This is the kind of dessert I make when I want something nostalgic, fast, and shareable. Think of a giant, slightly underbaked cookie with pockets of molten chocolate and soft marshmallow peeks on top. It’s forgiving, requires no rolling or cookie scooping, and comes together in one bowl if you use a stand mixer.

I keep this recipe in rotation because it delivers texture contrast every time: crisp edges, a chewy middle, and soft, slightly toasted marshmallows. It behaves like a cookie and presents like a pie, which makes it perfect for potlucks, weeknight dessert swaps, or a weekend treat when you want something comforting without fuss.

Below you’ll find ingredient notes, the exact steps to follow, troubleshooting, storage, and ways to customize it. I write it from the kitchen, not from theory—practical tips included so your pie comes out gooey and not overbaked.

Ingredient Notes

Read this before you measure. Small decisions here change texture quickly.

Use softened, not melted, butter—softened butter creams with sugar to trap air and create that tender crumb. Brown sugar brings chew and a toffee note that pairs beautifully with semi-sweet chocolate. Cornstarch is the quiet hero: it stabilizes the structure so the center stays gooey while the edges set.

Mini chocolate chips and mini marshmallows are recommended because they distribute evenly and create more pockets of flavor across each slice. If you use larger chips or marshmallows you will get fewer pockets and different melting behavior. Finally, don’t overmix once the flour goes in; that’s how you keep the pie tender instead of dense.

Ingredients

¾ cup unsalted butter, softened — provides fat, flavor, and tenderness; bring to room temperature so it creams easily.
¾ cup light brown sugar, packed — adds moisture and chew, and gives a slight caramel note.
¼ cup granulated sugar — balances sweetness and helps with crisping the edges.
1 large egg — binds the dough and contributes to the chew and rise.
2 teaspoons vanilla extract — flavor enhancer; use pure vanilla if you have it for the best depth.
2 cups all-purpose flour — the structure of the cookie pie; measure by spooning into the cup and leveling or use a scale for accuracy.
2 teaspoons cornstarch — tenderizes and stabilizes the gooey center.
1 teaspoon baking soda — for a gentle lift and lightness in the crumb.
½ teaspoon salt, or to taste — balances sweetness and amplifies the other flavors.
1 ¾ cups mini semi-sweet chocolate chips — the chocolaty pockets; mini chips distribute melt more evenly.
1 cup mini marshmallows — folded in to create soft, melty pockets; reserve a few to dot the top.

Gooey Chocolate Chip and Marshmallow Cookie Pie — Do This Next

Preheat the oven to 350°F (175°C). Spray a 9-inch glass pie plate very well with cooking spray and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric handheld mixer, beat the softened butter on low speed until smooth, about 1 minute.
Add the light brown sugar and granulated sugar. Beat on medium-high speed until creamed and well combined, about 2 to 3 minutes. Stop and scrape down the sides of the bowl.
Add the egg and vanilla extract. Beat on medium-high speed until the mixture is light and fluffy, about 2 minutes. Scrape down the sides and bottom of the bowl.
Add the all-purpose flour, cornstarch, baking soda, and salt. Mix on low speed until just combined, about 30 seconds. Do not overmix.
Add the mini semi-sweet chocolate chips and mix on low for a few seconds, or stir by hand, until evenly distributed.
Gently fold in the mini marshmallows by hand or mix on low just a few seconds to incorporate. Reserve some marshmallows to place on top for visual appeal, and try to avoid pressing marshmallows against the sides or base of the pie plate to make cleanup easier.
Transfer the dough to the prepared pie plate and smooth the top with a spatula so it is even, leaving some marshmallows visible on top.
Bake for about 18 to 20 minutes, or until the center is just set and the marshmallows are just barely golden. The edges should be more set and lightly golden—do not overbake if you want a gooey center.
Allow the pie to cool until it is comfortable to eat (warm or room temperature), then serve.

Why I Love This Recipe

It hits multiple textures and temperatures in one bite: crisp, chewy, molten, and pillowy. The marshmallows create a toasted top when baked just long enough, but the center stays tender because of the cornstarch and the slightly underbaked timing.

It’s fast to pull together and forgiving. If your butter is slightly too warm or your oven runs hot, you can adjust bake time slightly and still get a great result. It’s also visually appealing without any decorating—those marshmallow pockets look like little islands of joy.

International Equivalents

The recipe calls for 350°F (175°C), so the oven temperature is already provided in both Fahrenheit and Celsius. The rest of the measurements are in U.S. cup and teaspoon/cup format. If you use weighing scales, aim for consistent measurements—cup-to-gram conversions vary by ingredient and method.

Mini semi-sweet chocolate chips and mini marshmallows are widely available internationally. If your store labels differ (e.g., “plain flour” vs “all-purpose flour”), use the medium-protein, all-purpose option for this recipe.

