S’mores Pizookie

August 10, 2015

This S’mores Pizookie originally appeared on Skip To My Lou, as part of their summer series.  Keep reading if you love simple, rich, delicious, groan-worthy desserts!  Give it a try and let me know what you think!  Even if you don’t love s’mores, and I know there are a few of you out there, I’d be willing to bet this one would change your mind.

The first time I made this S’mores Pizookie, it was for my son’s birthday party.  We offered it to the parents when they came to pick up their kids, and they all wanted some!  If it had been regular birthday cake, I can’t help but think there would have been less enthusiastic sampling.  They all LOVED it!  Maybe it’s just my family, but we’re really not big cake eaters.  This however, I could eat every day.  It’s rich and gooey and decadent, which probably makes it a little dangerous!  Top it with ice cream, or eat it as is…no matter how you do it, you’re going to love it!

The cookie base is a slightly modified version of my Congo Squares recipe.  Since I’m a big proponent of freezing extra batches of cookie dough, and it was a little tricky to halve, I just left it at full-batch measurements.  Because honestly, it’s always a good idea to have cookie dough in the freezer.

S’mores Pizookie


  • 1/2 cup butter, softened
  • 1/4 cup coconut oil
  • 2 1/4 cups brown sugar
  • 3 eggs
  • 2 3/4 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1 Tbsp cornstarch
  • 1 tsp salt
  • 1 cup semi-sweet chocolate chips
  • 35 Rolos, unwrapped
  • about 10 square Marshmallows, cut in half crosswise (like a hamburger bun)


  1. Preheat oven to 350.
  2. Cream the butter, coconut oil and sugar.
  3. Add eggs one at a time, beating until incorporated.
  4. Add the flour, baking powder, cornstarch & salt and combine.
  5. Stir in chocolate chips.
  6. Divide dough in half.  (freeze one half for later use, or make 2 pizookies.)
  7. Oil a 12-inch skillet and press dough evenly to the edges.
  8. Bake 20-25 minutes, or until lightly browned on top.
  9. Remove from oven and turn on the broiler.
  10. Place Rolos on the hot pizookie.
  11. Top with marshmallow halves.
  12. Return pan to oven to toast the marshmallows under the broiler.  Watch carefully, it will take less than a minute.  The marshmallows will burn very quickly if left too long.
  13. Cool and cut into slices.


  • I slide mine out of the pan prior to cutting it, it’s much easier than trying to cut it in the skillet (which I’ve also done).
  • Any size and shape marshmallows will work, just use enough to cover the cookie.  Cut large marshmallows in half crosswise.

For a few more summertime favorites, be sure to check out:
{dairy-free} strawberries & cream popsicles // {dairy-free} pineapple mango pops // {dairy-free} 5 minute blender lemon curd // {dairy-free} thin mint s’mores

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By Becky

Becky is a mom to 4 kiddos and wife to an awesome guy. She's a food fanatic and loves creating and improving recipes. Bread is her weakness and delicious food is her passion!