Gingerbread cookie dough topped with festive chocolate chips, crushed graham crackers and toasted gooey marshmallows baked in a skillet. It’s a combination of your favorite summer and Christmas flavors in one giant cookie.
How are all your Christmas preparations going? Are you guys all done? It’s been a busy few weeks but I am happy to say that we are almost there. I’m ready for another holiday baking weekend but before I run off to my flour covered kitchen, I wanted to share this Gingerbread S’mores Cookie Pizza with you guys.
It starts with a soft and chewy gingerbread cookie where you press onto your cast iron skillet or a 9 inch cake pan. Spread a layer of chocolate chips and crushed graham crackers and bake it away until it’s nice and golden.
Top it off with some gooey marshmallows and more graham crackers and broil it until it’s nice and toasty!
This festive twist on your favorite campfire treat is decadent and irresistible for the holidays!
- 2 cups all-purpose flour
- 1 Tablespoon cinnamon
- 2 teaspoons ground ginger
- 3/4 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter softened
- 3/4 cup brown sugar
- 1/4 cup molasses
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1/2 to 3/4 cup semi-sweet chocolate chips I used the Nestlé holiday variety
- 1/2 cup graham crackers crushed
- 1 to 1-1/2 cups marshmallows I used 10 jumbo sized ones and the rest I used mini ones. Use whichever kind you prefer or have on hand
- Preheat oven to 350 degrees Fahrenheit and grease the bottom and sides of a 9-inch cast-iron skillet or 9-inch round baking pan with cooking spray or butter.
- In a large bowl, whisk together the flour, cinnamon, ginger, cloves, nutmeg, baking soda, and salt. Set aside.
- Using a stand mixer or handheld mixer, cream butter and brown sugar together on medium until light and fluffy; about 2 to 3 minutes. Add the molasses, then the eggs one by one, then the vanilla and mix until well incorporated.
- Turn mixer to low speed, slowly add the dry ingredients into the mixer until just combined.
- Press the cookie dough into the prepared skillet. Sprinkle chocolate chips over evenly. Sprinkle half of the crushed graham crackers on top.
- Bake for 16 to 18 minutes, until the top just begins to lightly brown. Remove from oven and top cookie with marshmallows and the rest of the graham crackers.
- Turn the oven to broil. Return cookie pan back into the oven for another 1 to 2 minutes or until the marshmallows get lightly toasted and brown. Be sure to watch the marshmallows carefully so they do not burn too much as they can go from brown to burnt in a matter of seconds.
- Remove from oven and let the cookie cool completely before serving.
Recipe adapted from Chocolate Moosey
Also posted on Dessert Now, Dinner Later
Looking for more gingerbread recipes?
Gingerbread Cinnamon Rolls with Chocolate Chips
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This looks so crazy good, Kelly! I’d be all over this dessert — it’s so fun and festive!
You take the most beautiful food pictures, Kelly! I drool just looking at them. I’d love to be able to photograph like you! We love cookie pizzas. We’ll have to add this to the list! xo
Lindsey @ American Heritage Cooking -
O.MG.!!!! Such a fabulous idea! I love the flavors and all those toasted marshmallows on top! And it is absolutely gorgeous!!! Pinned!