S’mores Cookie Dough Pie
This giant S’mores Cookie Dough Pie combines a buttery graham cracker crust, a chewy chocolate chip cookie interior, and a thick layer of toasted marshmallows for the ultimate nostalgic dessert. It’s an easy-to-make, crowd-pleasing treat that delivers the campfire experience in a sophisticated, sliceable format perfect for any gathering.
Why You’ll Love This Recipe
- Multi-Layered Textural Contrast — Features a crunchy graham base, a soft and fudgy cookie center, and a cloud-like toasted marshmallow topping.
- Nostalgic Flavor Profile — Perfectly replicates the classic s’mores taste using high-quality chocolate chunks and pure vanilla for a more refined finish.
- Effortless Crowd-Pleaser — Baked in a single pie dish, this recipe eliminates the labor of scooping individual cookies while providing ten generous servings.
- Bakery-Quality Appearance — The broiled marshmallow top creates a stunning, rustic visual that is guaranteed to impress guests.
- Stable and Sliceable — Unlike messy campfire s’mores, the cookie dough acts as a structural anchor, allowing for neat, beautiful wedges.
- Customizable Chocolate Experience — The use of both chips and chunks ensures varied pockets of molten chocolate throughout every bite.
Ingredients You’ll Need
The Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs (150g) — Provides the foundational “honey-cereal” crunch essential to the s’mores profile.
- 6 tablespoons unsalted butter, melted (85g) — Acts as the binder to create a firm, sliceable crust.
- 2 tablespoons granulated sugar (25g) & pinch of salt — Enhances the sweetness and balances the buttery notes of the base.
The Cookie Dough Filling
- 1 1/4 cups all-purpose flour (160g) — The structural core of the chewy cookie layer.
- 1/2 cup unsalted butter, softened (115g) — Provides richness and the classic “melt-in-your-mouth” cookie texture.
- 1/2 cup brown sugar (100g) & 1/4 cup granulated sugar (50g) — Brown sugar adds moisture and molasses depth, while white sugar aids in crisping the edges.
- 1 large egg & 2 teaspoons pure vanilla extract (10ml) — Binds the dough and infuses it with a deep aromatic warmth.
- 1/2 teaspoon baking soda & 1/4 teaspoon salt — The leavening and seasoning agents required for a perfect rise and flavor balance.
- 3/4 cup chocolate chips & 1/2 cup chocolate chunks — A dual-chocolate blend for maximum gooeyness.
The Toasted Topping
- 20–25 large marshmallows (180g) — Halved to create a flat, even layer for optimal toasting.
- 1 cup mini marshmallows (50g) — Used to fill in the gaps for a “wall-to-wall” marshmallow finish.
Step-by-Step Instructions
Prepare the Crust Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish. Mix graham crumbs, melted butter, sugar, and salt until it resembles wet sand, then press firmly into the dish and bake for 7–8 minutes until set.
Cream the Sugars In a large bowl, cream the softened butter with both the brown and granulated sugars for 2–3 minutes. This aeration process is vital for achieving a light, chewy cookie texture rather than a dense one.
Incorporate Wet and Dry Beat in the egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, and salt, then gradually add to the wet ingredients, mixing only until no flour streaks remain to avoid a tough crumb.
Fold and Fill Fold in the chocolate chips and chunks by hand. Spread the heavy cookie dough evenly over the cooled graham cracker crust, smoothing the surface with an offset spatula to ensure even baking.
Bake the Cookie Layer Bake the pie for 22–25 minutes. The edges should be a light golden brown and the center should be just set; do not overbake, as the cookie will continue to firm up as it cools for 10 minutes.
Broil and Toast Arrange the halved large marshmallows (cut-side down) and minis over the top. Place under the broiler for 1–2 minutes—watch closely—until the tops are deeply toasted and golden brown.
Garnish and Set Sprinkle with extra chocolate shavings while the marshmallows are still hot. Allow the pie to rest for at least 20 minutes before slicing to ensure the cookie and marshmallow layers have stabilized.
Recipe Notes & Tips
- Marshmallow Management — Never walk away from the oven during the broiling stage. Marshmallows can transition from golden to burnt in a matter of seconds.
- Clean Slices — For professional-looking wedges, lightly oil your knife with cooking spray or dip it in hot water between each cut to prevent the marshmallow from sticking.
