What could possibly be better than a warm, freshly baked chocolate chip cookie? A Pizookie, of course!
Imagine a gigantic oversized chocolate chip cookie baked to perfection in a cast-iron skillet.
The edges are perfectly crispy, and the center is delightfully gooey.
Serve it with vanilla ice cream and plenty of spoon, and I guarantee it won’t last long.
What Is a Pizookie?
A Pizookie is a delicious dessert mash-up of two powerhouse faves: pizza and cookies!
It’s essentially a giant, thick, gooey cookie baked in a pizza pan or cast iron skillet.
The skillet ensures the edges get nice and crispy while the center stays impossibly gooey.
I like it warm with a sprinkle of sea salt and a drizzle of caramel. But it’s just as yummy at room temp!
You might’ve had the iconic treat at BJ’s restaurant or maybe seen it online.
Now it’s time to make your own!
Why You’ll Love This Pizookie
Restaurant-Worthy: Warm, fresh, and gooey, my homemade Pizookie tastes like the one from BJ’s. Dare I say, it’s even better?!
Shareable Dessert: Served in a skillet, the Pizookie is designed for sharing. Perfect for gathering with friends and family.
Irresistibly Fudgy Texture: With its slightly gooey center and crispy edges, this pizza cookie has the most incredible texture.
One-Pan Wonder: One skillet means less cleanup and easy serving. Just pass out the spoons and dig in!
Ingredients
- Unsalted Butter: The key to a rich, buttery base. Feel free to brown it for added depth.
- Granulated & Brown Sugar: Granulated for crisp edges, brown for a gooey center, and both for sweetness.
- Large Eggs: The binder that holds it all together. You’ll add an extra yolk for a chewier texture.
- Vanilla Extract: A splash to enhance the flavor.
- All-Purpose Flour & Cornstarch: Provide structure and balance. The cornstarch is also a secret to perfect cookies, so don’t skip it!
- Baking Soda: The leavening agent that creates a soft, chewy texture.
- Salt: A pinch to balance the sweetness and make the chocolate pop.
- Semi-Sweet Chocolate Chips: You can’t have a Pizookie without them!
How to Make Pizookie
Making Pizookie is like making any homemade chocolate chip cookies. The only difference is you bake it as one GIANT cookie in a skillet.
Here are the steps:
1. PREP. Preheat the oven to 350°F. Grease a 10-inch cast iron skillet.
2. MIX. Mix the melted butter and sugars, then blend in the eggs, yolks, and vanilla extract.
3. COMBINE. Stir in the dry ingredients and chocolate chips until just combined.
4. BAKE. Press the cookie dough into the cast iron skillet and bake for 20-25 minutes.
5. COOL. Remove from the oven and add more chocolate chips, if desired. Cool for 5-10 minutes.
6. SERVE. Top with vanilla ice cream and enjoy.
Tips For the Best Pizookie
With these tips, your chocolate chip skillet cookie will turn out restaurant-worthy every time!
- Size right. For the best results, use a 12-inch cast iron skillet. If you only have a 10-inch, increase the baking time by 5 minutes, as it’ll be thicker.
- Brown the butter. For an extra nutty, toffee-like flavor, brown the butter before mixing with the sugars.
- Chill the dough. For a thicker, gooier Pizookie, chill the pressed dough in the skillet for 30 minutes before baking.
- Avoid overbaking. Take the skillet out of the oven when the edges become lightly browned but the center is still slightly underbaked.
- Mix-in variations. Try different mix-ins like white chocolate chips, M&Ms, peanut butter chips, chopped candy bars, or even pretzels or potato chips for a sweet and salty twist.
- Topping ideas. For a decadent touch, drizzle chocolate sauce, caramel, or peanut butter on top. You can also top it with marshmallows right out of the oven, and they’ll melt. Yum!
How to Store
Birthday parties, holidays, or family movie nights, the Pizookie is the perfect dessert for sharing.
Whenever I serve it, there’s never a bite left in sight. If you do have leftovers, though, here’s how to keep them fresh:
To Store: Cover cooled leftovers tightly with plastic wrap or transfer to an airtight container. Store at room temperature (without ice cream) for up to 2 days or refrigerate for up to 5 days.
To Reheat: Warm individual portions in the microwave for 15-20 seconds. Alternatively, reheat in a 350°F oven for 5-7 minutes.
To Freeze: Wrap the cooled leftovers tightly in plastic wrap and aluminum foil, then place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
More Decadent Cookie Recipes to Try
Monster Cookie Bars
Viral Cookie Croissant
Marshmallow Chocolate Chip Cookies
Brown Butter Toffee Chocolate Chip Cookies
Homemade Pizookie
10
servings10
minutes25
minutes720
kcalFrom the crispy edges and fudgy center to the gooey chocolate chips, this homemade Pizookie is absolutely irresistible.
Ingredients
1 cup unsalted butter, melted and cooled
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs + 1 egg yolk
2 teaspoons vanilla extract
2 1/2 cups (300g) all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups semi-sweet chocolate chips, divided
vanilla ice cream for serving
Instructions
- Preheat the oven to 350°F. Grease a 12-inch cast iron skillet and set aside.
- In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth. Beat in the eggs and yolk one at a time, then stir in the vanilla extract.
- Add the flour, cornstarch, baking soda, and salt. Stir gently until about halfway combined. Add 1 1/4 cups chocolate chips and stir just until combined.
- Press the cookie dough evenly into the prepared cast iron skillet, and bake for 20-25 minutes until the edges are lightly browned and the center is still slightly gooey. Do not overbake.
- Remove from the oven and sprinkle the remaining chocolate chips over the hot cookies. Let cool for 5-10 minutes then serve warm with vanilla ice cream on top. Enjoy!
Notes
- For the best results, use a 12-inch cast iron skillet. If you only have a 10-inch, increase the baking time by 5 minutes, as it’ll be thicker.
- For an extra nutty, toffee-like flavor, brown the butter before mixing with the sugars.
Can I pre-make the cookie dough and bake it later?
You can, Lynn! Just follow the directions for making the dough but DON’T press it into the skillet. Instead, wrap it tightly in plastic wrap and refrigerate it for no longer than 24 to 48 hours.
When you’re ready to bake, set the dough out at room temperature to soften enough so that you can work it into the skillet. Then, bake as directed. (If the dough is SUPER cold, you may need to bake for just a couple of extra minutes, so keep an eye on it as it bakes. 🙂 )