Pizookie is a ooey, gooey homemade chocolate chip cookie baked in a cast iron skillet. The result is a soft center and crispy outside. Cut out a slice, top it with vanilla ice cream and chocolate syrup for an easy dessert.
A Pizookie is my favorite cookie-pizza hybrid. Cookie dough baked deep-dish style in a cast iron skillet creates crispy edges with a delectably gooey center. In just 45 minutes, you’ll be able to slice up, share, and dig into the Pizookie. Especially when warm from the oven, you’ll love these chocolate chip skillet cookies.
What is a Pizookie?
It’s the perfect combination between a pizza and cookie! Think of a giant chocolate chip cookie that is baked in a cast iron skillet and served from the pan.
The edges are perfectly crispy and the middle is this ooey, gooey perfection. It’s best served still warm and topped with vanilla ice cream.
It might be a strange name, but once you try it you’ll be screaming Pizookie from the rooftops!
Why You’ll Love this Pizookie Recipe!
- It’s a super-fast dessert you can toss in the oven while dinner is on the table.
- Using a cast iron skillet creates tasty-crispy edges that will leave even “middle of the cookie” people very impressed.
- This cookie has something for everyone, equal parts chewy, gooey, and crunchy.
- It’s easy to customize the dough by mixing in whatever you’re in the mood for— candy, crushed chocolate bars, pretzels, and more!
Ingredients Needed for Pizookie
- Butter – Start with softened, room-temperature butter. Temperature is important so that it easily whips to the perfect light and fluffy consistency for the perfect cookie dough.
- Light Brown Sugar – The molasses in light brown sugar gives these cookies the right amount of chew and rich caramel flavor.
- All-Purpose Flour – No fancy flours here. This dough uses regular All-Purpose flour, which you probably already have in your pantry.
- Cornstarch – Cornstarch is my secret ingredient. It doesn’t affect the flavor of the cookie at all but instead gives it a crumbly, tender texture that’ll have you craving more bite after bite.
- Baking Soda – This recipe uses baking soda as the leavening agent, so don’t swap it for baking powder. Otherwise, there will be too much cornstarch in the dough, and you’ll end up with a stodgy cookie.
- Semi-Sweet Chocolate Chips – Feel free to use whatever kind of chocolate your family prefers. Use chunks instead of chips if you want larger pockets of fudgy goodness. Opt for dark chocolate to cut the sweetness, or mix it up with butterscotch or peanut butter chips.
How to Make a Pizookie
Making a giant chocolate chip cookie in a skillet is so much easier than making individual chocolate chip cookies. Slice it up, top it with ice cream and you’ll be enjoying an easy dessert in no time!
Cream Butter – Beat the softened butter on medium speed for about 1 minute or until the butter is smooth, creamy, and lighter in color.
Beat in Sugar – Add both kinds of sugar to the butter and beat on medium speed until light, fluffy, and almost double in size. If you’re unsure if it’s complete, you can’t go overboard with this step, so let it beat for a bit longer.
Incorporate Eggs and Vanilla – Next, pour in your vanilla and incorporate the eggs one at a time. Give it a final mix on high, scraping the sides as needed until all ingredients are thoroughly blended.
Mix Dry Ingredients – Mix all the dry ingredients in a separate bowl. This step will ensure that the dough has all ingredients evenly distributed throughout for the perfect cookie texture.
Combine Wet with Dry – Slowly combine dry ingredients with the wet. Add one cup at a time, completely mixing each addition before adding another. Do this with the mixer on slow since we don’t want to over-mix and deflate all the air pockets we created in beating the butter.
Stir in Chocolate Chips – Use a rubber spatula to mix in the chocolate chips or any additions you’d like to include, like candy, crushed Oreos, or pretzel bits.
Bake – Transfer the dough into a lightly greased cast iron skillet, spread it around, and press it into the shape of the skillet. Bake at 325°F for 35 minutes, then cool for 10-15 minutes before slicing it up and digging in.
Tips & Tricks
- Don’t rush creaming the butter. You want to beat it until it fluffs up significantly, doubles in size, and turns a very light, almost white shade.
- Make sure to fully incorporate your eggs one at a time before adding the next into the dough.
- Lightly grease the skillet before adding the cookie dough to prevent the Pizookie from sticking.
- Serve your Pizookie as is, or impress your guests by topping it with creamy vanilla ice cream and a drizzle of chocolate syrup.
Yes, you can bake your Pizookie in a baking dish, 8-9” round pan or pie plate, in the oven, but you may have to extend the cookie time by a few minutes. You could even make it in ramekins for individual servings! A heads up that your cookie won’t be as crisp at the edges with a baking dish. Instead, it will be more consistently soft and tender from edge to edge.
Move any leftover Pizookie to an airtight container and store it at room temperature for 1-2 days. If you added ice cream or whipped cream directly to the cookie, store it in the same way in the fridge for 1-2 days.
You have to try air-frying a slice of the Pizookie. Place it in your air fryer at 300°F for 2-3 minutes, and it’ll taste just as delicious as when it first came out of the oven. If you don’t have an air fryer, you can microwave leftover Pizookie for 15 seconds to reheat it.
There’s nothing like a warm chocolate chip skillet cookie fresh from the oven topped with a scoop of ice cream! This is the perfect dessert to dig into with your family. Just give them a spoon!
More Chocolate Chip Recipes!
- Soft, chewy Chocolate Chip Cookies are a classic that can’t be beat!
- No Bake Chocolate Chip Energy Balls are the perfect bite size snack.
- Chewy Chocolate Chip Oatmeal Cookies are the perfect cookie to fill the cookie jar with!
- Start your day off with a fresh batch of Chocolate Chip Muffins!
- 1 c. butter softened
- 1/2 c. granulated sugar
- 1 c. light brown sugar packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 c. all-purpose flour
- 1 tsp cornstarch
- 1 tsp baking soda
- 1 3/4 c. semi-sweet chocolate chips
- Ice cream and chocolate syrup optional
- Preheat oven to 325°F.
- Lightly grease oven-safe skillet. I used a 10” cast iron skillet.
- In a large bowl or stand mixer beat butter for 1 minute on medium speedy until butter is smooth and creamy. Add granulated and brown sugar. Beat on medium high speed until light and fluffy. Beat in eggs and vanilla on high speed until completely combined, scraping sides of bowl down if needed.
- In a separate, medium sized bowl, whisk flour, cornstarch and baking soda until combined. Slowly mix into wet ingredients until combined.
- Add chocolate chips and stir until evenly distributed.
- Spread cookie dough into prepared skillet. Baked for 35 minutes or until browned on the edges and light browned on top.
- Cool cookie for 5-10 minutes and serve. You can top with vanilla ice cream and chocolate syrup if desired.
- You can bake your Pizookie in a baking dish, 8-9” round pan or pie plate, in the oven, but you may have to extend the cookie time by a few minutes. You could even make it in ramekins for individual servings!
- Move any leftover Pizookie to an airtight container and store it at room temperature for 1-2 days. If you added ice cream or whipped cream directly to the cookie, store it in the same way in the fridge for 1-2 days.
- You have to try air-frying a slice of the Pizookie. Place it in your air fryer at 300°F for 2-3 minutes, and it’ll taste just as delicious as when it first came out of the oven. If you don’t have an air fryer, you can microwave leftover Pizookie for 15 seconds to reheat it.