Smores Cookie Pizza: Best-Ever Toasted Marshmallows and Graham Cracker Crust

Smores cookie pizza turns the familiar combination of graham crackers, milk chocolate, and toasted marshmallows into a soft, sliceable dessert. The base is a chewy graham cracker cookie crust, sturdy enough to hold the toppings but tender enough to eat without a fork. A brief trip under the broiler gives the marshmallows their campfire color while the chocolate melts underneath.

This recipe works well for a summer party dessert, a family movie night, or any occasion that calls for s’mores without a fire pit. It is best served warm, after a short cooling period that lets the chocolate settle and the crust firm enough for clean slices.

How to Make Smores Cookie Pizza

The recipe has two baking stages. First, the graham cracker cookie crust bakes on its own. Chocolate and marshmallows are then added to the warm crust and heated just long enough to melt and brown.

A pizza pan produces the expected round shape, but a rimless cookie sheet or 12-inch cast-iron skillet also works. If you plan to use the broiler, confirm that the pan is broiler-safe. Avoid using parchment paper during broiling because exposed edges can scorch.

Recipe details

– Yield: 10 to 12 slices
– Preparation time: 20 minutes
– Cooking time: 17 to 22 minutes
– Cooling time: 15 minutes
– Total time: About 55 minutes
– Course: Dessert
– Cuisine: American

Equipment

– 12-inch broiler-safe pizza pan or cast-iron skillet
– Mixing bowls
– Electric mixer or sturdy spoon
– Rubber spatula
– Measuring cups and spoons
– Wire cooling rack

Ingredients

For the graham cracker cookie crust

– 1 cup (120 grams) finely ground graham cracker crumbs
– 1 cup (125 grams) all-purpose flour
– 1/2 teaspoon baking soda
– 1/2 teaspoon fine salt
– 1/2 cup (113 grams) unsalted butter, softened
– 2/3 cup (135 grams) packed light brown sugar
– 1 large egg, at room temperature
– 1 teaspoon vanilla extract

For the topping

– 6 ounces (170 grams) milk chocolate, chopped into small pieces
– 3 cups (about 150 grams) miniature marshmallows
– 1 whole graham cracker sheet, broken into small pieces, optional
– 1 ounce (28 grams) additional milk chocolate, melted, optional

Baking the Graham Cracker Cookie Crust

Heat the oven to 350°F (175°C). Lightly grease a 12-inch pizza pan or cast-iron skillet.

Combine the graham cracker crumbs, flour, baking soda, and salt in a medium bowl. Breaking up any clumps now helps the crust bake evenly.

In a separate bowl, beat the softened butter and brown sugar until smooth and slightly lighter in color, about two minutes with an electric mixer. Beat in the egg and vanilla. Add the dry ingredients and mix just until no streaks of flour remain. The dough will be soft but should hold its shape.

Place the dough in the center of the prepared pan. Press it into an even circle about 10 inches across and roughly 1/3 inch thick. Leave open space around the dough because it will spread as it bakes. Slightly thicker edges help contain the melted topping.

Bake for 14 to 17 minutes. The outer edge should be lightly browned, and the center should look set rather than wet. A little softness in the middle is desirable; overbaking at this stage can turn the finished cookie pizza hard after it cools.

Set the pan on a wire rack for five minutes. Keep the oven on if you intend to brown the marshmallows with high heat rather than the broiler.

Adding the Milk Chocolate Topping

Scatter the chopped milk chocolate evenly across the warm crust, leaving a narrow border around the edge. Let it sit for one or two minutes, then gently spread some of the softened chocolate with the back of a spoon. It does not need to form a perfectly smooth layer.

Chopped chocolate melts more evenly than large sections of a chocolate bar. Milk chocolate provides the traditional flavor, but it is also quite sweet. For a less sugary result, replace up to half of it with semisweet chocolate.

Cover the chocolate with the miniature marshmallows. A single crowded layer gives the most even browning. Marshmallows piled too deeply may brown on top while remaining cool underneath.

Getting Evenly Toasted Marshmallows

Move an oven rack so the surface of the marshmallows will sit about 6 inches below the broiler. Turn the broiler on and return the pan to the oven.

Broil for 30 seconds to 2 minutes, watching continuously. Broilers vary considerably, and marshmallows can go from pale to burned in a few seconds. Rotate the pan if one side colors faster than the other. Remove the cookie pizza when the marshmallows are swollen and golden brown in scattered patches.

For gentler marshmallow browning, heat the topped pizza at 425°F (220°C) for three to five minutes. This method melts the chocolate well, though the marshmallows may not develop the same dark toasted patches. A kitchen torch can add color afterward, but keep the flame moving and use it only on a heat-resistant surface.

Sprinkle the optional graham cracker pieces over the warm marshmallows. If using melted chocolate, drizzle it across the top after the pizza has cooled for several minutes.

Cooling and Slicing

Let the finished cookie pizza cool in the pan for at least 10 to 15 minutes before cutting. Straight from the oven, the chocolate and marshmallows will be loose enough to slide off each slice. Cooling gives the crust time to set while leaving the center pleasantly chewy.

For neat wedges, coat a sharp knife or pizza cutter with a thin film of neutral cooking oil. Wipe and recoat the blade as marshmallow accumulates. A warm knife also cuts through the chocolate more easily.

The pizza is especially good while slightly warm. If serving it at a party, bake the crust earlier in the day, then add the chocolate and marshmallows shortly before serving.

Avoiding Common Texture Problems

A hard crust usually comes from too much flour or excessive baking. For the best measurement, weigh the flour or spoon it lightly into the measuring cup and level the top. Do not pack it down. Remove the crust once the center is set, even if it still feels soft.

If the center remains raw while the edge browns, the dough may have been pressed too thickly in the middle. An even layer is more important than a perfectly round shape.

Chocolate that runs off the crust was probably added in excess or sliced before it had time to settle. Six ounces creates a clear milk chocolate topping without overwhelming the cookie base. The short cooling period also makes a substantial difference.

Pale marshmallows need either closer proximity to the heat or a little more time. Burned marshmallows are usually the result of stepping away from the broiler. Keep the oven door slightly open if the manufacturer permits it, and watch the surface without interruption.

Storage and Reheating

Store leftover slices in an airtight container at room temperature for up to two days. They can also be refrigerated for up to four days, though refrigeration makes the cookie crust firmer.

To restore a softer texture, warm individual slices in a 300°F (150°C) oven for four to six minutes. A microwave works in short bursts of about 10 seconds, but the marshmallows can expand quickly and become very hot. Let reheated slices stand briefly before eating.

The assembled dessert does not freeze particularly well because thawed marshmallows can become sticky and wet. The baked, untopped crust can be frozen for up to one month. Wrap it tightly, thaw it at room temperature, and add the chocolate and marshmallows just before the final heating.

This oven-baked s’mores recipe keeps the recognizable campfire flavors while providing the soft bite of a chewy cookie pizza. The contrast between the browned marshmallow tops, melted milk chocolate, and graham-scented crust is best when the wedges are still a little warm.