Mini S'mores Cookie Dough Pies
Estee
The perfect combination of everything you love in s'mores and cookie dough!
Graham Cracker Crust
- 1 1/2 cup graham cracker crumbs(around 15 crackers)
- 8 Tbs melted vegan butter(110 grams)
Layers
- Jar marshmallow fluff
- one box brownie mix, prepared according to instructions or prepared brownie batter
- 2 dark chocolate bars, or other dairy free chocolate
Dairy Free Cookie Dough
- 1 cup Canola oil
- 3/4 cup White sugar
- 1/2 cup plus 3 1/2 Tablespoons dark brown sugar
- 2.8 ounces instant vanilla pudding, straight from the package (one package)
- 2 eggs
- 1 tsp vanilla extract
- 2 1/4 cup flour, sifted
- 1 tsp baking soda
- 1 tsp salt
- 2 cups chocolate chips
Cookie Dough
In a bowl beat the oil and sugars until creamy. Add pudding mix, eggs, and vanilla.
In a separate bowl, whisk together the flour, baking soda, and salt.
Add to the wet mix. Gently fold in chocolate chips.
Make pies
Remove pies from fridge. On top of the crust, place a dollop of marshmallow fluff. Next, about 2 Tbs brownie mix. I just eyeball it- fill the tins about halfway up, they will rise!
Press a chunk of chocolate or two into the brownie mix.
Next to the brownie place a large spoonful of cookie dough or crumble the dough around.
Bake
Bake for 10-13 minutes, depending on how gooey you like your pies! Enjoy warm. To reheat place in the oven on low heat until warm, or on a hot plate.
FREEZE: You can place these in a ziplock once cooled and into the freezer.