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Pie Crust Cookie S’mores

Transform pie dough scraps into the ultimate campfire treat with this recipe for Pie Crust Cookie S'mores.
5 from 2 votes
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 15 s'mores

Ingredients  

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • 1/2 cup cold sour cream
  • 1 large egg
  • Sanding sugar (optional)
  • Marshmallows
  • Chocolate

Instructions 

  • Whisk together the flour, salt and baking powder in a large bowl.
  • Add the cubed butter to the bowl and use your fingers to work the butter into the flour until the mixture is the consistency of wet sand.
  • Stir in the sour cream (the dough will be very wet), and then turn the dough out onto a well-floured work surface.
  • Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time, if the dough is too sticky to handle. Roll the dough into an 8x10-inch rectangle and dust both sides with flour before folding it into thirds as if you were folding a letter.
  • Rotate the dough 90º and roll it out again into an 8x10-inch rectangle. Fold the dough again into thirds then wrap it securely in plastic wrap and refrigerate it for 1 hour.
  • Preheat the oven to 425ºF. Line two baking sheets with parchment paper.
  • Roll out the dough on a lightly floured work surface until it is about 1/8-inch thick. Cut the dough into squares about 2 1/2 inches in size. (The scraps can be re-rolled.) Place the pie crust squares onto the prepared baking sheets, spacing them 1 to 2 inches apart. Using a fork, prick the cookies all over then refrigerate them for 20 minutes. (See Kelly's Notes.)
  • Remove the baking sheets from the fridge. Whisk together the egg with 1 Tablespoon water then brush the tops of the cookies with the eggwash. Sprinkle the tops of the cookies with the sanding sugar (optional). Bake the cookies for 9 to 12 minutes until they're golden brown and cooked throughout. Transfer the cookies to a cooling rack to cool completely.
  • Once the cookies are completely cool, toast marshmallows over an open flame or under the broiler. Place a piece of chocolate on the bottom of one pie crust cookie, top it with the toasted marshmallow and place a second pie crust cookie on top. Serve immediately.

Kelly's Notes:

  • Refrigerating the pie crust cookies prior to baking helps guarantee they'll hold their square shape when baked.
  • The pie crust cookies can be baked up to 2 days in advance and stored in an airtight container at room temperature.
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