Make this rich S’mores Pizookie with gooey cookie dough, crushed graham crackers, melty mini marshmallows, and milk chocolate.
S’mores Pizookie
Pizookie® is a mix of pizza and cookie. My original recipe has been such a hit that a new flavor was a must—and of course, S’mores was first on my list. Soft and melty marshmallows, melted chocolate, and crunchy graham crackers? Yes please.
This S’mores Pizookie has all the S’mores flavors in a rich, deep-dish cookie treat.
Recipe Variations
- Swap out the milk chocolate for semi-sweet, dark, or white chocolate (or use a combination of a few different chocolate chips). For a truly classic S’mores dessert, break up Hershey’s® chocolate bars in place of the chocolate chips.
- Add a drizzle of Hot Fudge or some vanilla bean ice cream on top of the fresh-from-the-oven S’mores Pizookie. There are few things better than a hot, slightly gooey cookie with ice cream on top!
- Bake this amazing creation in an 8-to-9-inch cast iron skillet instead of using a cake or pie pan.
- If you’d like toasty, golden marshmallows, broil the S’mores Pizookie for about 30 seconds after baking it. Alternatively, you could use a kitchen torch to torch the top of the marshmallows right out of the oven. (You’d be surprised how often a kitchen torch comes in handy, especially if you’re a Creme Brûlée fan!)
S’mores Pizookie tips
- Cool the butter down: After melting, let the butter cool down before using it. If it’s still warm, it can mess up the sugar and make the cookies oily and flat.
- Lightly fill and scrape the flour: Don’t shove the cup into the flour. Lightly fill it, then scrape off the top so you don’t end up with too much.
- Spoon and level the flour: Watch this for more info.
- Tastes best warm: These are best straight from the oven. If you have leftovers, wrap them up and warm up pieces in the microwave for 10–20 seconds.
- Storing: Wrap up leftovers and keep at room temp—unless they had ice cream on top.
Quick Tip
Hot, then not! Melted butter mixes into batter more evenly than cold butter, but if it’s too hot, it melts the sugar—causing greasy cookies. Let it cool first for the best results.
S’More S’mores Treats
- S’mores Bars no-bake cereal, chocolate, marshmallow bars
- Soft and chewy S’mores Cookies
- S’mores Cookie Bars marshmallow, chocolate, oatmeal bars
- S’mores Cake (Icebox) cake
S’mores Pizookies
This gooey S'mores Pizookie is a dream! Soft cookie dough mixed with crushed graham crackers, melted mini marshmallows, and plenty of chocolate.
Equipment
- 9-inch round cake pan
Ingredients
- Cooking spray
- 1/2 cup unsalted butter melted
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar lightly packed
- 1/2 tablespoon vanilla extract
- 1 large egg
- 1-1/2 cups all-purpose flour see note 1
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/4 cups milk chocolate chips or dark or semi-sweet chocolate
- 2 full sheets graham crackers coarsely chopped
- 1 cup miniature marshmallows
Instructions
- Preheat oven to 350°F. Lightly grease or spray a 9-inch cake or pie pan with cooking spray. Melt the butter in the microwave and let cool to room temperature (combining sugars with hot butter results in greasy cookies).
- In a medium bowl, use a wooden spoon to mix the melted and cooled butter, granulated sugar, and brown sugar until combined. Add egg and vanilla. Mix until combined.
- In a separate bowl, stir together flour, baking soda, salt, and chocolate chips. Add dry ingredients to wet ingredients and stir until just combined. It may seem like the dough is dry and not coming together, but just keep mixing and it will.
- Once you’ve got a smooth dough, add it to the prepared cake pan. Smooth the dough around the pan, making the center higher than the edges (edges tend to rise more). Bake for 20 minutes.
- Remove and sprinkle the chopped graham crackers and mini marshmallows onto the cookie. Bake another 4–7 minutes or until cooked through and golden around the edges (it should still be soft and slightly underbaked in the center, about 5 minutes for me).
- Remove and enjoy immediately. I like adding a few scoops of vanilla bean ice cream to the center. If it won’t all be enjoyed the same day, cut it into wedges and serve like a pie with ice cream scoops on individual slices.
Video
Recipe Notes
Note 1: Make sure to spoon and level the flour measurement. If you scoop a measuring cup into a bag of flour, you will pack in too much flour (drier cookie).
Storage: Keep any leftovers at room temperature, covered tightly with plastic wrap. Piezookies that were topped with ice cream won’t store well at all. Even if the ice cream is scraped off, whatever melted into the cookie will make it soggy.
Nutrition
Serving: 8servings | Calories: 777kcal | Carbohydrates: 133g | Protein: 8g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 357mg | Potassium: 113mg | Fiber: 2g | Sugar: 76g | Vitamin A: 538IU | Calcium: 38mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you double this recipe? If so what size pan? I would like to make as a treat for family swim party, but need more servings
I would just recommend making two!
OMGosh, there is something about chocolate and toasted marshmallow that makes me swoon.
This looks so delicious. I know it must taste divine!
I need this in my life soon! 🙂 Pinned!
You are so sweet! Thank you! And thanks for the pin 🙂
Chelsea, loving the cookie base with the smashed graham crackers.. and oh, the toasted marshmallows!!!