Giant S’mores Skillet Pizookie with Toasted Marshmallow Fluff Step-by-step instructions

Before you start

Heat the oven to 350°F (175°C) and butter an 8-inch cast iron skillet. Measure all the ingredients before starting. Let the egg come to room temperature if possible, as it mixes more smoothly with the melted butter.

Have the marshmallow fluff, chocolate bars, mini marshmallows, and graham cracker crumbs ready near the stove. If using a kitchen torch, make sure it is filled. The cookie dough comes together in minutes, so having everything in place makes the process seamless.

Instructions

Mix and Press the Dough

1. 1Mix the Cookie Dough
   In a mixing bowl, whisk together the melted butter, brown sugar, and white sugar until smooth. Add the egg and vanilla extract, and whisk until fully combined. Fold in the all-purpose flour, baking soda, and chocolate chunks with a rubber spatula until a thick dough forms.
   Look for The dough is thick and holds together when pressed.
   Tip Do not overmix once the flour is added; stop when no streaks remain.
2. 2Press Dough into Skillet
   Butter an 8-inch cast iron skillet. Press the cookie dough evenly into the skillet, making sure it reaches the edges. The dough should be about 1/2 inch thick.
   Look for The dough covers the bottom of the skillet evenly.
   Tip Use your fingers or the back of a spoon to press the dough flat.

The dough should be thick, glossy, and hold together when pressed. It will be slightly sticky but not wet. Pressing it into the buttered skillet creates an even layer that bakes uniformly.

The edges will rise slightly during baking, which is fine. The dough should fill the skillet in an even layer, reaching the sides.

Bake and Top

3. 3Bake the Pizookie
   Heat the oven to 350°F (175°C). Bake the skillet for 15 minutes, until the edges are crisp and the center is soft and chewy. The cookie will puff up slightly and turn golden brown at the edges.
   Look for The edges are golden and the center is still slightly soft.
   Tip Do not overbake; the center should remain tender for a gooey texture.
4. 4Spread Marshmallow Fluff
   Remove the skillet from the oven. While the cookie is still warm, spread the marshmallow fluff evenly over the top, leaving a small border at the edges if desired.
   Look for The fluff melts slightly on contact with the warm cookie.
   Tip Work quickly so the fluff spreads easily.
5. 5Add Chocolate and Marshmallows
   Scatter the broken Hershey's chocolate bars over the marshmallow fluff, then sprinkle the mini marshmallows on top. The chocolate pieces should be evenly distributed.
   Look for The top is covered with chocolate and marshmallows.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Press the chocolate pieces slightly into the fluff so they stay put.

After baking, the cookie should be golden at the edges and puffed slightly in the center. The marshmallow fluff spreads easily over the warm surface, and the chocolate pieces start to soften. The mini marshmallows sit on top, ready to be toasted. The kitchen smells of warm chocolate and vanilla.

Toast and Serve

6. 6Torch the Topping
   Using a kitchen torch, toast the mini marshmallows and the edges of the marshmallow fluff until golden brown and charred in spots. Move the torch continuously to avoid burning.
   Look for The marshmallows are golden and toasted, with a few dark spots.
   Tip Keep the torch moving to toast evenly without scorching.
7. 7Sprinkle Graham Cracker Crumbs
   Sprinkle the graham cracker crumbs over the toasted marshmallow topping. The crumbs add a subtle crunch and classic s'mores flavor.
   Look for The top is evenly dusted with crumbs.
   Tip Add the crumbs right before serving to keep them crunchy.
8. 8Serve Warm with Ice Cream
   Let the pizookie rest for 5 minutes. Serve warm directly from the skillet, topped with scoops of vanilla bean ice cream. Dig in with a spoon, pulling up the molten chocolate and gooey marshmallow.
   Look for The pizookie is warm, gooey, and topped with melting ice cream.
   Tip The contrast of warm cookie and cold ice cream is the best part.

The marshmallows are deeply toasted with golden brown spots, and the chocolate is melted and glossy. The graham cracker crumbs add a sandy texture. The pizookie is best served immediately, with ice cream melting into the warm crevices. Every spoonful pulls up long strands of marshmallow and molten chocolate.

Common mistakes

One common mistake is overbaking the cookie, which makes it dry and cakey instead of chewy. Start checking at 12 minutes and pull it out when the edges are set but the center still looks slightly underdone.

Another issue is spreading the marshmallow fluff over a cookie that has cooled too much, making it hard to spread. Work while the cookie is still warm. When torching, keep the flame moving to avoid burning the marshmallows. Pressing the chocolate bars too far into the fluff can make them sink; just lay them on top.

How to tell it’s done

The pizookie is done when the edges are golden brown and the center is set but still soft to the touch. A toothpick inserted near the edge should come out with a few moist crumbs, not wet batter. The center will continue to cook slightly as it rests.

If the top is browning too quickly, tent loosely with foil. The internal temperature of the cookie should reach at least 160°F (71°C) to ensure the egg is fully cooked. Let it rest for 5 minutes before serving.

• Egg dishes: 160°F (71°C) in the thickest part