If you love that perfect combo of crispy graham crackers, melty chocolate, and gooey toasted marshmallows, you’re going to flip for this Toasted Marshmallow S'mores Cookie Pie Recipe. It’s like camping treats met your oven and created pure dessert magic!

A round pie with a golden brown crust is topped with a single layer of toasted marshmallows. The marshmallows are arranged tightly side by side, showing a mix of browned, slightly crisp tops with a few lighter, soft patches. The pie sits on a black cooling rack over a white marbled surface, with a glimpse of a red and white striped cloth beneath the rack. The photo is taken from above, capturing the texture and color contrast between the crust and the marshmallows photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Toasted Marshmallow S'mores Cookie Pie Recipe
Top Tip
How to Serve Toasted Marshmallow S'mores Cookie Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Toasted Marshmallow S'mores Cookie Pie Recipe

Why You'll Love This Recipe

I made this s’mores cookie pie on a whim one lazy afternoon and honestly, it quickly became one of my favorite cozy desserts. It’s fun to bake and even more fun to eat—especially when you get that perfectly toasted marshmallow top.

Nostalgic Flavors: Captures the classic s’mores combo in a single, gooey pie.
Simple Ingredients: Uses pantry staples like graham crackers and chocolate chips.
Fun to Make: Toasting marshmallows under the broiler feels like a mini kitchen campfire.
Perfect for Sharing: Yields 10 servings, great for gatherings or family dessert night.

Ingredients & Why They Work

Before you dive in, make sure to grab full-sized graham crackers and marshmallows for that authentic s’mores experience. Using real butter and quality milk chocolate chips really elevates the flavor, too.

Flat lay of nine whole graham crackers neatly stacked, a small white bowl of fine golden graham cracker crumbs, a small white bowl of white all-purpose flour, a small white bowl of fine sea salt crystals, a stick and several tablespoons of pale yellow room temperature butter in a simple white ceramic dish, a small white bowl filled with granulated white sugar, a small white bowl with amber-colored vanilla extract, a small white bowl heaped with shiny milk chocolate chips, a group of thirty-six plump white full sized marshmallows arranged evenly, all ingredients fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Graham crackers: Crushed finely to create a buttery, crunchy base that screams campfire nostalgia.
All purpose flour: Provides structure to the cookie pie, keeping it soft but sturdy enough for marshmallows.
Salt: Just a pinch to balance sweetness and enhance the chocolate and graham cracker flavors.
Butter: Using room temperature butter helps you cream it nicely with sugar for a tender, rich dough.
Sugar: Sweetens the base and helps create that golden, slightly crisp top during baking.
Vanilla paste or extract: Adds warmth and depth to the cookie dough’s flavor.
Milk chocolate chips: These melt into pockets of gooey chocolate, making each bite irresistible.
Full sized marshmallows: The star topping, toasted to perfection for a sweet, melty finish.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Toasted Marshmallow S'mores Cookie Pie Recipe is how easy it is to put your own spin on it. Whether you want to jazz things up for a special occasion or tweak it to suit a dietary need, there’s plenty of room for creativity here.

Chocolate Swap: I love swapping out the milk chocolate chips for dark chocolate or semi-sweet chips when I want a richer, less sweet bite. It complements the toasted marshmallows beautifully!
Nutty Twist: Adding chopped toasted pecans or walnuts into the dough adds a wonderful crunch and a toasty flavor that reminds me of campfire evenings.
Gluten-Free Option: Using a gluten-free all-purpose flour blend and gluten-free graham crackers works like a charm. The texture stays just as fabulous, and everyone still gets that nostalgic s’mores vibe.
Mini Marshmallow Topping: For a lighter version or a fun visual twist, try topping with mini marshmallows instead of full-sized ones. They toast quicker and give a delightful fluffy texture.

A single slice of pie is shown on a white plate with a textured edge, sitting on a white marbled surface. The pie has three distinct layers: a dark brown crumbly crust at the bottom, followed by a smooth light brown filling in the middle, and a top layer of toasted marshmallows. The marshmallows are a creamy white color with golden brown, slightly charred tops that are uneven but soft in texture. A silver fork is digging into the bottom right corner of the slice, pushing into the marshmallow layer and showing the thickness of it. There are a few crumbs scattered around the plate. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep Your Oven

Start by preheating your oven to 350 degrees Fahrenheit. This ensures it’s hot and ready when you’re done preparing the dough. Trust me, it’s worth having the temperature spot on so your cookie pie bakes evenly and develops that perfect golden top.

Step 2: Crush Those Graham Crackers

Break your nine full-sized graham crackers into chunks and pulse them in a food processor until they become very finely ground with no lumps. This fine texture blends effortlessly into the dough, creating that classic graham cracker cookie base that holds all the flavors together.

