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

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.
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.
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.
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.
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.
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