Description

The Giant S’mores Cookie Dough Pie is an ultimate gooey chocolate dessert that combines a buttery graham cracker crust, rich chocolate chip cookie dough, and a crown of perfectly toasted marshmallows. This shareable pie captures the nostalgic flavors of classic s’mores with a chewy, gooey twist, making it an irresistible treat for any occasion, from cozy nights in to lively parties.

Ingredients

Scale

For the Cookie Dough Base:

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 large 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)

For the Graham Cracker Crust:

1 ½ cups graham cracker crumbs (finely crushed)
6 tablespoons melted butter
2 tablespoons granulated sugar

For Serving (Optional):

Vanilla ice cream or whipped cream
Extra chocolate drizzle

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 combined. Press 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 allow to cool while preparing the next layers.
Create the Ultimate Cookie Dough Layer: In a large bowl, use an electric mixer to cream softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs one at a time, fully incorporating each before adding the next, then stir in vanilla bean paste. In another bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add dry ingredients to wet, mixing just until combined. Fold in chocolate chips evenly throughout the dough.
Assemble the Giant S’mores Pie Base: Spread the chocolate chip cookie dough evenly over the cooled graham cracker crust, pressing it up evenly to the edges. Place the pie dish on a baking sheet to catch drips.
Bake the Cookie Dough Foundation: Bake in the preheated oven for 25-30 minutes, until edges are set and lightly golden but center remains slightly soft. The center will firm as it cools. Remove from oven.
Add the Marshmallow Crown: Arrange large marshmallows in a single layer over the warm cookie dough. Return to the oven for 5-8 minutes, or until marshmallows are puffy and golden. Optionally, place under broiler for 1-2 minutes to achieve perfect toasting, watching carefully to avoid burning.
Cool and Indulge: Let the pie cool on a wire rack for at least 30 minutes before slicing. Serve warm or at room temperature. Optionally drizzle with extra chocolate sauce and serve with vanilla ice cream or whipped cream.

Notes

Do not overmix cookie dough to keep it tender and chewy.
Use room temperature butter and eggs for best dough consistency.
Press crust evenly and firmly to prevent crumbling.
Allow the pie to cool before slicing for cleaner pieces.
For a salty-sweet balance, sprinkle flaky sea salt on cookie dough before baking.
Store leftovers covered at room temperature up to 2 days or refrigerated up to 4 days.
Reheat slices in microwave for 15-30 seconds or oven at 300°F (150°C) for 5-10 minutes.
Experiment with chocolate chip varieties or add nuts/caramel drizzle for personal twists.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: S’mores pie, chocolate chip cookie dough, toasted marshmallows, graham cracker crust, gooey dessert, chocolate dessert, party dessert