Giant S’mores Cookie Dough Pie Recipe

ByZoe Lane
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Introduction

Giant S’mores Cookie Dough Pie is the ultimate indulgence for chocolate lovers and fans of gooey, toasted marshmallows. Combining a buttery graham cracker crust with rich chocolate chip cookie dough and a fluffy marshmallow topping, this dessert is a showstopper perfect for any occasion.

A slice of pie with a crumbly golden-brown crust forms the base, topped by a thick, creamy beige filling that contains dark chocolate chunks scattered inside. The top layer is covered with a mix of crushed cookie crumbs and small chocolate pieces. Dollops of white whipped cream sit on the very top, garnished with small light brown cookies and drizzled with dark chocolate syrup that also drips down the sides of the pie slice. Extra chocolate chips and syrup are artistically placed on the white plate around the pie. The whole scene rests on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 ½ cups graham cracker crumbs
  • 6 tablespoons melted butter
  • 4 tablespoons granulated sugar, divided
  • ½ cup brown sugar, packed
  • ½ cup softened butter
  • 2 large eggs
  • 1 teaspoon vanilla bean paste
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup chocolate chips (semi-sweet, milk, or dark)
  • 12 large marshmallows

Instructions

  1. Step 1: Preheat your oven to 350°F (175°C). In a medium bowl, combine 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, then set aside to cool.
  2. Step 2: In a large bowl, cream together softened butter, brown sugar, and remaining granulated sugar until light and fluffy. Beat in the eggs one at a time until fully incorporated, then stir in the vanilla bean paste.
  3. Step 3: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips evenly.
  4. Step 4: Spread the cookie dough evenly over the cooled graham cracker crust, pressing dough right up to the edges. Place the pie dish on a baking sheet to catch drips.
  5. Step 5: Bake for 25-30 minutes until the edges are set and lightly golden, but the center remains slightly soft. Remove from the oven.
  6. Step 6: Arrange large marshmallows in a single layer on top of the warm cookie dough. Return to the oven for 5-8 minutes until marshmallows puff and turn golden. For extra toasting, broil for 1-2 minutes watching carefully to avoid burning.
  7. Step 7: Let the pie cool on a wire rack for at least 30 minutes before slicing. Serve warm or at room temperature, optionally drizzled with chocolate sauce.

Tips & Variations

  • Try swapping some chocolate chips for white chocolate or peanut butter chips for a new flavor twist.
  • Add chopped nuts like pecans or walnuts into the cookie dough for extra texture.
  • Mix a pinch of cinnamon into the graham cracker crust for a warm, cozy hint of spice.
  • Drizzle caramel over the cookie dough before baking for added decadence.
  • Use a blonde brownie base instead of cookie dough for a different take on this s’mores dessert.

Storage

Store leftover pie covered tightly with plastic wrap or foil at room temperature for up to 2 days, or refrigerate for up to 4 days. Marshmallows may lose some fluffiness but flavor remains great. You can also freeze individual slices wrapped securely for up to one month. To reheat, microwave slices for 15-30 seconds until marshmallows soften or warm in a 250°F (120°C) oven for 5-10 minutes.

How to Serve

A slice of peanut butter pie with three visible layers sits on a white plate with a white marbled texture beneath it. The bottom layer is a crumbly golden brown crust. The middle layer is thick and creamy, light beige with dark chocolate chunks scattered inside. The top layer is a mix of crumbly brown bits and small chocolate pieces, all drizzled with dark chocolate sauce that runs down the sides. On top, there is a swirl of white whipped cream, decorated with small peanut butter cookie pieces and more chocolate drizzle. Extra chocolate sauce dots and small chocolate chunks are scattered on the plate around the slice. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use mini marshmallows instead of large ones?

Yes, you can use mini marshmallows but you may need to layer them slightly to cover the entire surface evenly for the best gooey topping.

Is the cookie dough safe to eat raw in this recipe?

This cookie dough is baked thoroughly, so it is safe to eat once cooked. Raw dough contains eggs and flour, so do not consume uncooked.

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Giant S’mores Cookie Dough Pie Recipe

★★★★★

4.7 from 133 reviews
  • Author: Zoe
  • Total Time: 1 hour
  • Yield: 8 servings 1x
Print Recipe

Description

This Giant S’mores Cookie Dough Pie is the ultimate gooey chocolate dessert combining a buttery graham cracker crust with rich, chewy chocolate chip cookie dough and a golden, toasted marshmallow topping. Perfect for those who love the classic s’mores flavors in a decadent pie form, this recipe offers a deliciously warm and melty treat ideal for sharing or indulging solo.

Ingredients

Scale

Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons melted butter
  • 2 tablespoons granulated sugar

Cookie Dough Layer

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla bean paste
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips (semi-sweet, milk, or dark)

Topping

  • 12 large marshmallows

Instructions

  1. Prepare the Graham Cracker Crust: Preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar until the mixture resembles wet sand. Press this 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, then remove and set aside to cool while preparing the cookie dough.
  2. Create the Ultimate Cookie Dough Layer: In a large bowl, use an electric mixer to cream together the softened butter, brown sugar, and remaining granulated sugar until light and fluffy. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next, then stir in the vanilla bean paste. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips until evenly distributed within the dough.
  3. Assemble the Giant S’mores Pie Base: Spread the prepared chocolate chip cookie dough evenly over the cooled graham cracker crust, making sure the dough extends to the edges of the crust. Place the pie dish on a baking sheet to catch any drips and ensure even cooking.
  4. Bake the Cookie Dough Foundation: Bake the pie in the preheated oven for 25-30 minutes, or until the cookie dough is set around the edges and lightly golden, but still slightly soft in the center. The center will firm up as it cools. Remove the pie from the oven.
  5. Add the Marshmallow Crown: Arrange the large marshmallows in a single layer on top of the warm cookie dough, covering the entire surface. If using smaller marshmallows, layer them slightly. Return the pie to the oven for another 5-8 minutes or until the marshmallows have puffed up and turned golden brown. For a more toasted finish, briefly broil the pie for 1-2 minutes, watching carefully to avoid burning.
  6. Cool and Indulge: Let the pie cool on a wire rack for at least 30 minutes to allow it to set for cleaner slices, though it can be enjoyed warm for a gooey texture. Slice and serve, optionally drizzling with extra chocolate sauce for added decadence.

Notes

  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days; marshmallows may lose puffiness but flavor remains excellent.
  • Freeze individual slices wrapped tightly for up to 1 month and reheat gently.
  • Reheat slices in the microwave for 15-30 seconds or oven at 250°F (120°C) for 5-10 minutes to soften marshmallows and restore gooeyness.
  • For variation, add white chocolate or peanut butter chips to the dough, swirl caramel over the cookie dough before baking, or include chopped nuts like pecans or walnuts.
  • A pinch of cinnamon in the crust adds warm complexity, or try a blonde brownie base instead of chocolate chip cookie dough for a unique twist.
  • Serve with vanilla ice cream, whipped cream, or a sprinkle of flaky sea salt to enhance flavors.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Giant S’mores cookie dough pie, gooey chocolate dessert, s’mores pie recipe, marshmallow topping, chocolate chip cookie pie

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