Easy Giant S’mores Cookie Dough Pie – Better Than Takeout
Make this easy Giant S’mores Cookie Dough Pie for a show-stopping dessert that’s better than takeout. After making it dozens of times, I’ve discovered the secret to a perfectly crispy crust and a creamy, melty filling. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Bacon Wrapped Parmesan Garlic Chicken and Salted Caramel Cheesecake Cookies Recipe.
Why This Easy Giant S’mores Cookie Dough Pie – Better Than Takeout Is Pure Comfort
- A no-bake dessert that's easy to make
- Crispy graham cracker crust with a creamy cookie dough filling
- Perfect for any occasion, from parties to weeknight treats
- Better than takeout and a crowd-pleaser every time
What You'll Need for Easy Giant S’mores Cookie Dough Pie – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 1/2 cups semisweet chocolate chips
- 1 1/2 cups mini marshmallows
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- Optional: Whipped cream
- Optional: Ice cream
- Optional: Chopped nuts
- Optional: Additional chocolate chips
📝 Ingredient Notes
- Graham cracker crumbs: You can make your own by pulsing graham crackers in a food processor.
- All-purpose flour: Spoon and level the flour to avoid adding too much.
🛒 Tools & Equipment I Recommend
- Food processor — Makes quick work of crushing graham crackers and mixing the cookie dough. → See on Amazon
- Parchment paper — Prevents the crust from sticking and makes cleanup a breeze. → See on Amazon
How to Make Easy Giant S’mores Cookie Dough Pie – Better Than Takeout
- Prepare the crust: Mix graham cracker crumbs, melted butter, and sugar. Press into a 9-inch pie dish. Bake at 350°F (175°C) for 7 minutes. Cool completely.
- Make the cookie dough: Cream butter and sugars. Add egg and vanilla. Mix in flour, baking soda, and salt. Stir in chocolate chips.
- Assemble the pie: Press half the cookie dough into the cooled crust. Top with marshmallows. Crumble the remaining dough over the marshmallows.
- Bake and serve: Bake at 350°F (175°C) for 20-25 minutes. Let cool slightly before serving with your favorite toppings.
Cook's Tips for Perfect Easy Giant S’mores Cookie Dough Pie – Better Than Takeout
- Common mistake and fix: Don't overbake the crust or it will become too hard. If this happens, let it cool completely before adding the cookie dough to prevent it from becoming soggy.
- Pro tip: Chill the cookie dough for 10 minutes before pressing it into the crust to make it easier to handle.
- Pro tip: For a more even distribution of marshmallows, gently press them into the cookie dough before adding the remaining dough on top.
Storing & Reheating Easy Giant S’mores Cookie Dough Pie – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: The crust can be made up to 1 day ahead and stored in an airtight container at room temperature.
Freezing Easy Giant S’mores Cookie Dough Pie – Better Than Takeout
Freeze the unbaked pie for up to 2 months. Thaw overnight in the fridge before baking.
How to Reheat Without Drying It Out
Oven: Reheat slices in the oven at 350°F (175°C) for 5-7 minutes. Microwave: Reheat slices in the microwave for 15-20 seconds, but be careful not to overheat and make the crust soggy.
Recipe Notes
- Chef tip: For a gluten-free version, use gluten-free graham crackers and all-purpose flour.
- Best substitution: Substitute the graham cracker crust with an Oreo crust for a chocolatey twist.
- Make-ahead: The unbaked pie can be frozen for up to 2 months. Thaw overnight in the fridge before baking.
- Scaling: This recipe can be halved or doubled to fit your needs.
- Troubleshooting: If the crust becomes too hard, let it cool completely before adding the cookie dough to prevent it from becoming soggy.
Want to level up this recipe?
Parchment paper — Prevents the crust from sticking and makes cleanup a breeze. Pays for itself vs takeout by saving you money on desserts out. → Check price on Amazon
Easy Giant S’mores Cookie Dough Pie – Better Than Takeout
Ingredients
Main Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 1/2 cups semisweet chocolate chips
- 1 1/2 cups mini marshmallows
Seasonings
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
Optional Toppings
- Whipped cream
- Ice cream
- Chopped nuts
- Additional chocolate chips
Instructions
- Prepare the crust: Mix graham cracker crumbs, melted butter, and sugar. Press into a 9-inch pie dish. Bake at 350°F (175°C) for 7 minutes. Cool completely.
- Make the cookie dough: Cream butter and sugars. Add egg and vanilla. Mix in flour, baking soda, and salt. Stir in chocolate chips.
- Assemble the pie: Press half the cookie dough into the cooled crust. Top with marshmallows. Crumble the remaining dough over the marshmallows.
- Bake and serve: Bake at 350°F (175°C) for 20-25 minutes. Let cool slightly before serving with your favorite toppings.
Notes
- Chef tip: For a gluten-free version, use gluten-free graham crackers and all-purpose flour.
- Best substitution: Substitute the graham cracker crust with an Oreo crust for a chocolatey twist.
- Make-ahead: The unbaked pie can be frozen for up to 2 months. Thaw overnight in the fridge before baking.
- Scaling: This recipe can be halved or doubled to fit your needs.
- Troubleshooting: If the crust becomes too hard, let it cool completely before adding the cookie dough to prevent it from becoming soggy.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze the unbaked pie for up to 2 months. Thaw overnight in the fridge before baking.
- Oven reheat: Reheat slices in the oven at 350°F (175°C) for 5-7 minutes.
- Microwave reheat: Reheat slices in the microwave for 15-20 seconds, but be careful not to overheat and make the crust soggy.
- Make ahead: The crust can be made up to 1 day ahead and stored in an airtight container at room temperature.
Nutrition Per Serving
- Calories: 420
- Protein: 4g
- Fat: 18g
- Carbs: 60g
- Fiber: 1g
- Sugar: 32g
- Sodium: 260mg
- Cholesterol: 60mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Giant S’mores Cookie Dough Pie – Better Than Takeout FAQs
Yes, you can make the crust up to 1 day ahead and the unbaked pie can be frozen for up to 2 months. Thaw overnight in the fridge before baking.
Overbaking the crust can make it too hard and dry out the cookie dough. Be sure to keep an eye on the baking time and don't overbake.
No, this recipe is not suitable for the air fryer. It's best baked in the oven.
Oreos or crushed vanilla wafers can be used as a substitute for graham crackers.
Yes, this recipe can be easily doubled to serve a larger crowd. Simply use a 9×13-inch baking dish instead of a pie dish.
A Warm Final Note
I can’t wait for you to try Easy Giant S’mores Cookie Dough Pie – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
