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

Scale

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