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Chocolate chip s’mores cookie pie Ingredients 2 1/4 (285g) cups all purpose flour 1/4 tsp baking soda 1/2 tsp baking powder 1 tbsp corn starch 1 cup (200g) dark brown sugar 3 tbsp (37g) granulated sugar 1 egg + 1 egg yolk, cold 1 cup (225g) salted butter, melted 1 tbsp vanilla bean paste 1 cup (250g) semi sweet chocolate chips 1/2 cup (125g) milk chocolate chunks Pinch of salt 1/2 tsp espresso powder coffee S’mores Filling 1 cup marshmallows 1 milk chocolate bar, broken into squares Method: In a bowl or stand mixer add butter. Add in brown sugar and granulated sugar. Beat for 2-3 min on high until well combined. Add in the egg and egg yolk along with the with vanilla bean paste. Mix on high for 3-4 min until everything is well incorporated. In a separate bowl add all purpose flour, baking powder, baking soda, salt, corn starch,instant coffee. Mix to combine. Gradually add dry ingredients to the wet mixture. Add in chocolate. Mix until just combined, do not over mix the batter at this stage. Grease a standard muffin tin well or line with parchment muffin liners. Scoop about 2 1/2–3 oz of cookie dough and flatten into a disc. Press the dough into each muffin cavity, pushing the dough up the sides to create a cup shape. Fill each cookie cup with marshmallows and chocolate bar pieces Take another small piece of dough, flatten it, and place on top. Seal the edges gently. Add extra chocolate chunks on top if desired. Freeze the assembled cookie pies for at least 20–30 minutes before baking for thick bakery-style texture. Preheat oven to 350°F (175°C). Bake for 16–20 minutes or until tops are golden brown edges are crisp centers remain soft and gooey Let the cookie pies cool in the muffin tin for 1 hour before removing. Serve warm for gooey marshmallow centers and melted chocolate. #smores #cookiepie #recipe

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