Why You’ll Love This Recipe
If you’re a fan of cookies and love a warm, rich dessert, the pizookie is your dream come true. It’s simple to prepare with pantry staples, bakes beautifully in one skillet, and delivers an indulgent, gooey center with chocolate in every bite. The cast iron skillet gives it a perfectly crisp edge while keeping the inside soft and chewy. Top it off with a scoop (or two) of ice cream, and you’ve got an irresistible dessert for any occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 sticks (226 grams) unsalted butter
- 1/2 cup (100 grams) granulated sugar
- 1 cup (200 grams) lightly packed light brown sugar
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 2 1/2 cups (318 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 1/4 cups (213 grams) semisweet chocolate chips
- 2 ounces (57 grams) semisweet chocolate, chopped into chunks
- Vanilla ice cream, for serving
Directions
- Preheat Oven: Preheat your oven to 325°F (163°C).
- Melt the Butter: In a 10-inch cast iron skillet over medium heat, melt the butter. Remove from heat and transfer the melted butter to a large mixing bowl.
- Mix Sugars: Add the granulated sugar and brown sugar to the melted butter and whisk to combine. Let the mixture cool slightly before adding the eggs.
- Add Eggs and Vanilla: Whisk in the eggs, egg yolk, and vanilla extract until the mixture is smooth and fully incorporated.
- Add Dry Ingredients: Using a rubber spatula, stir in the flour, baking soda, and salt until a soft dough forms.
- Add Chocolate: Fold in the chocolate chips and chunks, reserving a few for topping.
- Prepare to Bake: Pour the dough back into the cast iron skillet and spread evenly. Sprinkle the reserved chocolate chips and chunks over the top.
- Bake: Bake for 30 to 40 minutes, depending on how gooey you like the center. The edges should be golden, while the center remains soft.
- Cool and Serve: Let the pizookie rest for 5 to 10 minutes before serving. Top with scoops of vanilla ice cream and serve warm.
Servings and Timing
- Yield: 1 10-inch pizookie or 4 6-inch pizookies
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Variations
- Mini Pizookies: Divide the dough into 4 smaller skillets or ramekins for individual servings.
- Different Chips: Use white chocolate chips, peanut butter chips, or a mix of your favorites.
- Nuts: Add chopped walnuts or pecans for extra texture and flavor.
- Double Chocolate: Use cocoa powder in place of some flour for a double chocolate version.
Storage/Reheating
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days.
- Reheating: Reheat in the microwave for 15–20 seconds to restore the gooey texture. For larger portions, reheat in the oven at 300°F for about 10 minutes.
FAQs
Can I make this without a cast iron skillet?
Yes, you can use any oven-safe skillet or even a round cake pan, though a cast iron skillet gives the best texture.
Can I prepare the dough ahead of time?
Absolutely. You can prepare the dough and store it covered in the refrigerator for up to 2 days. Let it come to room temperature before baking.
How do I know when the pizookie is done?
The edges should be golden brown, and the center should be set but still soft. Use a toothpick to test the center if unsure.
Can I freeze the dough?
Yes, you can freeze the dough in an airtight container or wrapped in plastic for up to 3 months. Thaw in the fridge before baking.
What size skillet should I use?
A 10-inch cast iron skillet works best for one large pizookie. For smaller servings, use four 6-inch skillets or ramekins.
Can I add other mix-ins?
Definitely! Try toffee bits, crushed pretzels, or even dried fruit for unique twists.
Can I use salted butter?
Yes, but reduce or omit the added salt in the recipe to balance the flavor.
Is it okay to underbake slightly?
Yes! A slightly underbaked center adds to the gooey texture that makes a pizookie so delightful.
What ice cream flavors go best?
Vanilla is a classic, but caramel, coffee, or chocolate chip ice cream also pair wonderfully.
Can I double the recipe?
Yes, just use a larger pan or bake in two separate skillets. Adjust baking time accordingly.
Conclusion
The Pizookie is a showstopping dessert that combines the comfort of a warm cookie with the indulgence of melty chocolate and creamy ice cream. It’s easy to make, versatile, and always a crowd-pleaser. Whether you’re making one big pizookie to share or several mini versions, this dessert is guaranteed to satisfy every sweet craving.
Pizookie Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 1 10-inch pizookie or 4 6-inch pizookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pizookie is a giant, gooey chocolate chip cookie baked in a cast iron skillet, featuring crisp golden edges, a soft molten center, and topped with scoops of vanilla ice cream for the ultimate comfort dessert.
Ingredients
2 sticks (226 grams) unsalted butter
1/2 cup (100 grams) granulated sugar
1 cup (200 grams) light brown sugar
2 large eggs, at room temperature
1 large egg yolk, at room temperature
2 teaspoons vanilla extract
2 1/2 cups (318 grams) all-purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt
1 1/4 cups (213 grams) semisweet chocolate chips
2 ounces (57 grams) semisweet chocolate, chopped into chunks
Vanilla ice cream, for serving
Instructions
- Preheat oven to 325°F (163°C).
- In a 10-inch cast iron skillet, melt the butter. Transfer to a large bowl and mix in granulated sugar and brown sugar. Let cool slightly.
- Whisk in eggs, egg yolk, and vanilla extract until smooth.
- Stir in flour, baking soda, and salt until a soft dough forms.
- Fold in chocolate chips and chunks, reserving a few for topping.
- Return dough to skillet and spread evenly. Sprinkle reserved chocolate over top.
- Bake for 30–40 minutes, until edges are golden and center is soft.
- Let rest 5–10 minutes, top with ice cream, and serve warm.
Notes
Use any oven-safe skillet if cast iron is unavailable.
Prepare dough in advance and chill for up to 2 days before baking.
Underbaking slightly adds to the gooey texture that makes this dessert irresistible.
Nutrition
- Serving Size: 1/8 pizookie
- Calories: 420
- Sugar: 32g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
