Description
This S'mores Cookie Pie combines the classic flavors of graham crackers, milk chocolate, and toasted marshmallows into a delicious cookie pie. The buttery, chocolate-studded cookie base is topped with perfectly toasted marshmallows for a nostalgic treat that’s perfect for dessert or a special snack.
Ingredients
Scale
Crust and Cookie Base
- 9 full sized graham crackers (one sleeve) or about 1 heaping cup of crumbs
- 1 cup all purpose flour
- 1/2 tsp salt
- 14 Tbsp butter, at room temperature (1 stick + 6 tablespoons)
- 2/3 cup sugar
- 1 Tbsp vanilla paste or extract
- 1 1/2 cups milk chocolate chips
- 36 full sized marshmallows (may need a few more or less)
Topping
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cookie pie.
- Prepare Graham Cracker Crumbs: Break apart the graham crackers and pulse them in a food processor until they are very finely ground with no lumps.
- Mix Dry Ingredients: Combine the finely ground graham crackers with the flour and salt in a bowl, then set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream together the room temperature butter, sugar, and vanilla until light and fluffy, scraping down the bowl as needed for even mixing.
- Add Dry Ingredients: Gradually add the graham cracker and flour mixture to the creamed butter mixture, mixing on low speed until fully incorporated.
- Fold in Chocolate Chips: Gently fold the milk chocolate chips into the cookie dough to evenly distribute them.
- Shape and Bake Cookie Pie: Spread the dough evenly into a prepared pan, using an offset spatula to flatten the surface completely for a smooth base. Bake for 30 to 32 minutes or until the top is golden; the center may be slightly soft but will firm as it cools.
- Add Marshmallow Topping: Once baked, evenly layer the marshmallows on top of the cookie pie.
- Broil Marshmallows: Switch your oven to broil and position the rack 5 to 6 inches below the heating element. Place the pie under the broiler and closely watch as the marshmallows toast to a golden brown, rotating or adjusting heat as needed. Remove when marshmallows are evenly golden and slightly expanded.
- Cool and Serve: Let the pie cool on a rack before slicing. Use a sharp, non-serrated knife dipped in hot water and wiped clean between slices for neat cuts.
Notes
- Toasted marshmallows add a delightful contrast to the crisp, chocolate chip cookie base for that authentic s'mores flavor.
- Flattening the cookie dough evenly before baking ensures a stable surface for marshmallow topping.
- Watch the marshmallows carefully under the broiler as they can burn quickly.
- Use a sharp non-serrated knife warmed in hot water and wiped clean for clean slices.
- Store leftover pie loosely covered at room temperature to maintain freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 554 kcal
- Sugar: 52 g
- Sodium: 346 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 77 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 42 mg
