The BEST S’more Chocolate Chip Skillet Cookie (Pizookie) recipe! This s’mores skillet cookie has all the flavors of a classic chocolate chip cookie, partnered with the nostalgic flavors of everyone’s favorite campfire treat, making it your new all-time favorite recipe.
2sheetsgraham crackersbroken into pieces, for topping
1/4 cupchocolatechopped, for topping
1/2cupmini marshmallowsfor topping
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Instructions
Preheat oven to 350 degrees F. Grease a 9-in cast iron skillet and set aside.
Whisk melted butter and sugars in a large bowl. Beat in eggs and vanilla.
Mix in flour, graham cracker crumbs, baking powder, and salt using a rubber spatula or wooden spoon.
Fold in chocolate chips and mini marshmallows.
Transfer mixture to greased skillet. Press into an even layer and top with graham cracker pieces. Bake for 35-40 minutes.
Remove from oven and top with chopped chocolate and mini marshmallows. Return to the oven for 3 minutes. Then, broil or remove the pan from the oven and torch the marshmallows until toasty.
Allow cookie skillet to cool for 15-20 minutes before serving. Enjoy with ice cream, if desired.
Notes
Use a cast iron skillet. To achieve crispy, buttery edges and a soft gooey center, bake this cookie in a cast iron skillet. If you don’t have one, you can still bake this recipe in an oven-safe pan. Please note that the edges will not be as crispy, but it will still be 100% delicious.
Use high quality chocolate. Using a high quality chocolate will ensure that your skillet cookie is filled with irresistible melty puddles of chocolate.
Gluten free. To make this recipe gluten free, use a 1:1 all-purpose gluten free baking flour and gluten free graham crackers.
Let the skillet cookie cool slightly. Allow the cookie to cool for 15-20 minutes before digging in (I know it’s hard to resist!) This will give the center some time to set a bit, so you don’t end up with a messy dessert.
Serving your skillet cookie. This cookie skillet is topped with roasted marshmallows and chocolate, but don’t let that stop you from embracing more toppings! I like to serve it with a scoop of vanilla ice cream, although whipped cream would all also be delicious.
Storage. Store any leftover in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Reheat leftovers in the microwave before serving, if desired.