Giant S’mores Cookie Dough Pie – Easy Dessert Recipe

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Introduction

This Giant S’mores Cookie Dough Pie is the dessert I make when I want something that produces the kind of reaction usually reserved for restaurant finales — a deep-dish chocolate chip cookie baked in a pie dish until the edges are set and golden and the center is deliberately, gloriously underbaked and gooey, topped with mini marshmallows that toast under the broiler until golden and blistered, then finished with a drizzle of dark chocolate and a scatter of crushed graham crackers that crunch against the molten cookie center.
What makes this giant smores cookie dough pie recipe easy so genuinely irresistible is the layering of the three s’mores elements in the same dish — the cookie dough base is essentially a chocolate chip cookie enriched with graham cracker crumbs worked into the dough itself, so the s’mores flavor is present in every layer rather than just on the surface. The marshmallow topping gets broiled to golden-brown perfection in 2 to 3 minutes, and the chocolate drizzle ties everything together into something that looks and tastes like the world’s best campfire dessert, served warm from your oven in a pie dish with a large spoon and a scoop of vanilla ice cream.
This is the dessert I bring out at the end of dinner parties when I want people to abandon any pretense of restraint. If you love a rich, underbaked chocolate-based dessert in an individual ramekin format that’s equally dramatic with a molten center, these pecan chocolate lava cakes deliver the same molten-center moment in individual portions that are ideal for a dinner party where everyone needs their own.

Why You’ll Love This Recipe

This Giant S’mores Cookie Dough Pie requires one bowl, one pie dish, and about 12 minutes of active work before the oven takes over — the entire recipe is genuinely achievable by anyone who has ever made cookies.
The recipe is designed to be underbaked — pulling the pie when the center still looks soft and slightly underdone is not a mistake, it’s the technique. The center firms slightly as it cools and reaches the perfect fudgy, gooey consistency after a 10-minute rest.
This giant smores cookie dough pie recipe easy formula works as a make-ahead dessert — assemble the cookie dough in the pie dish up to 24 hours ahead, cover and refrigerate, and bake from cold adding 3 to 4 extra minutes. Add the marshmallow and broil immediately before serving.
The graham cracker element in the dough is what elevates this beyond a standard deep-dish cookie — it gives the base a subtle honey-grain flavor that makes every bite taste unmistakably of s’mores rather than just a cookie with marshmallows on top.
Serve directly in the pie dish at the table with a large spoon and vanilla ice cream — the informal, communal serving format is part of the appeal and makes this the most effortlessly crowd-pleasing dessert possible.

About the Ingredients

All-Purpose Flour

All-purpose flour provides the structure that holds the giant cookie together while baking in this Giant S’mores Cookie Dough Pie. The ratio of flour to butter is calibrated for the underbaked, fudgy center that defines this dessert — do not add extra flour to make the dough feel less sticky. Measure by spooning into the measuring cup and leveling off rather than scooping directly.

Graham Cracker Crumbs

Replacing 3 tablespoons of the all-purpose flour with an equal amount of finely crushed graham cracker crumbs is the technique that makes this cookie dough taste distinctly of s’mores rather than just chocolate chip cookie in this giant smores cookie dough pie recipe easy formula. The graham cracker crumbs add a subtle honey, toasted grain sweetness that’s the signature flavor of the s’mores combination. Crush the crackers as finely as possible — pulse in a food processor or crush in a zip-lock bag with a rolling pin until a fine, even powder.

Butter

Softened unsalted butter creamed with both sugars creates the rich, tender base of this easy smores cookie pie chocolate marshmallow dessert. Room-temperature butter — genuinely softened, not cold, not melted — creams into the sugars to create a light, airy base that produces the characteristic slightly crispy edges and fudgy center of a great deep-dish cookie.

Brown Sugar and Granulated Sugar

A combination of both sugars creates the ideal deep-dish cookie texture in this Giant S’mores Cookie Dough Pie. Brown sugar contributes moisture, chewiness, and a caramel-molasses depth that pairs beautifully with both the chocolate and the marshmallow. Granulated sugar contributes to the slightly crispy outer edge and helps the surface set during baking. The brown-to-white ratio leans brown — more brown sugar than white produces a fudgier, chewier interior.

Eggs

One whole egg plus one additional egg yolk is the combination that produces the richest, most tender cookie dough base in this giant smores cookie dough pie recipe easy recipe. Sally’s Baking Addiction’s guide to the best chewy chocolate chip cookies — her most reviewed recipe with over 6,400 comments — confirms that an extra egg yolk is one of the two most impactful techniques for achieving a fudgier, chewier cookie center: the additional fat and lecithin from the extra yolk creates a denser, more custardy texture in the baked interior that the whole egg alone cannot replicate. The same principle applies directly to this pie — one whole egg plus one yolk is what creates the characteristic fudgy, underbaked-tasting center that makes this Giant S’mores Cookie Dough Pie so irresistible.

Chocolate Chips

Semi-sweet chocolate chips are the classic choice for this Giant S’mores Cookie Dough Pie — their slight bitterness balances the sweetness of the marshmallow and graham cracker beautifully. Dark chocolate chips or roughly chopped dark chocolate bar pieces create an even more complex, less sweet result that appeals to adults while still being universally loved. Milk chocolate chips are the most crowd-pleasing for serving to children or anyone who prefers a sweeter profile.

Mini Marshmallows

Mini marshmallows are essential rather than large marshmallows in this easy smores cookie pie chocolate marshmallow dessert — they cover the surface evenly and toast uniformly under the broiler in the same 2 to 3 minutes, while large marshmallows brown on the outside before the centers warm through. Scatter them generously over the baked cookie surface in an even, single layer — any gaps will show the cookie surface through and the coverage should look abundant and intentional.

Dark Chocolate for Drizzle

Two ounces of melted dark chocolate drizzled over the toasted marshmallow surface while everything is still warm creates the final s’mores layer that ties all three elements together visually and adds a bitter chocolate contrast to the sweet marshmallow in this Giant S’mores Cookie Dough Pie.

Crushed Graham Crackers for Topping

A scatter of lightly crushed graham cracker pieces over the finished pie — not fine crumbs but irregular pieces — adds a crunchy textural element that contrasts with the soft marshmallow and gooey cookie base and makes the s’mores connection visually unmistakable in this giant smores cookie dough pie recipe easy recipe.

Tips and Tricks

Pull the cookie pie from the oven when the edges look set and golden but the center still looks soft, underdone, and slightly glossy — the center will continue cooking from residual heat for 10 minutes after removal and reaches perfect fudgy consistency after resting in this Giant S’mores Cookie Dough Pie.
Watch the marshmallows under the broiler constantly — they go from perfectly toasted to burnt in under 30 seconds. Stand at the oven door and pull the moment the majority of marshmallows are golden with dark brown spots in this easy smores cookie pie chocolate marshmallow dessert recipe.
Use a metal pie dish rather than glass or ceramic — metal conducts heat more efficiently and produces crisper edges and better browning on the bottom of the cookie base.
Grease the pie dish generously — cookie dough that sticks to the sides creates torn, messy portions when serving. Butter the dish and line the base with a round of parchment paper for completely clean removal.

Pro Tips

Brown the butter before creaming with the sugars for an extraordinary depth of flavor in this Giant S’mores Cookie Dough Pie — browned butter adds a nutty, caramel complexity to the cookie base that makes the s’mores combination taste significantly more sophisticated than a standard cookie dough.
Add a tablespoon of malt powder or Ovaltine to the dough alongside the graham cracker crumbs for a malt s’mores direction that tastes nostalgic and complex in this giant smores cookie dough pie recipe easy recipe.
Let the pie rest for exactly 10 minutes after adding the marshmallow and chocolate drizzle before serving — the marshmallow topping sets slightly, the chocolate drizzle firms into thin ribbons, and the cookie center reaches the ideal fudgy consistency rather than being too fluid to scoop cleanly.
Serve with a large spoon and vanilla ice cream directly at the table from the pie dish — the theatrical communal serving format is as much a part of the dessert experience as the flavor in this easy smores cookie pie chocolate marshmallow dessert.

