Description

Giant S’mores Cookie Dough Pie is the ultimate gooey chocolate dessert combining a buttery graham cracker crust, chewy chocolate chip cookie dough, and a toasted marshmallow topping. This impressive, shareable pie captures all the nostalgic flavors of classic campfire s’mores in a warm, indulgent treat perfect for parties, cozy nights, or any celebration.

Ingredients

Scale

For the Graham Cracker Crust

½ cup graham cracker crumbs (from about 5–6 graham crackers)
¼ cup (4 tablespoons) unsalted butter, melted
2 tablespoons granulated sugar

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, at room temperature
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 mix of milk and dark)

For the S’mores Filling

2 cups miniature marshmallows (or regular marshmallows cut smaller)
1 cup milk chocolate bars, broken into small squares (about 2 bars)

For Serving (Optional)

Vanilla ice cream or whipped cream
Extra chocolate drizzle
Flaky sea salt for sprinkling

Instructions

Prepare the Graham Cracker Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons granulated sugar. Press mixture firmly and evenly into bottom and up sides of a 9-inch pie dish. Bake 8-10 minutes until lightly golden. Set aside to cool.
Create the Cookie Dough Base: In a large bowl, using an electric mixer, cream softened butter with granulated and brown sugars until light and fluffy. Beat in eggs one at a time, then stir in vanilla bean paste. In another bowl, whisk flour, baking soda, and salt; gradually add to wet ingredients, mixing until just combined. Fold in chocolate chips. Reserve one-third of dough for top layer.
Assemble the Pie: Press two-thirds of cookie dough evenly into the cooled graham cracker crust, spreading up sides to form a sturdy base. Spread half the miniature marshmallows over the dough. Scatter broken milk chocolate pieces evenly on top, then cover with remaining marshmallows. Flatten reserved cookie dough into small pieces and place over marshmallows to form a rustic top layer with gaps.
Bake: Place pie on a baking sheet and bake in preheated oven for 25-30 minutes, or until cookie crust is golden brown and marshmallows start to melt and toast. Watch closely to avoid burning.
Toast Marshmallow Topping: If the marshmallows are not golden enough, broil pie for 1-2 minutes, watching carefully to prevent burning and achieve a beautifully toasted top.
Cool and Serve: Let pie cool on a wire rack for at least 15-20 minutes to allow filling to set for cleaner slices. Serve warm or at room temperature. Optionally, drizzle with extra chocolate sauce, sprinkle flaky sea salt, and add a scoop of vanilla ice cream or whipped cream for indulgence.

Notes

Ensure butter and eggs are at room temperature for best cookie dough consistency.
Press the crust firmly into the pie dish to avoid crumbling.
Do not overmix dough to keep it tender and chewy.
Leave gaps in the top cookie dough layer so marshmallows can puff and toast.
Cool slightly before slicing for cleaner pieces, though warm serving is delicious too.
Store leftovers at room temperature up to 2 days or refrigerate up to 4 days; marshmallows may lose some toastiness.
Reheat slices in microwave 15-30 seconds or oven at 300°F (150°C) for 5-10 minutes.
Customize by adding caramel drizzle, nuts, cinnamon, or swapping chocolate chips for white or peanut butter chips.

Prep Time: 20 minutes
Cook Time: 35-40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Giant S’mores Cookie Dough Pie, S’mores dessert, chocolate chip cookie pie, toasted marshmallow pie, gooey chocolate dessert, campfire treat indoors