If you’ve ever wished your s’mores had a little more green tea energy, this one’s for you. These matcha cookies are chewy and toasty with crispy edges, melty marshmallows, and a nostalgic campfire vibe — but with a very matcha girl summer twist.
We’re working with pantry-friendly ingredients and one mixing bowl. Think: matcha cookies with white chocolate, gooey marshmallow pockets, and graham cracker crunch. It’s a quick bake that delivers that cozy, roasted flavour in every bite. And the best part? You don’t need a fire pit.
🧡 WHY YOU'LL LOVE THIS RECIPE
S’mores, but upgraded: These bars give the classic campfire dessert a glow-up with Japanese matcha cookies flavour and extra texture.
Chewy and gooey: You get crisp edges and a soft middle. Each square is loaded with gooey marshmallows, crushed grahams, and white chocolate chips.
Perfect for sharing: Cut into 12 or 15 bars for an easy bake sale treat, potluck dessert, or just a fridge snack that makes you feel like a cozy little genius.
🔪 KITCHEN EQUIPMENT
9 x 13-inch baking pan – The classic pan size for cookie bars. Make sure to line it with parchment paper for easy removal.
Mixing bowls – One for dry ingredients, one for wet.
Whisk + spatula
Wire rack
Measuring cups and spoons
🥚 INGREDIENTS YOU'LL NEED for matcha cookie bars
This recipe comes together with a mix of pantry staples and just a few special ingredients. You’ll need:
Dry Ingredients
All purpose flour
Matcha powder – Sift it in to avoid clumps. You can go for 2 tbsp if you like a stronger matcha flavour. I would suggest using ceremonial matcha tea for that awesome green colour and authentic taste. You can find it at your local Asian grocery or cafe!
Cornstarch – Helps keep the cookie bars soft.
Baking soda
- Salt
Wet Ingredients
Unsalted butter – Room temperature is key here for easy mixing.
Light brown sugar
Eggs + yolk – All at room temp. That extra yolk helps make them fudgy.
Vanilla extract
Add-ins
Mini marshmallows – Mix some in, press a few extra on top for the gooey finish.
White chocolate chips – Or chopped chunks. Milk or dark chocolate work too.
Crushed graham crackers – Don’t over crush! You want a mix of crumbs and small chunks.
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
What Makes a Cookie Bar Different?
Unlike regular cookies, cookie bars bake all at once and are cut into squares. That means no scooping dough, no baking multiple batches, and less cleanup (win). The result is something denser than a cake, chewier than a cookie.
With this recipe, the dough stays soft and rich from the brown sugar and egg yolk, while the marshmallows melt into gooey pockets of sweetness. Matcha adds that subtle bitter balance so things never get too sweet. Basically, if you like soft-baked anything, you’re going to love these.
📝 HOW TO MAKE THIS RECIPE
1. Preheat oven to 350°F (180°C). Line a 9 x 13-inch (23 x 33 cm) baking pan with parchment paper, leaving enough overhang around the sides to easily lift the bars out.
2. Whisk the flour, matcha powder, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
3. In a large bowl, whisk the butter and brown sugar together until combined. Whisk in the eggs and egg yolk, then whisk in the vanilla extract until combined. mixture is fully combined.
4. Add the dry ingredients to the wet ingredients and stir with a rubber spatula or wooden spoon until the cookie dough comes together. Stir in the mini marshmallows, chocolate chips, and crushed graham crackers. The dough will be soft, yet heavy.
5. Press the dough evenly into the prepared baking pan. Bake for 24 to 27 minutes, or until the edges and top are lightly browned.
6. Remove from the oven and allow to cool completely in the pan on a wire rack. Once cool, remove the baked dough from the pan by picking it up with the parchment paper on the sides. Cut into squares.
☝🏻 Tips and tricks
Sift your matcha: Matcha tends to clump easily, especially in batters. Give it a quick sift with the flour to make sure it distributes evenly and doesn’t leave little green blobs.
Don’t overmix the dough: Once you add the dry to the wet, mix just until the flour disappears. Overmixing can make the bars tough instead of soft and chewy.
