Sweet S’mores Pizza

S’mores have always been one of my favorite treats. There’s something about that combination of chocolate, marshmallow, and graham crackers that takes me back to childhood camping trips. But let’s be honest – I don’t always want to build a fire just to satisfy my s’mores craving. Sometimes I want that gooey goodness without leaving my kitchen.

That’s why s’mores pizza has become my go-to dessert when I’m craving something sweet and fun. I can make it any time of year, rain or shine. Plus, it’s way easier to share with the family than trying to roast marshmallows over the stove. I use a simple pizza dough as my base and load it up with all the classic s’mores flavors.

Want something different for dessert night? This is it. Trust me, once you try s’mores in pizza form, you’ll wonder why you waited so long to make it happen.

What Kind of Graham Crackers Should I Use?

Any standard graham crackers from the grocery store will work perfectly for this s’mores pizza recipe. You can use regular honey graham crackers, cinnamon graham crackers, or even chocolate graham crackers if you want to amp up the chocolate flavor. The key is making sure you crush them into fine, even crumbs – you can do this by placing them in a food processor, or by putting them in a sealed bag and rolling over them with a rolling pin. If you’re buying pre-made graham cracker crumbs, just check that they’re fresh and not stale, as this will affect the overall taste of your pizza crust.

Options for Substitutions

This fun dessert pizza is pretty forgiving when it comes to swaps, so here’s what you can change up:

• Graham cracker crumbs: If you don’t have graham crackers, you can crush up digestive biscuits, vanilla wafers, or even cinnamon teddy grahams. Just pulse them in a food processor until you get fine crumbs.
• Milk chocolate chips: Feel free to use dark chocolate chips, semi-sweet chips, or even chopped chocolate bars. You could also try white chocolate chips for a different twist.
• Mini marshmallows: Regular-sized marshmallows work too – just cut them into smaller pieces with kitchen scissors. You can also use marshmallow fluff, but spread it on after baking and pop it under the broiler for a minute to get that toasted look.
• Brown sugar: You can substitute with coconut sugar or use all granulated sugar instead, though you’ll lose some of that rich molasses flavor.
• Salted butter: Unsalted butter works fine – just add an extra pinch of salt to the dough. You could also try coconut oil (solid, not melted) for a dairy-free version.
• All-purpose flour: This is pretty essential for the cookie base structure, so I’d stick with regular flour here. Gluten-free flour blends might work but will change the texture significantly.

Watch Out for These Mistakes While Baking

The biggest mistake when making s’mores pizza is overbaking the cookie base, which can turn your sweet treat into a hard, crumbly disaster – keep a close eye on it and remove from the oven once the edges are golden brown but the center still looks slightly underbaked.

Don’t add the marshmallows too early in the baking process, as they’ll burn and turn bitter before the cookie base is properly cooked – instead, add them during the last 5-7 minutes of baking time.

Another common error is pressing the cookie dough too thin, which makes it difficult to cut and serve like pizza slices, so aim for about ½ inch thickness for the best results.

Finally, resist the urge to cut into your s’mores pizza immediately after baking, as letting it cool for 10-15 minutes will help it hold together better when you slice it.

What to Serve With S’mores Pizza?

This s’mores pizza is pretty much a dessert all on its own, but it’s perfect for sharing at parties or family gatherings where everyone can grab a slice. I love serving it with vanilla ice cream on the side – the cold, creamy texture is amazing with the warm, gooey marshmallows and melted chocolate. Fresh strawberries or raspberries make a nice addition too, since the tartness balances out all that sweetness. For drinks, cold milk is obviously a classic choice, but hot chocolate or coffee work great for the adults who want to keep the cozy campfire vibes going.

Storage Instructions

Keep Fresh: Your s’mores pizza is best enjoyed fresh and warm, but you can store leftovers covered at room temperature for up to 2 days. The marshmallows might lose some of their gooey texture, but it’ll still taste great! Just cover it loosely with foil or plastic wrap to keep it from drying out.

Freeze: You can freeze slices of s’mores pizza for up to 1 month in a freezer-safe container with parchment paper between each piece. It’s actually pretty good frozen – almost like a frozen cookie bar! Let it thaw at room temperature for about 30 minutes before serving.

