Peanut Butter Smores Cookie Pie

Name: Peanut Butter Smores Cookie Pie
Prep time: 5 min
Cook time: 28 min
Total time: 35 min
Yield: 8 serving
Ingredients: ½ cup unsalted butter; ⅓ heaping cup peanut butter; 1 large egg; 1 cup light brown sugar; 2 teaspoons vanilla extract; ¾ cup all-purpose flour; ½ cup Graham cracker crumbs; ¼ teaspoon salt; 2 cups mini marshmallows; ¾ cup semi-sweet chocolate chips

User Reviews

4.6

21 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Additional Time
2 mins
Total Time
35 mins
Servings
8
Calories
446 kcal
Course
Baked Goods
Cuisine
American

Peanut Butter Smores Cookie Pie

Jade Rice

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A peanut butter and graham cracker cookie underneath gooey marshmallows and melted chocolate!! You don't need a campfire for these easy and AMAZING smores! Grab a spoon and dig in!!

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Ingredients

Servings

½ cup unsalted butter 1 stick, melted
⅓ 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
¾ cup all-purpose flour
½ cup Graham cracker crumbs
¼ teaspoon salt optional and to taste
2 cups mini marshmallows
¾ cup semi-sweet chocolate chips

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Instructions

Preheat oven to 350F. Spray a 9-inch glass pie dish with cooking spray; set aside.
To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
Wait momentarily before adding the egg so you don’t scramble it. Add the peanut butter, egg, brown sugar, vanilla, and whisk until smooth.
Add the flour, graham cracker crumbs, salt, and stir until just combined, don’t overmix.
Turn batter out into prepared dish, smoothing the top lightly with a spatula.
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.
Remove pie from oven, evenly sprinkle with marshmallows, chocolate chips, and return pie to oven.
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 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.

Notes

Pie is best warm and fresh but will keep for airtight at room temp for up to 5 days.
Adapted from Triple Peanut Butter Cookie Pie.

Nutrition Information

Show Details

Serving 1 Calories 446kcal (22%) Carbohydrates 59g (20%) Protein 6g (12%) Fat 23g (35%) Saturated Fat 11g (55%) Polyunsaturated Fat 10g Cholesterol 54mg (18%) Sodium 170mg (7%) Fiber 2g (8%) Sugar 40g (80%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 446 kcal

% Daily Value*

Serving	1
Calories	446kcal	22%
Carbohydrates	59g	20%
Protein	6g	12%
Fat	23g	35%
Saturated Fat	11g	55%
Polyunsaturated Fat	10g	59%
Cholesterol	54mg	18%
Sodium	170mg	7%
Fiber	2g	8%
Sugar	40g	80%