Tessa’s Recipe Rundown
Taste: Exactly how you’d imagine a s’mores stuffed cookie to taste like, without being too sweet.
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!).
Why You’ll Love This Recipe: A shareable family favorite, no campfire needed.
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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!!
It is amazing. I make it several times every month. My favorite recipe of all time. So good!
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!
What type of pan is best for pizookies?
I use two Lodge 14-ounce mini cast iron servers for these pizza cookies. 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. Bake longer for large pans, less time for smaller pans.
Lastly, you can also bake in one large cast iron skillet, increasing the baking time to about 25 minutes.
Make ahead
Cookie dough: You can make the cookie dough ahead of time and refrigerate for up to 3 days or freeze for up to 1 month.
Assembled: Cover and refrigerate assembled pizookies for up to 3 days. Bake straight from the fridge, adding 1-3 minutes to the bake time. This works nicely if you only want to bake one at a time to serve fresh & warm.
FAQs
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.
Yes! You’ll just need 4 mini skillets or pans. Just double the ingredients across the board.
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.
Sure! But I challenge you to give my homemade cookie dough a try, it really is super simple and so much tastier.
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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 fine sea 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.
More Pizookie & Cookie Recipes
This post was originally published in 2013 and updated with recipe improvements, more tips, and new photos. Photos by Ashley McLaughlin.
So good! So easy! I didn’t have the mini skillets so instead of splitting the recipe I baked it in a 9inch pie pan and baked at the same temperature for the same amount of time. Everyone loved it!
Great taste! Very quick to make. The only downfall is that if you have any left over, the texture is weird the next day. Like spongy. Just eat the whole thing ahaha!
It is amazing. I make it several times every month. My favorite recipe of all time. So good!
perfection. every. single. time. I used to make something very similar to this when my children were teeny, I used an older recipe from the 80’s (I think Women’s day) and this just brings back of those beautiful summer night moment.
Love that! So glad you enjoyed this recipe, thanks for taking the time to comment and let us know! 🙂
I am wanting to make one in a big cast iron skillet. Any thoughts on how I should adjust the baking time and temp?
Hi Amber! We haven’t tried that so we can’t say for sure of the exact time-it would completely depend on the size of your skillet. The temperature would stay the same. If your skillet is double the size (12 inch), you shouldn’t have to increase the time too much (if at all) as the thickness of the pizookie will be the same as in 2 6-inch skillets. I would suggest at the 15 minute mark to really pay attention to the sensory indications (edges golden brown with inside still gooey). Hope that helps!
My family loved it. Quick and easy to make. We didn’t have large marshmallows and substituted mini ones which worked out fine. We will absolutely make it again! We combined it into one big pizookie and baked it in a 9.5 inch glass pie pan. Worked great!!
So glad this recipe was a hit with the family!
10/10 ! I always wanted a good pan cookies recipe .. and wow this one is so simple and tasty !
I skipped the graham crackers, hershey’s bar, and marshmallows because I had none.. and it went perfect without them <3
Hi Tessa, just wondering if these could be made in little tiny 2 inch pie pans? And if you had an insight into altering the cooking time, should I do this. Thanks 🙂
Hi Tessa! I was wondering, as a broke college kid who doesn’t have a lot of room for leftover ingredient storage, can I use store bought cookie dough?