Gooey Chocolate Chip and Marshmallow Cookie Pie — The whole pie tastes like the soft, GOOEY, underbaked centers of fresh chocolate chip marshmallow cookies!! Between the melted chocolate, marshmallows, and big time gooey factor, this pie is PERFECT!!

Gooey Chocolate Chip and Marshmallow Cookie Pie - The whole pie tastes like the soft, GOOEY, underbaked centers of fresh chocolate chip cookies!! Between the melted chocolate, marshmallows, and big time gooey factor, this pie is PERFECT!!

Chocolate Chip Marshmallow Cookie Pie

I love making cookie pies because they’re so much faster and easier than making cookies. No individual dough balls to form and there’s no need to chill the dough.

The cookie cake pie is ready from start to finish in 30 minutes. Music to my impatient ears.

But the best part is that if you love the gooey center bites of chocolate chip cookies that are slightly underbaked and oozing with chocolate, you’re going to be in heaven with this marshmallow cookie pie.

Because nearly the whole thing tastes just like that. Those delectably perfect center bites are no longer in short supply. You have pretty much a whole pie of that.

However, if you’re an edge person, the edges are firmer and actually remind me a bit of a graham cracker crust. A little bit crumbly with similar flavor, but there are no graham cracker crumbs in sight. Just plenty of butter that apparently causes a crisping effect that I think mimics graham cracker crust, which is my favorite kind of crust.

Let’s not forget the gooey marshmallows either. Between gooey marshmallows and gooey center bites, this is my type of dream dessert.

I used the same recipe that I’ve used for these Chocolate Chip and Chunk Cookies and these Mini Chocolate Chip Cookies because it always comes out perfectly — be it in cookie form, as mini cookies, or as a cookie pie.

Gooey Chocolate Chip and Marshmallow Cookie Pie - The whole pie tastes like the soft, GOOEY, underbaked centers of fresh chocolate chip cookies!! Between the melted chocolate, marshmallows, and big time gooey factor, this pie is PERFECT!!

What’s in This Cookie Cake Pie? 

To make this chocolate chip marshmallow cookie pie, you’ll need: 

  • Unsalted butter
  • Light brown sugar
  • Granulated sugar
  • Egg
  • Vanilla extract
  • All-purpose flour
  • Cornstarch
  • Baking soda
  • Salt
  • Mini semi-sweet chocolate chips
  • Mini marshmallows 

Gooey Chocolate Chip and Marshmallow Cookie Pie - The whole pie tastes like the soft, GOOEY, underbaked centers of fresh chocolate chip cookies!! Between the melted chocolate, marshmallows, and big time gooey factor, this pie is PERFECT!!

How to Make a Cookie Pie

Cream together the butter and sugars, then add the egg and vanilla. Add in the dry ingredients, then fold in the chocolate chips and marshmallows. 

Transfer the dough to a greased 9-inch pie plate. Bake until the center is just set and the marshmallows are just barely golden.

Can I Use Regular Chocolate Chips Instead? 

I used mini chocolate chips rather than full size to get really good chip-to-dough disbursement, although I’m sure you could use regular-sized chocolate chips.

Do I Have to Use a Pie Plate? 

If you don’t have a pie plate on hand, I bet you could make this chocolate chip marshmallow cookie pie in a 9×9-inch baking dish instead. You may need to adjust the bake time, but since I’ve only made this recipe using a pie plate I can’t say for sure. 

Gooey Chocolate Chip and Marshmallow Cookie Pie - The whole pie tastes like the soft, GOOEY, underbaked centers of fresh chocolate chip cookies!! Between the melted chocolate, marshmallows, and big time gooey factor, this pie is PERFECT!!

Tips for Making Chocolate Chip Marshmallow Cookie Pie

Please don’t overbake the pie. That is key. In my oven, the pie was perfect at 18 minutes. All ovens, ingredients, bakeware, etc. vary so keep an eye on it and use your judgment but if you’re going to err on one side or the other, go for under rather than overbaking. The marshmallows were very, very lightly colored and the edges had set up while the center had just barely set up when I pulled the pie from the oven.

The marshmallows may be a little finicky and not want to incorporate easily into the dough, but do the best you can to incorporate them. Make sure you have some marshmallows at the surface for visual appeal and the less you have actually touching the sides or base of the pie dish, the easier your cleanup will be later on. Also spray your pie dish liberally with cooking spray.

Although you could probably cut this pie into neat slices, I love the dig-in-with-a-spoon method even more. I felt no need for ice cream or whipped topping, but they would both be nice touches I’m sure if you’re so inclined.

Gooey Chocolate Chip and Marshmallow Cookie Pie
Yield: 10

Gooey Chocolate Chip and Marshmallow Cookie Pie

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

The whole pie tastes like the soft, GOOEY, underbaked centers of fresh chocolate chip marshmallow cookies!! Between the melted chocolate, marshmallows, and big time gooey factor, this pie is PERFECT!!

Ingredients

  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt, or to taste
  • 1 3/4 cups mini semi-sweet chocolate chips
  • 1 cup mini marshmallows

Instructions

    1. Preheat oven to 350F and spray a 9-inch glass pie plate very well with cooking spray; set aside.
    2. To the bowl of a stand mixer fitted with the paddle attachment or large bowl and electric handheld mixer, beat the butter on low speed until smooth, about 1 minute.
    3. Add the sugars and beat on medium-high speed until creamed and well combined, about 2 to 3 minutes.
    4. Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until light and fluffy, about 2 minutes.
    5. Stop, scrape down the sides of the bowl, and add the flour, corn starch, baking soda, salt, and mix until just combined, about 30 seconds.
    6. Add the chocolate chips and beat for a few seconds on low speed to incorporate.
    7. Add the marshmallows and beat for a few seconds on low speed to incorporate. They may be a little finicky and not want to incorporate but do the best you can to incorporate them.
    8. Transfer dough to prepared pie plate (Tip – Make sure you have some marshmallows at the top for visual appeal and the less you have actually touching the sides or base of the pie dish, the easier your cleanup will be later on) and smooth with a spatula as necessary.
    9. Bake for about 18 to 20 minutes, or until center is just set and marshmallows are just barely golden. Edges will be more set and lightly golden; do not overbake because the pie tastes much better on the gooey side.
    10. Allow the pie to cool until it’s comfortable to eat.

Notes

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 344Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 21mgSodium: 257mgCarbohydrates: 62gFiber: 2gSugar: 38gProtein: 5g

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