Ultra ooey and gooey S'mores Pizookie features chocolate chip cookie dough stuffed with marshmallow, Hershey's chocolate, and graham cracker bits baked in a mini skillets.
Yields:4to 8 servings
Recipe byTessa Arias
1(113 grams) stick unsalted butter, melted
1/3cup(67 grams) granulated sugar
1/3cup(67 grams) lightly packed light brown sugar
1large egg plus 1 egg yolk
1 1/4cups(159 grams) all-purpose flour
3/4cup(127 grams) semisweet chocolate chips
2Graham crackers, broken into large pieces
1Hershey’s bar, broken into large pieces
4marshmallows, cut in half
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.