Giant S’mores Skillet Pizookie with Toasted Marshmallow Fluff

This giant s'mores skillet pizookie is the dessert that stops the show. A thick, chewy chocolate chip cookie bakes in a cast iron skillet until the edges are crisp and the center stays soft. Then it's piled with marshmallow fluff, broken chocolate bars, and mini marshmallows, all toasted to golden perfection.

The whole thing is served warm with cold vanilla bean ice cream, and every spoonful pulls up molten chocolate and gooey marshmallow. It's the ultimate shareable treat for a crowd, a celebration, or just a cozy night in.

This pizookie brings together everything loved about s'mores and chocolate chip cookies in one skillet. The cookie base is simple to mix by hand, and the topping turns into a toasted, gooey layer under the broiler or with a kitchen torch.

It's meant to be eaten warm, straight from the skillet, with plenty of ice cream melting over the top. Whether it's for a birthday, a holiday, or a Tuesday, this dessert feels special without much effort. The recipe uses basic pantry ingredients and comes together in about half an hour.

Ingredients

Why this recipe works

The method starts with melted butter, which makes the cookie dough easy to stir together without a mixer. The butter also helps create a denser, chewier texture that holds up well under the heavy toppings.

Pressing the dough into the skillet rather than rolling it keeps the base thick and soft, while the edges get crisp against the hot cast iron. Baking at 350°F (175°C) for just 15 minutes ensures the center stays tender and slightly underdone, which is exactly what makes a pizookie so appealing.

The marshmallow fluff and mini marshmallows are added after the cookie bakes, so they melt and toast without overcooking the cookie. Using a kitchen torch gives precise control over the browning, creating those deep golden spots that taste like a campfire.

The broken chocolate bars melt into pools against the warm cookie, and the graham cracker crumbs add a subtle crunch. Serving the pizookie warm with cold ice cream creates the hot-and-cold contrast that makes every bite irresistible.

Notes and substitutions

Use a good-quality chocolate chunk or chopped chocolate bar for the dough, since it melts into pockets of chocolate. The Hershey's bars on top are classic for s'mores, but any milk chocolate works. Marshmallow fluff is sold in jars and is sometimes labeled marshmallow creme; either works. Mini marshmallows toast faster and more evenly than large ones, so they are worth seeking out. Graham cracker crumbs can be bought ready-made or crushed from whole crackers.

An 8-inch cast iron skillet is ideal because it conducts heat evenly and gives the cookie a crisp edge. If using a different size, adjust the baking time accordingly. A kitchen torch is the easiest way to toast the marshmallows without turning on the broiler, but the broiler works too. For a less sweet version, use dark chocolate in the dough and reduce the sugar slightly. The pizookie is best served immediately, but leftovers can be reheated in the oven.

• unsalted butter: salted butter (omit the added salt, if any)
• Hershey's chocolate bars: milk chocolate bars or chocolate chunks
• vanilla bean ice cream: any flavor of ice cream or whipped cream
• marshmallow fluff: store-bought marshmallow creme

Equipment

• 8-inch cast iron skillet
• Mixing bowl
• Whisk
• Rubber spatula
• Kitchen torch
• Measuring cups and spoons