A S’mores Cookie Pie? It’s gooey campfire s’mores meets warm and chocolatey cookie pie for the ultimate summer dessert.
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My s’mores cookie pie has a soft chocolate chip graham cookie base and a topping of gooey golden mrshmallows (check it out ~ every one is perfectly toasted!) It’s a dessert masterpiece. Serve it at your next cookout and see what I mean.
a better s’more!
I’ve said it before, I’m not a traditional s’mores lover. I just don’t think there’s all that much there to love: dry cracker, melted (if you’re lucky) slab of chocolate, and a more-often-than-not burnt marshmallow. I’ll pass. If you’re like me you’re always on the lookout for a better solution ~ like s’mores cookie pie!
what you’ll need for a s’mores cookie pie
The dough for my s’mores cookie pie is similar to chocolate chip cookie bars or pie, except that graham cracker crumbs replace some of the flour for that perfect s’mores vibe.
- a sleeve of graham crackers
- this is 9 full crackers. I used classic Honey Grahams.
- flour
- butter
- sugar
- vanilla
- chocolate chips
- I used Ghirardelli milk chocolate chips, but use your favorite.
- full sized marshmallows
- minis would also be cute. Want to get really fancy? Make your own marshmallows! I think bourbon marshmallows would make the most amazing adult s’mores cookie pie!!
- salt
how to make a s’mores cookie pie, step by step
step 1. make your cookie dough base
step 2. add the dough to your pan
step 3. spread it out evenly
It’s important to get the dough nice and even because you’ll want a flat surface for your marshmallow topping later. An offset spatula works well for this.
step 4. bake and then top with marshmallows
Remember this is a s’mores cookie pie, so it will seem a bit soft when it comes out of the oven, and will firm up as it cools, just like a giant cookie 🙂
step 5. toast the marshmallows
Ok now you want to get that perfect golden kiss on each of your marshmallows. Set your oven rack at least 5-6 inches below your broiler and don’t even think about wandering away ~ this happens in an instant. You can control the toasting by opening the oven door, rotating the pie for even browning, and even turning the broiler to the low setting if necessary. Tip: You also want to see your marshmallows soften and slump a bit. You can turn off the broiler and keep the pie in the oven (door open) for a few extra seconds until this happens.
how to slice a marshmallow topped s’mores cookie pie
Marshmallow topping is surprisingly easy to slice through, just follow these tips…
- Let the pie cool for at least 15 minutes.
- Use a sharp non-serrated knife.
- Soak it in hot water and then dry quickly with a kitchen towel before making your first cut.
- Wipe clean and soak again in the hot water before making your second cut.
want more s’mores??
why we love s’mores cookie pie
It’s a better s’more, plain and simple. The base is softer and chewier than a crumbly graham cracker, with the chocolate built right in. And the marshmallows? There’s not a burnt spot in sight because you get an even golden brown under the broiler. So go ahead, light up the campfire, just skip the sticks 🙂
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S’mores Cookie Pie
Equipment
- 9×9 tart pan or pie pan
Ingredients
- 9 full sized graham crackers, which is one sleeve, or a heaping cup of crumbs
- 1 cup all purpose flour
- 1/2 tsp salt
- 14 Tbsp butter, at room temperature (that's 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 (you may need a few more or less)
Instructions
- Preheat the oven to 350F
- Grind the graham crackers in a food processor until finely ground. It helps to break them apart as you add them to the machine. Process until the mixture is very finely pulverized, with no lumps.
- Mix the cracker meal with the flour and salt and set aside.
- Cream the butter, sugar, and vanilla until light and fluffy. Scrape down the bowl as necessary.
- Add in the flour/graham mixture and mix on low until well combined.
- Fold in the chocolate chips.
- Spread the dough evenly into your pan and flatten out the surface with an offset spatula. Note: it's important to take a minute to get it really flat from side to side. You'll want a flat surface for your marshmallow topping, later. Bake for about 30-32 minutes or until golden on top. The center may feel a bit soft, and that's fine. Like a cookie it will firm up as it cools.
- Top the cookie pie with a layer of marshmallows. Now switch your oven to broil and set the rack 5 or 6 inches below the heating element.
- Put the pie under the broiler and watch carefully as the marshmallows toast to the perfect golden brown. This happens very quickly. You can open the oven door, rotate the pie, or switch the broiler to low as you watch the marshmallows toast. Remove from the oven when the top is evenly golden and the marshmallows are starting to expand as they heat up.
- Let the pie cool on a rack for a bit before attempting to slice. Use a sharp (non-serrated) knife dipped in very hot water and wipe it clean between slices for best results.
- Store leftover pie loosely covered on the counter.
How long do you let the cookie part cool out of the oven before putting the marshmallows on and broiling?
You can do it right away.
Thank you!