Ultimate S’mores Pizookie: A Decadent Deep-Dish Cookie Dream
Prepare to be enchanted by this rich, gooey, and utterly irresistible S’mores Pizookie! Imagine warm, golden cookie dough baked to perfection, then generously topped with crushed graham crackers, melty mini marshmallows, and luscious milk chocolate. It’s the iconic campfire treat transformed into a spectacular deep-dish cookie experience, perfect for any occasion.
What is a S’mores Pizookie?
The term “Pizookie” is a delightful portmanteau of “pizza” and “cookie,” and it perfectly describes this indulgent dessert. It’s essentially a large, soft cookie baked in a deep-dish pan or skillet, designed to be served warm, often right out of the oven, with a scoop of ice cream on top. Our S’mores Pizookie takes this concept to the next level, infusing every bite with the classic flavors of S’mores – that irresistible combination of chocolate, marshmallow, and graham cracker.
This particular S’mores Pizookie recipe builds upon a beloved original, elevated with the nostalgic and comforting taste of S’mores. The soft, chewy cookie base forms the perfect foundation for gooey, melted marshmallows, rich chocolate, and the delightful crunch of graham crackers. It’s a truly rich, deep-dish cookie treat that promises to be a crowd-pleaser and a memorable dessert experience.
Why This S’mores Pizookie Recipe is a Must-Try
- Irresistible Flavor Combination: Experience the perfect harmony of sweet milk chocolate, caramelized marshmallows, and buttery graham crackers all baked into one glorious cookie.
- Gooey Perfection: Baked just right, the center remains wonderfully soft and gooey, creating an incredible textural contrast with the slightly crisp edges.
- Easy to Make: Despite its impressive appearance, this S’mores Pizookie is surprisingly simple to prepare, making it ideal for both seasoned bakers and beginners.
- Versatile Serving: Enjoy it straight from the pan, or elevate it with a scoop (or two!) of your favorite ice cream, hot fudge, or other delicious toppings.
- Perfect for Sharing: This deep-dish cookie is designed for sharing, making it a fantastic dessert for family gatherings, parties, or a cozy night in with friends.
Delicious S’mores Pizookie Variations to Explore
While the classic S’mores Pizookie is a winner on its own, don’t hesitate to get creative with these delicious variations:
- Chocolate Choices: Customize your chocolate experience! Instead of traditional milk chocolate chips, try semi-sweet, dark chocolate, or even white chocolate chips for a different flavor profile. A mix of a few different types can add delightful complexity. For an authentic S’mores taste, break up classic Hershey’s® chocolate bars and scatter them over the warm cookie.
- Decadent Toppings: Elevate your freshly baked S’mores Pizookie with a rich drizzle of Hot Fudge or a generous scoop of creamy vanilla bean ice cream. The combination of a hot, slightly gooey cookie with cold, melting ice cream is a truly heavenly experience!
- Pan Alternatives: If you don’t have a 9-inch cake or pie pan, an 8-to-9-inch cast iron skillet works wonderfully and gives the pizookie a rustic, charming presentation.
- Toasted Marshmallow Perfection: For perfectly golden and slightly charred marshmallows, just like from a campfire, you have a couple of options:
- Broiling: After the pizookie has finished baking, carefully place it under the broiler for about 30 seconds. Watch it closely, as marshmallows can burn quickly!
- Kitchen Torch: Alternatively, use a kitchen torch to toast the top of the marshmallows right out of the oven. A kitchen torch is surprisingly versatile, especially if you’re a fan of desserts like Creme Brûlée!
Expert Tips for Your Best S’mores Pizookie
Achieving the perfect gooey, chewy S’mores Pizookie is simple with these expert tips:
- Cool the Butter Down: This is a crucial step! After melting the butter, allow it to cool completely to room temperature before combining it with the sugars. If the butter is still warm, it can prematurely melt the sugar crystals, leading to a flatter, greasier, and less chewy cookie texture. Patience here truly pays off!
- Measure Flour Correctly (Spoon and Level Method): Proper flour measurement is key for cookie texture. Do not simply scoop your measuring cup directly into the flour bag, as this compacts the flour and adds too much to your recipe. Instead, gently spoon the flour into your measuring cup until it overflows, then use a straight edge (like the back of a knife) to level off the excess. This method ensures an accurate measurement and prevents a dry, crumbly pizookie. Watch this video for a visual guide on how to spoon and level flour correctly.
