Giant S’mores Cookie Dough Pie is a delightful mashup of two favorite treats: s’mores and cookie dough. This fun dessert layers creamy, chocolate-studded dough in a crispy graham cracker crust, then crowns it with toasted marshmallows for that campfire vibe—no campfire required! Whether you’re satisfying a sweet tooth or impressing friends at your next gathering, this pie is a guaranteed crowd-pleaser. Let’s dive in!
Key Ingredients
Before you start, make sure you have everything lined up. Each component plays a unique role in creating this gooey, chewy masterpiece.
- 1 cup unsalted butter, softened: Provides a rich, creamy base and tender texture for the cookie dough.
- 1 cup light brown sugar, packed: Adds deep caramel notes and moisture for that classic chew.
- 1/2 cup granulated sugar: Balances sweetness and helps create a light, fluffy dough when creamed.
- 1/4 cup milk: Binds the mixture and gives the dough its soft, spreadable consistency.
- 1 teaspoon vanilla extract: Infuses warm, sweet flavor that elevates every bite.
- 1/2 teaspoon salt: Enhances flavors and keeps the sweetness from becoming cloying.
- 2 cups all-purpose flour: Forms the structure of the dough and provides that comforting cookie feel.
- 1 teaspoon cornstarch: Ensures a tender crumb and prevents the dough from becoming too dense.
- 1 cup mini semisweet chocolate chips: Delivers pockets of melty chocolate throughout the filling.
- 1 9-inch graham cracker pie crust: Acts as the crunchy foundation for all that sweet goodness.
- 1 cup mini marshmallows: Gives the signature s’mores topping and golden, toasty peaks.
- 1 cup semisweet chocolate chips: Adds an extra layer of chocolatey richness on top.
How To Make Giant S’mores Cookie Dough Pie
Pull your apron on and get ready to bring those campfire flavors to the kitchen counter! We’ll start by whipping up the cookie dough, pressing it into the crust, and finishing with a perfectly toasted marshmallow layer. Whether you choose a quick bake or opt for a fully no-bake approach, each step builds on that chewy, chocolatey, cloud-like filling.
1. Preheat your oven to 350°F if you prefer a slightly baked dough, otherwise skip to chilling.
2. Cream together the softened butter, light brown sugar, and granulated sugar in a large bowl until fluffy and pale.
3. Stir in the milk, vanilla extract, and salt until the mixture is smooth and fully combined.
4. Gradually add the all-purpose flour and cornstarch, mixing on low speed just until a soft dough forms.
5. Fold in the mini semisweet chocolate chips with a spatula, ensuring they’re evenly distributed throughout your dough.
6. Press the cookie dough firmly and evenly into the graham cracker crust, smoothing the top with the back of a spoon.
7. Chill the pie in the refrigerator for at least 1 hour (or bake in the preheated oven for 10–12 minutes if desired).
8. Sprinkle the mini marshmallows and the additional semisweet chocolate chips over the top of the chilled or cooled pie.
9. Preheat your broiler to high and broil the pie on the top rack for 1–2 minutes, watching carefully until the marshmallows turn golden brown.
10. Allow the pie to rest for 10 minutes before slicing and serving, so each piece holds up beautifully.
Serving Suggestions
This Giant S’mores Cookie Dough Pie shines on its own or with a few simple accompaniments that complement its gooey sweetness and toasty marshmallows.
- Serve slices with a dollop of whipped cream to add lightness and balance the richness.
- Pair warm pieces with a scoop of vanilla ice cream for a delightful hot-and-cold contrast.
- Drizzle each serving with extra melted chocolate or a quick stream of caramel for more indulgence.
- Offer a side of fresh berries (like strawberries or raspberries) to cut through the sweetness with tart brightness.
Tips For Perfect Giant S’mores Cookie Dough Pie
Nailing this pie is all about timing and texture. These friendly pointers will help you master each step and dial in the flavor.
- For extra texture, stir in chopped graham crackers or nuts directly into the dough before pressing it into the crust.
- Keep a close eye under the broiler—marshmallows can go from golden to burnt in seconds, so don’t wander off!
- Store any leftovers covered at room temperature for up to 2 days to maintain that soft, cookie-dough feel.
- Swap in dark chocolate chips or peanut butter chips for a flavor twist that still celebrates the s’mores spirit.
How To Store It
If you somehow have leftovers (we won’t judge!), storing this pie correctly keeps every slice tasting as fresh as the first.
- Room temperature: Cover the pie loosely with plastic wrap and enjoy within 2 days so the dough stays soft.
- Refrigeration: Place slices in an airtight container for up to 3 days. Note that marshmallows may firm up a bit.
