I’m one of those people who holds on to Summer for dear life, refusing to accept that Fall has come until the calendar says so. Don’t get me wrong, Fall is great- I love the cool, crisp temperatures, the colors of the turning leaves, and all the fall produce. The cooler temperatures make for the dreamiest hikes, and I’m all about apple picking, fall festivals, and corn mazes. Heck, I even love Winter with all its snowy, freezing temperatures and endless opportunities for complaining. And then Spring feels like the warmest, brightest season after a long, belligerent winter. Just thinking about biting into a fresh stalk of asparagus after a long winter full of root vegetables makes my heart jump for joy. Can you tell I’m a New Englander?
Although I get along well with all the seasons (adding this to my resume as we speak), summer holds a special place in my heart and I’m just not willing to sacrifice my last two weeks with this glorious season in the name of pumpkin spice anything.
So, to remind summer that I’m still here, loving it as much as ever, I decided to make the ultimate summer dessert. Only, bigger, better, and considerably more peanut buttery. Because this is me we’re talking about, and my favorite S’mores are either:
1. made with freshly baked cookies instead of graham crackers,
2. given a big dollop of peanut butter in between the toasted marshmallow and the chocolate,
3. made with a peanut butter cup instead of a square of chocolate.
Or, if nobody is looking, maybe all three. So, I did what any good peanut-butter-loaded-s’mores-loving lady would do: I turned it into a pie.
A Peanut Butter Oatmeal S’mores Cookie Pie, to be exact.
A 1-bowl, no-fuss (pretty darn healthy) peanut butter oatmeal cookie dough gets pressed into the bottom of an 8-inch pan to form the graham cracker crust of our S’more.
Then, dark chocolate gets melted with a little coconut milk and, once the crust has baked, is poured on top.
Marshmallows get cut in half and nestled on top of the chocolate (I love these marshmallows), and then the whole pie gets a suntan in the form of a trip under the broiler. If you happen to own a kitchen torch, that works too!
If you’re feeling like there’s never enough peanut butter in your life, you can go ahead and drizzle some on top to make this s’mores pie looks extra fancy. Then, just cut an eat.
Hello, new favorite dessert. I think we’re going to be friends for a very, very long time. Or, at least until summer is over.
If you make this recipe, let me know! Leave a comment below or take a picture and tag me on Instagram so I can see all your beautiful S’mores Cookie Pies!! Enjoy the last few moments of summer, Friends!
Don’t forget to check out my PANTRY STAPLES page to see the ingredients used in this recipe!
- 1/3 cup all-natural peanut butter (the kind that only has peanuts and salt in the ingredients)
- 1/3 cup maple syrup
- 1/3 cup virgin coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup white whole wheat flour*
- 3/4 cup oats
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 cup roughly chopped dark chocolate (or chocolate chips)
- 1/2 cup canned full-fat coconut milk
- 10oz package of marshmallows**
- 1. Turn on your oven to 375 degrees to start preheating. Then, line an 8-inch round pan with parchment paper. I used a cake pan, but a springform pan or even a pie plate would work just as well.
- 2. Make the cookie dough by mixing together the peanut butter, maple syrup, coconut oil, and vanilla in a small mixing bowl. Then, add flour, oats, baking powder, salt, and cinnamon and stir until combined. Press the dough into the bottom of the pan and slightly up the sides to form a crust.
- 3. Transfer the cookie dough to the freezer for 10 minutes to firm up before you bake it. Once chilled, bake for 18-20 minutes or until golden brown.
- 4. While the cookie crust bakes, melt the chocolate. Put chocolate and coconut milk into a microwave safe dish and microwave in 20-second increments until just barely melted. Then, stir to fully melt. Alternately, you can do this in a small saucepan over low heat, stirring until melted. Let melted chocolate sit at room temperature to cool while your crust cools.
- 5. When crust comes out of the oven, prick with the tines of a fork to allow some steam to escape (we don't want a soggy bottom!), then cool for 15 minutes at room temperature. Once cooled, pour the chocolate on top and spread in a thin layer. Transfer the pie back to the freezer to firm up for a few minutes while you cut the marshmallows.
- 6. Cut marshmallows in half, then arrange in a layer on top of the chocolate. I only ended up using about 15 marshmallows. Then, turn oven to BROIL and broil on the top rack of your oven for 3-4 minutes, or until marshmallows are starting to brown. Once marshmallows are browned to your liking, remove from the oven, and use the parchment paper to help you lift the pie out of the pan. Serve immediately for maximum gooeyness.
- 7. This pie keeps well in the fridge for up to 5 days. Since cold hard marshmallows aren't tasty, I like to microwave each slice for 10ish seconds before eating! Alternately, you could make this pie in advance for a party but skip the broiling step, and broil right before you're ready to eat!
- *White whole wheat flour has the same nutrition profile as regular whole wheat, but with a more mild flavor and texture. See my Pantry Staples page for a link to my favorite brand!
- **I linked to my favorite brand in the blog post above, but I think it's worth mentioning: marshmallows are usually loaded with corn syrup and I prefer to buy a vegan/organic brand instead of the ones I grew up with both for the fact that they're a little 'healthier' and because they taste significantly better. Look for them in the natural foods'section of your grocery store, at Trader Joe's or Whole Foods, or via the link on the Pantry Staples page.