Warm and deliciously doughy, this Hot Chocolate Pizookie is brimming with gooey marshmallows, melty chocolate chips, and crisp mini marshmallow bits!

Is January over yet?

Even though January brings the excitement of a new year, it’s one of the darkest, dreariest, and most monotonous months of the year. It’s almost as though January’s 31 days take a lot longer than July’s 31 days. How is that even possible?

So in order to get through the humdrum days of January, I can’t think of a better way to ward off seasonal depression than this Hot Chocolate Pizookie.

Why You’ll Love This Hot Chocolate Pizookie

Warm and Extra Ooey Gooey: This big beautiful skillet cookie is thick and doughy on the inside and crisp and caramelized on the outside. And thanks to the layer of fluffy marshmallows baked in the middle, this pizookie has ALL the marshmallow pull action.

Brimming with Hot Chocolate: A half cup of hot chocolate powder is mixed into the dough to give the pizookie that wonderful milk chocolatey richness reminiscent of a warm cup of hot chocolate.

Super Easy to Make: The cookie dough takes less than 10 minutes to whip up, and assembling the pizookie is even quicker. Not to mention, there’s no tedious dough ball rolling involved since it’s all baked in one cast iron skillet.

Tips for Making This Hot Chocolate Pizookie

Don’t use sugar-free hot chocolate powder: Sugar-free hot chocolate powder often leaves a weird aftertaste due to the use of artificial sweeteners to make up for the absence of real sugar. For this recipe, I used Swiss Miss Milk Chocolate Hot Cocoa Mix.

Avoid over-baking: The beauty of pizookies is that they’re meant to be extra doughy and slightly underbaked throughout. You’re basically looking for the edges to be set and slightly puffed, while the center looks barely set and slightly underbaked, if not a little shiny on top. It should jiggle a little since there’s a layer of marshmallow in the center. Keep in mind that the residual heat in the cast iron skillet will continue to cook the pizookie as it cools.

Allow it to cool: Although you’ll be tempted to dive straight into the melty ooey gooey goodness of this pizookie, I highly recommend you give it at least 20 minutes to cool. Not only will you be rewarded with cleaner slices, but they’ll still be PLENTY warm and ooey gooey. TRUST ME.

Pizookie Assembly

Press half of the cookie dough along the bottom and up the sides of the cast iron skillet.
Sprinkle mini marshmallows and chocolate chips evenly over the dough.
Take small portions of the remaining dough, and flatten between the palms of your hands. Layer them side by side on top of the marshmallows and chocolate chips, covering as much as possible.

Can I use regular marshmallows?

Yes! As you can see in the photos, I used cute little snowman-shaped marshmallows that I found in the clearance section. They’re a little larger than mini marshmallows and smaller than regular marshmallows. If you decide to use regular marshmallows, you have two options. You can either cut them in half and line the marshmallow halves side by side. Or, you can cut each marshmallow a few times to create mini marshmallows, then scatter them evenly onto the dough. Either way, make sure that your kitchen scissors are greased with butter or nonstick cooking spray to prevent the marshmallows from sticking.

What if I don’t have a cast iron skillet?

Cast iron skillets are great for retaining heat and give the pizookie a nice slightly crisp exterior. However, if you don’t have a cast iron skillet, you can use a greased 9-inch pie pan, cake pan, or oven-safe skillet.

Where do I find Marshmallow Bits?

These tiny dehydrated marshmallows add a nice little crunch to the pizookie, and they’re usually found in the hot chocolate section of most grocery stores. For this recipe, I used Jet-Puffed Mallow Bits.

Can I make this pizookie up ahead of time?

Yes! Once you’ve made up the dough, go ahead and assemble the pizookie. There’s no need to chill the dough for an hour since you’re going to store it in the refrigerator anyway. After the pizookie is assembled, cover it tightly with plastic wrap and keep it in the refrigerator for up to 3 days. When you’re ready to enjoy it, take it out and bake as instructed.