This S’mores Cookie Pie is perfectly gooey and rich, and it serves a crowd. Forget the charred marshmallows and the sticky fingers; dig in!
Every June J’s extended family hosts a reunion, and every June (when we’re home to attend) I take the opportunity to test one of my dessert recipes with the crowd. This year I went with S’mores Cookie Pie, and it just might be the most popular recipe I’ve ever made for the reunion. It might even beat the Brown Sugar Pound Cake with Caramel Icing, but I think that race is too close to call.
Regardless, this recipe was insanely popular. It was a hit with even the pickier folks, and it’s not difficult to see why. The base of my S’mores Cookie Pie is just half of my chocolate chip cookie recipe, but I added graham cracker chunks for that classic s’mores flavor. Instead of using marshmallows or marshmallow fluff, I used both for maximum gooey goodness. There are plenty of chocolate chips, of course, and they get wonderfully gooey during baking.
S’mores Cookie Pie
Adapted from Sally’s Baking Addiction
- 1/2 cup butter, softened
- 3/4 cup brown sugar
- 1 egg
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 4 graham crackers, crushed into crumbs
- 1 1/4 cup flour
- 7 oz. marshmallow fluff
- 1 cup chocolate chips
- 1 cup mini marshmallows
- Preheat oven to 350 degrees. In the bowl of a stand mixer, cream together butter and brown sugar until fluffy.
- Add egg, salt, baking soda, vanilla extract, and graham cracker pieces. Mix until well combined. Add the flour and mix just until flour is incorporated.
- Spray a 9-inch pie plate with cooking spray. Press three quarters of the cookie dough into the bottom of the pie plate.
- Spread the marshmallow fluff over the cookie dough (see notes below). Sprinkle the fluff with chocolate chips and mini marshmallows.
- Shape the remaining dough into flat disks and lay them over the pie. You won’t be able to cover the top entirely, but it’s okay for some of the marshmallows and the chocolate chips to peek through.
- Bake for 23-27 minutes, or until cookie is golden. Cool for 30 minutes before cutting.
- You can use store-bought graham crackers, but I prefer crushing them myself for this recipe because you get bigger chunks.
- Marshmallow fluff is super sticky. For best results, spritz the back of a spatula with cooking spray and use that to spread the fluff.
- This pie is best served the day it’s made, but I can personally attest that it’s still really stinking good a couple days later, too!
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