Description

The Giant S’mores Cookie Dough Pie is an ultimate gooey chocolate dessert that perfectly marries the nostalgic flavors of classic s’mores with the chewy delight of chocolate chip cookie dough. Featuring a buttery graham cracker crust, a thick layer of rich cookie dough studded with chocolate chips, and crowned with toasted, gooey marshmallows, this pie offers a comforting, shareable treat ideal for parties, cozy nights, or any occasion that demands indulgent, crowd-pleasing dessert magic.

Ingredients

Scale

For the Graham Cracker Crust

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

For the Chocolate Chip Cookie Dough Layer

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 chips)

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)

For Serving (Optional)

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

Instructions

Prepare the Graham Cracker Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine ½ cup graham cracker crumbs, melted butter, and 2 tablespoons granulated sugar. Press the mixture 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.
Make the Chocolate Chip Cookie Dough: In a large bowl, using an electric mixer, cream together 1 cup softened butter, ¾ cup granulated sugar, and ¾ cup brown sugar until light and fluffy. Beat in 2 large eggs one at a time, ensuring each is fully mixed before adding the next. Stir in 1 teaspoon vanilla bean paste. In another bowl, whisk 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Gradually add the dry ingredients to the wet mixture and mix until just combined. Fold in 1 ½ cups chocolate chips evenly.
Assemble the Pie: Spread two-thirds of the cookie dough evenly over the cooled graham cracker crust, pressing it up the sides of the pie dish to form a sturdy base. Sprinkle half of the miniature marshmallows over this dough layer. Next, evenly distribute the broken milk chocolate squares over the marshmallows. Top with the remaining marshmallows. Take the reserved one-third of the cookie dough, flatten into small pieces, and arrange these rustic pieces over the marshmallow and chocolate layers, leaving small gaps for bubbling.
Bake the Pie: Place the pie on a baking sheet to catch any drips and bake at 350°F (175°C) for 25-30 minutes, or until the cookie dough crust is golden brown and set, and marshmallows start to toast. Watch closely in the last minutes to ensure marshmallows don’t burn.
Toast the Marshmallows: If marshmallows are not golden enough after baking, briefly broil the pie for 1-2 minutes until beautifully toasted, watching carefully to prevent burning.
Cool and Serve: Allow the pie to cool on a wire rack for at least 15-20 minutes so the molten center sets slightly for cleaner slices. Serve warm or at room temperature, optionally with vanilla ice cream, whipped cream, extra chocolate drizzle, or a sprinkle of flaky sea salt for contrast.

Notes

Ensure butter and eggs are at room temperature for best cookie dough consistency and tenderness.
Don’t overmix the dough to keep it tender and chewy.
Press the crust firmly to avoid crumbling and create a sturdy base.
Leave some gaps in the top layer of cookie dough pieces to allow marshmallows to puff and toast.
Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 4 days.
Reheat slices in the microwave for 15-30 seconds or in an oven at 300°F (150°C) for 5-10 minutes for gooey freshness.
Experiment with different chocolate types or add-ins like sea salt flakes, cinnamon, or nuts for customized flavors.

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

Keywords: Giant S’mores Cookie Dough Pie, gooey chocolate dessert, chocolate chip cookie pie, s’mores pie, toasted marshmallow dessert, graham cracker crust pie