Name: Cookie Butter S’mores Blondies Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 6 oz unsalted butter, melted; 150 grams (¾ cup) brown sugar; 1 large egg, at room temperature; 2 tsp vanilla extract; 156 grams (1 ¼ cup) all-purpose flour; 100 grams (1 cup) graham crackers crumbs, ground fine; ½ tsp baking soda; ½ tsp salt; 3 large chocolate bars (Cadbury’s Dairy Milk recommended); 4 oz (½ cup) cookie butter (Trader Joe’s or Biscoff Spread); 1 container (7 oz) marshmallow fluff

Jump to Recipe· 4.5 from 17 reviews

If you’ve ever daydreamed about combining cookie butter, melty marshmallows, and chocolate into one ridiculously indulgent treat, I’m about to make that dream come true. This Cookie Butter S’mores Blondies Recipe is my go-to when I want something cozy, gooey, and just plain fun to eat. Trust me, once you try these, you’ll find every excuse you can to bake them again (and again). Let’s braid that s’mores nostalgia with the warm richness of cookie butter into a blondie you won’t forget!

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Why This Recipe Works

Perfect Texture Balance: The combination of brownie-like blondie base with melty marshmallow and creamy cookie butter creates a gooey, chewy, and slightly crunchy bite all at once.
Layered Flavors: The graham cracker crumbs mixed into the batter bring that classic s’mores flavor through and add subtle crunch, while the Cadbury’s chocolate bars add a smooth, creamy finish.
Swirled Cookie Butter Magic: Swirling cookie butter both under and on top of the marshmallows prevents it from getting lost in the mix, letting the spice-forward spread shine.
Simple Ingredients, Big Impact: You don’t need dozens of fancy ingredients — just a few staples and a jar of good cookie butter to get this crowd-pleaser on your table fast.

Cookie Butter S'mores Blondies, cookie butter blondies, s'mores blondies recipe, easy blondies with cookie butter, decadent s'mores dessert - A close-up top view of a rectangular white tray lined with shiny silver foil, filled with a thick layer of light brown mixture that looks wet and unevenly spread, with bubbles and small lumps visible across the surface, giving it a textured look. The tray is placed on a white marbled surface, with a cracked eggshell piece partially visible near the top right corner. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The secret to mastering this Cookie Butter S’mores Blondies Recipe lies in understanding each ingredient’s role and picking the right versions — quality butter, fresh eggs, and that perfect graham cracker crumb make all the difference.

Cookie Butter S'mores Blondies, cookie butter blondies, s'mores blondies recipe, easy blondies with cookie butter, decadent s'mores dessert - Flat lay of a small white ceramic bowl of melted unsalted butter, a few heaping tablespoons of brown sugar loosely piled on a white ceramic plate, one large whole egg with a clean shell, a small white ceramic bowl of clear vanilla extract, a small white ceramic bowl filled with all-purpose flour, a small white ceramic bowl with finely ground graham cracker crumbs, a pinch of salt and baking soda arranged as small white ceramic bowls of fine white powders, three unwrapped large rectangular milk chocolate bars broken into pieces, a small white ceramic bowl with creamy cookie butter, and a small white ceramic bowl of fluffy white marshmallow fluff, all arranged in perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Using unsalted lets you control the saltiness, and melting it ensures the batter stays moist and rich.
Brown Sugar: This adds caramel notes and keeps the blondies chewy instead of cakey.
Egg: Acts as the binder for everything, so make sure it’s at room temperature to mix in smoothly.
Vanilla Extract: Enhances all the sweet flavors and adds warmth.
All-Purpose Flour: The base of the blondie, offering structure without heaviness.
Graham Cracker Crumbs: Key for that classic s’mores essence, and finely ground crumbs blend better into the batter.
Baking Soda: Just enough to give a tiny lift and tenderness to the texture.
Salt: Balances sweetness and deepens flavors.
Chocolate Bars: I prefer Cadbury’s Dairy Milk—they melt beautifully and mellow the bite.
Cookie Butter: The star ingredient! Swirled in for a spicy, sweet surprise that contrasts the marshmallow fluff.
Marshmallow Fluff: Adds gooey, pillowy sweetness—don’t skimp here for best results.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of my favorite things about this Cookie Butter S’mores Blondies Recipe is how easy it is to customize! Whether you want it more chocolatey, less sweet, or even gluten-free, there’s room to play here.

Variation: I once added chopped pecans for a nutty crunch and it totally elevated the texture. So if you like a little bite, give it a go.
Dairy-free option: Swap the butter with coconut oil and pick dairy-free chocolate and marshmallow fluff to make it allergen-friendly without losing gooeyness.
Extra gooey: Add an extra dollop of cookie butter mid-way through baking for pockets of melty delight.
Seasonal twist: Sprinkle a pinch of cinnamon and nutmeg into the batter — it gives the blondies a cozy holiday vibe I adore.

Step-by-Step: How I Make Cookie Butter S’mores Blondies Recipe

Step 1: Prep Like a Pro

First things first — preheat your oven to 350°F (180°C) and line a 9×9 inch pan with parchment paper or foil. I love using foil with an overhang because it makes lifting the blondies out a breeze after baking, and cleanup is super easy.

