Blackstone Griddle Desserts: 6 Recipes for the Flat-Top

Dessert is the last thing most people think of when they’re firing up the Blackstone. It shouldn’t be. The flat-top handles sweet as well as it handles savory — better than a grill in some cases, since you can control the heat precisely and nothing falls through the grates. After the main course, while the griddle is still warm, you have a ready-made dessert station.

These six recipes range from 5-minute quick desserts to more involved productions. Most are best made with a basting dome to trap heat. All of them are worth doing.

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1. Grilled Peaches with Honey and Brown Sugar

Time: 10 minutes · Temp: 375–400°F

The simplest dessert on this list. The griddle caramelizes the natural sugars in the fruit, creating a jammy, slightly charred result that’s far better than raw peaches.

Ingredients

• 4 ripe but firm peaches, halved and pitted
• 2 tbsp unsalted butter, melted
• 2 tbsp honey
• 2 tbsp brown sugar
• ½ tsp cinnamon
• Vanilla ice cream for serving

Instructions

1. Heat Blackstone to medium-high (375–400°F).
2. Brush cut sides of peach halves with melted butter.
3. Place cut-side down on the griddle. Cook 3–4 minutes without moving until char marks develop.
4. Flip, drizzle with honey, and sprinkle with brown sugar and cinnamon. Cook 2–3 more minutes until the sugar caramelizes.
5. Serve warm with a scoop of vanilla ice cream.

Tip: Firm peaches hold their shape better. Overripe peaches turn mushy on the griddle.

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2. Griddle S’mores

Time: 10 minutes · Temp: 325–350°F

The advantage over a campfire version: consistent heat across the whole surface means perfectly even toasting, and you don’t need to spend 10 minutes holding a marshmallow over a flame.

Ingredients

• Graham crackers
• Hershey’s chocolate bars
• Marshmallows
• A basting dome or metal bowl

Instructions

1. Heat Blackstone to medium (325–350°F).
2. Place graham cracker squares on the griddle. Add a piece of chocolate on each.
3. Place marshmallows next to the chocolate-topped crackers.
4. Cover with a dome for 2–3 minutes until chocolate softens and marshmallows puff and go golden.
5. Use tongs to place a marshmallow on each chocolate-topped cracker. Top with another graham cracker and press lightly.

Tip: Watch carefully — marshmallows go from golden to burned fast at this temperature.

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3. Chocolate Chip Cookies

Time: 20 minutes · Temp: 350–375°F

Griddle cookies are flatter and chewier than oven cookies, with a crispy bottom and gooey center. If you prefer cakey cookies, stick to the oven. If you want thin, chewy, and slightly crisp-edged — the griddle version is better.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2¼ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp kosher salt
• 2 cups chocolate chips

Instructions

1. Cream butter and both sugars until fluffy. Beat in eggs and vanilla. Mix in flour, baking soda, and salt. Fold in chocolate chips. Refrigerate dough 30 minutes minimum.
2. Preheat Blackstone to medium (350–375°F). Clean and lightly oil the surface.
3. Drop 2-tablespoon balls of dough onto the griddle, spacing 3 inches apart.
4. Cover with a dome immediately. Cook 4–5 minutes.
5. Carefully lift the dome, check the bottom with a spatula (should be golden brown), and flip. Cook uncovered 1–2 more minutes.
6. Remove and cool on a wire rack. Cookies will firm as they cool.

Tip: Cold dough spreads less. Don’t skip the refrigeration step or you’ll have one flat pancake of a cookie.

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4. Banana Foster

Time: 10 minutes · Temp: 350–375°F

The New Orleans classic, simplified. The griddle is actually better suited for this than a kitchen pan because you can do a large batch simultaneously and the caramel sauce stays in control.

Ingredients

• 4 bananas, halved lengthwise
• 4 tbsp unsalted butter
• ½ cup brown sugar, packed
• ¼ cup dark rum
• 1 tsp cinnamon
• Vanilla ice cream for serving

Instructions

1. Heat Blackstone to medium (350–375°F).
2. Melt butter on the griddle and add brown sugar. Stir with a spatula until it forms a caramel sauce, about 2 minutes.
3. Place banana halves cut-side down in the caramel. Cook 2 minutes until they soften and the cut side caramelizes.
4. Flip bananas, drizzle rum over them, and cook 1 more minute. Do not leave the griddle unattended if the rum ignites — keep a dome handy to smother any flame.
5. Serve bananas over vanilla ice cream with the caramel sauce drizzled on top.

