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–+ servings
S'mores skillet cookie topped with ice cream.

S'mores Skillet Chocolate Chip Cookie (Pizookie)

Angelina Papanikolaou
Gooey marshmallows, melty chocolate, and a perfectly baked cookie crust come together in this S’mores Cookie Skillet recipe! This pizookie recipe has all the classic flavors of a s’more paired with a chocolate chip cookie for the ultimate summer dessert with a taste of nostalgia!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling time 15 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 485 kcal

Equipment

  • Mixing bowl
  • Whisk
  • Rubber spatula
  • Cast iron skillet

Ingredients 

  • 1 cup butter melted
  • 1 cup dark brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs room temperature
  • 1 tbsp vanilla extract
  • 2 3/4 cups all-purpose flour
  • 6 1/2 sheets graham crackers crushed to fine crumbs
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2/3 cup chocolate chips
  • 1 cup mini marshmallows
  • 2 sheets graham crackers broken into pieces, for topping
  • 1/4 cup chocolate chopped, for topping
  • 1/2 cup mini marshmallows for topping

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

  1. 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.  
  2. Use high quality chocolate. Using a high quality chocolate will ensure that your skillet cookie is filled with irresistible melty puddles of chocolate.
  3. Gluten free. To make this recipe gluten free, use a 1:1 all-purpose gluten free baking flour and gluten free graham crackers.
  4. 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.
  5. 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.
  6. 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.

Nutrition

Serving: 1scoopCalories: 485kcalCarbohydrates: 72gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 70mgSodium: 357mgPotassium: 100mgFiber: 1gSugar: 42gVitamin A: 512IUCalcium: 57mgIron: 2mg
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