Giant S’mores Skillet Pizookie with Toasted Marshmallow Fluff Tips, FAQ & printable recipe

Tips for success

For the best texture, use a combination of white and brown sugar. The brown sugar adds moisture and a slight caramel flavor, while the white sugar helps the edges crisp. If the dough seems too soft after mixing, chill it for 15 minutes before pressing into the skillet.

This makes it easier to handle and prevents it from spreading too much during baking. Use a light hand when pressing the dough; compacting it too firmly can make the cookie tough.

When toasting the marshmallows, hold the torch about 2 inches away and move it in a circular motion. This gives an even golden color without burning. If using the broiler, watch it closely because the marshmallows can go from toasted to burnt in seconds. For a cleaner slice, let the pizookie cool for 10 minutes, but it's best served warm. Have the ice cream ready before torching so it can be scooped immediately.

Variations

• Peanut Butter S'mores: Swirl 1/4 cup of peanut butter into the cookie dough before baking. Use peanut butter cups instead of chocolate bars on top. The nutty flavor pairs perfectly with marshmallow.
• Dark Chocolate Deluxe: Use dark chocolate chunks in the dough and dark chocolate bars for the topping. The bitterness of the dark chocolate balances the sweet marshmallow. Add a sprinkle of flaky sea salt after torching.
• Banana S'mores: Slice a ripe banana and arrange it over the baked cookie before adding the marshmallow fluff. The banana softens and caramelizes slightly under the torch. Omit the graham cracker crumbs if desired.
• Mint Chocolate S'mores: Add 1/2 teaspoon of peppermint extract to the cookie dough. Use mint chocolate chips instead of regular chocolate chunks. Top with crushed peppermint candies along with the graham cracker crumbs.

Storage and make-ahead

Fridge

Store leftover pizookie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Freezer

Freeze the baked, un-topped cookie for up to 3 months. Thaw overnight in the refrigerator, then reheat and add the marshmallow topping.

Reheat

Reheat individual portions in the microwave for 20-30 seconds, or the whole skillet in a 350°F (175°C) oven for 5-7 minutes.

Store leftover pizookie in an airtight container at room temperature for up to 2 days. The marshmallow topping will soften and lose its toasted texture, but the flavor remains.

To reheat, place in a 350°F (175°C) oven for 5-7 minutes, or microwave individual portions for 20-30 seconds. The cookie will become soft again, though the marshmallow won't re-toast. For longer storage, freeze the un-topped baked cookie for up to 3 months.

The cookie dough can be prepared up to 2 days ahead and stored in the refrigerator. Press it into the skillet and cover tightly with plastic wrap. When ready to bake, let the skillet sit at room temperature for 15 minutes, then bake as directed.

The marshmallow topping should be added after baking, just before serving. The fully baked and topped pizookie is best served immediately, but the dough is a great make-ahead option.

Serving ideas

Serve the pizookie warm, straight from the skillet, with a scoop of vanilla bean ice cream on top. The cold ice cream melts against the warm cookie and marshmallow, creating a creamy sauce.

For a more dramatic presentation, place the skillet on a trivet and let everyone dig in with spoons. The contrast of textures—crisp edges, soft center, gooey marshmallow, and cold ice cream—is what makes this dessert unforgettable.

This pizookie is rich, so a small portion goes a long way. It can be served as a dessert for 8 people, or as a decadent treat for fewer. Pair it with coffee or cold milk to balance the sweetness. If serving a crowd, set out extra ice cream and let guests add their own scoop. The skillet retains heat, so the pizookie stays warm for a while, making it perfect for sharing.

Frequently asked questions

Recipe card

Giant S'mores Skillet Pizookie with Toasted Marshmallow Fluff

Prep 15 minCook 15 minRest 5 minTotal 35 minServes 8

Ingredients

• 1/2 cup unsalted butter, melted
• 1/2 cup packed brown sugar
• 1/4 cup white sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 3/4 cup chocolate chunks
• 1 cup marshmallow fluff
• 1 cup mini marshmallows
• 2 Hershey's chocolate bars, broken into pieces
• 1/4 cup graham cracker crumbs
• vanilla bean ice cream, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Sprinkle the graham cracker crumbs over the toasted marshmallow topping. The crumbs add a subtle crunch and classic s'mores flavor.
8. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

620

Protein

7 g

Carbohydrates

85 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.