This S’mores Cookie Pie is a thick, gooey cookie baked in a springform pan with layers of crunchy digestive biscuits or graham crackers, melted chocolate, and soft marshmallows tucked inside. The edges bake up golden and chewy while the centre stays rich and soft, creating all the best parts of a classic s’more in an irresistible cookie pie. It is an easy dessert that feels extra special and is perfect for sharing while still warm.
Why you will love this recipe?
There is something so satisfying about a dessert that brings together crisp, chewy, gooey, and chocolatey textures in every bite. This S’mores Cookie Pie has that cozy campfire feeling but is indulgent enough to serve as a show stopping dessert. It is also perfect for sharing, making it a great choice for family gatherings, movie nights, or when you simply want a comforting chocolate dessert. Serve it slightly warm for the ultimate gooey centre.
Expert Tips for Best Results!
- Use Very Soft Butter – The butter should be very soft but not melted. This allows you to easily mix it with the sugars without needing to cream the mixture, helping create a dense and chewy cookie texture.
- Watch the Marshmallows – Marshmallows can brown quickly during baking. If the top of the cookie pie is becoming too dark before the centre is ready, loosely cover it with foil.
- Do Not Overmix the Dough – Once the flour is added, mix only until everything comes together. Overmixing can develop too much gluten and make the cookie pie tougher than you want.
- Use a Springform Pan – A springform pan makes this dessert much easier to remove and serve. Line both the base and sides with parchment for the cleanest release.
- Serve It Warm – For the ultimate S’mores Cookie Pie experience, serve it while slightly warm. The chocolate and marshmallow filling will be softer and more gooey, making every slice extra indulgent.
How to make S’mores Cookie Pie?
Step 1: Mix the Butter and Sugars
Place the very soft butter in a large bowl with the white and brown sugars. Using a spatula, mix until the butter and sugars are evenly combined. There is no need to cream or beat the mixture, which helps keep the cookie pie dense and chewy.
Step 2: Add the Eggs and Vanilla
Add the room temperature egg and mix until incorporated. Add the egg yolk followed by the vanilla extract, mixing until the mixture is smooth and well combined.
Step 3: Add the Dry Ingredients
Sift the flour, corn starch, instant coffee powder, baking soda, baking powder, and salt into the bowl. Mix gently until the dry ingredients are just incorporated. Avoid overmixing, as this can make the cookie pie less tender.
Step 4: Fold in the Chocolate
Add the semi sweet chocolate chunks and fold them through the cookie dough until evenly distributed. Make sure some chocolate is spread throughout the dough so you get melted chocolate in different parts of the pie.
Step 5: Prepare the Springform Pan
Line the base and sides of a 7 or 8 inch springform pan with parchment paper. This makes it much easier to release the cookie pie after baking and helps prevent the marshmallow filling from sticking to the sides.
Step 6: Build the Cookie Pie
Press a thin layer of cookie dough evenly across the bottom of the prepared pan. Add a layer of digestive biscuits or graham crackers, followed by extra chocolate and marshmallows. Cover the filling completely with the remaining cookie dough, gently pressing it down around the edges so the filling stays enclosed.
Step 7: Freeze Any Extra Dough
If you have leftover cookie dough after assembling the pie, scoop it into a separate container and freeze it for another time. You can bake the extra dough separately whenever you are craving fresh cookies.
Step 8: Bake the Cookie Pie
Bake at 175°C or 350°F for approximately 25 to 30 minutes. Keep an eye on the top as it bakes. If the surface starts browning too quickly while the centre still needs more time, loosely tent the pan with foil and continue baking.
Step 9: Let It Set
Once baked, allow the S’mores Cookie Pie to cool in the springform pan for 10 to 20 minutes. This gives the cookie enough time to firm up while keeping the centre soft and gooey. Carefully release the springform before slicing and serving.
Frequently Asked Questions
Can I use graham crackers instead of digestive biscuits?
Yes. Graham crackers are a great choice and give the cookie pie a more traditional s’mores flavor. Digestive biscuits work just as well and are an easy alternative.
Can I freeze the S’mores Cookie Pie?
Yes. Allow the baked cookie pie to cool completely, then wrap it tightly and freeze for up to 1 month. Thaw it in the refrigerator and gently warm individual slices before serving.
How should I store leftover cookie pie?
Store leftover S’mores Cookie Pie in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Warm individual slices before serving for a softer texture.
Can I prepare the cookie dough ahead of time?
Yes. The cookie dough can be prepared ahead and refrigerated until you are ready to assemble and bake the pie. Let it soften slightly if it becomes too firm to spread.
Why is my S’mores Cookie Pie too dry?
Overbaking is the most common reason. The centre should still look slightly soft when the cookie pie comes out of the oven because it will continue setting as it cools.
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Recipe Card
S'mores Cookie Pie
This S’mores Cookie Pie is a thick and gooey chocolate chunk cookie baked around layers of crunchy digestive biscuits or graham crackers, extra chocolate, and soft marshmallows. The outside becomes beautifully golden while the centre stays soft and indulgent, making this the perfect warm dessert for sharing.
Ingredients
- 2/3 cup + 2 tsp very soft unsalted butter (160g)
- 1/2 cup white granulated sugar (100g)
- 1/2 cup soft packed light brown sugar (100g)
- 1 large egg (at room temperature)
- 1 egg yolk
- 1 tsp vanilla extract
- 2 cups all-purpose flour (250g)
- 1 tsp corn starch
- 1 tsp instant coffee powder
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp fine salt
- 3/4 cup semi-sweet chocolate chunks (125g)
- Extra chocolate (for filling)
- Digestive biscuits or graham crackers (for filling)
- Marshmallows (for filling)
Instructions
- Add the very soft butter, white sugar, and brown sugar to a large bowl. Mix with a spatula until just combined. There is no need to cream or beat the butter and sugar.
- Add the room temperature egg and mix until incorporated. Add the egg yolk and vanilla extract, then mix until the mixture is smooth and well combined.
- Sift in the all purpose flour, corn starch, instant coffee powder, baking soda, baking powder, and salt. Mix gently until just combined, being careful not to overmix the dough.
- Add the semi sweet chocolate chunks and fold them through the cookie dough until evenly distributed.
- Line the base and sides of a 7 or 8 inch springform pan with parchment paper to make removing the cookie pie easier after baking.
- Press a thin layer of cookie dough evenly over the bottom of the prepared pan. Add digestive biscuits or graham crackers, followed by extra chocolate and marshmallows.
- Cover the filling completely with the remaining cookie dough, gently pressing the dough around the edges to seal the filling inside the pie. If you have leftover dough, place it in a separate container and freeze for later.
- Bake at 175°C or 350°F for 25 to 30 minutes, keeping a close eye on the top. If it browns too quickly while the center is still soft, loosely tent the pan with foil.
- Remove the cookie pie from the oven once the edges are golden and the center is still slightly soft. Let it cool in the springform pan for 10 to 20 minutes so it can set.
- Carefully release the springform pan, slice the cookie pie, and serve while slightly warm for the best gooey chocolate and marshmallow filling.
If you like Cookie recipes like these, you should definitely check out my:
1) Brown Butter S’mores Cookies
2) Scoopable Biscoff Stuffed Cookies