Warm Up: To bring back that fresh-baked taste, warm individual slices in the microwave for 10-15 seconds or pop the whole thing back in a 300°F oven for about 5 minutes. This helps soften the marshmallows again and makes the chocolate chips nice and melty.

Preparation Time	15-20 minutes
Cooking Time	12-15 minutes
Total Time	27-35 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 30-35 g
• Fat: 100-110 g
• Carbohydrates: 300-320 g

Ingredients

For the cookie crust:

• 1 1/3 cups all-purpose flour
• 1/4 tsp baking soda
• 3/4 cup graham cracker crumbs (from about 7 sheets)
• 1/2 cup salted butter, softened
• 1/4 cup packed brown sugar
• 1/2 cup white sugar
• 1/2 tsp kosher salt
• 1 large egg, at room temperature
• 1 tsp vanilla extract

For the toppings:

• 1/2 cup additional graham cracker crumbs (from about 2 sheets)
• 1 1/4 cups milk chocolate chips, divided
• 2 1/2 cups mini marshmallows
• Chocolate sauce for drizzling (optional)

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C).

Spray a 13-inch deep-dish pizza pan with nonstick cooking spray to ensure easy removal of the cookie pizza later.

Set the prepared pan aside while you make the dough.

Step 2: Make the Graham Cookie Dough

• 1 1/3 cups all-purpose flour
• 1/4 tsp baking soda
• 3/4 cup graham cracker crumbs (from about 7 sheets)
• 1/2 cup salted butter, softened
• 1/4 cup packed brown sugar
• 1/2 cup white sugar
• 1/2 tsp kosher salt
• 1 large egg, at room temperature
• 1 tsp vanilla extract

In a medium bowl, whisk together the all-purpose flour, baking soda, and 3/4 cup of the graham cracker crumbs until well combined.

In the bowl of a stand mixer fitted with the paddle attachment, cream the softened salted butter, packed brown sugar, white sugar, and kosher salt together until the mixture is light and fluffy.

Slowly add the egg and vanilla extract and beat until creamy.

Gradually add in the dry ingredient mixture, mixing until everything is fully incorporated and a cohesive dough forms.

Step 3: Form and Bake the Cookie Crust

• cookie dough from Step 2

Using your hands, firmly press the cookie dough into the bottom of the prepared pizza pan, ensuring an even layer across the entire surface.

Use a fork to pierce the dough all over—about 20 to 25 times—to prevent it from puffing up during baking.

Bake in the preheated oven for 8 to 10 minutes, or until the crust is lightly browned and baked through.

I find that checking at the earliest time helps avoid overbaking for a softer cookie base.

Step 4: Add and Melt the Chocolate Layer

• 1 cup milk chocolate chips (from 1 1/4 cups total)

Immediately after removing the crust from the oven, sprinkle 1 cup of the milk chocolate chips across the surface, leaving a small rim around the edge to look like ‘pizza crust.’ Wait about 3 to 4 minutes until the chocolate softens from the residual heat, then use a spoon to gently spread the melted chocolate evenly, creating a ‘pizza sauce’ effect.

Step 5: Top with Graham, Marshmallows, and More Chocolate

• 1/4 cup additional graham cracker crumbs (from about 2 sheets)
• 2 1/2 cups mini marshmallows
• 1/4 cup milk chocolate chips (from 1 1/4 cups total)

Sprinkle the remaining 1/4 cup graham cracker crumbs over the chocolate layer, then scatter the mini marshmallows evenly on top.

Finish by sprinkling the remaining 1/4 cup milk chocolate chips over everything.

Step 6: Broil Until Marshmallows Are Golden

Place the assembled pizza under a broiler set to high for 1 to 3 minutes, just until the marshmallows are browned and toasty.

Watch closely to avoid burning.

I love how quickly the marshmallows toast—just a minute or two under the broiler gives you that classic campfire look and flavor.

Step 7: Finish and Serve

• chocolate sauce for drizzling (optional)

Remove from the oven and, if desired, drizzle with chocolate sauce for extra decadence.

Allow to cool briefly, then slice and serve warm.