Gingerbread cookie dough topped with festive chocolate chips, crushed graham crackers and toasted gooey marshmallows, baked in a skillet. This giant cookie blends cozy Christmas spices with classic s’mores flavors for a show-stopping dessert.
Hi friends, it’s Kelly from Life Made Sweeter, here to share a festive treat perfect for holiday get-togethers.
There are only a couple weekends left until Christmas—if you’re like me you’ve probably been baking a lot of cookies to share. When guests pop in for hot cocoa, this dessert is an easy, crowd-pleasing option that brings holiday flavors to life without rolling out dozens of cookies.
Gingerbread S’mores Cookie Pizza combines warm gingerbread spices with graham crackers, chocolate and toasted marshmallows. Instead of individual cookies, you press one large dough round into a skillet or pan, making it simple to bake and fun to serve.
Start with a soft, chewy gingerbread cookie dough pressed into a greased 9-inch cast-iron skillet or round pan. Scatter chocolate chips and crushed graham crackers over the top, then bake until the edges are set and the surface is lightly browned.
When the cookie is golden, pile on marshmallows and return the pan under the broiler for a minute or two until the marshmallows are toasted. Watch closely—marshmallows can go from golden to burnt in seconds.
Slice and serve warm for a dessert that tastes like a campfire s’more with a holiday twist—perfect for sharing around the table.
Gingerbread S’mores Cookie Pizza
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Ingredients
- 2 cups (240 g) all-purpose flour (stir, spoon & level)
- 1 Tablespoon ground cinnamon
- 2 teaspoons ground ginger
- ¾ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 g) butter, softened
- ¾ cup (150 g) brown sugar, gently packed
- ¼ cup (60 ml) unsulfured molasses
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ to ¾ cup (85–128 g) semi-sweet chocolate chips (holiday variety optional)
- ½ cup (52 g) graham crackers, crushed
- 1 to 1½ cups (45–68 g) marshmallows (mix jumbo and mini as desired)
Instructions
- Preheat oven to 350°F (175°C). Grease the bottom and sides of a 9-inch cast-iron skillet or a 9-inch round baking pan with cooking spray or butter.
- In a large bowl, whisk together flour, cinnamon, ginger, cloves, nutmeg, baking soda and salt. Set aside.
- Using a stand mixer or handheld mixer, cream butter and brown sugar on medium until light and fluffy, about 2–3 minutes. Add molasses, then add eggs one at a time. Mix in vanilla until combined.
- On low speed, slowly add the dry ingredients until just combined. Avoid overmixing.
- Press the cookie dough evenly into the prepared skillet. Sprinkle chocolate chips over the dough, then scatter half of the crushed graham crackers on top.
- Bake for 16–18 minutes, until the top just begins to lightly brown. Remove from oven and arrange marshmallows over the cookie, then sprinkle the remaining graham cracker crumbs.
- Turn the oven to broil. Return the pan to the oven for 1–2 minutes, watching carefully, until the marshmallows are lightly toasted and golden. They can burn quickly, so stay close.
- Remove from oven and let the cookie cool completely before slicing and serving.
Notes
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You may also enjoy these other gingerbread recipes from Life Made Sweeter:
Gingerbread Cinnamon Rolls with Chocolate Chips
Gingerbread Granola Clusters