S’mores Chocolate Chip Pizookie
If you love S’mores, this S’mores Chocolate Chip Pizookie is for you! It’s made with a graham cracker crust, homemade brown butter chocolate chip cookie dough, and toasted marshmallows. Baked until golden and best served warm, it has all the flavors of classic s’mores packed into one irresistible cookie bake.
You should definitely try this Cookie Monster Ice Cream and these Oreo Chocolate Chip Brookies while you’re here too.
S’mores Cookies are SO Good!
This recipe gives you everything you want from s’mores without having to build them one by one. You get buttery graham crackers, warm chocolate chip cookie, melty chocolate, and toasted marshmallow in every bite.
And because we’re using browned butter in the cookie dough, these taste even better than your average chocolate chip cookie bars. That slightly nutty, caramel-like flavor pairs perfectly with the chocolate, graham crackers, and marshmallows.
Best of all, you only need about 15 minutes of baking time!
Ingredients for the S’mores Chocolate Chip Pizookie
Here’s what you need to make this recipe:
- Butter: We’re browning the butter first, which gives the chocolate chip cookie dough a rich, nutty flavor.
- Brown sugar and granulated sugar: Using a combination gives the cookie the perfect sweetness and texture.
- Egg: Helps bind the cookie dough together.
- Vanilla extract: Because every good chocolate chip cookie needs vanilla!
- All-purpose flour: The base of our homemade cookie dough.
- Baking soda: Helps give the cookie layer the right texture.
- Salt: Just enough to balance the sweetness.
- Chocolate chips: I like semi-sweet chocolate chips here because the marshmallows are already pretty sweet. But when it comes to the amount—measure with your heart!
- Graham crackers: Crush these up and use them to create the bottom layer of the dessert.
- Large marshmallows: Use the big ones! They’ll puff up and get beautifully golden brown in the oven.
How to make the Chocolate Chip Cookie Skillet
The brown butter chocolate chip cookie base is really what sets this recipe off. Browning the butter gives the cookie a deeper, almost caramel-like flavor that pairs perfectly with the semi-sweet chocolate.
Brown your butter in a skillet.
Add your brown sugar and white sugar to a bowl and mix with your egg and vanilla.
Add in flour and mix well until a dough forms.
Gently fold in chocolate chip cookies.
Layer graham crackers and brown butter cookie dough in a skillet.
Add marshmallows to the top, and bake.
Once the marshmallows are puffy and golden brown, the s’mores cookie skillet is done.
Pro Tips for Making the Cookie Bake
- Don’t overbake it. You want a soft, gooey chocolate chip cookie, not a hard cookie bar. The center can still look slightly soft when you remove it from the oven.
- Use large marshmallows. They give you those big pockets of toasted, gooey marshmallow across the top.
- Don’t broil the marshmallows. There’s really no need. Baking everything together at 375°F gives the marshmallows plenty of time to brown.
- Don’t skip the brown butter. It adds a rich, toasted flavor that makes this taste so much better than using plain melted butter.
- Serve it right away. This recipe isn’t meant to sit on the counter for hours before serving. The marshmallows are softest and gooiest when they’re fresh from the oven.
- Add ice cream if you’re feeling extra. Cold vanilla ice cream melting over a warm chocolate chip s’mores cookie? Say less.
FAQ
You can, but I prefer large marshmallows for this recipe. They create that thick, gooey marshmallow layer and get beautifully browned in the oven.
You can make the brown butter chocolate chip cookie dough ahead of time, but I recommend assembling and baking the pizookie right before you’re ready to serve it.
The edges should look set while the center remains soft. Remember that the cookie will continue cooking slightly from the residual heat after you remove the baking dish from the oven.
S’mores Chocolate Chip Pizookie Recipe
Ingredients
- ½ cup Butter, browned
- ½ cup Brown sugar
- ¼ cup Granulated sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1¼ cups All-purpose flour
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- ¾ cup Semi-sweet chocolate chips, or to taste
- 4-5 Graham cracker sheets, crushed
- 9-12 large Marshmallows, or enough to cover the top
- Vanilla ice cream for serving, optional
Instructions
- Preheat your oven to 375°F. Add the butter to a saucepan over medium heat. Melt the butter, then continue cooking and stirring until it becomes golden brown and develops a nutty aroma. Remove it from the heat.
- Add the brown sugar and granulated sugar to a mixing bowl. While the browned butter is still very warm, pour it directly over the sugars. Whisk until smooth and glossy.
- Let the mixture cool for 1-2 minutes so it isn't hot enough to cook the egg. Then add the egg and vanilla extract and whisk until fully combined.
- Now add the flour, baking soda, and salt. Fold everything together just until combined. Fold the chocolate chips into the cookie dough.
- Sprinkle the crushed graham crackers evenly across the bottom of a 9×9-inch baking dish.
- Scoop the chocolate chip cookie dough directly over the crushed graham crackers. Gently press the dough into an even layer.
- Arrange the large marshmallows over the top of the cookie dough to cover it entirely.
- Place the dish in the oven and bake at 375°F for about 15 minutes, until the cookie is set around the edges and the marshmallows are puffed and golden brown. Do not broil.
- Remove the s'mores pizookie from the oven and serve while it's still warm and the marshmallows are soft and gooey. Top with vanilla ice cream if desired and dig in!
Equipment
Be sure to tag me on Instagram or Facebook when you make this Smores Pizookie recipe! I would love to see your creation, and give you a shoutout!