- Avoid Overmixing: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour, which can result in a tough, dense cookie rather than a soft and tender one. A few streaks of flour are perfectly fine; they’ll disappear during baking.
- Bake Until Just Set: For that signature gooey center, resist the urge to overbake. The pizookie should look set and lightly golden around the edges, but the center will still appear soft and slightly underbaked when you remove it from the oven. It will continue to cook and set as it cools slightly.
- Best Served Warm: This S’mores Pizookie truly shines when enjoyed fresh from the oven, while the chocolate is melty and the marshmallows are soft and warm.
- Storing Leftovers: If you have any leftovers (a rare occurrence!), wrap them tightly in plastic wrap or aluminum foil and store at room temperature for up to 2-3 days. To enjoy them warm again, simply reheat individual pieces in the microwave for 10-20 seconds. Important Note: If you’ve topped your pizookie with ice cream, any leftovers will not store well. The melted ice cream will make the cookie soggy, even if scraped off. It’s best to add ice cream only to portions that will be eaten immediately.
Quick Reminder for Best Results
Remember, “Hot, then not!” Melted butter blends more smoothly into your batter than cold butter, ensuring an even consistency. However, if the butter is too hot when combined with sugar, it can lead to a greasy, flat cookie. Always let your melted butter cool to room temperature before incorporating it for the perfect S’mores Pizookie!
Craving More S’mores? Explore These Treats!
If you can’t get enough of the classic S’mores flavor, check out these other fantastic recipes:
- S’mores Bars: Easy no-bake cereal bars featuring chocolate and marshmallows.
- Soft and chewy S’mores Cookies: All the flavors of S’mores in a traditional cookie format.
- S’mores Cookie Bars: Gooey marshmallow, chocolate, and hearty oatmeal bars.
- S’mores Icebox Cake: A no-bake, layered S’mores dessert that’s perfect for warm weather.
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S’mores Pizookies
Video
Equipment
- 9-inch round cake pan
Ingredients
- Cooking spray
- 1/2 cup unsalted butter melted
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar lightly packed
- 1/2 tablespoon vanilla extract
- 1 large egg
- 1-1/2 cups all-purpose flour see note 1
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/4 cups milk chocolate chips or dark or semi-sweet chocolate
- 2 full sheets graham crackers coarsely chopped
- 1 cup miniature marshmallows
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease or spray a 9-inch round cake or pie pan with cooking spray. Melt the butter in the microwave, then set it aside to cool completely to room temperature. This is important: combining hot butter with sugar can lead to greasy, flat cookies.
- In a medium mixing bowl, use a wooden spoon or spatula to thoroughly combine the cooled melted butter, granulated sugar, and light brown sugar. Mix until the ingredients are well incorporated and smooth. Beat in the large egg and vanilla extract until just combined.
- In a separate, smaller bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet ingredients, stirring until just combined. The dough may appear dry and crumbly at first, but continue mixing gently until a cohesive dough forms. Avoid overmixing to keep the pizookie tender. Fold in 1 cup of the milk chocolate chips.
- Press the prepared cookie dough evenly into your greased cake pan. For best results, make the center of the dough slightly higher than the edges, as the edges tend to rise more during baking. Bake for 20 minutes in the preheated oven.
- Carefully remove the pan from the oven. Evenly sprinkle the coarsely chopped graham crackers and miniature marshmallows over the partially baked cookie. Return the pizookie to the oven and bake for another 4–7 minutes, or until the edges are golden brown and the marshmallows are puffed and lightly toasted. The center should still be soft and slightly gooey (approximately 5 minutes of additional baking usually works for me).
- Remove the S’mores Pizookie from the oven and allow it to cool for a few minutes before serving. Enjoy immediately for the best experience. I highly recommend adding a few generous scoops of vanilla bean ice cream right to the center. If you anticipate having leftovers, cut the pizookie into wedges and serve individual slices with ice cream, similar to pie.
Recipe Notes
Storage: Store any leftover S’mores Pizookie tightly covered with plastic wrap at room temperature for up to 2-3 days. Pizookies that have been topped with ice cream do not store well due to moisture, even if the ice cream is scraped off.
Nutrition Information (Approximate)
Nutrition information is automatically calculated, so should only be used as an approximation.