S’mores Cookie Pie’s the shareable version of a chocolate chip cookie and toasted campfire s’mores. Chocolate chip cookie dough lined with sweet milk chocolate, crushed graham crackers, and a gooey marshmallow centre. Each cookie pie is finished with more chocolate and a graham cracker. Soft, chewy, gooey cookie pie’s laced in layer’s of decadent chocolate and toasted marshmallow centre. Each pie has enough for two people to share and make a great dessert to bring to summer picnics.
Think chocolate chip cookies blended together with s’mores. Each cookie pie is about the amount of 3 cookies jammed together to create a sharable dessert. Their rich, decadent and soft and gooey all at the same time. Big melty pools of chocolate throughout with crunchy graham crackers.
These pie’s start out as cookies. Just as you would make cookie dough for chocolate chip cookies. If you have your preferred chocolate chip cookie recipe- you can go ahead and make that one instead. We like to use a mix of brown and white sugars when it comes to making chocolate chip cookies. So that’s what we’ve got going on here. For the chocolate portion, we use Hershey’s milk chocolate bars because they are the childhood go-to when it comes to roasting s’mores instead of chocolate chips. The bars melt quite a bit more and make the pie’s extra chocolatey on the inside. We don’t recommend adding more to the recipe otherwise it would turn into a chocolate pie.
Once the s’more’s cookie dough is ready, we portioned out 10 cookie balls using a scoop and divided that amongst 5 tins. Press the cookie balls down and along the edges to spread it as best you can up the edges into a thin layer. Form a cavity in the centre for the marshmallows to sit and cover with more cookie dough. Press the cookie dough down with your palm over the marshmallows so that they are completely covered Otherwise they will cook too quickly in the oven. The entire tin doesn’t have to be fill up with cookie dough, otherwise this will turn into quite the large pie and will be enough for 3! The cookie will bake up and around the marshmallows and fill the tin.
These tin’s are the perfect size to make a cookie pie. It’s hard to find something similar in size that isn’t disposable and would hold the pie in place without pooling out everywhere. Unfortunately it doesn’t hold up at all unless supported inside of something. This is what we found best to make the pies. The great thing about it, is that you can easily transport these if you’re bringing them along to a picnic or BBQ.
These are best freshly baked because of the marshmallow centre, it’s not ideal to re-heat as it will harden up a bit but it can be done! Our suggestion is to completely prep the cookie dough and assemble into the tins. Bake the amount that you want to eat and store the rest. Freeze un-baked and when you want to make a cookie pie all you have to do is warm up the oven and let it bake to gooey perfection.
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