Step 2: Whisk the Base Batter

In a big bowl, whisk together your melted butter and brown sugar until smooth. Then mix in the egg and vanilla until fully combined. When adding the flour, graham cracker crumbs, baking soda, and salt, stir gently just until you can no longer see dry streaks — overmixing will make the blondies tough, so be gentle here!

Step 3: The Artful Layering

Press half your batter firmly into the pan’s bottom to create a solid base. Then, dot 9 dollops of cookie butter evenly across this first layer — a knife works perfectly to gently swirl that goodness right into the batter without overmixing.

Next, lay down an even layer of broken-up chocolate bars, making sure to cover all the nooks and crannies (otherwise you’ll get blondies with marshmallow but no chocolate, and that’s a sad story). Slather on the marshmallow fluff in an even layer, then add the remaining cookie butter on top, swirling it through just like before. Finally, press the remaining batter into a disc with your hands and gently cover the marshmallow layer — pressing lightly, but thoroughly, so everything is sealed in.

Step 4: Bake, Cool, and Cut

Bake for 25-30 minutes at 350°F until just set — you want the edges golden but be careful not to overbake or you’ll lose that melt-in-your-mouth gooeyness. And this is important: let the blondies cool completely in the pan before slicing! I know that temptation to dive right in, but if you cut too soon, you’ll have marshmallow and chocolate dripping everywhere (not a cute look, trust me).

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Pro Tips for Making Cookie Butter S’mores Blondies Recipe

Use Room Temperature Eggs: Cold eggs can make your batter lumpy—warm ones mix in so much smoother.
Graham Cracker Crumbs Matter: Finely ground crumbs blend best — I use a mini food processor to get the perfect texture.
Don’t Skip the Bake Time Check: Start checking at 25 minutes and watch for golden edges to avoid overbaking.
Cool Completely Before Cutting: The marshmallow fluff needs to set, or you’ll have a gooey mess instead of neat bars.

How to Serve Cookie Butter S’mores Blondies Recipe

Cookie Butter S'mores Blondies, cookie butter blondies, s'mores blondies recipe, easy blondies with cookie butter, decadent s'mores dessert - The image shows a close-up of a stack of three dessert bars. Each bar has three visible layers: a bottom cookie dough layer that is light brown and slightly crumbly, a middle layer with melted dark chocolate that looks thick and smooth, and a top layer of marshmallow which is white and fluffy with patches of light golden brown cookie dough spread unevenly on top. The bars are stacked on a white marbled surface with a blurred background. The drawing captures the soft and chewy texture of each layer. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to sprinkle a pinch of flaky sea salt right on top of the blondies before serving—it elevates the sweetness and adds a little contrast. Toasted mini marshmallows are a fun extra touch, especially if you’re serving outdoors or want that campfire vibe inside.

Side Dishes

These blondies are dessert enough on their own, but they pair amazingly with a scoop of vanilla ice cream or a cup of rich hot chocolate for dessert parties. For a brunch twist, throw them on the table with fresh berries and whipped cream.

Creative Ways to Present

For birthdays or celebrations, I like to cut the blondies into bite-sized squares and serve them on a platter with colorful toothpicks—perfect for snacking without the mess. Wrapping individual blondies in parchment makes for lovely gifts or party favors too!

Make Ahead and Storage

Storing Leftovers

I store leftover blondies in an airtight container at room temperature for up to 3 days. The texture stays deliciously soft and gooey, just like right out of the oven — although the flavor develops even more after a day or two!

Freezing

If you want to stash these for later, they freeze wonderfully. I wrap the cooled bars tightly in plastic wrap then pop them into a freezer-safe container or bag. They keep well for up to 2 months—perfect for planning ahead or saving some for unexpected guests.

Reheating

To warm up frozen blondies, I let them thaw at room temp for about 30 minutes and then pop them in a 300°F oven for 8-10 minutes. This brings back that fresh-baked gooey texture better than a microwave, which can make marshmallow fluff tough.

FAQs

Can I use store-bought marshmallows instead of marshmallow fluff?

You can, but marshmallow fluff spreads more evenly and melts smoothly, helping create that gooey top layer. If using mini marshmallows, add a layer and let them melt during baking, but the texture and distribution won’t be quite the same.
What kind of cookie butter works best?

I recommend Trader Joe’s cookie butter or Biscoff spread — both have a wonderful balance of spice and sweetness with a creamy texture perfect for swirling in this recipe.
Can I make this recipe gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free baking blend and make sure your graham crackers are gluten-free as well. The texture changes slightly but the flavor stays fantastic.
Why did my blondies turn out dry?

Overbaking is the most common culprit. Make sure to check at the 25-minute mark and remove as soon as the edges look set and golden but the center still has some give. Also, use fresh butter and don’t skip the cooling time.

Final Thoughts

This Cookie Butter S’mores Blondies Recipe has become one of my absolute favorites to share with friends because it’s like taking a little summer campfire treat and making it luxe, cozy, and perfect for year-round indulgence. I hope when you try this recipe, you get as many happy “oh wow” moments as I do every single time—because good food is all about those little joyful bites. So light your oven, grab that jar of cookie butter, and get ready to impress everyone with gooey, dreamy blondies they won’t stop talking about!