Dessert

Giant S’mores Cookie Dough Pie Recipe

ByElla Hart April 18, 2026April 18, 2026

Introduction

The Giant S’mores Cookie Dough Pie is the ultimate gooey chocolate dessert that combines a crisp graham cracker crust, rich chocolate chip cookie dough, and a toasted marshmallow topping. This indulgent treat is perfect for gatherings or simply satisfying your sweet tooth with its warm, melty goodness.

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
½ cup granulated sugar, divided
½ cup brown sugar, packed
2 large eggs
1 teaspoon vanilla bean paste
1 ¾ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup chocolate chips (semi-sweet, milk, or dark)
12 large marshmallows

Instructions

Step 1: 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. 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 let it cool while you prepare the cookie dough.
Step 2: 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, fully incorporating each before adding the next. Stir in the vanilla bean paste.
Step 3: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chocolate chips evenly.
Step 4: Spread the cookie dough evenly over the cooled graham cracker crust, pressing it right up to the edges. Place the pie dish on a baking sheet to catch any drips.
Step 5: Bake the pie for 25-30 minutes, or until the edges are set and lightly golden but the center remains slightly soft. Remove the pie from the oven.
Step 6: Arrange the marshmallows in a single layer over the warm cookie dough. Return the pie to the oven and bake for another 5-8 minutes until the marshmallows are puffed and golden. For extra toasting, broil for 1-2 minutes, watching carefully to avoid burning.
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

Substitute part of the chocolate chips with white or peanut butter chips for a unique flavor twist.
Add a layer of caramel drizzle over the cookie dough before baking for extra richness.
Fold chopped pecans or walnuts into the cookie dough to add crunch and depth.
Mix a pinch of cinnamon into the graham cracker crust for a warm, spiced note.
Try using a blonde brownie base instead of chocolate chip cookie dough for a different take on the classic s’mores flavor.

Storage

Store any 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 flavors remain great. For longer storage, wrap individual slices and freeze for up to one month. To reheat, microwave slices for 15-30 seconds until marshmallows soften and chocolate melts, or warm them in a 250°F (120°C) oven for 5-10 minutes, watching carefully to avoid marshmallow hardening.

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 marshmallows?

Yes, you can use mini marshmallows, but you may need to add an extra layer to fully cover the pie’s surface and achieve that gooey topping.

Is it safe to eat the cookie dough layer partially baked?

This recipe fully bakes the cookie dough layer to ensure safety and structure, but the center remains soft. If you prefer edible raw cookie dough, make sure to use pasteurized eggs and heat-treated flour or look for no-bake alternatives.