Dessert

Giant S’mores Cookie Dough Pie Recipe

ByElla Hart April 19, 2026April 19, 2026

Introduction

Who needs a campfire when you can enjoy the classic gooeyness of s’mores right in your kitchen? This Giant S’mores Cookie Dough Pie combines a buttery graham cracker crust, rich chocolate chip cookie dough, and perfectly toasted marshmallows for an irresistible, shareable dessert. It’s the ultimate gooey chocolate treat perfect for any occasion.

A slice of creamy pie with three visible layers sits on a white plate over a white marbled texture. The bottom layer is a firm, crumbly light brown crust. The middle layer is thick and pale tan, flecked with dark chocolate chips spread throughout, giving it a slightly rough texture. The top layer has a sprinkling of crumbled light brown crumbs and scattered dark chocolate chips. On top of the pie, there is a generous swirl of white whipped cream, decorated with small light brown cookie pieces and drizzled with thin, glossy dark chocolate sauce that also streams down the side onto the plate, where more chocolate chips and sauce are scattered. 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 mix of milk and dark chocolate)
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)

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, then stir in the vanilla bean paste.
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 two-thirds evenly into the bottom and up the sides of your prepared pie plate to form a sturdy crust.
Step 5: Sprinkle half of the miniature marshmallows evenly over the cookie dough base, then layer the broken milk chocolate squares on top. Cover with the remaining marshmallows.
Step 6: Flatten small pieces from the reserved cookie dough and arrange them over the marshmallow and chocolate layers, leaving some gaps for the marshmallows to puff through.
Step 7: Bake for 25-30 minutes, until the cookie crust is golden brown and marshmallows are melted and toasted. Watch carefully to prevent burning the marshmallows.
Step 8: Allow the pie to cool for at least 15-20 minutes to let the layers set for cleaner slices. Serve warm or at room temperature with optional vanilla ice cream or whipped cream.

Tips & Variations

Use a mix of milk and dark chocolate chips for a balanced sweetness and deeper flavor.
Sprinkle flaky sea salt over the cookie dough before baking for a salty-sweet contrast.
Add a teaspoon of instant espresso powder to the dough to deepen the chocolate flavor.
Try substituting some chocolate chips with white chocolate or peanut butter chips for variety.
Fold chopped nuts like pecans or walnuts into the dough for extra texture.
For a warm twist, add a pinch of cinnamon to the graham cracker crust.
If you like, drizzle caramel sauce over the cookie dough before baking for added decadence.

Storage

Store leftover pie covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. Marshmallows may lose some of their toastiness but flavors remain great. Freeze individual slices wrapped tightly for up to one month. Reheat slices in the microwave for 15-30 seconds or in a 300°F (150°C) oven for 5-10 minutes until warm and gooey again.

How to Serve

A slice of pie on a white plate with a crumbly light brown crust at the base and sides, holding a thick creamy beige filling mixed with dark chocolate chunks. On top of the filling is a layer of crushed light brown crumbs sprinkled with more dark chocolate pieces. A swirl of white whipped cream sits on top, decorated with small light brown cookie pieces and thin drizzle of dark chocolate sauce running down the sides and onto the plate. Small chocolate chips and chocolate sauce are scattered around the slice on the plate. The background is 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-size marshmallows instead of mini ones?

Yes, you can cut regular marshmallows into smaller pieces to cover the pie evenly. This helps them melt and toast uniformly on top.

What if I don’t have vanilla bean paste?

You can substitute with 1 teaspoon of pure vanilla extract. Both impart lovely vanilla flavor to the cookie dough.

Ella Hart