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5. Cinnamon Sugar Pineapple

Time: 10 minutes · Temp: 375–400°F

Grilled pineapple caramelizes beautifully on the flat top. It’s simple enough that it barely counts as a recipe, and the results are disproportionate to the effort.

Ingredients

• 1 fresh pineapple, cored and sliced into rings or spears
• 2 tbsp brown sugar
• 1 tsp cinnamon
• Coconut ice cream or whipped cream for serving

Instructions

1. Heat Blackstone to medium-high (375–400°F).
2. Mix brown sugar and cinnamon in a small bowl.
3. Place pineapple on the oiled griddle. Sprinkle with the cinnamon sugar.
4. Cook 3–4 minutes until char marks develop and the sugar caramelizes.
5. Flip and cook 2–3 more minutes on the second side.
6. Serve with coconut ice cream or whipped cream.

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6. Berry Crisp

Time: 30 minutes · Temp: 350–375°F

A crisp on the griddle requires a cast iron skillet — the berries and topping need to cook in a vessel, not directly on the flat top. But the Blackstone gets the bottom of the skillet hot enough to create a deep caramelization you can’t achieve in most home ovens.

Ingredients

Filling:

• 4 cups mixed berries (blueberries, raspberries, blackberries — fresh or frozen)
• 3 tbsp granulated sugar
• 1 tbsp cornstarch
• 1 tsp lemon juice

Topping:

• 1 cup rolled oats
• ½ cup all-purpose flour
• ½ cup brown sugar, packed
• ½ tsp cinnamon
• 6 tbsp cold unsalted butter, cubed

Instructions

1. Heat Blackstone to medium (350–375°F). Place a 10-inch cast iron skillet on the griddle.
2. Mix berries, sugar, cornstarch, and lemon juice in the skillet.
3. Combine oats, flour, brown sugar, and cinnamon. Cut in cold butter until the mixture resembles coarse crumbs. Spread over the berry filling.
4. Cover with a dome and cook 20–25 minutes until the filling is bubbling around the edges and the topping is golden.
5. Remove from griddle. Rest 10 minutes before serving. Serve warm with vanilla ice cream.

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Bonus: Chocolate Quesadilla

Time: 5 minutes · Temp: 325–350°F

The easiest dessert on the Blackstone. Spread Nutella or peanut butter on a flour tortilla, add mini marshmallows and chocolate chips, fold in half. Cook on a buttered griddle 1–2 minutes per side until golden. Slice into wedges and serve warm. That’s it.

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Tips for All Griddle Desserts

Lower heat than you think. Sugar burns fast. Keep most desserts in the 325–375°F range. You have more control here than with high-heat savory cooking.

A basting dome is essential. Without trapped heat from above, the top of most desserts won’t cook or caramelize while the bottom is still working. A dome or lid makes the difference between a complete dessert and a raw-top one.

Clean the griddle between savory and sweet courses. A few flicks of the scraper and a wipe-down with an oiled cloth take 60 seconds and make sure your dessert doesn’t pick up the flavor of whatever you cooked before it.

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Frequently Asked Questions

Can you make desserts on a Blackstone griddle? Yes. The flat steel surface handles sweet cooking very well — it caramelizes fruit and sugar evenly, and with a dome you can cook items that need heat from above (like cookies or s’mores) without an oven. The key is lower heat than savory cooking.

What temperature should a Blackstone be for desserts? It varies by recipe, but most griddle desserts fall in the 325–375°F range. High-sugar items like caramel and fruit crisp need medium heat — too hot and the sugar burns before the interior cooks.

Do you need a dome or lid for griddle desserts? For most desserts, yes. Items like cookies, s’mores, and berry crisp need heat from above to cook through. A basting dome, lid, or large metal bowl traps the heat and creates an oven-like environment above the food.

Can you cook cookies on a Blackstone? Yes. Griddle cookies come out flatter and chewier than oven cookies with a crispy bottom and gooey center. Use cold dough, cover with a dome, and cook at 350–375°F — 4–5 minutes on the first side, 1–2 on the second.