Toolbox for This Recipe

Essentials:

Stand mixer with paddle attachment or handheld electric mixer
9-inch glass pie plate (well greased) — glass helps monitor browning
Measuring cups and spoons (or kitchen scale)
Rubber spatula for folding and smoothing
Cooking spray
Oven set to 350°F (175°C)

Steer Clear of These

Common mistakes and how to avoid them:

Overbaking the pie — the window for gooey center is narrow. Pull it when the center is just set and the edges look a touch more golden.
Using melted butter — melted butter changes the texture and can flatten the dough; use softened butter as specified.
Pressing marshmallows against the pie plate — this makes cleanup harder and can lead to sticking; leave them on the surface instead.
Overmixing after adding flour — this develops gluten and will make the pie dense.

Make It Your Way

Mix-in options

Swap some or all of the mini semi-sweet chips for milk or dark chocolate chips for flavor variation.
Add chopped toasted nuts for crunch—fold them in with the chips.

Topping ideas

Sprinkle flaky sea salt over the top after baking for contrast.
Gently torch a few exposed marshmallows for a more pronounced toasting effect, watching closely so they don’t burn.

Flavor Logic

Brown sugar contributes moisture and chew because of its molasses content; granulated sugar helps crisp the edges. The cornstarch holds moisture and creates a tender crumb that still supports a gooey center. Baking soda gives a subtle lift so the pie doesn’t feel heavy. Marshmallows add sweetness and a soft, spongy texture that contrasts with melted chocolate.

Refrigerate, Freeze, Reheat

Storage tips:

Room temperature: Store the pie covered at room temperature for a day if you plan to eat it warm or the same day.
Refrigeration: Wrap or cover and refrigerate if you need to keep it longer; bring to room temperature or warm slightly before serving to restore gooeyness.
Freezing: Wrap slices tightly for longer storage. Thaw in the fridge overnight, then warm gently to revive the texture.

To reheat: warm single servings in the microwave for short bursts (10–20 seconds depending on strength) or in a low oven until just warmed through. Avoid overheating or you will lose that signature gooey center.

Ready, Set, Cook

Checklist before you start: preheat to 350°F (175°C), grease a 9-inch glass pie plate, measure ingredients, and have your mixer ready. Work quickly once dry ingredients hit the butter mixture—gentle mixing keeps the crumb tender. Smooth the dough in the pie plate, leave some marshmallows visible on top, and bake 18 to 20 minutes. Let cool just enough to be comfortable to eat, then serve warm or at room temperature.

Serve this with a scoop of ice cream or a simple glass of milk. It’s straightforward, crowd-pleasing, and forgiving—exactly the kind of recipe I go back to again and again.

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Gooey Chocolate Chip and Marshmallow Cookie Pie

If you’re a fan of gooey desserts that ooze with chocolate goodness and marshmallow fluff, then this Gooey Chocolate Chip and Marshmallow Cookie Pie is about to become your new favorite treat. Imagine biting into a warm, chewy cookie base that is bursting with melty chocolate chips and sweet marshmallows. This delightful dessert is perfect…

Prep Time10

Cook Time18

Total Time28

Servings: 10 servings

Ingredients

3/4 cupunsalted butter softened
3/4 cuplight brown sugar packed
1/4 cupgranulated sugar
1 large egg
2 teaspoonsvanilla extract
2 cupsall-purpose flour
2 teaspoonscornstarch
1 teaspoonbaking soda
1/2 teaspoonsalt or to taste
1 3/4 cupsmini semi-sweet chocolate chips
1 cupmini marshmallows

Instructions

Preheat the oven to 350°F (175°C). Spray a 9-inch glass pie plate very well with cooking spray and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric handheld mixer, beat the softened butter on low speed until smooth, about 1 minute.
Add the light brown sugar and granulated sugar. Beat on medium-high speed until creamed and well combined, about 2 to 3 minutes. Stop and scrape down the sides of the bowl.
Add the egg and vanilla extract. Beat on medium-high speed until the mixture is light and fluffy, about 2 minutes. Scrape down the sides and bottom of the bowl.
Add the all-purpose flour, cornstarch, baking soda, and salt. Mix on low speed until just combined, about 30 seconds. Do not overmix.
Add the mini semi-sweet chocolate chips and mix on low for a few seconds, or stir by hand, until evenly distributed.
Gently fold in the mini marshmallows by hand or mix on low just a few seconds to incorporate. Reserve some marshmallows to place on top for visual appeal, and try to avoid pressing marshmallows against the sides or base of the pie plate to make cleanup easier.
Transfer the dough to the prepared pie plate and smooth the top with a spatula so it is even, leaving some marshmallows visible on top.
Bake for about 18 to 20 minutes, or until the center is just set and the marshmallows are just barely golden. The edges should be more set and lightly golden—do not overbake if you want a gooey center.
Allow the pie to cool until it is comfortable to eat (warm or room temperature), then serve.