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.
Keyword S'mores Pizookies
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Servings 6-8 servings
Author Chelsea Lords
1/2cup (113g)unsalted butter,melted
1/2cup (114g)white granulated sugar
1/2cup (110g)light brown sugar,lightly packed
1 and 1/2cups (202g)white all-purpose flour(See Note 1)
1/2teaspoonfine sea salt
1 and 1/4cups (226g)milk chocolate chipsor use dark or semi-sweet chocolate
2full sheetsgraham crackers,coarsely chopped
1cup (64g)miniature marshmallows
PREP: 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.
DRYINGREDIENTS: 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.
Note 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)