Cookie Mallow Pie Recipes

CHOCOLATE-MALLOW COOKIE PIES

Steps:

• Heat oven to 350°F. In large bowl, stir together cookie mix, cocoa and flour. Add sour cream, 1/4 cup butter, 1 teaspoon vanilla and the egg; stir until stiff dough forms.
• Shape dough into 36 (1-inch) balls. On ungreased cookie sheets, place balls 2 inches apart. Press each ball to flatten slightly.
• Bake 8 to 9 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• In small bowl, beat filling ingredients with electric mixer until light and fluffy. For each cookie pie, spread about 2 teaspoons filling on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together.
• In small bowl, stir together topping ingredients; sprinkle over tops of cookie pies. Store between sheets of waxed paper in tightly covered container.

SOUTHERN MOON PIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
• To Make Cookie Crusts: In a large mixing bowl, cream together 1/2 cup butter or margarine and white sugar. Add egg, evaporated milk, and vanilla. Mix well. In a separate bowl, mix together flour, salt, cocoa powder, baking soda, and baking powder. Add flour mixture slowly to sugar mixture while stirring. Mix just until all ingredients are combined.
• Drop the dough onto greased cookie sheet by rounded tablespoonfuls. Leave at least 3 inches in between each one; dough will spread as it bakes.
• Bake in preheated oven for 6 to 8 minutes, until firm when pressed with finger. Allow to cool at least one hour before filling.
• To Make Marshmallow Filling: In a medium mixing bowl, blend together 1/2 cup butter or margarine, confectioners' sugar, flavored extract, and marshmallow creme. Mix until smooth. Assemble pies by spreading 1 to 2 tablespoonfuls of filling on flat side of a cookie crust, then covering filling with flat side of another cookie crust.

COOKIE MALLOW PIE

Steps:

• 1. Set whipped topping out to thaw.
• 2. Chop chocolate and place in a microwave-safe bowl; add cream and microwave on HIGH for 45-60 seconds or until hot.
• 3. Whisk mixture until well blended; set aside to cool.
• 4. Place in medium bowl: cream cheese, marshmallow creme, Biscoff Spread/cookie spread, and chocolate mixture.
• 5. Mix with electric blender 1-2 minutes or until blended.
• 6. Fold in one-half of the whipped topping.
• 7. Transfer mixture to pie crust; top with remaining half of whipped topping. Chill 1-1 1/2 hours or until set. Serve.

CHOCOLATE MALLOW PIE

Steps:

• In a large bowl, beat cream cheese and 1/2 cup milk until smooth. Beat in dry pudding mix and remaining milk. Fold in the marshmallows. Pour into the crust. Refrigerate until serving.

GOOEY CHOCOLATE CHIP AND MARSHMALLOW COOKIE PIE

Steps:

• Preheat oven to 350F and spray a 9-inch glass pie plate very well with cooking spray; set aside.
• To the bowl of a stand mixer fitted with the paddle attachment or large bowl and electric handheld mixer, beat the butter on low speed until smooth, about 1 minute.
• Add the sugars and beat on medium-high speed until creamed and well combined, about 2 to 3 minutes.
• Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until light and fluffy, about 2 minutes.
• Stop, scrape down the sides of the bowl, and add the flour, corn starch, baking soda, salt, and mix until just combined, about 30 seconds.
• Add the chocolate chips and beat for a few seconds on low speed to incorporate.
• Add the marshmallows and beat for a few seconds on low speed to incorporate. They may be a little finicky and not want to incorporate but do the best you can to incorporate them.
• Transfer dough to prepared pie plate (Tip - Make sure you have some marshmallows at the top for visual appeal and the less you have actually touching the sides or base of the pie dish, the easier your cleanup will be later on) and smooth with a spatula as necessary.
• Bake for about 18 to 20 minutes, or until center is just set and marshmallows are just barely golden. Edges will be more set and lightly golden; do not overbake because the pie tastes much better on the gooey side.
• Allow the pie to cool until it's comfortable to eat.

26 EASY MARSHMALLOW RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a marshmallow treat in 30 minutes or less!

COOKIE BUTTER PIE

Steps:

• Place 1 package of cookies in a food processor and process to fine crumbs. Slowly add butter, with the processor running on low speed, and process until mixture resembles wet sand. Press mixture into a 9-inch pie plate and place in the freezer to set up, about 2 hours.
• Place second package of cookies in the food processor and process to fine crumbs. Slowly add butter, oil, brown sugar, white sugar, honey, vanilla extract, and salt as processor runs on low speed. Add water 1 tablespoon at a time until cookie butter reaches the desired consistency.
• Add Neufchatel cheese, powdered sugar, vanilla, and salt to cookie butter and process until well combined. Set aside.
• Whip heavy whipping cream in a stand mixer until stiff peaks form. Gently fold into the cookie butter mixture. Pour over pie crust and refrigerate until set, 8 hours to overnight.

WHOOPIE PIE RECIPE

Steps:

• Make the cakes: Preheat oven to 350°F/180°C. Sift together flour, cocoa powder, baking soda, and salt. Set aside. Line 2 baking pans with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes. Add egg, and vanilla and mix until combined, then mix in buttermilk. Slowly add dry ingredients, and mix just until combined.
• Scoop mounds of batter, 1 and 1/2 tablespoons in size (I use this ice cream scoop), onto prepared baking sheets, spacing them 2-3 inches apart. Bake for 10-12 minutes or until the tops spring back when touched. Allow to cool completely on a wire rack.
• Make the filling: Place all ingredients in a large bowl and beat with a mixer until creamy and fluffy. If the filling is too stiff, you can add a little heavy cream or milk.
• Assemble the cookies: Spread filling on the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.
• Store in the fridge, well covered, for up to a week. Serve at room temperature.

CHOCOLATE MARSHMALLOW COOKIE PIE

Steps:

• In a microwave safe bowl add the marshmallows and 2 TBSP milk--microwave on high for 30-45 seconds, then stir (marshmallows will be partially melted). Cool in the refrigerator for 15 minutes. Remove the bowl from the refrigerator--add 1 cup of the thawed Cool Whip--stir well. In a separate bowl add both pudding mixes and the 2 cups of milk--beat with a whisk for 2 minutes. Let the mixture stand a minute or two until thickened. Add the rest of the thawed Cool Whip to the chocolate pudding mixture--stir well. Spread the chocolate pudding mixture into the chocolate crust. Arrange the Nilla wafers evenly over the top of the chocolate pudding mixture. Spread the marshmallow mixture over the Nilla wafers. Refrigerate until cold. Drizzle the top with Hershey's chocolate syrup before serving if you wish.