and eclectic sweets. Her cookbook, “Peanut Butter Comfort,” was released in May. Each month, she brings us an irresistible sweet treat.