If there’s one dessert that screams summer, it’s s’mores. But what if you could enjoy all the gooey, toasty, chocolatey magic—without smelling like a campfire or swatting away mosquitoes? That’s exactly what this S’mores Cookie Pie delivers.
Imagine a chewy chocolate chip graham cookie base, topped with a gooey blanket of golden, toasted marshmallows. Every bite tastes like summer nights, but you can whip it up in your kitchen any time of year. This one’s a guaranteed hit for BBQs, potlucks, birthday parties, or a random Tuesday night when your sweet tooth calls.
Why You’ll Love This Recipe
- Campfire vibes without the hassle – no firepit, no smoke, no sticky fingers (well… maybe just a little).
- Perfectly shareable – easy to slice into pie wedges for a party or cozy family night.
- Make-ahead friendly – bake the cookie base ahead of time, and toast marshmallows right before serving.
S’mores Cookie Pie Recipe
Servings: 8
Prep Time: 15 minutes
Cook Time: 25–30 minutes + 2 minutes broil
Total Time: ~45 minutes
Equipment
- 9×9 tart pan or pie pan
- Food processor (or zip-top bag + rolling pin)
Ingredients
- 9 full-sized graham crackers (or 1 heaping cup of crumbs)
- 1 cup all-purpose flour
- ½ tsp salt
- 14 tbsp unsalted butter, room temperature
- ⅔ cup sugar
- 1 tbsp vanilla extract
- 1 ½ cups milk chocolate chips
- 36 full-sized marshmallows
Instructions
- Preheat & Prep: Preheat oven to 350°F.
- Crush the Crackers: Use a food processor (or zip-top bag + rolling pin) to finely grind the graham crackers.
- Mix Dry Ingredients: In a bowl, combine graham cracker crumbs, flour, and salt. Set aside.
- Cream Butter & Sugar: In a separate bowl, beat butter, sugar, and vanilla until light and fluffy.
- Combine: Add the flour/graham mixture to the butter mixture, mixing on low until thoroughly blended.
- Add Chocolate: Gently fold in the chocolate chips.
- Spread & Bake: Spread dough evenly in the tart/pie pan, smoothing the surface. Bake for 25–30 minutes, until the top is golden (center may look slightly soft but will firm as it cools).
- Top with Marshmallows: Arrange marshmallows evenly over the baked cookie base.
- Broil to Perfection: Switch oven to broil. Place pie about 5–6 inches from the broiler and toast marshmallows until golden brown—watch closely, as this happens fast! Remove as soon as marshmallows puff and the tops are golden.
- Cool & Slice: Let the pie cool on a rack before slicing. Serve warm or at room temp for maximum gooey goodness.
Tips & Tricks
- Want extra melty chocolate? Scatter a few chocolate chips under the marshmallow layer before broiling.
- For cleaner slices: Dip your knife in hot water and wipe clean between cuts.
- Make it ahead: Bake the cookie base up to a day in advance, then add marshmallows and broil just before serving.
Serving Ideas
- Pair with a scoop of vanilla ice cream for the ultimate indulgence.
- Drizzle with caramel or chocolate sauce for a bakery-style touch.
- Cut into bite-sized squares for easy snacking at parties.
This recipe is everything you love about s’mores, wrapped up in an irresistible, crowd-pleasing pie. No sticks required—just grab a fork and dig in.
