It’s cookie pie time — and if you’re craving s’mores, the answer is obvious: S’mores Cookie Pie. This indulgent dessert combines a soft, buttery cookie crust with layers of chocolate, marshmallows and crushed digestives (or graham crackers). The result is pure, ooey-gooey comfort food.
This pie layers different textures and flavors to create a truly comforting treat. The base is a cookie dough that’s soft, buttery and slightly gooey in the center while developing a gentle golden crust around the edges. It’s the same reliable cookie base used in other cookie pies, producing consistent chew and tenderness every time.
To build the s’mores element, press half the cookie dough into the bottom of a greased pie dish, then add a generous layer of marshmallows, chocolate buttons and lightly crushed digestives or graham crackers. Finish by dolloping the remaining cookie dough across the top in an even layer, then bake until the edges are golden and the center still wobbles slightly.
This dessert isn’t about perfection or presentation — it’s about diving in. Serve it warm for maximum gooeyness straight from the oven, ideal for spoons and cozy clothes. If you prefer neat slices, let the pie cool and chill it in the fridge for an hour or two before slicing; you can always reheat individual portions briefly to restore that warm, melty texture.
S’mores Cookie Pie
Ingredients
- 200 g Butter, Partially Melted (1 Cup)
- ¾ Cup Brown Sugar
- ½ Cup Sugar
- 2 teaspoon Vanilla Extract
- 1 Tbsp. Golden Syrup Or maple syrup
- 2 Large Eggs
- 2 and ¼ Cups All Purpose Flour
- 1 teaspoon Baking Powder
- 1 Cup Chocolate Chips
- 125 g Digestive Biscuits (Graham Crackers), Lightly crushed
- 1 and ½ Cups Marshmallows
- 1 Cup Chocolate Buttons
Instructions
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Preheat the oven to 180°C (350°F) and grease a 9″ (20cm) round pie dish.
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Lightly crush the digestive biscuits so some larger pieces remain, then set aside.
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Beat the very soft or partially melted butter with the brown sugar and sugar until combined.
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Beat in the eggs one at a time, then add the vanilla extract and golden syrup and mix until incorporated.
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Fold in the flour and baking powder, then stir through the chocolate chips.
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Spread half the cookie dough in an even layer across the base of the prepared dish.
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Top the base with marshmallows, chocolate buttons and the broken or lightly crushed digestives.
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Cover with the remaining cookie dough in an even layer and bake for 15–20 minutes. The center should still wobble while the edges turn golden.
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For clean slices, cool completely and chill in the fridge for an hour or two before slicing. For maximum gooeyness, serve warm straight from the oven.
Nutrition
