S'mores Cookie Dough Pie with chocolate and marshmallows

S’mores Cookie Dough Pie

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A Cozy S’mores Cookie Dough Pie Recipe to Warm Your Heart

Ah, the joys of childhood — running barefoot in the summer grass, sticky fingers from gooey s’mores shared around a crackling fire, and the laughter that echoed into the starry night. Who could forget those simple pleasures? Today, I’m excited to bring you a modern twist on the classic campfire treat that combines nostalgia with the coziness of home baking: S’mores Cookie Dough Pie. This creamy and indulgent dessert is perfect for bringing family and friends together or simply treating yourself to a comforting slice of joy. Trust me; this delightful recipe is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

  • Quick and Easy: Whip this up in under an hour, perfect for last-minute gatherings or cozy nights in.
  • Crowd-Pleasing: A fantastic option for parties, this pie will have everyone raving!
  • Family-Friendly: Kids will love the gooey marshmallows and chocolatey goodness, making it an instant family favorite.
  • Indulgently Delicious: The combination of chocolate chip cookie dough, toasted marshmallows, and buttery graham cracker crust is simply divine.
  • Perfect for Any Season: Whether it’s a summer barbecue or a chilly winter day, this S’mores Cookie Dough Pie is a treat for all occasions.

Ingredients You’ll Need for S’mores Cookie Dough Pie

  • 1 1/2 cups graham cracker crumbs (about 150g)
  • 6 tablespoons unsalted butter, melted (85g)
  • 2 tablespoons granulated sugar (25g)
  • Pinch of salt
  • 1 1/4 cups all-purpose flour (160g)
  • 1/2 cup unsalted butter, softened (115g)
  • 1/2 cup brown sugar, packed (100g)
  • 1/4 cup granulated sugar (50g)
  • 1 large egg
  • 2 teaspoons pure vanilla extract (10ml)
  • 1/2 teaspoon baking soda (3g)
  • 1/4 teaspoon salt (1g)
  • 3/4 cup chocolate chips (130g, semi-sweet and/or milk chocolate)
  • 1/2 cup chocolate chunks (85g)
  • 20-25 large marshmallows (about 180g, cut in half)
  • 1 cup mini marshmallows (50g)
  • Extra chocolate chips or shavings (optional, for topping)

How to Make S’mores Cookie Dough Pie

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or line it with parchment paper for easy serving.
  2. In a medium bowl, mix together the graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt until the mixture resembles wet sand.
  3. Press the mixture firmly into the bottom and sides of the pie dish. Bake for 7-8 minutes, or until just golden and set. Let it cool completely.
  4. In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2-3 minutes).
  5. Beat in the egg and pure vanilla extract until the mixture is smooth and creamy.
  6. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined.
  7. Fold in the chocolate chips and chocolate chunks, creating a rich cookie dough.
  8. Spread the cookie dough evenly over the cooled graham cracker crust and smooth the top with a spatula.
  9. Bake for 22-25 minutes, until the edges are golden brown and the center is just set. Allow the pie to cool for about 10 minutes.
  10. Arrange the halved large marshmallows (cut side down) and the mini marshmallows on top to cover the surface.
  11. Broil for 1-2 minutes, watching closely, until the marshmallows are golden and toasted. Rotate as needed for even browning.
  12. Sprinkle extra chocolate chips or shavings on top, if desired. Let cool for at least 20 minutes before slicing to ensure a gooey texture.
  13. Serve slightly warm for the ultimate indulgent experience!

Fun Ways to Customize It

  1. Nutty Delight: Add chopped nuts like pecans or walnuts for a delightful crunch that complements the chocolate.
  2. Zesty Lemon Twist: Infuse your cookie dough with a bit of lemon zest for a bright, refreshing flavor.
  3. Peanut Butter Swirl: Drizzle some creamy or crunchy peanut butter over the top before broiling for a rich, indulgent twist.
  4. S’mores Remix: Experiment with flavored chocolate chips, like white chocolate or caramel, to take your pie to the next level of indulgence.

