Dessert

Giant S’mores Cookie Dough Pie Recipe

BySarah Summers April 18, 2026April 18, 2026

Introduction

Who needs a campfire when you can enjoy all the gooey, chocolatey goodness of s’mores indoors? Our Giant S’mores Cookie Dough Pie combines layers of crisp graham cracker crust, rich chocolate chip cookie dough, and perfectly toasted marshmallows into one spectacular, shareable dessert. It’s the ultimate treat for any occasion, delivering that nostalgic campfire taste with zero hassle.

A slice of pie with three main layers is shown on a white plate with a white marbled texture background. The bottom layer is a golden, crumbly crust. The middle layer is a creamy, beige filling mixed with dark chocolate chunks throughout. The top layer is sprinkled with cookie crumbs and more chocolate pieces, with chocolate syrup drizzled over it and running down the sides. On top, there is a swirl of white whipped cream, decorated with small square cookie pieces and a bit of chocolate syrup. Extra chocolate chips and syrup dots are scattered on the plate around the slice. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie plate or oven-safe skillet. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Step 2: Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla bean paste for a warm aroma.
Step 3: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Fold in the chocolate chips.
Step 4: Reserve about one-third of the cookie dough for the top layer. Press the remaining dough evenly into the bottom and up the sides of the prepared pie plate to form a sturdy crust.
Step 5: Sprinkle half of the miniature marshmallows over the crust. Layer the broken milk chocolate squares evenly over the marshmallows, then cover with the remaining marshmallows.
Step 6: Flatten small pieces of the reserved cookie dough and arrange them over the marshmallow layer, leaving some gaps for the filling to bubble through.
Step 7: Bake for 25-30 minutes until the cookie crust is golden and marshmallows are toasted and melted. Watch closely near the end to prevent burning.
Step 8: Let the pie cool for 15-20 minutes before slicing to allow the filling to set slightly for cleaner slices. Serve warm with optional vanilla ice cream or extra chocolate drizzle.

Tips & Variations

Use room temperature butter for a smoother, chewier cookie dough.
Sprinkle a pinch of flaky sea salt over the cookie dough before baking to balance sweetness.
Try substituting half the chocolate chips with white chocolate or peanut butter chips for a unique twist.
Add a teaspoon of instant espresso powder to the dough for a deeper chocolate flavor.
For easier slicing, let the pie rest longer after baking to firm up the gooey center.

Storage

Cover leftover pie tightly with plastic wrap or foil. Store at room temperature for up to 2 days or refrigerate for up to 4 days. Leftover slices can be frozen for up to a month. Reheat individual slices in the microwave for 15-30 seconds or in a 250°F (120°C) oven for 5-10 minutes until warm and gooey again. Avoid overheating to prevent firm marshmallows.

How to Serve

A slice of creamy pie rests on a white plate with a crumbly golden brown crust forming the base and edges. The thick middle layer is light tan with specks of dark chocolate chips mixed inside, giving it a textured look. On top, there is a sprinkle of more golden crumbs and chocolate pieces, adding rough texture. A swirl of white whipped cream crowns the pie with two small light brown cookie pieces on top. Chocolate sauce is drizzled over the whipped cream, the crumbs, and down the side of the slice, also appearing as small lines on the plate around the pie. The background has 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 miniature ones?

Yes, you can use regular marshmallows cut into smaller pieces to distribute evenly and achieve the same gooey, toasted effect on top of the pie.

What’s the best way to prevent the marshmallows from burning?

Keep a close eye on the pie during the last few minutes of baking. If needed, use your oven’s broiler for just 1-2 minutes to toast the marshmallows carefully. Watch constantly to avoid burning.