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Hot Chocolate Pizookie Recipe

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4 from 45 reviews

This Hot Chocolate Pizookie is a decadent dessert combining the warm, gooey goodness of a chocolate chip cookie baked in a skillet with the cozy flavors of hot chocolate and marshmallows. Perfect for sharing, this dessert features a rich cookie base loaded with semi-sweet chocolate chunks, marshmallow bits, and mini marshmallows melted to perfection, creating a melty and indulgent treat served warm with ice cream.

Ingredients

Cookie Dough

  • ¾ cup unsalted butter, softened
  • ¾ cup light brown sugar, packed
  • 1 egg
  • 2 teaspoons vanilla extract
  • ½ cup hot chocolate powder (not sugar-free)
  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup marshmallow bits (e.g., Jet-Puffed Mallow Bits)
  • 1 1/4 cups semi-sweet chocolate chunks/chips, divided

Topping

  • 2 cups mini marshmallows

Instructions

  1. Cream the Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and light brown sugar on high speed for one minute until the mixture is well combined and fluffy. Add in the egg, vanilla extract, and hot chocolate powder, then continue beating until all ingredients are fully incorporated.
  2. Mix Dry Ingredients and Combine: Scrape down the sides of the bowl to ensure even mixing. Add the all-purpose flour, cornstarch, baking soda, and salt to the wet mixture. Mix on medium-low speed just until the dry ingredients are combined, about one minute. Gently fold in the marshmallow bits and ¾ cup of the semi-sweet chocolate chips. Cover the dough and chill in the refrigerator for at least 1 hour or up to 5 days to allow flavors to meld and dough to firm up.
  3. Prepare Skillet and Assemble Pizookie: Preheat your oven to 350°F (175°C). Lightly grease a 10-inch cast iron skillet. Press half of the chilled dough evenly into the bottom of the skillet. Evenly sprinkle the 2 cups of mini marshmallows and the remaining ½ cup of chocolate chips over the dough layer. Take the remaining dough, divide it into chunks, flatten them slightly, and layer these chunks side by side on top of the marshmallows and chocolate chips to cover as much as possible.
  4. Bake: Place the skillet in the preheated oven and bake for 23 to 25 minutes, or until the edges of the cookie are lightly golden and the center is set but still soft.
  5. Cool and Serve: Remove the skillet from the oven and allow it to cool for about 20 minutes. This resting time helps the dessert set slightly, making it easier to slice. Cut the pizookie into wedges and serve warm, ideally topped with a scoop of vanilla ice cream for the ultimate indulgence.

Notes

  • For best results, use a 10-inch cast iron skillet to achieve an even bake and perfect crispy edges.
  • Chilling the dough helps develop flavor and makes it easier to handle during assembly.
  • Marshmallow bits provide gooey pockets of sweetness inside the dough, but you can substitute with mini marshmallows if unavailable.
  • This dessert is best served warm; leftovers can be gently reheated in the oven.
  • Feel free to customize with different types of chocolate chips or add nuts for extra texture.

Find it online: https://recipethrive.com/hot-chocolate-pizookie-recipe/