Step 3: Mix Your Dry Ingredients Together

In a bowl, combine your finely ground graham cracker crumbs with 1 cup of all-purpose flour and half a teaspoon of salt. Set this aside for a moment while you move on to the wet ingredients.

Step 4: Cream Butter, Sugar, and Vanilla

Using room temperature butter (14 tablespoons or 1 stick plus 6 tablespoons), cream it together with ⅔ cup sugar and 1 tablespoon vanilla paste or extract. Beat until light and fluffy — this usually takes a few minutes. Don’t forget to scrape down the sides of your bowl as you go, making sure everything is mixed evenly.

Step 5: Combine Dry and Wet Ingredients

Gradually add your graham cracker-flour mixture to the creamed butter and sugar. Mix on low speed until well combined. This slow mixing prevents overworking the dough, keeping your cookie pie tender.

Step 6: Fold in Chocolate Chips

Now, gently fold in 1 ½ cups of milk chocolate chips. Spread them evenly throughout the dough so every bite has a rich chocolate pop. This is when the cookie pie really starts looking and smelling irresistible.

Step 7: Shape and Bake the Cookie Pie

Spread the dough evenly into your prepared pan. Use an offset spatula to get a perfectly flat and smooth surface—this is key for holding your marshmallow topping later on. Bake in the oven for 30 to 32 minutes until the top turns beautifully golden. Don’t worry if the center feels a little soft; it will firm up as it cools, just like your favorite cookie.

Step 8: Top It Off with Marshmallows

Once out of the oven, quickly and evenly layer 36 full-sized marshmallows on top of your cookie pie. Get them snug side-by-side for maximum toasting coverage.

Step 9: Broil to Toast Those Marshmallows

Switch your oven to broil and move the rack so that the marshmallows will sit about 5 to 6 inches from the heating element. Keep a close eye on the pie as the marshmallows quickly toast to a gorgeous golden brown. You might want to open the oven door, rotate the pan, or lower the broiler heat to avoid burning. The marshmallows should puff up and become evenly toasted before you take them out.

Step 10: Cool and Slice with Care

Let the pie cool on a wire rack before slicing. For clean, perfect slices, dip a sharp, non-serrated knife in very hot water, wipe it clean, then slice. Repeat cleaning between cuts for the best results. Your toasted marshmallow s'mores cookie pie is now ready to delight!

Top Tip

These tips come from hands-on experience baking the Toasted Marshmallow S'mores Cookie Pie Recipe, and they’ll help you get that perfect gooey, toasty finish every time.

Even Surface Matters: Taking the time to really flatten the cookie dough with an offset spatula before baking ensures a level base so the marshmallows toast evenly on top.
Watch the Broiler Closely: Marshmallows toast in a flash under the broiler. Keep the oven door open slightly and stay nearby to prevent burning.
Sharp Knife for Clean Slices: After cooling, use a sharp non-serrated knife dipped in hot water and wiped clean between cuts for neat, picture-perfect servings.
Room Temperature Butter: Creaming room temperature butter with sugar creates a light, fluffy dough – rushing this step can affect your cookie pie’s texture.

The image shows a round baked dessert with a golden brown top on a black cooling rack. On the upper edge of the dessert, seven large white marshmallows are placed evenly, creating a curved line. To the right side, a white clear cloth with red stripes is laid on a white marbled surface, holding a large pile of more white marshmallows. The colors are mainly warm brown from the baked dessert and bright white from the marshmallows and cloth. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For an extra-special touch, sprinkle a handful of crushed graham crackers or chocolate shavings on top just after broiling. Adding a light drizzle of caramel or a dusting of powdered sugar can also elevate each slice. If you want a little fresh contrast, a few raspberries or a sprig of mint on the side works beautifully, balancing the sweet richness.

Side Dishes

This cookie pie shines as a standalone dessert, but it pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to cool the toasted marshmallow top. For a cozy vibe, serve alongside a warm mug of hot chocolate or a chilled glass of milk to complement the nostalgic campfire flavors.

Make Ahead and Storage

Storing Leftovers

You can store any leftover Toasted Marshmallow S'mores Cookie Pie loosely covered at room temperature. This helps keep the cookie’s buttery texture intact while maintaining the marshmallows' soft, toasted quality. Leftovers will stay fresh for up to 2 days, perfect for snacking without losing that delightful gooeyness.

Freezing

For longer storage, wrap the cooled cookie pie tightly with plastic wrap and then aluminum foil before freezing. It freezes well for up to one month. When ready to enjoy, thaw it overnight in the refrigerator and warm it slightly in the oven to bring back the melted chocolate and soften the marshmallow topping.

