A warm, soft and chewy graham cracker-flavored cookie loaded with toasted marshmallow fluff and melty milk chocolate chips!
Who doesn’t absolutely LOVE a good s’more, especially when gathered around a campfire with friends and family?
Although it’s been a few years since I’ve gone camping, I always make sure to get my s’more fix in somehow. Whether it’s creating s’more-themed desserts like this S’more Cake, or using the flame of my gas stove to toast marshmallows, there’s ALWAYS a way to enjoy this iconic treat!
So this week, I decided to combine two of my loves–s’mores and pizookies. Sounds like the perfect marriage, right? They’re both incredibly ooey gooey and best when served warm.
While I very well could’ve made s’more cookies, there’s just something so comforting about a large, piping hot deep-dish cookie. Every single bite is delectably doughy, and you don’t have to worry about dry, crunchy edges. Plus, it’s less labor-intensive than cookies since it all bakes up in one beautiful skillet!
The cookie dough is a super simple, one-bowl recipe. Start off by creaming the butter and brown sugar together until nice and creamy. Then add your egg and vanilla, mixing until combined. Finally, stir in your flour, baking powder, salt, cinnamon, and crushed graham cracker crumbs.
When it comes to the graham cracker crumbs, make sure that you crush them up super duper finely, so that they’re able to melt into the dough as they bake. You don’t want large chunks of graham crackers peeking out. To crush the graham crackers, you can either seal them in a plastic bag and “bulldoze” them with a rolling pin, or pulverize them in a food processor.
Now that you’ve got your dough, press half of it into a 10-inch greased cast iron skillet. Next, take a whole jar of marshmallow fluff, and spread it all over the dough! Although regular marshmallows are more traditional when it comes to s’mores, I decided that the marshmallow fluff would work best in this pizookie. The issue with regular marshmallows is that as they bake, they expand and then deflate in the dough, creating a more hard and chewy texture, rather than soft and gooey. Marshmallow fluff, on the other hand, is ooey gooey to begin with, making it easier to achieve that soft marshmallow texture we all love in a s’more.
After the marshmallow fluff has been added, it’s time for the chocolate! Simply sprinkle a couple generous handfuls of milk chocolate chips evenly over the marshmallow fluff. Remember to reserve some chocolate for the top, for “prettiness” purposes. Oh, and feel free to use the classic Hershey bar segments instead of the chocolate chips!
Now it’s time to add the rest of the dough on top! I’ve found that the easiest way to do this is to take a golf ball-sized chunk of dough, flatten it with your fingers or palms, and place it on top of the chocolate chips. Do this with the rest of the dough, placing the flattened dough side by side like a puzzle. Don’t worry about covering ALL of the marshmallow fluff with the cookie dough. You want some of it to peek through so that it can get slightly toasted in the oven.
Immediately after removing the pizookie from the oven, sprinkle the reserved chocolate chips on top so that the residual heat makes them soft and melty. The reason this step is done AFTER baking rather than before is because the chocolate chips tend to burn as the pizookie bakes in the oven.
Before slicing right into this skillet of s’morelicious goodness, I’d recommend waiting at least 20 minutes. It’ll still be superbly ooey gooey, but it’ll also hold together better since it’s had some time to cool and finish baking.
Of course, a pizookie can never reach its FULL potential without a cool and creamy scoop of ice cream on top! I mean, it’s kind of mandatory, wouldn’t you agree?
S’more Pizookie
Ingredients
Graham Cookie Dough:
- ½ cup unsalted butter softened to room temp.
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- ½ cup crushed graham cracker crumbs (about 3.25 whole crackers)
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
For Assembly:
- 1 (7 oz) jar of marshmallow fluff
- 1 cup milk chocolate chips divided
Instructions
Make the Cookie Dough:
- Preheat the oven to 350°F. In the bowl of a stand mixer, fitted with paddle attachment, beat the butter and sugar together until light and fluffy. Add the egg and vanilla, and continue mixing until smooth, scraping down the sides of the bowl as necessary. Add the flour, graham cracker crumbs, baking powder, salt, and cinnamon, and mix on medium-low speed until just combined. Dough should look crumbly.
To Assemble:
- Press half of the dough into a greased 10-inch cast iron skillet. Spread the marshmallow fluff evenly over the cookie dough. Sprinkle 3/4 cup of the chocolate chips on top. Take the remaining dough, flatten into discs, and layer them side by side on top of the chocolate chips.
- Bake for 25 minutes, or until edges are lightly golden. Cool for 20 minutes.
- Slice pizookie into wedges and serve warm with ice cream!