Cookie and Graham Cracker crumbs combine in layers cookie dough with marshmallow creme, semi-sweet chocolate chips and miniature marshmallows. All melted and ooey-gooey in one delicious S’mores Cookie Pie!
A few weeks ago I posted a picture of this amazing dessert on Instagram and took an unofficial poll. I was curious to see how many of you wanted me to share this recipe. (It was a fishing expedition and the picture was cruelly my bait! lol)
The response was pretty overwhelming. Y’all wanted me to introduce you to my buddy “S’more Pie”!
I discovered my friend “S’more” late one afternoon when I was frantically looking for a “quick” decadent dessert to serve to friends coming over for a church planning meeting. Thankfully, I stumbled upon this “S’mores cake” from Sally’s Baking Addiction. (You can find the original recipe HERE. )
I say “Thankfully” because, not only is this one of the most WONDERFUL desserts that will ever pass between your lips, but it led me to Sally’s blog! Sally can bake! She is one of my favorite “go-to” gals when I’m looking for a whole lot of yumminess!
This dessert was everything I was hoping it would be. It’s rich, creamy, ooey-gooey, and chocolatey! I mean there were serious heavenly “Mmmmmm’s” coming from each and every one of my friends. Sally calls this little gem “S’mores Cake”. However, I figure if you’re using a pie plate it deserves “Pie” status! thus I call mine “S’mores Pie”.
How To Make S’mores Cookie Pie
In your mixing bowl combine 1/2 cup of unsalted butter, at room temperature, 3/4 cup of packed light brown sugar, 1 tsp. vanilla extract, and 1 large egg, also at room temperature. Cream this all together on medium speed.
In a separate bowl mix together 1 cup all-purpose flour, 1 cup of graham cracker crumbs, 1/2 teaspoon baking powder, 1/4 teaspoon salt. Add, slowly, to the cream mixture. Mix well. Scrape down the sides of the mixer to be sure to incorporate all your ingredients.
Do not eat your dough! I know you…you want to eat that cookie dough! Resist the urge. Stay strong.
Press 2/3 of the graham cookie dough into the prepared pie plate. Spread the marshmallow creme on top.
It can be a little sticky tricky. I used the back of a metal spoon. You want the marshmallow creme layer as even as possible. Don’t obsess over it…just try to get it as even as you can.
Sprinkle the marshmallow creme layer with chocolate chips and marshmallows. I think I have little too much fun with this part.
I don’t know why it makes me so happy to sprinkle marshmallows and semi-sweet chocolate chips all over marshmallow creme…but it does!
Mold the remaining pieces of dough into flat disc pieces and layer them on top of the chocolate chip and marshmallow layer. (It’s like your tucking them in for a nice melty sleep!)
You won’t have enough dough to make another single layer so you need to make these dough pieces. Plus it allows the marshmallows to peek through. It’s kind of magical!
I like to sprinkle just a few chocolate chips and marshmallows on top. Just so it looks really pretty when it comes out of the oven.
Bake the cookie pie for about 25 minutes at 350 °F, or until the top is very lightly golden brown. Allow it to cool for at least 30 minutes before digging in.
Doesn’t that look SO mouthwatering nummy? Oh it is!!!
Cut into pie slices and serve warm. This is a dessert best served warm. It tastes and looks the best on the same day it is baked.
I have kept it over night covered, and warmed it up in the microwave, and it’s still good…but it’s fantastically GREAT served the same day!
Don’t mess this dessert up with ice cream or chocolate syrup. Trust me when I say it is rich enough on its own. It doesn’t need any “fluff” other than the fluff that’s tucked inside!
There are times when I share a recipe with y’all that I wish there was a way for you taste it. This is one of those occasions! This is seriously one of the BEST desserts on the planet!
If you love S’mores…and who doesn’t…this is about 10 million times better than the camp ground s’mores of your summer!
Wouldn’t it be amazing with mini Reese’s peanut butter cups!!!! (I think I just choked on my own drool! lol) Oh my heaven’s… I have to try that with this recipe!
Here are some other Family Favorite Dessert Recipes You’ll Love!
- Classic Chewy Snickerdoodle Cookies
- Mint Fudge Asphalt Pie
- Reeses Peanut Butter Cup Cookies
- Chocolate Cherry Cheesecake Dip
- Layered Mint Chocolate Brownies
I hope y’all have a FANTASTIC weekend filled with chocolatey S’mores Cookie Pie! 😉
Happy Nesting My Friends!
- 1/2 cup unsalted butter, room temperature
- 3/4 cup packed light brownsugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 1 cup all-purpose flour
- 1 cup graham cracker crumbs
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 heaping cup marshmallow creme (Fluff)
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup mini marshmallows
- Preheat oven to 350°F degrees. Spray a 9-inch pie or cake pan with nonstick spray. Set aside.
- In a large bowl using handheld or stand mixer, cream the butter and brown sugar together on medium speed. Beat for about 2 minutes until smooth and combined. Add the vanilla extract and egg, beating until combined. Scrape the sides of the bowl down as needed. Set aside.
- Toss the flour, graham cracker crumbs, baking powder, and salt together until combined. With the mixer running on low, slowly add the dry ingredients to the wet ingredients. Mix until combined.
- Press 2/3 of the graham cookie dough into prepared pan. Spread the marshmallow creme on top. This will be a bit tricky since the marshmallow creme is so sticky, but do the best you can to get an even layer. Sometimes I spray the bottom of a spatula with nonstick spray to spread it around. Sprinkle the marshmallow creme with chocolate chips and marshmallows. Mold the remaining cookie dough into flat disc pieces and layer on top of the chocolate chips. You won't have enough dough to make one single layer, so some of the chocolate chips and marshmallow creme will be exposed. That is ok! You want to see the marshmallow on top. Sprinkle the top of the pie with some of the chocolate chips and marshmallows.
- Bake the cookie pie for 25 minutes, or until the top is very lightly golden brown. Allow to coll for at least 30 minutes before digging in.
- The cookie pie looks and tastes best on the same day. If you do have left overs you can cover and reheat in the microwave for about 20 seconds. It will help soften up the marshmallow.
- Adapted from S'mores Cake by Sally's Baking Addiction
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Serving Size:1 slice
Amount Per Serving: Calories: 277Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 43mgSodium: 137mgCarbohydrates: 35gFiber: 1gSugar: 17gProtein: 3g