Reheating

To reheat, place slices on a baking sheet and warm in a preheated 300°F oven for about 5 to 7 minutes. This lightly melts the chocolate chips and refreshes the marshmallow topping’s softness without burning. Avoid using a microwave, as it can toughen the cookie and make the marshmallows rubbery.

Frequently Asked Questions:

Can I substitute dark chocolate chips instead of milk chocolate chips in this recipe?

Absolutely! Dark chocolate chips can be used and will give a richer, slightly less sweet flavor that pairs wonderfully with the marshmallows and graham cracker base.

What’s the best way to prevent marshmallows from burning under the broiler?

Keep a very close eye while broiling and consider opening the oven door slightly to reduce heat intensity. Rotating the pie and switching the broiler to low if your oven allows can help ensure even toasted marshmallows without burning.

Can I make this cookie pie gluten-free?

To make it gluten-free, use gluten-free graham crackers and certified gluten-free all-purpose flour. Just be sure to check ingredient labels to maintain the integrity of this nostalgic dessert.

How do I get the best clean slices for serving?

Use a sharp, non-serrated knife dipped in very hot water and wiped dry between each cut. This prevents the marshmallows from sticking and gives you neat, beautiful slices every time.

Final Thoughts

Creating this Toasted Marshmallow S'mores Cookie Pie Recipe is like capturing that warm campfire magic right in your kitchen. From the buttery graham cracker cookie base studded with melting milk chocolate chips to the golden toasted marshmallow topping, it’s a nostalgic treat that’s as comforting as it is delicious. Whether for a cozy family dessert or a special occasion, this recipe promises smiles in every gooey bite. Happy baking!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 44 reviews

Author: Sienna
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 10 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This S'mores Cookie Pie combines the classic flavors of graham crackers, milk chocolate, and toasted marshmallows into a delicious cookie pie. The buttery, chocolate-studded cookie base is topped with perfectly toasted marshmallows for a nostalgic treat that’s perfect for dessert or a special snack.

Ingredients

Crust and Cookie Base

9 full sized graham crackers (one sleeve) or about 1 heaping cup of crumbs
1 cup all purpose flour
½ teaspoon salt
14 tablespoon butter, at room temperature (1 stick + 6 tablespoons)
⅔ cup sugar
1 tablespoon vanilla paste or extract
1 ½ cups milk chocolate chips

Topping

36 full sized marshmallows (may need a few more or less)

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cookie pie.
Prepare Graham Cracker Crumbs: Break apart the graham crackers and pulse them in a food processor until they are very finely ground with no lumps.
Mix Dry Ingredients: Combine the finely ground graham crackers with the flour and salt in a bowl, then set aside.
Cream Butter and Sugar: In a large mixing bowl, cream together the room temperature butter, sugar, and vanilla until light and fluffy, scraping down the bowl as needed for even mixing.
Add Dry Ingredients: Gradually add the graham cracker and flour mixture to the creamed butter mixture, mixing on low speed until fully incorporated.
Fold in Chocolate Chips: Gently fold the milk chocolate chips into the cookie dough to evenly distribute them.
Shape and Bake Cookie Pie: Spread the dough evenly into a prepared pan, using an offset spatula to flatten the surface completely for a smooth base. Bake for 30 to 32 minutes or until the top is golden; the center may be slightly soft but will firm as it cools.
Add Marshmallow Topping: Once baked, evenly layer the marshmallows on top of the cookie pie.
Broil Marshmallows: Switch your oven to broil and position the rack 5 to 6 inches below the heating element. Place the pie under the broiler and closely watch as the marshmallows toast to a golden brown, rotating or adjusting heat as needed. Remove when marshmallows are evenly golden and slightly expanded.
Cool and Serve: Let the pie cool on a rack before slicing. Use a sharp, non-serrated knife dipped in hot water and wiped clean between slices for neat cuts.

Notes

Toasted marshmallows add a delightful contrast to the crisp, chocolate chip cookie base for that authentic s'mores flavor.
Flattening the cookie dough evenly before baking ensures a stable surface for marshmallow topping.
Watch the marshmallows carefully under the broiler as they can burn quickly.
Use a sharp non-serrated knife warmed in hot water and wiped clean for clean slices.
Store leftover pie loosely covered at room temperature to maintain freshness.

Nutrition

Serving Size: 1 serving
Calories: 554 kcal
Sugar: 52 g
Sodium: 346 mg
Fat: 28 g
Saturated Fat: 17 g
Unsaturated Fat: 6 g
Trans Fat: 1 g
Carbohydrates: 77 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 42 mg

Toasted Marshmallow S'mores Cookie Pie Recipe