- Softened vs. Melted Butter — Ensure the butter for the cookie dough is softened at room temperature, not melted, to maintain the proper air pockets in the dough.
- Graham Cracker Firmness — Press the crust into the dish very firmly with the bottom of a flat measuring cup to prevent it from crumbling when the pie is sliced.
- Center Done-ness — The “carry-over” heat from the pie dish is significant; pull the pie when the center still has a very slight jiggle for a fudgy, soft-baked result.
Nutritional Information
- Prep Time: 20 minutes
- Cooking/Chilling Time: 30 minutes
- Total Time: 50 minutes
- Servings: 10 servings
- Calories: 400 kcal per serving (Estimation based on standard ingredients).
Perfect Pairings
- Cold Whole Milk — The classic, refreshing dairy accompaniment to wash down rich chocolate and graham crackers.
- Vanilla Bean Ice Cream — A scoop on top of a warm slice creates a decadent “s’mores ala mode” experience.
- Strong Black Coffee — The bitterness of the coffee cuts through the intense sweetness of the marshmallow and cookie.
- Fresh Raspberries — Provides a bright, tart acidic contrast to the heavy chocolate and sugar profile.
Ideal Occasions
- Summer Cookouts — All the flavors of a bonfire s’more without the need for an open flame or messy sticks.
- Birthday Party Alternatives — A unique and whimsical replacement for a traditional cake that kids and adults alike adore.
- Holiday Dessert Buffets — A sturdy, portable pie that stands out among standard fruit pies and tarts.
- Cozy Family Movie Nights — A warm, comforting treat that is easy to serve and enjoy on the sofa.
Storage & Serving Tips
- Room Temperature — Store leftovers in an airtight container for up to 2 days; the graham crust will eventually soften if kept longer.
- Reheating — To revive the “gooey” factor, microwave a single slice for 10–15 seconds, but be careful as the marshmallow will expand rapidly.
- Fridge Storage — For a firmer, fudgier cookie texture, store in the fridge for up to 5 days and eat chilled or at room temperature.
- Make-Ahead Strategy — Bake the crust and cookie layer a day in advance, then add the marshmallows and broil just before serving for maximum freshness.
Creative Variations to Try
- Peanut Butter S’mores — Stir 1/4 cup of creamy peanut butter into the cookie dough for an “Elvis-style” twist.
- Salted Caramel Drizzle — Drizzle salted caramel over the toasted marshmallows to add a buttery, savory depth.
- Pretzel Crust Swap — Replace half the graham cracker crumbs with crushed pretzels for a salty-sweet alternative.
- Dark Chocolate & Sea Salt — Use 70% dark chocolate chunks and top with flaky sea salt to balance the sugar of the marshmallows.
Troubleshooting Common Issues
- Crust Falling Apart — Solution: This is usually caused by a loose press. Use a heavy flat-bottomed object to pack the crumbs more tightly into the dish.
- Burnt Marshmallows — Solution: This happens instantly under high broil. Move your oven rack to the middle position rather than the top to slow down the browning.
- Dry Cookie Interior — Solution: You likely overbaked the dough. Pull the pie while the center still looks slightly underdone; it will finish cooking in the hot dish.
- Marshmallows Not Sticking — Solution: Ensure you place the marshmallows on the cookie while it is still warm so they slightly melt into the dough.
Why This Recipe Works
The success of this pie is rooted in thermal residual cooking and starch-sugar bonding. The graham cracker base provides a high-fat barrier that prevents the cookie dough moisture from making the bottom soggy. The cookie dough itself utilizes a specific ratio of brown to white sugar; the molasses in the brown sugar retains moisture, while the white sugar allows the edges to undergo the Maillard reaction for a crisp finish. Finally, the broiling stage uses intense infrared heat to caramelize the marshmallow sugars (pyrolysis), creating a smoky flavor that mimics a campfire. At 400 calories per serving, it offers a dense, high-satiety treat.
Final Thoughts
The S’mores Cookie Dough Pie is a masterclass in nostalgic indulgence, proving that childhood flavors can be elevated into a sophisticated, shareable masterpiece. It offers a perfect balance of crunch, chew, and airiness that appeals to all ages. For a lighter version, you can reduce the marshmallow layer by half, though the original “giant” version remains the ultimate standard for s’mores lovers.
