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.
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i tried this for my birthday party- it was the best cake I’ve ever had. i put a giant marshmallow in the middle too and it was really good 😀
Hi! What’s the shelf life of this recipe? It’s super gooooood!!!! <3
Tessa, this looks phenomenal! I love the photo with the cookie dough smeared on the skillet pan. have got to try this recipe out! Going to any sort of public is always so interesting because people are so interesting to observe haha 🙂
I wonder if you could use frozen cookie dough? I’m all about taking the easy way out. Lol
Hi, Tessa. I live in Venezuela. We dont have Graham cookies. Can I use Maria cookies o r what other? I would like cook this excellent pizza. Thanks
You can use whatever you like 🙂
this looks absolutely amazing definitely going to make this for my next birthday !
They would be perfect celebrating a birthday!
Is it possible to cook this over a campfire? My cousin during a camping trip up in the mountains had actually cooked a sort of pudding-cake over a campfire in a cast-iron pot lined with parchment paper.
Just wondering…does anyone have a substitute for Lodge 14-ounce mini cast iron servers? If not then that’s okay. These look amazing!:) I love s’mores so I’m super excited to try these out!
Hi, I was wondering.. do you microwave the butter till it’s soft or till it’s completely melted?
Wow, I TOTALLY need these in my life ASAP. Unfortunately, since I have a half-healed broken leg, I will have to wait until I can get back to the gym. I probably will not be doing any choreographed routines there, though!
Tessa, Tessa, Tessa,
Color me disappointed. In the baking world, “nothing” can ever be too sweet. Remember that! :}
“the lover of baked things!”