Add extra marshmallows on top: Before baking, gently press a few extra mini marshmallows onto the surface for that golden, gooey pull-apart top. They’ll toast up in the oven and look extra cute.
Let them cool completely before slicing: I know it’s tempting to dig in right away, but cooling helps them firm up and gives cleaner slices. If you cut too early, you’ll get more marshmallow mess (still tasty though).
Are these chewy or cakey?
They’re definitely on the chewy side: crisp edges, soft centre, with melted bits of white chocolate and gooey marshmallow throughout. If you’re into matcha cookies chewy style, these hit the spot.
The dough felt really thick, is that normal?
Yes! This dough is naturally heavy and dense because of the mix-ins and brown sugar. It should be soft but hold its shape. If it’s hard to spread, you can use a spatula or even slightly damp fingers to press it evenly into the pan.
Where can I buy matcha?
Most Asian supermarkets carry matcha, or you can grab it online. Look for a powder labeled “culinary grade matcha” if you’re baking — it’s less pricey than ceremonial and works well in recipes like these.
More Matcha Recipes to Try
If you enjoyed these matcha s’mores cookie bars, here are a few more matcha-infused treats to explore:
Strawberry Matcha Pinwheel Cookies: Swirled cookies combining earthy matcha with sweet strawberry for a delightful twist.
Matcha Scones: Buttery and tender scones infused with matcha, perfect for a cozy tea time.
Matcha Latte Pound Cake: A rich, moist pound cake with layers of classic and matcha flavours, resembling a matcha latte in cake form.
Pistachio Matcha Latte: A creamy and nutty beverage blending the flavours of pistachio and matcha for a comforting drink.
If you’re the type who camps mostly for the s’mores (me too), this is your kind of treat. These matcha cookie bars bring all the toasty, gooey vibes. No bonfire needed! Share them or keep them all to yourself… I won’t judge 🫶
Happy baking!
Tag me on Instagram or Tiktok or DM me a photo if you make this recipe!
Matcha S’mores Cookie Bars
- Total Time: 40 minutes
- Yield: 16 1x
Description
These Matcha S’mores Cookie Bars are a soft, chewy, and toasty take on the classic s’mores treat, with earthy matcha, gooey marshmallows, creamy white chocolate, and crunchy graham crackers baked into every bite. Quick to prep, easy to share, and totally addicting.
Ingredients
Dry Ingredients
- 2 3/4 cups (330 g) all-purpose flour
- 2 teaspoon matcha
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon salt
Wet Ingredients
- 3/4 cup (1 1/2 sticks, or 180 g) unsalted butter, softened to room temperature
- 2 cups (450 g) packed light brown sugar
- 2 large eggs plus 1 egg yolk, all at room temperature
- 2 teaspoons pure vanilla extract
Add-ins
- 1 cup (45g) mini marshmallows
- 1 cup (200g) white chocolate chips
- 1 cup (120 g) crushed graham crackers
Instructions
- Preheat oven to 350°F (180°C). Line a 9 x 13-inch (23 x 33 cm) baking pan with parchment paper, leaving enough overhang around the sides to easily lift the bars out.
- Whisk the flour, matcha powder, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
- In a large bowl, whisk the butter and brown sugar together until combined. Whisk in the eggs and egg yolk, then whisk in the vanilla extract until combined.
- Add the dry ingredients to the wet ingredients and stir with a rubber spatula or wooden spoon until the cookie dough comes together. Stir in the mini marshmallows, chocolate chips, and crushed graham crackers. The dough will be soft, yet heavy.
- Press the dough evenly into the prepared baking pan. Bake for 24 to 27 minutes, or until the edges and top are lightly browned.
- Remove from the oven and allow to cool completely in the pan on a wire rack. Once cool, remove the baked dough from the pan by picking it up with the parchment paper on the sides. Cut into squares.
- Storage: Bars will stay fresh in an airtight container at room temperature for up to 1 week.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dessert, Snack, Baking
Leave a Reply