Home > Desserts > S’mores Pizookie S’mores Pizookie June 1, 2020 | 26 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Make this rich S’mores Pizookie (S’mores cookie cake) with soft and gooey cookie dough, crushed graham crackers, melted miniature marshmallows, and milk chocolate. This fun chocolate, marshmallow, and graham cracker treat feeds the need on those days when you’re craving S’mores, but don’t have a campfire ready to go! S’mores Pizookie Pizookie® is a hybrid word combining pizza and cookie. Our original Pizookie recipe has been such a hit on the site that I knew a variation on that recipe was needed ASAP! Of course, S’mores is always one of the first ideas that comes to my mind since it’s one of my favorite flavors! Gooey marshmallows, rich milk chocolate, and crunchy graham crackers? Yes, yes, yes! And this S’mores Pizookie does not disappoint. It has all the best S’mores flavors and all the best textures of a gooey deep-dish cookie. Before we get too far, I want to mention that the word “Pizookie” is actually a registered trademark with BJ’s Restaurants and Brewhouses. This copycat recipe is less about one particular restaurant’s dessert and more about the concept of deep-dish cookie treats. We’re very respectful of trademark laws. 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 Let the melted butter cool: Once you melt the butter, it needs to cool back to room temperature. This is extremely important. If the butter is hot, it will melt the sugars, which causes greasy cookies that spread. When measuring flour for this S’mores Pizookie, make sure to spoon and level the flour. If you press a measuring cup into a container and push the flour into the cup, you’ll end up with way too much flour. Here’s how to spoon and level flour. Watch the baking time closely: Pizookies should be somewhat gooey and fairly soft-baked in the center. As soon as the edges turn a light golden brown, they’re ready! Enjoy these treats fresh out of the oven: They are best served hot out of the oven. If you do have leftovers, they will store okay, but nothing compares to the cookie right out of the oven! If you do have leftovers, I recommend heating up individual slices in the microwave for 10-20 seconds. Speaking of leftovers, store any leftover pizookie at room temperature, covered tightly with plastic wrap. This excludes any that were topped with ice cream; they won’t store well at all. Even if the ice cream is scraped off, whatever melted into the cookie will make it soggy. QUICK TIP Hot, then not! Why melt the butter, only to wait for it to cool? Butter is an important element of many recipes. Melted butter incorporates into the batter more evenly. Using cold or even room-temperature butter just won’t work as well. But if you add it to the batter when it’s hot, you may end up melting the sugar–which causes greasy cookies. And if you’re going to the trouble of making homemade treats, you might as well go for the very 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 FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. S'mores Pizookies 5 from 10 votes - Review this recipe A rich S'mores Pizookie (S'mores cookie cake) made with soft and gooey cookie dough, crushed graham crackers, melted miniature marshmallows, and milk chocolate. SAVE TO RECIPE BOX Print Recipe S'mores Pizookies 5 from 10 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe A rich S'mores Pizookie (S'mores cookie cake) made with soft and gooey cookie dough, crushed graham crackers, melted miniature marshmallows, and milk chocolate. Course Dessert Cuisine American Keyword S'mores Pizookies Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes Servings 6 -8 servings Calories 777kcal Author Chelsea Lords Cost $5.15 Ingredients▢ 1/2 cup (113g) unsalted butter, melted▢ 1/2 cup (114g) white granulated sugar▢ 1/2 cup (110g) light brown sugar, lightly packed▢ 1/2 tablespoon vanilla extract▢ 1 large egg▢ 1 and 1/2 cups (202g) white all-purpose flour (See Note 1)▢ 1/2 teaspoon baking soda▢ 1/2 teaspoon fine sea salt▢ 1 and 1/4 cups (226g) milk chocolate chips or use dark or semi-sweet chocolate▢ 2 full sheets graham crackers, coarsely chopped▢ 1 cup (64g) miniature marshmallows InstructionsPREP: Preheat the oven to 350 degrees F. Lightly grease or spray a 9-inch cake or pie pan with cooking spray. Melt the butter in the microwave and let it cool back down to room temperature-- we don't want hot butter!WET INGREDIENTS: In a medium-sized bowl, use a wooden spoon to mix the melted and cooled butter (if the butter is hot, it will make the cookie greasy), white sugar, and brown sugar until combined. Add in the egg and vanilla. Mix until combined.DRY INGREDIENTS: In a separate bowl, stir together the 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. BAKE: Once you've got a smooth dough, add it to the prepared cake pan. Smooth the dough around the skillet, making the center higher than the edges (edges tend to rise more). Bake for 20 minutes. BAKE AGAIN WITH MARSHMALLOWS AND GRAHAM CRACKERS: Remove and sprinkle the chopped graham crackers and the miniature marshmallows onto the cookie. Bake for another 4-7 minutes or until cooked through and golden around the edges (it should still be soft and slightly underbaked in the center; this is about 5 minutes for us).ENJOY: Remove and enjoy immediately. We 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 top of individual slices. Video Recipe NotesNote 1: Measuring flour: 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) Nutrition FactsServing: 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 We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.