Peanut Butter Smores Cookie Pie

I love making cookie pies because they’re faster and easier than making cookies and this one is no exception and it tastes amazing. Underneath a layer of lightly toasted marshmallows and melted chocolate chips is a graham cracker crumb-peanut butter cookie. The cookie stays super soft and gooey in the middle and is slightly chewy around the edges. It’s perfect with the soft, fluffy marshmallows. It’s an easy, no-mixer recipe comes together in minutes and is sure to put a smile on everyone’s face, minus the work of a campfire. While you could serve the cookie pie neatly plated with forks, I prefer to just dig in with spoons.

YIELD: ONE 9-INCH PIE

TOTAL TIME: ABOUT 35 MINUTES, FOR COOLING

PREP TIME:5 MINUTES

COOK TIME: ABOUT 27 TO 28 MINUTES

INGREDIENTS:

• 1/2 cup unsalted butter (1 stick), melted
• 1/3 heaping cup peanut butter (I use Jif, Skippy or similar; natural PB can separate and/or be too oily)
• 1 large egg
• 1 cup light brown sugar, packed
• 2 teaspoons vanilla extract
• 3/4 cup all-purpose flour
• 1/2 cup graham cracker crumbs
• 1/4 teaspoon salt, optional and to taste
• 2 cups mini marshmallows
• 3/4 cup semi-sweet chocolate chips

DIRECTIONS:

1. Preheat oven to 350F. Spray a 9-inch glass pie dish with cooking spray; set aside.
2. To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
3. Wait momentarily before adding the egg so you don’t scramble it. Add the peanut butter, egg, brown sugar, vanilla, and whisk until smooth.
4. Add the flour, graham cracker crumbs, salt, and stir until just combined, don’t overmix.
5. Turn batter out into a prepared dish, smoothing the top lightly with a spatula.
6. Bake for about 17 to 18 minutes, or until edges and center have set, but if you tested with a toothpick the center will not be completely done which is fine because it bakes for another 10 minutes after adding the marshmallows.
7. Remove pie from oven, evenly sprinkle with marshmallows, chocolate chips, and return pie to oven.
8. Bake for about 10 minutes, or until marshmallows are puffed, slightly melted, and as very lightly toasted as desired. Watch very closely because all ovens and marshmallows vary and they can go from white to burnt in the span of 30 seconds. I stand in front of my oven, watch, and remove the pie at a seconds notice. Allow pie to cool in the dish for about 5 minutes, or until cool enough to serve if you’re digging in with spoons. If you want to plate this dessert, allow pie to cool for about 30 minutes because the cookie firms up as it cools and it’s much easier to get clean slices. Pie is best warm and fresh but will keep for airtight at room temp for up to 5 days.