S’mores Cookie Dough Pie: A Cozy Treat for All Seasons
As the weather cools and the leaves turn their crisp shades, my thoughts drift back to those warm summer nights spent by the fire, roasting marshmallows until they were golden brown. The sweet aroma of melting chocolate intermingling with the smoke from the fire is a nostalgic embrace. That’s the comforting essence I wanted to capture in my S’mores Cookie Dough Pie, a delightful and decadent dessert that merges the classic campfire treat with a creamy, cookie dough twist. This easy delight is perfect for family gatherings or a cozy night in, making it the ideal sweet treat to pin for later!
Why You’ll Love This Recipe
- This S’mores Cookie Dough Pie is incredibly easy to prepare, ensuring a stress-free baking experience.
- The combination of melted chocolate and gooey marshmallows delivers a taste that transports you straight to a summer campfire.
- Perfect for sharing, this pie is a crowd-pleaser and will have everyone clamoring for seconds.
- It’s a wonderfully customizable dessert, allowing you to mix and match flavors to suit your family’s preferences.
- This recipe is family-friendly, making it a delightful baking project to enjoy with your kids!
Ingredients You’ll Need for S’mores Cookie Dough Pie
- 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)
Let’s Make It Together
- Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or line it with parchment for easier serving.
- In a medium bowl, mix the graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt. Blend until it resembles wet sand.
- Press this mixture firmly into the bottom and sides of the pie dish. Bake for 7-8 minutes, until just golden and set. Let it cool completely.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until smooth and combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, stirring just until combined.
- Fold in the chocolate chips and chunks, creating a luscious cookie dough.
- Spread the cookie dough evenly over the cooled graham cracker crust, smoothing the top with a spatula.
- Bake for 22-25 minutes, until the edges are golden and the center is just set. Let cool for 10 minutes.
- Arrange the halved large marshmallows (cut side down) and mini marshmallows over the top to cover the pie.
- Broil for 1-2 minutes, keeping a close eye, until the marshmallows are golden and toasted. Rotate as necessary for even browning.
- Sprinkle extra chocolate chips or shavings on top for an extra indulgent touch. Let the pie cool for at least 20 minutes before slicing. Serve slightly warm for that gooey goodness.
Delicious Variations to Try
- Nutty Delight: Add chopped nuts like pecans or walnuts into the cookie dough for an extra crunch and rich flavor.
- Peanut Butter Twist: Fold in creamy or crunchy peanut butter for a nutty and indulgent take on this classic dessert.
- Gourmet Chocolate: Use dark chocolate chips and chunks for a more sophisticated taste that balances the sweetness of the marshmallows.
- Seasonal Flavors: Consider adding pumpkin spice during the fall or peppermint extract around the Holidays for a festive flair.
Chef Emma’s Helpful Tips
- Make-Ahead Magic: Prepare the crust and cookie dough a day ahead, refrigerating until you’re ready to bake.
- Slicing Secret: Use a warm knife to effortlessly slice through the marshmallow topping without tearing.
- Storage Suggestions: Store leftovers in an airtight container at room temperature for up to 3 days.
- Ingredient Swaps: Feel free to substitute different types of chocolate or even add caramel bits for a sweet surprise!
What’s Inside – Nutrition Breakdown
- Serving Size: 1 slice
- Calories: 300
- Carbohydrates: 38g
- Sugar: 25g
- Fat: 15g
- Protein: 3g
- Sodium: 150mg
Frequently Asked Questions
- Can I make this ahead? Yes! You can prepare the crust and cookie dough in advance and bake it the day you plan to serve.
- Can I use different ingredients? Absolutely! Swap chocolates or try adding different types of nuts for added texture.
- How do I store leftovers? Keep any leftover pie in an airtight container at room temperature for a few days.
- How long does it last? Ideally, enjoy it within 3 days for the best flavor and texture.
A Cozy Closing Note
This S’mores Cookie Dough Pie is not just a dessert; it’s a warm embrace of memories, flavors, and comfort. It’s perfect for sharing with loved ones or savoring on a quiet evening by the fire. Save this S’mores Cookie Dough Pie to your dessert board so it’s within reach whenever you need a cozy treat! Happy baking!
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S’mores Cookie Dough Pie
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful dessert merging the classic campfire treat with a creamy, cookie dough twist, perfect for family gatherings or cozy nights in.
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.
- In a medium bowl, mix graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt until it resembles wet sand.
- Press this mixture firmly into the bottom and sides of the pie dish. Bake for 7-8 minutes until golden. Let cool completely.
- Cream together softened butter, brown sugar, and granulated sugar for about 2-3 minutes.
- Beat in the egg and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually stir this into the wet ingredients until combined.
- Fold in chocolate chips and chunks.
- Spread the cookie dough over the cooled crust and smooth the top.
- Bake for 22-25 minutes until edges are golden and the center is set. Let cool for 10 minutes.
- Arrange halved marshmallows and mini marshmallows on top.
- Broil for 1-2 minutes until marshmallows are golden. Keep a close eye while broiling.
- Sprinkle extra chocolate chips or shavings on top. Let cool for 20 minutes before slicing. Serve slightly warm.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