Chef Emma’s Helpful Tips

  1. Make-Ahead Magic: You can prepare the graham cracker crust and cookie dough the day before. Simply assemble before baking!
  2. Storing Leftovers: Keep any leftover pie in an airtight container in the fridge for up to 3 days. Gently reheat slices in the microwave for that warm, gooey texture.
  3. Slicing Secrets: For cleaner slices, use a sharp knife dipped in warm water to cut through the marshmallows and cookie dough.
  4. Allergy Swaps: For a gluten-free version, substitute the all-purpose flour with a gluten-free blend, and check the labels on your chocolate chips.

What’s Inside – Nutrition Breakdown

  • Serving Size: 1 slice (1/12 of pie)
  • Calories: 325
  • Carbohydrates: 40g
  • Sugar: 22g
  • Fat: 15g
  • Protein: 4g
  • Sodium: 180mg

Frequently Asked Questions

  1. Can I make this ahead?

    • Absolutely! Prepare the crust and cookie dough the day before and bake before serving.

  2. Can I use different ingredients?

    • Yes! Feel free to swap chocolate types or add your favorite mix-ins to make it your own.

  3. How do I store leftovers?

    • Store any leftovers in an airtight container in the fridge for up to 3 days.

  4. How long does it last?

    • This pie is best enjoyed within 3 days, but you can freeze it for up to 1 month as well.

Wrapping It Up

There’s a beautiful warmth that comes from sharing desserts that remind us of cherished memories. This S’mores Cookie Dough Pie not only evokes the magic of campfire evenings but also adds a delectable twist that everyone will love. As you gather around the table with family and friends, remember that every slice is packed with love and nostalgia. Save this S’mores Cookie Dough Pie to your dessert recipes board so it’s ready when you need a cozy treat! Happy baking, friends!

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S’mores Cookie Dough Pie

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  • Author: Chef Emma
  • Total Time: 50 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
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Description

A delightful twist on classic s’mores, this creamy cookie dough pie features a buttery graham cracker crust, rich chocolate, and toasted marshmallows.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 150g)
  • 6 tablespoons unsalted butter, melted (85g)
  • 2 tablespoons granulated sugar (25g)
  • Pinch of salt
  • 1 1/4 cups all-purpose flour (160g)
  • 1/2 cup unsalted butter, softened (115g)
  • 1/2 cup brown sugar, packed (100g)
  • 1/4 cup granulated sugar (50g)
  • 1 large egg
  • 2 teaspoons pure vanilla extract (10ml)
  • 1/2 teaspoon baking soda (3g)
  • 1/4 teaspoon salt (1g)
  • 3/4 cup chocolate chips (130g, semi-sweet and/or milk chocolate)
  • 1/2 cup chocolate chunks (85g)
  • 20–25 large marshmallows (about 180g, cut in half)
  • 1 cup mini marshmallows (50g)
  • Extra chocolate chips or shavings (optional, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or line it with parchment paper.
  2. In a medium bowl, mix together the graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt until it resembles wet sand.
  3. Press the mixture firmly into the bottom and sides of the pie dish. Bake for 7-8 minutes until golden and set. Let it cool completely.
  4. In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2-3 minutes).
  5. Beat in the egg and vanilla extract until smooth and creamy.
  6. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined.
  7. Fold in the chocolate chips and chocolate chunks to create a rich cookie dough.
  8. Spread the cookie dough evenly over the cooled graham cracker crust and smooth the top with a spatula.
  9. Bake for 22-25 minutes until edges are golden brown and the center is just set. Allow to cool for about 10 minutes.
  10. Arrange halved large marshmallows and mini marshmallows on top. Broil for 1-2 minutes until marshmallows are golden and toasted.
  11. Sprinkle extra chocolate chips on top, if desired. Let cool for at least 20 minutes before slicing.
  12. Serve slightly warm for the ultimate indulgent experience!

Notes

You can prepare the crust and cookie dough a day in advance. Store leftovers in an airtight container in the fridge for up to 3 days.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 325
  • Sugar: 22g
  • Sodium: 180mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 30mg

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