Mint Chocolate Marshmallow Cookie Pie
A warm sugar cookie crust filled with rich mint truffle kisses, sweet white chocolate chips, and ooey gooey marshmallow Peeps! Just 4 ingredients and 45 minutes is all you need to create the perfect St. Patrick's Day dessert!
Ingredients
- 1 (16 oz) package refrigerated sugar cookie dough
- 1 (8 oz) package Hershey mint truffle kisses chopped*
- 1 (3.5 oz) package Peeps marshmallows
- ½ cup white chocolate chips
- Vanilla Ice Cream (optional)
- Chocolate Sauce (optional)
Instructions
- Preheat oven to 350ºF. Press a little over half of the cookie dough into the bottom and up the sides of a 9-inch pie pan. Sprinkle the chopped Hershey kisses evenly over cookie dough.
- Using scissors coated in nonstick cooking spray, cut the Peeps into smaller pieces and sprinkle them over the layer of Hershey kisses. Sprinkle the white chocolate chips evenly over the Peeps.
- Using the palms of your hands or fingers, press remaining dough into flat pieces and layer on top of the pie. It's ok if you're not able to cover the entire pie.
- Bake for 25 minutes, or until the top is a light golden brown. The pie will jiggle as you take it out of the oven since the insides are gooey. Let pie cool for 25-30 minutes to allow filling to firm up a bit before slicing into.
- Serve with a scoop of vanilla ice cream and a drizzle of chocolate sauce, if desired.
Notes
*If you can't find the mint truffle kisses, some great substitutes would be Andes mint chocolates or even those pastel-colored mini nonpareil mints!
*If serving pie later, pie can be reheated in a 350F degree oven wrapped in foil for about 10 minutes. For single servings, I suggest cutting a piece and reheating in the microwave for about 15-20 seconds.
*If serving pie later, pie can be reheated in a 350F degree oven wrapped in foil for about 10 minutes. For single servings, I suggest cutting a piece and reheating in the microwave for about 15-20 seconds.