There’s no showstopper quite like this Marshmallow Cookie Pie. With a gooey, chewy marshmallow and crunchy hazelnut chocolate filling, all encased in chocolate chip cookie dough, this dessert is set to impress this Christmas. You can make the cookie dough in advance and store it in the fridge until ready to use, making this a super simple bake for the festive season. This dessert is perfect for the cookie and s’mores lovers who’ve always wished they could upgrade to a bigger, better version of their favourite.

So, what really is a Marshmallow Cookie Pie?

If you’re thinking, “how does this actually work?”, here’s what you’re about to get into:

  • A deep-filled pie made with cookie dough crust
  • A bottom layer of crunchy roasted hazelnuts and chocolate hazelnut spread
  • A top layer of Epic Snax’s Giant Toastin’ Marshmallow – baked inside the crust for extra chew!
A cookie pie filled with marshmallow and chocolate hazelnut filling on a grey marble backdrop. A slice on a pink plate peeks into the frame on the bottom right hand side, along with a peachy pink frayed linen napkin. Pink plates and marshmallows can be seen in the background.

What will I need for this Marshmallow Cookie Pie?

  1. Epic Snax Giant Toastin’ Marshmallows. These marshmallows are second to none when it comes to gooey, chewy texture and the ultimate s’mores style interior.
  2. Chocolate chips. I personally like using dark chocolate chips in this dessert for a bittersweet flavour. You can also chop up a regular chocolate bar rather than using chips.
  3. Chocolate hazelnut spread. Who doesn’t love this kind of spread? Some stores sell alternatives chocolate style spreads which you can certainly experiment with and use as a substitute.
  4. Hazelnuts. Toasted, and roughly chopped are best. This will save you work roasting your own whole hazelnuts and chopping them yourself.
  5. Butter. Also use unsalted butter so you can measure your own salt into the recipe.
  6. Plain flour. Choose a high-quality flour and always sift before using to remove any potential foreign objects and aerate prior to baking.
  7. Light brown sugar. You really want to use light brown sugar in this recipe as it gives the cookie dough a subtle caramel flavour, without going overboard. If you really must, substitute with regular caster or golden caster sugar.
  8. Eggs. Always choose free-range. You can also buy cartooned egg yolks to save you having to separate eggs yourself or waste the yolks.
  9. Vanilla extract. I like using vanilla bean paste in most recipes for a richer flavour, but extract or essence is just as good!
  10. Bicarbonate of soda. This will create a chewier cookie crust. You can thank me later!
A topdown shot of a cookie pie with marshmallow bursting through the top of the crust, set on a grey marble backdrop. Pink plates can be seen in the top left hand corner, along with a bowl of marshmallows scattered in the top right hand corner. A peachy pink linen frayed napkin peeks into the frame on the bottom right hand side, along with a gold spoon and a small bowl of chocolate spread on the bottom left.

Tips and tricks for making this Marshmallow Cookie Pie:

  1. Buy a deep loose-bottomed cake tin. Firstly, you really want a deep tin for this recipe to get height on the cookie pie. Use a tin that’s 20cm in diameter.
  2. Freeze the pie before baking. This will help your cookie dough bake beautifully when placed in the oven and avoids a mess or a cookie dough that is cooks too quickly and loses its form.
  3. Use a parchment lined baking tray. Placing your Marshmallow Cookie Pie on a baking tray lined with parchment paper is a great way to catch any falling cookie dough in the oven. Naturally, the marshmallows will puff up considerably and break through the top of the pie, creating rivers of beautiful mallow! I personally love this effect, but it does mean some of your cookie dough may spill over the edge. If you’d rather this didn’t happen, use less marshmallows and space them out on the chocolate hazelnut spread to allow for expansion.
  4. Refrigerate overnight. I wish I could say you can eat this straight away BUT chilling in the fridge overnight make it completely worth the wait! Once the pie has cooled for 10-15 minutes out of the oven, loosen it ever so slightly by running a palette knife or sharp chef’s knife around the edge before refrigerating.

See how I made this Marshmallow Cookie Pie over on Instagram!

A slice of Marshmallow Cookie Pie filled with marshmallow and chocolate hazelnut spread filling on a pink plate with a gold spoon next to it. The rest of the cookie pie can be seen in the background along with marshmallow in a bowl and scattered on a grey marble backdrop. A peachy pink frayed linen napkin peeks into the bottom right hand corner, along with a golden spoon and a small bowl of chocolate hazelnut spread in the bottom left.

Marshmallow Cookie Pie

This Marshmallow Cookie Pie is a showstopper of a dessert with a gooey, chewy marshmallow and chocolate hazelnut filling – all encased in a chocolate chip cookie crust.
Prep Time 1 hour 30 minutes
Cook Time 45 minutes
Total Time 1 day 2 hours 15 minutes
Course Dessert
Servings 10 slices


For the cookie dough

  • 220 g unsalted butter at room temperature
  • 325 g soft light brown sugar
  • 2 medium free-range eggs + 1 egg yolk
  • 1 tsp vanilla extract
  • 425 g plain flour
  • 1.5 tsp bicarbonate of soda
  • Pinch fine sea salt
  • 200 g dark chocolate chips

For the filling

  • 375 g chocolate hazelnut spread like Nutella
  • 100 g roasted chopped hazelnuts
  • 13-15 Epic Snax Giant Toastin' Marshmallows


  • Line the base of a 20cm deep cake tin with parchment paper and lightly grease the sides with softened butter.
  • Make the dough by adding the butter to a large bowl, along with the sugar and whisk until the mixture is light, pale and creamy. Add the egg, egg yolk, and vanilla and mix once more until well incorporated.
  • Sift in the flour, bicarbonate of soda and salt, mixing gently or on a slow speed until you have a stiff cookie dough. You may need to use your hands to bring it together towards the end.
  • Add the chocolate chips and mix well using your hands until they’re well distributed.
  • Take two-thirds of the cookie dough for the base and sides and a third for the top. Take the large ball of dough and gently roll out on a lightly floured surface so it is large enough to fit the base and sides of the cake tin, with a tiny bit of overhang to connect the top of the pie. Press it into the tin, leaving a little overhang.
  • Make the chocolate hazelnut spread by mixing the chocolate spread with the chopped hazelnuts. Spread the mixture into an even layer in the prepared cookie dough.
  • Add the marshmallows, standing them vertically on top of the chocolate hazelnut spread.
  • Take the small bit of cookie dough that is left over and roll out to the size of the diameter of the tin. Use a rolling pin to drape the dough over the top of the pie, sealing the edges with your fingertips. You may need to cut away some of the overhanging excess dough.
  • Put the pie in your freezer for 1 hour.
  • Preheat the oven to 190C / fan 170C / 375F.
  • Place the pie onto a baking tray lined with parchment paper, and bake in the oven for 35–40 minutes till the dough is golden. The marshmallows will puff up inside the cookie pie and explode through the top, so the tray will catch any cookie dough that falls off.
  • Take the pie out of the oven and leave to cool completely in the tin. Once it’s come to room temperature, chill in the fridge completely overnight.
  • Using a sharp knife, loosen the edges of the pie from the tin and remove ready to eat.
Keyword chocolate, chocolate chip cookie, cookie, cookie pie, hazelnut, marshmallow, nutella, pie

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