Go Back

Gingerbread S'mores Cookie Pizza

Servings 8


  • 2 cups 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 of salt
  • 1/2 cup butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup molasses
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 to 3/4 cup semi-sweet chocolate chips (I used the Nestlé holiday variety)
  • 1/2 cup of graham crackers, crushed
  • 1 to 1 1/2 cups of 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 by Kelly at Life Made Sweeter
© DESSERT NOW DINNER LATER All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-create the recipe, snap YOUR OWN PHOTO and re-write the recipe in YOUR OWN WORDS, or link back to this post for the recipe.