If you’re a fan of gooey desserts that ooze with chocolate goodness and marshmallow fluff, then this Gooey Chocolate Chip and Marshmallow Cookie Pie is about to become your new favorite treat. Imagine biting into a warm, chewy cookie base that is bursting with melty chocolate chips and sweet marshmallows. This delightful dessert is perfect for any occasion, whether it’s a cozy night in or a festive gathering with friends and family. Let’s dive into the recipe that will have everyone coming back for seconds!
Why This Recipe Is Reliable
This recipe for Gooey Chocolate Chip and Marshmallow Cookie Pie is not just easy to follow; it’s also foolproof. With a perfect balance of ingredients and simple steps, you’ll achieve that delightful gooey texture every time. The combination of light brown sugar and granulated sugar creates a rich, caramel-like flavor that complements the chocolate and marshmallows beautifully. Plus, the addition of cornstarch helps keep the cookies soft and chewy, ensuring that every bite is filled with indulgent goodness.
Gather These Ingredients
To whip up this delicious pie, you’ll need the following ingredients:
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt, or to taste
- 1 1/2 cups mini semi-sweet chocolate chips
- 1 cup mini marshmallows
What You’ll Need (Gear)
Before you get started, make sure you have the following gear on hand:
- Mixing bowls: For combining your ingredients.
- Measuring cups and spoons: Accurate measurements are key!
- Spatula: To mix and spread your cookie dough.
- Baking dish: A 9-inch pie dish works perfectly for this recipe.
- Oven: Preheat to 350°F (175°C).
Gooey Chocolate Chip and Marshmallow Cookie Pie: From Prep to Plate
Step 1: Cream the Butters and Sugars
In a mixing bowl, beat together the softened unsalted butter, light brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 3-5 minutes. The creaming process is essential as it incorporates air into the mixture, resulting in a lighter texture.
Step 2: Add the Egg and Vanilla
Next, add the large egg and vanilla extract to the butter-sugar mixture. Beat until fully combined and smooth.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can lead to a tougher texture.
Step 4: Fold in the Chocolate Chips and Marshmallows
Gently fold in the mini semi-sweet chocolate chips and mini marshmallows until evenly distributed throughout the cookie dough. This is where the magic happens—those little pockets of chocolate and gooey marshmallow will create a delightful surprise in every bite.
Step 5: Prepare the Baking Dish
Grease your 9-inch pie dish lightly with butter or non-stick spray. This will ensure that your Gooey Chocolate Chip and Marshmallow Cookie Pie comes out easily once baked.
Step 6: Spread the Dough
Pour the cookie dough into the prepared pie dish and spread it out evenly with a spatula. Don’t worry if it looks a bit thick; it will spread and puff up as it bakes.
Step 7: Bake
Place the pie dish in the preheated oven and bake for about 25-30 minutes, or until the edges are golden brown and the center is set but still slightly gooey. Remember, the pie will continue to cook a little after you take it out of the oven, so don’t overbake!
Step 8: Cool and Serve
Allow your Gooey Chocolate Chip and Marshmallow Cookie Pie to cool in the dish for about 10-15 minutes before slicing. Serve warm and enjoy the delightful melty chocolate and marshmallow goodness!
Easy Ingredient Swaps
If you’re missing some ingredients or want to switch things up, here are a few easy swaps you can make:
- Butter: Use coconut oil for a dairy-free version.
- Granulated sugar: Coconut sugar can be used for a more natural sweetener.
- Mini marshmallows: Replace with vegan marshmallows for a plant-based option.
- Chocolate chips: Dark chocolate chips or carob chips can be a great alternative.
Frequent Missteps to Avoid
Baking can be tricky, so here are some common pitfalls to watch out for:
- Don’t overmix the dough after adding the flour, as this can lead to a dense cookie.
- Make sure your oven is properly preheated for even baking.
- Check the cookie pie at the lower end of the baking time to avoid overbaking.
- Allow the pie to cool slightly before slicing to ensure the gooey center holds together.
How to Store & Reheat
To keep your Gooey Chocolate Chip and Marshmallow Cookie Pie fresh, follow these tips:
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds, or until warmed through. This will help revive that gooey texture!
Gooey Chocolate Chip and Marshmallow Cookie Pie FAQs
Can I make this cookie pie ahead of time?
Absolutely! You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours before baking. Just allow it to come to room temperature before spreading it in the pie dish.
Can I freeze the cookie pie?
Yes, you can freeze the baked pie! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
What can I serve with this dessert?
This pie is delicious on its own but pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence!
Can I add nuts to the recipe?
Feel free to add chopped nuts, such as walnuts or pecans, for added texture and flavor. Just fold them in along with the chocolate chips and marshmallows.
More from the Kitchen
If you loved this recipe, check out these delightful treats for more sweet inspiration:
Time to Try It
Now that you have the recipe for the Gooey Chocolate Chip and Marshmallow Cookie Pie, it’s time to get baking! This dessert is sure to become a favorite in your household, bringing joy and comfort with every bite. Don’t forget to share your creations and enjoy the ooey-gooey goodness with friends and family!
Gooey Chocolate Chip and Marshmallow Cookie Pie
Ingredients
- 1 cup unsalted butter softened
- 1 cup light brown sugar packed
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt or to taste
- 1 1/2 cups mini semi-sweet chocolate chips
- 1 cup mini marshmallows
Instructions
- In a mixing bowl, beat together the softened unsalted butter, light brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 3-5 minutes.
- Add the large egg and vanilla extract to the butter-sugar mixture. Beat until fully combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
- Gently fold in the mini semi-sweet chocolate chips and mini marshmallows until evenly distributed throughout the cookie dough.
- Grease your 9-inch pie dish lightly with butter or non-stick spray.
- Pour the cookie dough into the prepared pie dish and spread it out evenly with a spatula.
- Place the pie dish in the preheated oven and bake for about 25-30 minutes, or until the edges are golden brown and the center is set but still slightly gooey.
- Allow your Gooey Chocolate Chip and Marshmallow Cookie Pie to cool in the dish for about 10-15 minutes before slicing. Serve warm and enjoy!
Equipment
- Mixing bowls
- Measuring cups and spoons
- Spatula
- 9-inch Pie Dish
- Oven
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to a week if you want to keep it longer.
- Warm individual slices in the microwave for 10-15 seconds to revive gooey texture.
