Dessert

Giant S’mores Cookie Dough Pie Recipe

ByMarina Montclair April 18, 2026April 18, 2026

Introduction

Who needs a campfire when you can enjoy the ultimate gooey chocolate dessert indoors? Our Giant S’mores Cookie Dough Pie brings together the classic flavors of graham crackers, rich chocolate chip cookie dough, and toasted marshmallows into one spectacular, shareable treat. It’s perfect for parties or cozy nights when you crave something sweet and indulgent.

A slice of creamy pie with three visible layers sits on a white plate over a white marbled texture. The bottom layer is a firm, crumbly light brown crust. The middle layer is thick and pale tan, flecked with dark chocolate chips spread throughout, giving it a slightly rough texture. The top layer has a sprinkling of crumbled light brown crumbs and scattered dark chocolate chips. On top of the pie, there is a generous swirl of white whipped cream, decorated with small light brown cookie pieces and drizzled with thin, glossy dark chocolate sauce that also streams down the side onto the plate, where more chocolate chips and sauce are scattered. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Cookie Dough Base:

1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
¾ cup packed light brown sugar
2 large eggs
1 teaspoon vanilla bean paste
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups semi-sweet chocolate chips (or a mix of milk and dark)

For the S’mores Filling:

2 cups miniature marshmallows (or regular marshmallows cut into smaller pieces)
1 cup milk chocolate bars, broken into small squares (about 2 standard bars)
½ cup graham cracker crumbs (from about 5-6 graham crackers)

For the Crust:

1 ½ cups graham cracker crumbs
6 tablespoons melted butter
2 tablespoons granulated sugar

Optional for Serving:

Vanilla ice cream or whipped cream
Extra chocolate drizzle

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Press firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes until lightly golden. Set aside to cool.
Step 2: In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla bean paste.
Step 3: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Fold in chocolate chips.
Step 4: Spread two-thirds of the cookie dough evenly on the cooled graham cracker crust in the pie dish, pressing up the sides to form a sturdy base.
Step 5: Sprinkle half the miniature marshmallows evenly over the cookie dough. Add broken milk chocolate squares on top, then cover with remaining marshmallows.
Step 6: Flatten small pieces of the reserved one-third cookie dough and arrange them over the marshmallow and chocolate layers, leaving some gaps for the filling to peek through.
Step 7: Bake the assembled pie for 25-30 minutes, until the cookie dough is golden brown and marshmallows are toasted and melted. Watch carefully during the last minutes to prevent burning.
Step 8: Let the pie cool on a wire rack for at least 15-20 minutes before slicing. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream, and an extra chocolate drizzle.

Tips & Variations

Use high-quality chocolate chips or mix types (semi-sweet, milk, dark) for richer flavor.
Add a sprinkle of flaky sea salt on top before baking to balance the sweetness.
Try mixing in chopped nuts like pecans or walnuts into the cookie dough for extra texture.
Swap some chocolate chips for white chocolate or peanut butter chips for a unique twist.
For a spiced note, add a pinch of cinnamon to the graham cracker crust mixture.
If marshmallows aren’t browning enough, briefly broil the pie for 1-2 minutes; watch carefully to avoid burning.

Storage

Store leftover pie covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. The toasted marshmallows may soften slightly but flavors remain great. For longer storage, wrap individual slices tightly and freeze for up to one month. Reheat slices in the microwave for 15-30 seconds or in a 300°F (150°C) oven for 5-10 minutes to restore gooey texture.

How to Serve

A slice of pie on a white plate with a crumbly light brown crust at the base and sides, holding a thick creamy beige filling mixed with dark chocolate chunks. On top of the filling is a layer of crushed light brown crumbs sprinkled with more dark chocolate pieces. A swirl of white whipped cream sits on top, decorated with small light brown cookie pieces and thin drizzle of dark chocolate sauce running down the sides and onto the plate. Small chocolate chips and chocolate sauce are scattered around the slice on the plate. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular marshmallows instead of mini marshmallows?

Yes, you can chop regular marshmallows into smaller pieces to ensure even coverage and melting. Arrange them so they cover the pie surface evenly for best results.

Is it necessary to refrigerate this pie?

It’s not required if you plan to eat it within 2 days. For longer storage or warmer climates, refrigeration helps preserve freshness but may soften the toasted marshmallows slightly.