S'mores Cookie Dough Pie

This decadent S'mores Cookie Dough Pie features a buttery graham cracker crust topped with a thick layer of chocolate chip cookie dough, toasted mini marshmallows, and melted chocolate bars.

Why This Recipe Works:

• Two-stage baking ensures the cookie dough is perfectly cooked without burning the delicate marshmallow topping.
• A thick graham cracker crust provides a sturdy, salty-sweet foundation that cuts cleanly.
• Using high-quality chocolate bars instead of chips creates pockets of rich, melted chocolate pools.

I still remember the exact smell of my first backyard campfire disaster.

My brother handed me a flaming stick topped with a blackened, molten marshmallow that immediately fell into the dirt. I cried, but then I ate it anyway because the combination of gooey sugar, sharp chocolate, and sandy graham cracker was too intoxicating to resist.

This pie is my grown-up, dirt-free apology to that childhood memory.

It combines a buttery graham crust with a thick layer of chocolate chip cookie dough.

Most s'mores pies fail because the marshmallow layer turns into a rubbery sheet of plastic once it cools down. I tested this with four different brands of marshmallows and found that cheap, generic store brands lack the gelatin stability needed to stay soft after baking. If you use the wrong baking temperature, the cookie dough underneath remains raw and wet, while the top burns to a crisp.

It got annoying fast.

The secret is a two-stage baking process that lets the cookie dough set its protein matrix first. Only in the last five minutes do we pile on the marshmallows and chocolate bars, using the residual thermal mass of the hot cookie to melt everything into a cohesive, sliceable dream.

If you love these flavors, you should also check out our heavenly sourdough s'mores cookies for another twist. Or, if you are in the mood for a different mashup, try these chocolate chip cheesecake cookies.

S'mores Cookie Dough Pie

• Publisher Storied Skillet
• Cuisine American
• Category Dessert, Baking
• Prep Time 20 mins
• Cook Time 25 mins
• Servings 8
• Calories 480 calories
• Rating 4.8 2924
• Tags s'mores pie, cookie dough pie, marshmallow dessert, chocolate chip cookie pie

Ingredients

• 1.5 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 3 tbsp granulated sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1.25 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp Diamond Crystal kosher salt
• 3/4 cup semi-sweet chocolate chips
• 1.5 cups mini marshmallows
• 2 milk chocolate bars, broken into pieces

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish.
2. Stir together the graham cracker crumbs, melted butter, and sugar in a bowl until it feels like wet sand, then press it firmly into the bottom and up the sides of the pie dish.
3. Beat the softened butter, brown sugar, and granulated sugar in a stand mixer until fluffy, then mix in the egg and vanilla extract.
4. Whisk the flour, baking soda, and salt in a separate bowl, then slowly add to the wet ingredients until a soft dough forms before folding in the chocolate chips.
5. Press the cookie dough evenly into the graham cracker crust using your hands (pro-tip: damp fingers keep the dough from sticking to your skin).
6. Bake for 20 to 22 minutes until the cookie edges are golden brown but the center still has a slight, soft jiggle.
7. Remove the pie from the oven and immediately scatter the mini marshmallows and broken chocolate bar pieces over the hot cookie surface.
8. Return to the oven under the broiler for 2 to 3 minutes, watching like a hawk, until the marshmallows are toasted to a perfect golden brown.

Notes

• We highly recommend using Diamond Crystal kosher salt; if you only have standard table salt, cut the volume in half (use 1/4 teaspoon instead of 1/2 teaspoon) to avoid an overly salty cookie layer.
• Brown sugar is essential here because its acidic molasses content reacts with the baking soda to create carbon dioxide bubbles, ensuring the cookie dough layer rises slightly and stays tender rather than turning into a dense brick.
• Do not walk away from the oven during the final broiling step; marshmallows transition from beautifully toasted to completely charred in a matter of five seconds.
• As this pie sits in the fridge, the cookie dough layer will firm up significantly, making it easier to slice cleanly, though you will want to let it sit at room temperature for 15 minutes before serving to restore its gooey texture.
• If you love stuffed cookies, try our creme brûlée cookies for another decadent baking project.

Serving Suggestions

Complete this decadent dessert experience with these simple, crowd-pleasing presentation ideas that balance the rich sweetness of the pie.

• A giant scoop of vanilla bean ice cream melting over a warm slice.
• A drizzle of warm salted caramel sauce across the toasted marshmallow top.
• A dusting of unsweetened cocoa powder to balance the intense sweetness.
• Fresh raspberries or strawberries served on the side to cut through the rich chocolate.
• A cold glass of whole milk or a hot cup of dark roast coffee.

Storage and Reheating

Store any leftover pie in an airtight container at room temperature for up to three days.

If you want to keep it longer, wrap the pie dish tightly in plastic wrap and store it in the refrigerator for up to a week. The cold temperature will make the chocolate and cookie dough quite firm, which actually tastes incredible if you like a chewy texture.

Do not freeze this pie.

The freezing and thawing process ruins the delicate structure of the toasted marshmallows, turning them into a weeping, sticky mess. To reheat, simply pop a slice in the microwave for 10 to 15 seconds to make the cookie dough warm and gooey again.

Ingredient Substitutes

If you find yourself missing an ingredient, here are the best tested swaps to keep your baking on track.

1. Graham Crackers: Swap with crushed Biscoff cookies or chocolate teddy grahams for a fun flavor twist.
2. Milk Chocolate Bars: Use dark chocolate bars or semi-sweet chocolate chunks if you prefer a less sweet topping.
3. Mini Marshmallows: Large marshmallows cut in half work perfectly fine if that is what you have in your pantry.

This pie is pure, unadulterated comfort food that brings the best parts of summer camp right into your kitchen. If you want to explore more marshmallow goodness, check out our s'mores chocolate marshmallow cupcakes for your next party!