Peanut Butter Cookie S’mores Pizza
Melted chocolate and toasted marshmallows top a thick, chewy, homemade peanut butter crust in this fun and decadent Peanut Butter Cookie S'mores Pizza, the perfect dessert for summer parties or year-round special occasions!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 servings
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup 2 sticks unsalted butter at room temperature
- 1 cup sugar
- 1 cup packed brown sugar
- 1 cup peanut butter all-natural preferred, crunchy or creamy
- 2 eggs
- 2 teaspoons pure vanilla extract
- 18 ounces (2 3/4 to 3) cups semi-sweet chocolate chips (1 1/2 standard-sized bags)
- 1 bag (10-ounces) jumbo marshmallows
Arrange the rack in the center position of the oven and preheat oven to 350°F. Lightly spray a 14-inch rimmed (deep-dish) non-stick pizza pan with cooking spray; set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until well-combined. In a large bowl, use an electric mixer to beat the butter until smooth, then blend in both sugars and beat for several minutes until light and fluffy, scraping the bowl as necessary. Blend in the peanut butter until well incorporated, then the eggs and vanilla. Slowly and gradually stir in the flour mixture until just combined.
Turn the cookie dough out onto the prepared pizza pan and press into an even layer. Bake for 15 to 20 minutes or until the crust is puffed and beginning to turn a light golden brown around the edges (my crust was perfect at 18 minutes).
While the crust is baking, use a sharp knife to slice the marshmallows in half (wetting the knife every so often helps minimize sticking). As soon as the crust comes out of the oven and while it is still hot, sprinkle the chocolate chips into an even layer on top. Allow the chocolate chips to sit for 5 to 7 minutes, and then take an off-set spatula or large knife to spread the chocolate chips into a layer of melted chocolate, leaving a border of crust without chocolate around the edge of the pan. Once the chocolate is melted and spread, arrange the marshmallow halves, cut side down, all over the top.
With the oven rack positioned 6 inches below the heating element, preheat the broiler. Place the marshmallow-topped pizza in the oven and, with the door cracked, watch it carefully. If some of the marshmallows are browning faster than others, turn or adjust the pan as necessary to ensure even browning. Watch the marshmallows the whole time and once they are toasted to your liking (which will probably not take more than a minute or two), immediately remove the pan from the oven. Allow to cool for 5 minutes and then slice and serve warm.
- If using a rimless 14-inch pizza pan, leave a 1-inch border between the edge of the crust and the edge of the pan to allow for rising and expansion of the crust as it bakes. Better yet, use an even larger pizza pan (such as a 16-inch pan) and only press the dough into a 14-inch circle, allowing for even more space between the edge of the crust and the edge of the pan.
- If using a non-stick pan, don't use a metal knife to cut your pizza...use a plastic or nylon knife or thin spatula to keep from scratching the pan.
Calories: 619kcal | Carbohydrates: 75g | Protein: 9g | Fat: 33g | Saturated Fat: 16g | Cholesterol: 53mg | Sodium: 285mg | Potassium: 348mg | Fiber: 4g | Sugar: 49g | Vitamin A: 400IU | Calcium: 53mg | Iron: 3.5mg