This Pizookie recipe is one giant chocolate chip cookie baked in a cast iron skillet, with golden edges and an irresistibly soft, gooey center. Serve it warm with vanilla ice cream and hot fudge for the ultimate shareable dessert.
There is almost nothing as enticing to me as cookie dough. But a gooey, slightly underbaked cookie also has my heart. While I love a classic batch of chocolate chip cookies, there is something especially irresistible about baking all that dough together in one skillet. In this amazing Pizookie recipe, we are getting a warm, underbaked cookie in the form of a shareable dessert. Okay, sharing really depends on what kind of day you had.
What is a Pizookie
A pizookie is a giant cookie baked in a skillet and served warm, usually topped with ice cream. The name combines the words pizza and cookie, and the dessert was made famous by BJ’s Restaurant & Brewhouse. Like a deep-dish pizza, it is baked in a skillet with golden edges and a soft, gooey center. It is best eaten warm right from the skillet with forks and is the perfect shareable dessert.
How to Make a Pizookie
- Prepare the skillet. Grease a cast iron skillet with butter, getting all the way up the sides.
- Whisk the dry ingredients. In a large bowl, combine the flour, baking soda, baking powder, and salt.
- Mix the wet ingredients. In a separate bowl, cream the butter and sugars, then add in the egg, egg yolk, and vanilla extract.
- Mix the wet and dry ingredients. Add the flour mixture all at once and mix until just combined. Then stir in the chocolate chips.
- Bake the pizookie. Add the dough to the skillet, spreading it out to the sides, and bake for 18 to 20 minutes, or until the edges of the pizookie just begin to turn golden brown and the middle has just a slight wiggle to it.
Tips for the Best Pizookie
- Measuring flour for baked goods. When measured incorrectly, flour can pack, which can leave you with a lot more flour in your recipe than called for and recipes that turn out dry or crumbly. See all of my tips for How to Measure Flour correctly without a scale.
- Use room-temperature butter. This means that you should be able to gently press a finger into the butter. If your finger goes all the way through, it is too soft. Room-temperature butter will still be cold to the touch. To achieve it quickly, cut it up into 1-inch pieces and leave it on your countertop for 30 minutes.
- Add the flour mixture all at once. Start with the mixer on low and beat until the flour just begins to incorporate. Then turn the mixer to high for just a few seconds until the flour is fully incorporated. This allows you to combine the flour without overmixing the dough.
- Use the right skillet. This recipe was tested in a 10.25-inch cast iron skillet. Using a different size skillet will change the baking time. A wider skillet will make a thinner pizookie and may bake faster, while a smaller skillet will make a thicker pizookie and may need more time.
- Don’t over-bake. One of the things that makes a pizookie magical is the gooey center. If you bake it too long it will result in a hard cookie in a skillet instead of a pizookie.
How to Know When a Pizookie is Done
Your pizookie is done when the edges are golden brown and set but the middle still has some wiggle to it. The hot cast iron skillet will continue to cook the cookie after you remove it from the oven, so don’t wait for the center to look fully baked. This gives you crisp edges and the soft, gooey center that makes a pizookie so irresistible.
Pizookie Toppings
My favorite way to eat a Pizookie is with a few scoops of vanilla ice cream and some drizzles of hot fudge. I mean, that sounds like a pretty great way to eat just about any dessert if I’m honest. The heat from the pizookie begins to melt the ice cream, making it perfection.
If you make this pizookie recipe or any of my other recipes, leave me a comment and let me know what you think!
Recipe Video
Pizookie
Ingredients
- 1 tablespoon butter for greasing pan (14.13 grams)
- 1 1/2 cups all purpose flour (180 grams)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup butter room temperature (12 tablespoons or 169.5 grams)
- 3/4 cup brown sugar (159.75 grams)
- 1/4 cup granulated sugar (49.5 grams)
- 1 egg
- 1 egg yolk
- 1 1/2 teaspoons vanilla extract
- 1 cup milk chocolate chips (170 grams)
- ice cream for serving
- hot fudge sauce for topping
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 10.25-inch cast iron skillet with butter.1 tablespoon butter
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.1 1/2 cups all purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt
- Beat together the butter, brown sugar, and granulated sugar until light and fluffy, about 3 to 6 minutes. Add in the egg and egg yolk, one at a time. Then beat in the vanilla until just combined.3/4 cup butter, 1/4 cup granulated sugar, 1 egg, 1 egg yolk, 1 1/2 teaspoons vanilla extract, 3/4 cup brown sugar
- Add in the dry ingredients. Set the mixer to low, and as soon as the flour has just begun to incorporate, turn the mixer on high.
- Stir in the chocolate chips.1 cup milk chocolate chips
- Press the dough into the cast iron skillet and bake for 18 to 20 minutes, or until the edges of the pizookie just begin to turn golden brown and the middle has just a slight wiggle to it.
- Serve warm in the cast iron skillet with ice cream and hot fudge.
Ali says
I appreciate the way you explain things. When you said to make sure baking soda and baking powder are fresh, I was wondering how to figure that out other than checking the “Use By” date. I scrolled down and there was the answer.No need to google it or search through cookbooks.You seem to think of everything. Thanks so much.
Ah! This absolutely makes my day. My goal is to make everyone feel at ease and comfortable in the kitchen, so when there are moments of that it totally makes it all worth it.
Debra says
Link to explain why we finish beating on high is broken will you explain?
Love this recipe did not disappoint
I’m so sorry about that, it is fixed now. I’m so glad you enjoyed this!
Debra says
My grandkids thought it was the best dessert I’ve ever made! I used oat flour because of a gluten problem one has. If you don’t like the gooey cookies you won’t like this.
No leftovers here!
I’m so glad that you liked it!
Jan says
How do I get your dinner ebook ??
Thanks
Hi Jan! There is a sign up form on my homepage. Just enter your name and email address and it will be emailed to you.