Step-by-Step Instructions

1. Preheat oven to 350°F. Grease a 9-inch metal pie dish generously with butter. Line the base with a round of parchment paper.
2. In a large bowl, whisk together 1¼ cups of all-purpose flour, 3 tablespoons of finely crushed graham cracker crumbs, ½ teaspoon of baking soda, and ½ teaspoon of salt.
3. In another large bowl, beat ½ cup of softened unsalted butter with ⅔ cup of packed brown sugar and ¼ cup of granulated sugar until light and fluffy — about 2 to 3 minutes.
4. Add 1 large egg and 1 egg yolk. Beat until combined. Add 1 teaspoon of vanilla extract and mix.
5. Gradually add the flour mixture to the butter mixture and fold until just combined — do not overmix.
6. Fold in 1 cup of semi-sweet chocolate chips.
7. Press the dough evenly into the prepared pie dish, spreading to fill the dish evenly all the way to the edges.
8. Bake for 20 to 24 minutes until the edges are set and golden and the center still looks slightly underdone and soft. Do not overbake.
9. Remove from oven and immediately scatter 1½ cups of mini marshmallows evenly over the surface in a single generous layer.
10. Switch oven to broil. Place pie under the broiler for 2 to 3 minutes, watching constantly, until marshmallows are golden and blistered with dark spots. Pull immediately.
11. Remove from broiler. Drizzle 2 oz of melted dark chocolate over the toasted marshmallows using a fork or spoon.
12. Scatter crushed graham cracker pieces over the top.
13. Rest 10 minutes before serving directly from the dish with a large spoon and vanilla ice cream.

Variations

Peanut butter s’mores version: Swirl 3 tablespoons of creamy peanut butter into the top of the cookie dough before baking and use peanut butter chips alongside the chocolate chips for a peanut butter s’mores direction in this Giant S’mores Cookie Dough Pie that is especially popular at any gathering.
Nutella s’mores version: Drop tablespoons of Nutella over the cookie dough surface before baking and swirl briefly with a knife for a hazelnut chocolate direction that creates beautiful marbled pockets in the baked cookie base.
Reese’s s’mores version: Replace the chocolate chips with chopped Reese’s peanut butter cups and drizzle with both dark and white chocolate after broiling the marshmallows for an elevated candy bar direction in this giant smores cookie dough pie recipe easy recipe.
White chocolate strawberry version: Replace chocolate chips with white chocolate chips, scatter sliced fresh strawberries over the marshmallow layer before broiling, and drizzle with white chocolate for a fruity, lighter direction.
Brownie base version: Replace the cookie dough base with a brownie batter for a fudgier, more intensely chocolate base in this easy smores cookie pie chocolate marshmallow dessert recipe — use a boxed brownie mix at the same quantity for an even simpler preparation.

How to Store

Store leftover Giant S’mores Cookie Dough Pie covered tightly with plastic wrap at room temperature for up to 2 days. The marshmallow topping softens and the cookie base remains fudgy throughout the storage period.
Reheat individual portions in the microwave for 20 to 30 seconds — the marshmallow softens and the chocolate drizzle becomes glossy again, and the cookie center returns to its warm, gooey consistency.
Refrigerate for up to 4 days — bring to room temperature for 15 minutes or microwave briefly before serving. The cookie base firms significantly in the refrigerator.
The assembled unbaked pie (without marshmallow topping) can be refrigerated for up to 24 hours before baking — cover tightly and add 3 to 4 extra minutes to baking time since it will be cold. Add marshmallows and broil immediately before serving.

Frequently Asked Questions

How do I know when the Giant S’mores Cookie Dough Pie is done?

The edges should be set and golden and pulling slightly from the sides of the dish. The center should still look soft, slightly underdone, and glossy when you pull it from the oven. It will continue cooking from residual heat during the rest period and reach the ideal fudgy consistency after 10 minutes of resting.

Can I use large marshmallows instead of mini in this giant smores cookie dough pie recipe easy version?

Mini marshmallows are strongly recommended — they cover the surface evenly and toast uniformly under the broiler. Large marshmallows have uneven toasting and require more time under the broiler, which risks burning the edges before the centers warm through.

