Giant S’mores Cookie Dough Pie Recipe
Introduction
Who needs a campfire when you have this? The Giant S’mores Cookie Dough Pie brings classic gooey, chocolatey s’mores flavors indoors in a stunning, shareable dessert. Layers of crisp graham cracker crust, rich chocolate chip cookie dough, and perfectly toasted marshmallows make it an irresistible treat for any occasion.
Ingredients
- 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 mix of milk and dark)
- ½ cup graham cracker crumbs (from about 5-6 graham crackers)
- 2 cups miniature marshmallows (or regular marshmallows cut smaller)
- 1 cup milk chocolate bars, broken into small squares (about 2 bars)
- Optional for serving: vanilla ice cream or whipped cream, extra chocolate drizzle
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish or oven-safe cast iron skillet.
- 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 until fully incorporated, then stir in vanilla bean paste.
- Step 3: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet, mixing on low speed until just combined. Fold in chocolate chips.
- Step 4: Reserve about one-third of the dough for the top layer. Press the remaining two-thirds evenly into the bottom and sides of the prepared pie dish to form a sturdy crust.
- Step 5: Sprinkle half of the miniature marshmallows evenly over the crust. Arrange broken milk chocolate squares over the marshmallows. Top with remaining marshmallows.
- Step 6: Flatten small pieces of reserved dough between your palms and arrange over the marshmallow and chocolate layers, leaving some gaps for marshmallows to puff.
- Step 7: Bake the pie for 25-30 minutes or until cookie crust is golden brown and marshmallows are toasted and melted. Watch carefully near the end to avoid burning marshmallows.
- Step 8: Let the pie cool for at least 15-20 minutes to allow the gooey filling to set before slicing and serving. Optionally drizzle with extra chocolate or serve with ice cream or whipped cream.
Tips & Variations
- Use room temperature butter and eggs for a smooth cookie dough consistency.
- Don’t overmix the dough; a light hand keeps the cookie tender.
- Try swapping chocolate chips for white chocolate or peanut butter chips for a new flavor.
- Add a sprinkle of sea salt before baking to balance sweetness.
- For deeper flavor, mix in a teaspoon of cinnamon or instant espresso powder into the dough.
- Use smaller marshmallows or cut large ones for even coverage.
- To get perfectly toasted marshmallows, use the broiler for 1-2 minutes at the end, watching closely.
Storage
Store leftover pie covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. Marshmallows may lose some fluff but flavors stay excellent. For longer storage, freeze individual slices wrapped tightly 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 until gooey again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different types of chocolate for the pie?
Absolutely. Semi-sweet chocolate is classic, but mixing milk, dark, or white chocolate chips can add interesting flavors and richness. Choose high-quality chocolate for the best results.
How do I prevent marshmallows from burning during baking?
Keep an eye on the pie during the final minutes and remove it as soon as marshmallows turn golden brown. If your oven doesn’t toast them evenly, you can finish with a quick broil for 1-2 minutes, watching carefully to avoid burning.
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Giant S’mores Cookie Dough Pie Recipe
- Total Time: 1 hour
- Yield: 8–10 servings 1x
Description
The Giant S’mores Cookie Dough Pie is the ultimate gooey chocolate dessert that combines a buttery graham cracker crust, rich chocolate chip cookie dough, and a toasted marshmallow topping to recreate the beloved campfire classic indoors. This indulgent pie layers a crisp graham cracker base with thick, chewy cookie dough loaded with chocolate chips and crowns it with puffy, golden-brown marshmallows for a perfectly gooey and shareable treat ideal for parties or cozy nights in.
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 chocolate)
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 Serving (Optional):
- Vanilla ice cream or whipped cream
- Extra chocolate drizzle
Instructions
- Prepare the Graham Cracker Crust: Preheat the oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons granulated sugar until combined. 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. Remove and let cool while preparing the cookie dough.
- Create the Ultimate Cookie Dough Layer: In a large bowl, cream softened butter with both sugars until light and fluffy. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla bean paste. In another bowl, whisk flour, baking soda, and salt. Gradually mix dry ingredients into wet until just combined. Fold in chocolate chips evenly throughout the dough.
- Assemble the Giant S’mores Pie Base: Spread the cookie dough evenly over the cooled graham cracker crust, pressing it up to the edges. Place on a baking sheet to catch any drips.
- Bake the Cookie Dough Foundation: Bake in the preheated oven for 25-30 minutes, until edges are golden and dough feels set but center remains slightly soft. The center will firm upon cooling. Remove from the oven.
- Add the Marshmallow Crown: Arrange marshmallows in a single layer over the cookie dough. Bake for an additional 5-8 minutes until marshmallows puff and turn golden brown. For extra toasting, broil for 1-2 minutes watching closely to avoid burning.
- Cool and Indulge: Let the pie cool on a wire rack for at least 30 minutes before slicing. Serve optionally with vanilla ice cream, whipped cream, or chocolate drizzle for extra decadence.
Notes
- Ensure butter and eggs are at room temperature for the best dough consistency.
- Press the crust firmly to prevent crumbling.
- Reserve about one-third of the cookie dough for topping the s’mores layer to create a rustic look while allowing marshmallows to peek through.
- Letting the pie cool before slicing improves sliceability and sets the gooey center.
- Store leftovers covered at room temperature up to 2 days or refrigerated up to 4 days.
- Reheat slices in a microwave for 15-30 seconds or in a 250°F oven for 5-10 minutes to soften marshmallows and melt chocolate.
- Customize by adding sea salt flakes, cinnamon to crust, or swapping chocolate chips for white or peanut butter chips.
- Watch marshmallows closely when broiling to avoid burning.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Giant S’mores Cookie Dough Pie, s’mores dessert, chocolate chip cookie pie, marshmallow pie, gooey chocolate dessert, easy party dessert, campfire s’mores recipe indoors
