For the record, there is no such thing as having too many great cookie, pie, or dessert recipes. No one ever said there should be limits put on anything destined to tantalize or satisfy a sweet tooth. Maybe there are only self-imposed limits on how much or how often we indulge ourselves in the world of decadence. Maybe. I seem to recall to reading somewhere there are proven health benefits to having a piece of (dark) chocolate daily. While we can't believe always believe everything Google or social media tells us or jump on every viral trend or bandwagon (no butter boards here please), we can probably all convince ourselves there is really scientific evidence validating (dark) chocolate as a miracle food. Which means every dessert made with chocolate is one we should never shy away from. I am absolutely certain I could also find some evidence, somewhere that the kind of chocolate doesn't really matter.
Typically when we think of s'mores, we envision slightly softened chocolate and a perfectly toasted marshmallow oozing between two squares of graham crackers. And for the most part we associate them with the summer and fall seasons. But cravings for s'mores can be hard to ignore or even pigeon-hole into a seasonal compliance-only confection. Taking the concept of a s'more and turning into a warm, gooey, decadent cookie pie borders on a kind of brilliance s'mores lovers around the world not only understand, but completely embrace. Which is exactly why we all should be happy that it's possible to have this (maybe even better than s'mores) S'mores Cookie Dough Pie a la Mode in our lives all year long!
There are multiple versions of recipes for s'mores done in skillets or pie dishes. But none compare to this one!
What makes these S'mores Cookie Dough Pies so deeply flavorful is the use both light and dark brown sugars, rather than a combination of granulated and brown sugars. Oversized milk chocolate chips ensure there is a taste of chocolate in every bite. Alternately you could chop up some milk chocolate (the Pound Plus Bars from Trader Joe's would be great too). When you combine chocolate with coarsely crushed graham cracker crumbs and mini-marshmallows you end up with something that will remind you of s'mores. Although when s'mores ingredients are combined with cookie dough ingredients you may never want a traditional s'more again!
The batter will be and should be very thick. To assemble the pies, begin with dividing the dough into six equal parts. Press one part into each tart pan, sprinkle with some marshmallows, then top with another part of dough. Press the dough down lightly and top with some more marshmallows, chocolate chips, and a sprinkling of flaky sea salt.
In a preheated 350 degree (F) oven, the pies bake for 20-25 minutes or until lightly golden and slightly charred marshmallows. For the gooiest s'mores pie, bake for somewhere between 20-22 minutes. For a slightly less gooey texture, bake for 22-25 minutes. Note: As the s'mores pies rest for 10 minutes before serving, they will continue to bake. So err closer to the 21-23 minute mark.
Topping each S'mores Cookie Dough Pie with a large scoop of vanilla ice cream makes this dessert even more irresistible! The combination of cool, creamy vanilla ice cream and a decadent gooey s'mores cookie dough takes each bite to a whole new level of swoonworthy dessert magnificence! And making the S'mores Cookie Dough Pie a la Mode in three 6" pie dishes creates the perfect 'a made for two' shareable dessert.
Goodness knows why it took me this long to come up with this scrumptious, decadent, be still my heart S'mores Cookie Dough Pie a la Mode. If there was ever a recipe for a four star restaurant quality dessert, this would be THE one! Which makes it one you definitely want to serve at your next gathering or dinner party. I guarantee everyone will be obsessed with them!
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Recipe
S'mores Cookie Dough Pie a la Mode
Makes 3 - 6" pies or 1 9" pie
Serves 6 to 12
Ingredients
1/2 cup (125g) unsalted butter, melted and slightly cooled
1/2 cup (105g) light brown sugar (firmly packed)
1/2 cup (105g) dark brown sugar (firmly. packed)
1 large egg
2 teaspoons vanilla
1 1/2 cups (204g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1 1/2 cups (271g) milk chocolate chips or chopped milk chocolate, divided (could also use dark or semi-sweet chocolate chips or chopped chocolate)
3 graham cracker sheets (46g), coarsely crushed
2 cups (128g) mini marshmallows, divided
Flaky sea salt (e.g., Maldon)
Directions
1. Preheat oven to 350 degrees (F). Set 3 - 6" pie dishes aside. Or alternately use a 9" cast iron skillet or beautiful 9" ceramic (not glass) pie dish.
2. In the bowl of a standing mixer fitted with a paddle attachment, combine the light brown sugar, the dark brown sugar, and melted melted. Beat on medium speed for at least 2 minutes.
3. Add in the egg and vanilla. Mix to combine.
4. Add in the flour, baking soda, baking powder and Kosher salt. Mix just until partially blended (you will see streaks of flour).
5. Add in 1 1/4 cups (226g) of the milk chocolate chips and the coarsely crushed graham crackers. On low-medium speed, mix to fully blend.
6. Add in 1/3 of the mini marshmallows. Mix on low to combine. Note: The dough will be very thick.
7. If using the 6" pie dishes, divide the dough equally in six large scoops. Place one scoop in each pie plate. Press down. Evenly divide 1/3 of the mini marshmallows between the dishes and sprinkle on top the bottom layer of dough. Top each pie dish with the three remaining pieces of dough. Press dough down lightly.
8. Sprinkle the remaining 1/3 of the mini marshmallows and the 1/4 cup of milk chocolate chips over the top. Press down lightly. Note: If using a 9" cast iron skillet, divide the dough in half. Press half into the skillet, top evenly with 1/3 of the mini marshmallows. Top with remaining dough. Press down lightly. Evenly divide the remaining mini marshmallows and 1/4 of the milk chocolate chips over the top.
9. Lightly sprinkle flaky sea salt over each s'mores cookie dough pie or over the 9" cast iron pan or ceramic pie dish.
10. Put the pie dishes on a heavy bottomed baking sheet and place in the oven. Bake for 20-25 minutes until lightly golden. Note: If you like a more gooey cookie, bake closer to the 20-22 minute mark. If you like a more cookie textured cookie, bake for 23-25 minutes. Highly recommend the gooier texture!
11. Remove from the oven. Transfer the pie dishes to a cooling rack. Let rest for 10 minutes before serving.
12. Top each s'mores cookie dough pie with a generous scoop of a high quality vanilla ice cream. Pass out spoons so everyone can dig in!
Notes: (1) I used Guittard's Milk Chocolate Chips because they are a more substantially size morsel. I usually find them at World Market. If you can't find them, recommend chopping up some milk chocolate. I like the Pound Plus milk chocolate bars from Trader Joe's. (2) The pie tart dishes are from TR Pottery in Fish Creek, Wisconsin. You can find a link to their website here. (3) You can make and assemble the s'mores cookie dough early in the day and bake later for dessert. Just let your pie dishes sit at room temperature for about 15 minutes before putting in a hot oven.
Sunrise and Sunset, Egg Harbor, Door County, Wisconsin (September 2022)