Can I make this ahead of time?

Yes — press the dough into the pie dish, cover tightly, and refrigerate up to 24 hours before baking. Do not add the marshmallow topping until immediately before serving — the broiler step should always be done fresh for the best visual impact.

What if I don’t have a broiler?

Toast the marshmallows with a kitchen torch for the same golden, blistered effect. Alternatively, bake the assembled pie with marshmallows at 400°F for 5 to 7 minutes until toasted — the result is less dramatic than broiling but very good.

Can I make this in a skillet instead of a pie dish?

Yes — a 10-inch cast-iron skillet is an excellent alternative. It conducts heat better than a glass dish and produces slightly crispier edges. The serving format is equally dramatic straight from the skillet.

What can I serve alongside this Giant S’mores Cookie Dough Pie?

This pie is a complete showpiece dessert on its own. For a no-bake chocolate dessert in a completely different format to serve on the same dessert table, this chocolate pecan fudge uses just three ingredients set in the refrigerator and makes a perfect gift-worthy accompaniment that requires zero oven time.

Giant S’mores Cookie Dough Pie

Easy Giant S’mores Cookie Dough Pie — a deep-dish graham cracker chocolate chip cookie baked in a pie dish until fudgy and gooey in the center, topped with broiled golden mini marshmallows, a dark chocolate drizzle, and crushed graham cracker pieces. Gooey dessert ready in 35 minutes.

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Prep Time 12 minutes mins

Cook Time 25 minutes mins

Rest Time 10 minutes mins

Total Time 47 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 445 kcal

Equipment

• 9-inch metal pie dish
• large mixing bowl
• Electric hand mixer or stand mixer
• Parchment paper (for lining base)
• Large serving spoon

Ingredients

  

Graham Cracker Cookie Dough Base

• 1.25 cups all-purpose flour spooned and leveled
• 3 tbsp finely crushed graham cracker crumbs pulsed to fine powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 0.5 cup unsalted butter, softened to room temperature
• 0.67 cup brown sugar, packed
• 0.25 cup granulated sugar
• 1 large egg
• 1 large egg yolk extra yolk for fudgier center
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips

S’mores Topping

• 1.5 cups mini marshmallows scattered in a generous single layer
• 2 oz dark chocolate, melted for drizzle over toasted marshmallows
• 2 sheets graham crackers, roughly crushed irregular pieces for topping — not fine crumbs

Instructions

 

• Preheat oven to 350°F. Grease a 9-inch metal pie dish generously with butter. Line base with parchment.
• Whisk together flour, graham cracker crumbs, baking soda, and salt in a bowl.
• Beat softened butter with brown sugar and granulated sugar until light and fluffy, about 2 to 3 minutes. Add egg, egg yolk, and vanilla and beat until combined.
• Fold the flour mixture into the butter mixture until just combined. Fold in chocolate chips.
• Press dough evenly into the prepared pie dish all the way to the edges.
• Bake 20 to 24 minutes until edges are set and golden and center still looks slightly soft and underdone. Do not overbake.
• Remove from oven. Immediately scatter mini marshmallows evenly over the entire surface in a generous single layer.
• Switch to broil. Broil 2 to 3 minutes watching constantly until marshmallows are golden with dark blistered spots. Pull immediately.
• Drizzle melted dark chocolate over toasted marshmallows. Scatter crushed graham cracker pieces over top. Rest 10 minutes. Serve directly from the dish with a large spoon and vanilla ice cream.

Notes

Pull the pie when the center still looks underdone — it continues cooking from residual heat during the rest period. Watch the marshmallows under the broiler constantly — they burn in under 30 seconds. Use mini marshmallows not large — they toast evenly. Use a metal pie dish for better browning than glass. Rest 10 minutes before serving for ideal fudgy consistency. Add marshmallow topping and broil fresh before serving — do not add ahead of time. Make-ahead: press dough into dish, cover, refrigerate up to 24 hours, bake from cold adding 3 to 4 extra minutes.

Keyword Giant S’mores Cookie Dough Pie

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