S’more Pizookie
A warm, soft and chewy graham cracker-flavored cookie loaded with toasted marshmallow fluff and melty milk chocolate chips!
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!