S’more Mini Skillet Chocolate Chip Pizookie Cookies have chocolate chip cookie dough and s’more toppings all melted together, ooey, gooey pizookie recipe!
These S’more Mini Skillet Cookies will make you want “some more”! (sorry I had to say that…)
S’more Mini Skillet Chocolate Chip Pizookie Cookies are made in small cast iron skillets that bake the cookie dough and melt the s’more toppings into one chocolaty gooey giant cookie.
Pizookie cookies are very popular, also known as ‘pizza-cookies’. Baked and served in a personal-sized circular pans or mini cast iron skillets, and often served with ice cream on top.
This recipe is not just the classic baked cookie with melted chocolate chips, but has S’more fixings such as Hershey chocolate bar pieces, mini toasted brown marshmallows, shards of graham crackers, and mini Reese’s peanut butter cups.
Ya think there is enough chocolate in this dessert?
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup softened butter
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- S'more Toppings: Mini Marshmallows Hersey Bar Pieces (break large chocolate bar into pieces), Mini Reece's Peanut Butter Cups, Graham Crackers Shards (broken pieces)
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Spray each mini skillet with coconut oil non-stick spray.
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Make the Cookie Dough: Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture until combined.
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Press cookie dough into each mini cast iron skillet, create a slight bump in the center as the edges rise during baking.
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Add S'more Toppings: Chocolate Chips, Mini Marshmallows, Hersey Bar Pieces (break large chocolate bar into pieces), Mini Reece's Peanut Butter Cups, Graham Crackers Shards (broken pieces)
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Place in oven and bake at 400 until the center is mostly set and the marshmallows are golden brown, about 18-20 minutes.
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Remove from the oven and allow to cool for 15 minutes before slicing and serving.
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Top with scoops of vanilla ice cream, and serve!
For the cookie dough, I used the classic Original Nestle Toll House Cookie Dough recipe on All Recipes.
Nutrition facts calculated without toppings.
Make the Cookie Dough:
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture.
Spray each mini skillet with coconut oil non-stick spray.
In each mini cast iron skillet, fill with cookie dough and smooth creating a slight bump in the center as the edges tend to rise during baking.
Add the S’more Toppings:
Milk Chocolate Chips
Mini Marshmallows
Hersey Bar Pieces (break large chocolate bars into pieces)
Mini Reece’s Peanut Butter Cups
Graham Cracker Shards (broken pieces)
Bake the S’more Mini Skillet Chocolate Chip Pizookie Cookies:
Place in oven and bake at 375 until the center is mostly set about 18-20 minutes.
Remove from the oven and allow to cool for 15 minutes before slicing and serving.
Did you know National S’more Day is August 10th? But hey, this giant S’more cookie is perfect for any occasion, and since it is made in the oven, no campfire is required.
And a scoop or two of vanilla ice cream would be nice too don’t you agree?
Happy National S’more Day!
All The Best Dishes,
Lisa
XO
Try my Fresh Strawberry Cake with Strawberry Buttercream Frosting recipe, a REAL fresh strawberry cake with no artificial ingredients:
Our kids loved these and had so much fun helping me top them. The smell of them baking was absolutely driving everyone crazy and I thought the kids might pass out when I pulled out the ice cream to top them. We are big into our campfire s’mores but I think this recipe may have ruined that!