Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Recipe by Archersfood

Today, we bring the viral scoopable cookie pie, but make it S’mores. This is perfect for fun date nights or movie nights.

  • Total Time53 minutes
  • Yield5 servings

Ingredients

COOKIE DOUGH

  • 1 cup + 1 tbsp (240 g) unsalted butter
  • Slightly over 1/3 cup (80 g) granulated sugar
  • 2/3 cup (140 g) brown sugar
  • ¼ tsp (1.5 g) salt
  • 2 eggs
  • 1 tsp (5 g) pure vanilla bean paste
  • 2 1/2 tsp (10 g) baking powder
  • 1 tsp (5 g) baking soda
  • 2 2/3 cups (320 g) all-purpose flour

FILLING

  • 10 tbsp (150 g) Nutella
  • 5 Marshmallows
  • 5 crackers
  • Optional: chocolate and mini marshmallows to decorate

Instructions

  1. To make the viral scoopable Nutella S’mores cookie pie, we need to start by browning the butter. In a large, light colored pan, add 1 cup + 1 tbsp (240 g) unsalted butter, and heat it over medium-low heat. First, you will notice how the butter slowly melts, and after it’s melted, it starts to bubble. After bubbling, it starts to change color to a deep golden brown or amber color. Remove from the heat and let it cool.
  2. In a mixing bowl, mix slightly over 1/3 cup (80 g) granulated sugar, 2/3 cup (140 g) brown sugar, and ¼ tsp (1.5 g) salt. Pour the browned butter and mix. Add 1 tsp (5 g) pure vanilla bean paste and 2 eggs, whisk again.
  3. Add 2 ½ tsp (10 g) baking powder and 1 tsp (5 g) baking soda, mix again. Now change to a spatula instead of a whisk, and add 2 2/3 cups (320 g) all-purpose flour. Fold the flour into the cookie dough, and rest the dough in the fridge for 1 hour.
  4. Now we will start shaping. We choose to make 2 large ones and 3 smaller. The shape doesn’t have to be uniform; do as you want. Divide the dough into 5 parts. Grab one of the parts and flatten it so you can stuff it. Add 2 tbsp (30 g) Nutella and 1 large marshmallow, close it. Repeat until you finish all the cookie dough.
  5. Place the balls into a round baking pan. Add some mini marshmallows to decorate and chocolate. Refrigerate, while you refrigerate again, preheat the oven to 355°F (180 °C). Once it reaches the temperature, bake the cookie pie for 18 minutes; this will give you crispy edges and a gooey center.

Notes

If you want to modify the recipe in any way, keep in mind the butter weight given in the recipe is before browning. After we brown the butter, we have a different weight as the water evaporates.

You can decorate the scoopable cookie pie with mini marshmallows and chocolate, we used a melted Callebaut milk chocolate 823 we had from an old recipe and cut it into mini rectangles. Any chocolate bar you use will work instead.

Refrigerate: don’t skip this step, it helps with flavor and final result. for even better result,s refrigerate overnight.

Swap: you can use Chcoolate instead of nutella, perfect variation for alergens.

Tools we are using in this recipe (affiliate): a mixing bowl, a light-colored pan, a whisk, a spatula, and a round baking dish.

Ingredients used in this recipe (affiliate): italian butter, brown sugar, granulated sugar, salt, baking powder and soda, Marshmallows and mini, Nutella, Chocolate

If you prefer your cookies more baked, I recommend you add 2-3 minutes to the final baking time to have a crispier cookie.

Don’t forget to add the salt and vanilla to your cookie dough, they truly make a difference.

  • Prep Time: 35 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://archersfood.com/scoopable-nutella-smores-stuffed-cookie-pie/