Tessa’s Recipe Rundown
Taste: Exactly how you’d imagine a s’mores stuffed cookie to taste like! I was worried these would be too sweet so I reduced the amount of sugar I would regularly use.
Texture: The best part. Ooey, gooey, chewy, crunchy, thick, and all around amazing with a glass of milk or a scoop of ice cream.
Ease: Easy and fun.
Appearance: You can’t tell what kind of amazing surprise is waiting for you inside these babies.
Pros: Yes, yes. yes.
Cons: Not an everyday treat.
Would I make this again? Oh yeah.
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The best part about s’mores is the ooey gooey texture.
The best part about a pizookie is the ooey gooey texture.
So the combination of the two? Out of this world perfect!!
Every bite is like sending your palate to a warm, cozy, sweet heaven full of nostalgia and joy. Basically, you’ve gotta make this recipe!
If you love s’mores, you’ll probably also love my Peanut Butter S’mores Blondies.
How to Make Homemade S’mores Stuffed Pizookies
What is a pizookie?
A pizookie is a play on words to combine pizza + cookie. It’s cookie dough baked in a small skillet or pan like a personal pizza. It can also be called a skillet cookie or pizza cookie. The key is the the center is slightly underbaked and it’s served warm, resulting in gooey deliciousness. The idea comes from the BJ’s chain of restaurants.
What kind of pan to use for baking pizookie?
I use these Lodge 14-ounce mini cast iron servers* for these pizza cookies. You’ll need two for this recipe (see make ahead instructions below if you only want one pizookie). Yes, these cast iron minis are pretty pricey. But you can also use them to bake other things, like cornbread! Or individual breakfast skillets.
You could also use mini pie or cake tins, you just may need to adjust the baking time depending on the size of the pan and how deep your pizookie will be. The deeper it is, the longer it’ll need to bake so it’s not totally raw in the center.
How to make pizookies ahead of time:
You can make the cookie dough ahead of time and refrigerate for up to 3 days or freeze for up to 1 month. You can also assemble the skillet completely, cover, and refrigerate for up to 3 days. This works nicely if you only want to bake one at a time.
Can I double this recipe?
Yes! You’ll just need 4 mini skillets or pans. Just double the ingredients across the board.
Can I halve this recipe to just make 1 pizookie?
Not really. It’s hard to halve 1 egg and 1 egg yolk. You can just bake off one pizookie now and assemble the other to bake off later. Or freeze the dough for a later date. Or make one giant pizookie in a larger pan. Have fun! Get creative.
More Pizookie & Cookie Recipes
- Chocolate Chip Pizookie
- Salted Caramel Apple Pie Pizza Cookie
- Chocolate Chip Cookie Cake
- Bakery Style Chocolate Chip Cookies
- S’mores Cookies
S’mores Pizookie
Ingredients
- 1 (113 grams) stick unsalted butter, melted
- 1/3 cup (67 grams) granulated sugar
- 1/3 cup (67 grams) lightly packed light brown sugar
- 1/2 teaspoon vanilla
- 1 large egg plus 1 egg yolk
- 1 1/4 cups (159 grams) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (127 grams) semisweet chocolate chips
- 2 Graham crackers, broken into large pieces
- 1 Hershey’s bar, broken into large pieces
- 4 marshmallows, cut in half
Instructions
- Preheat oven to 400°F. Spray 2 6-inch pie plates or cast iron baking dishes with nonstick cooking spray.
- In a large bowl, use a rubber spatula to stir together the butter, granulated sugar, and brown sugar until combined. Let stand for 5 minutes. Stir in the egg and vanilla. Add the flour, baking soda, and salt, stirring until incorporated. Fold in the chocolate chips.
- Divide the dough into 4 equal pieces. Press two pieces of dough into the bottom of the prepared pans. Divide the graham cracker, Hershey’s bar, and marshmallows between the dough. Flatten out the remaining two pieces of dough and press over the marshmallows.
- Bake for about 15 minutes, or until edges are slightly browned but the inside is still gooey. Let cool for five minutes before serving.
This post was originally published in 2013 and recently updated with recipe improvements, more tips, and new photos. Photos by Ashley McLaughlin.
So good! So easy! I didn’t have the mini skillets so instead of splitting the recipe I baked it in a 9inch pie pan and baked at the same temperature for the same amount of time. Everyone loved it!
Great taste! Very quick to make. The only downfall is that if you have any left over, the texture is weird the next day. Like spongy. Just eat the whole thing ahaha!
It is amazing. I make it several times every month. My favorite recipe of all time. So good!
perfection. every. single. time. I used to make something very similar to this when my children were teeny, I used an older recipe from the 80’s (I think Women’s day) and this just brings back of those beautiful summer night moment.
Love that! So glad you enjoyed this recipe, thanks for taking the time to comment and let us know! 🙂
I am wanting to make one in a big cast iron skillet. Any thoughts on how I should adjust the baking time and temp?
Hi Amber! We haven’t tried that so we can’t say for sure of the exact time-it would completely depend on the size of your skillet. The temperature would stay the same. If your skillet is double the size (12 inch), you shouldn’t have to increase the time too much (if at all) as the thickness of the pizookie will be the same as in 2 6-inch skillets. I would suggest at the 15 minute mark to really pay attention to the sensory indications (edges golden brown with inside still gooey). Hope that helps!
My family loved it. Quick and easy to make. We didn’t have large marshmallows and substituted mini ones which worked out fine. We will absolutely make it again! We combined it into one big pizookie and baked it in a 9.5 inch glass pie pan. Worked great!!
So glad this recipe was a hit with the family!
10/10 ! I always wanted a good pan cookies recipe .. and wow this one is so simple and tasty !
I skipped the graham crackers, hershey’s bar, and marshmallows because I had none.. and it went perfect without them <3
Hi Tessa, just wondering if these could be made in little tiny 2 inch pie pans? And if you had an insight into altering the cooking time, should I do this. Thanks 🙂
Hi Tessa! I was wondering, as a broke college kid who doesn’t have a lot of room for leftover ingredient storage, can I use store bought cookie dough?