- Avoid freezing: Marshmallows can turn rubbery and the crust may lose its crispness, so freezing isn’t recommended.
- Reheat gently: Warm individual slices in a low oven (300°F for 5 minutes) to revive that gooey, just-broiled texture.
Frequently Asked Questions
Here are answers to the most common questions about this crowd-pleasing pie.
- Q: How long does it take to prepare and serve this Giant S’mores Cookie Dough Pie?
A: Prep time is about 15 minutes, which covers creaming the butter and sugars, mixing the dough, folding in chips and pressing dough into the crust. Chilling the pie requires at least 1 hour. If you choose to bake, plan an additional 10–12 minutes in a 350°F oven plus a 10-minute cooling period. Broiling the marshmallow topping takes 1–2 minutes. Altogether, expect roughly 1 hour 30 minutes for a no-bake version or about 2 hours if you include the optional bake step.
- Q: Can I omit the baking step entirely for a true cookie dough texture?
A: Yes. If you prefer a completely unbaked cookie dough filling, skip preheating the oven and the 10–12-minute bake. After pressing the dough into the crust, proceed directly to chilling it in the fridge for at least 1 hour. Once firm, add the marshmallows and extra chocolate chips, then broil as directed. This yields a soft, pillowy dough in every bite.
- Q: What’s the best way to prevent the marshmallows from burning under the broiler?
A: Position the pie on the top oven rack and set the broiler to high. Stay by the oven door and watch constantly—marshmallows can go from golden to black in seconds. Pull the pie when you see an even light brown color forming on the marshmallow peaks. If your broiler runs hot, you can switch to medium or move the rack down one notch.
- Q: How should I store leftovers and how long will they keep?
A: Store any uneaten pie covered at room temperature for up to 2 days to maintain the soft cookie dough texture. If your kitchen is warm, you can refrigerate it in an airtight container for up to 3 days, though the marshmallows may firm up slightly. Avoid freezing, as the marshmallows can become rubbery and the crust may lose its crispness.
- Q: Are there ingredient substitutions or additions I can try?
A: You can swap the semisweet chocolate chips with dark chocolate chips or peanut butter chips for a different flavor profile. For extra crunch, fold in chopped graham crackers or toasted nuts into the dough before pressing it into the crust. If you like a sweeter marshmallow layer, use large marshmallows halved lengthwise instead of mini ones.
- Q: Can I make this recipe gluten-free or dairy-free?
A: To go gluten-free, replace the all-purpose flour with a 1:1 gluten-free baking flour blend and choose a gluten-free graham cracker crust. For a dairy-free version, use vegan butter and dairy-free milk in place of regular butter and milk, and ensure your chocolate chips are dairy-free. The process remains the same, and you’ll still get that s’mores flavor without the dairy or gluten.
What Makes This Special
What sets this Giant S’mores Cookie Dough Pie apart is its playful blend of creamy raw cookie dough and campfire nostalgia—all in one slice! From the rich, buttery dough to the melty chocolate chips and golden marshmallow peaks, every bite feels like a cozy night by the fire without the smoke. It’s beginner-friendly, no-oven-required (unless you choose to bake), and endlessly customizable. Feel free to print this recipe and stash it in your cookbook for when you need a fun, crowd-pleasing dessert. Come back with your questions, variations, or triumphant photos—I can’t wait to hear how your pie turns out!
Giant S’mores Cookie Dough Pie
Description
Creamy cookie dough oozes with melty chocolate chips, nestled in a graham crust and crowned with toasted marshmallows. Each bite echoes that campfire warmth.
Ingredients
Instructions
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Preheat your oven to 350°F if you prefer a slightly baked dough, otherwise skip to chilling.
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In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar until fluffy.
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Stir in the milk, vanilla extract, and salt until fully incorporated.
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Gradually add the all-purpose flour and cornstarch, mixing just until a soft dough forms.
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Fold in the mini semisweet chocolate chips evenly.
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Press the cookie dough firmly and evenly into the graham cracker crust.
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Chill the pie in the refrigerator for at least 1 hour (or bake in the preheated oven for 10–12 minutes if desired).
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Once chilled or cooled, sprinkle the mini marshmallows and the additional semisweet chocolate chips over the top.
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Preheat your broiler to high and broil the pie on the top rack for 1–2 minutes, watching carefully, until the marshmallows are golden brown.
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Allow the pie to rest for 10 minutes before slicing and serving.
Note
- For extra texture, stir in chopped graham crackers or nuts into the dough.
- Keep a close eye under the broiler to avoid burning the marshmallows.
- Store any leftovers covered at room temperature for up to 2 days.
- You can substitute dark chocolate chips or peanut butter chips for a flavor twist.
