Description
A delightful twist on classic s’mores, this creamy cookie dough pie features a buttery graham cracker crust, rich chocolate, and toasted marshmallows.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs (about 150g)
- 6 tablespoons unsalted butter, melted (85g)
- 2 tablespoons granulated sugar (25g)
- Pinch of salt
- 1 1/4 cups all-purpose flour (160g)
- 1/2 cup unsalted butter, softened (115g)
- 1/2 cup brown sugar, packed (100g)
- 1/4 cup granulated sugar (50g)
- 1 large egg
- 2 teaspoons pure vanilla extract (10ml)
- 1/2 teaspoon baking soda (3g)
- 1/4 teaspoon salt (1g)
- 3/4 cup chocolate chips (130g, semi-sweet and/or milk chocolate)
- 1/2 cup chocolate chunks (85g)
- 20–25 large marshmallows (about 180g, cut in half)
- 1 cup mini marshmallows (50g)
- Extra chocolate chips or shavings (optional, for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or line it with parchment paper.
- In a medium bowl, mix together the graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt until it resembles wet sand.
- Press the mixture firmly into the bottom and sides of the pie dish. Bake for 7-8 minutes until golden and set. Let it cool completely.
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2-3 minutes).
- Beat in the egg and vanilla extract until smooth and creamy.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined.
- Fold in the chocolate chips and chocolate chunks to create a rich cookie dough.
- Spread the cookie dough evenly over the cooled graham cracker crust and smooth the top with a spatula.
- Bake for 22-25 minutes until edges are golden brown and the center is just set. Allow to cool for about 10 minutes.
- Arrange halved large marshmallows and mini marshmallows on top. Broil for 1-2 minutes until marshmallows are golden and toasted.
- Sprinkle extra chocolate chips on top, if desired. Let cool for at least 20 minutes before slicing.
- Serve slightly warm for the ultimate indulgent experience!
Notes
You can prepare the crust and cookie dough a day in advance. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 325
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg