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Pizookie
How to make a restaurant-style chocolate chip pizookie at home. This ooey gooey cookie pizookie recipe will have you begging for seconds!
Today is National Chocolate Chip Day and I couldn’t let this important holiday go by unrecognized! I mean….what gets us through the 3:30 homework rush better than chocolate?
If I could choose my absolute hands-down favorite dessert of all time, this IS it.
A restaurant here in the Valley of the Sun called Oregano’s is famous for their chocolate chip pizookie. A pizookie or skillet pizza cookie is basically a cookie shaped like a pizza eaten straight out of the oven. Since I can’t go to Oregano’s every time I have a craving for this perfect dessert, I had to figure out how to make it at home. There’s also the famous BJ’s pizookie. This the perfect BJ’s pizookie recipe.
Who else loves the combination of a warm chocolate chip cookie + vanilla ice cream? It’s beyond heavenly. I have tried countless of chocolate chip cookie recipes (trust me on this one) and this one makes the BEST chocolate chip skillet pizookie.
Lady’s Chocolate Chip Skillet Cookie is a warm, ooey, gooey chocolate chip cookie topped with vanilla bean ice cream. It all starts with browning the butter in a cast iron skillet and adding both white and brown sugar, then stirring until nice and smooth. It will look like smooth caramel and smells like homemade toffee.
Let it chill and then add fresh eggs, vanilla, flour, baking soda, salt, and milk chocolate chunks, and semi-sweet chocolate chips. Bake it in the oven and pull it out just a tad bit underbaked and top with vanilla bean ice cream. Have your spoon ready because you will want to dig in while it’s still warm!
How to make a Chocolate Chip Pizookie:
1. A cast iron skillet works brilliantly with this recipe and only costs about $10-$20. If you don’t have a cast iron skillet, you can substitute an oven safe skillet instead. Here are two options for cast iron skillets — Lodge Brand and Utopia Kitchen Brand.
2. After the butter is melted, add the sugars and take your time to stir it well to get it nice and smooth. It should have a golden gloss to it and look like melted caramel. This is my favorite wooden spoon to use in this recipe.
3. After adding sugars, chill in refrigerator (place pan on oven mit) for at least 10-15 minutes BEFORE adding eggs. The eggs will scramble if they are added while it’s too hot so get it close to room temperature.
4. Using a mixture of milk and semi-sweet chocolates are a perfect pairing but feel free to use your favorite type of chocolate. White chocolate macadamia is a fantastic option as well.
5. The baking time will depend on the depth of your skillet. If you are using a 10 inch skillet, it will cook slightly longer than if you are using a 12 inch skillet. You want to watch for the sides to become golden brown and start to get slightly crispy. The center will remain slightly gooey because that’s what makes a chocolate chip skillet cookie pizookie so dang good.
Watch this video to see how EASY it is to make a chocolate chip skillet cookie at home:
It’s makes such an easy cleanup since everything is done in one skillet! A perfect chocolate chip cookie sundae dessert that will make everyone happy and coming back for seconds. Find this skillet cookie recipe below!
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Lady's Chocolate Chip Skillet Cookie
Ingredients
- 1 cup Butter
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 2 Eggs
- 1 teaspoon Vanilla
- 2 cups + 2 Tablespoons Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 3/4 cup Milk Chocolate Chunks
- 3/4 cup Semi-sweet Chocolate Chips
- Vanilla Bean Ice Cream
Instructions
- Preheat oven to 325 degrees.
- In a 10 or 12 inch cast iron skillet, melt butter over medium heat stirring often, until it starts to bubble and is completely melted. Turn heat to low and add sugar and brown sugar, stirring well. Keep stirring until smooth and glossy.
- Chill for 10-15 minutes (you don't want to add the eggs now or you will have scrambled eggs).
- Remove from refrigerator or freezer and add eggs and vanilla and stir well.
- Stir in flour, baking soda, and salt.
- Mix in chocolate and stir to combine. *check to see if dough is at room temperature before adding chocolate to prevent melting.
- Bake at 325 degrees for 26 - 33 or until the edges are lightly golden brown. *The inside will still be slightly gooey and that's the way it's meant to be. If the edges get too brown, Place some foil over edges. The smaller the pan, the thicker the dough which means a longer cooking time.
- Top with vanilla bean ice cream and eat warm.
Video
Nutrition information is automatically calculated, so should only be used as an approximation.
If you would like to see a short 1 minute video demonstration of this Lady’s Chocolate Chip Skillet Cookie (because I am a huge visual learner!), CLICK on this link for a 1 minute video and don’t be shy to share the LOVE on Facebook. 🙂
Thank you so much for your support and love! xo
Happy Baking!
I made this recipe per instructions and I had the same goopy results as others above. I baked it an extra 20 minutes at 350 just to make it edible since my kids were super excited for this dessert and I couldn’t just toss it and disappoint. I’m not a novice baker.
I definitely won’t be wasting my time trying this recipe again. I should’ve read through the reviews before committing myself to begin with, lesson learned!
Followed the instructions exactly, came out perfect. Boyfriend rated it 20/10! Thank you!
Made this just now and followed exactly as stated in the recipe. It turns out to be more of a cake rather than a cookie. Definitely no gooey bits.
We used to live in Scottsdale and LOVE Oreganos and their pazzokies! Also Goldie’s in Scottsdale has a really yummy one! My daughters birthday is coming up and it’s what she wants..which is what brought me on the search to find this recipe! Thank you! Can’t wait to make it!
Did you use one cup of unsalted butter or was that salted butter?
Hi, Can I prepare this lovely dessert ahead of time and pop in the oven while dinner is being eaten? Thank you in advance!
This is amazing. Thank you so much, I made it twice. First time I cooked the sugar too long, when I took it out of the fridge it was rock hard. I put it back in the stove, melted the sugar mixture, whisked in the eggs as fast as I could then incorporated the flour and kneaded a little bit. Caramalized sugar crystals were still there. I toss it in the oven anyway and I was surprised with the results.. it was supper delicious..(I even forgot to add vanilla but it tasted wonderful) and the second time I did everything by the book. It turned out perfect. Thank you sooo much…
Just made this last night and wow! So good! I almost over looked this recipe because browning the sugars seemed like too much of a hassle for what I was wanting. BUT caramelizing the sugars makes a huge difference in the gooey-ness and richness of flavor in the batter. I cut the recipe in half for my smaller skillet and didn’t add quite so many chocolate chips (I use the large ghirardelli chips, so a little goes a long way). The taste and texture was excellent, but I did notice the cookie didn’t quite puff up in the middle – the edges were raised and chewy while the center was flat and gooey. Any advice or suggestions as to why that happened? Again, loved the recipe and will be using again either way.
Made this last night and WOW! Huge hit and super delish & easy!!
This was amazing! It was a more intensive recipe than the last cookie bake I tried, but yielded everything I was hoping for! The butter and sugar melt step is so critical. I cheated and put the sugar in the butter as soon as it was melted and just whisked until enough butter evaporated to allow the sugar to combine completely and gain a slight sheen (turned the burner off once the mixture wasn’t watery. Reason I threw in the sugar early is because I was working on an electric stove, which takes forever to heat up and cool down. I was afraid that it would get too hot if I followed the recipe exactly. Then I transferred the heated mix into another pan at room temperature, then into the fridge for about 10min. I transferred it back to the cast iron, which was kept on the stove, after mixing the eggs in the cold pan. That way I didn’t lose all of the heat in the cast iron. So, when the dough was all combined in my still warm skillet, I placed it in my preheated toaster oven and 20 min later it was perfect! Had the slight crisp on the edges and gooey inside – the best cookie bakes are still a bit gooey! Figuring out how how to handle the heat in your cast iron can be crucial for these kind of recipes in my opinion.
Anyway, thanks for the awesome recipe! I hope my comment will contribute to others, because this recipe is definitely worth trying til you get if right! Unless you don’t need anything this devilishly good in your recipe book!
So yummy! Thank you!
Subs: I didn’t have regular brown sugar so i used organic coconut palm sugar, i also didn’t have baking soda so I used 3 tsp baking powder instead and omitted the regular salt and used one stick salted butter and one stick unsalted butter, (but i also then added a small pinch of pink himalayan salt) since the baking powder contains salt already. I also just used regular morsels in milk chocolate and semi-sweet chocolate and my vanilla was “Madagascar Bourbon Pure Vanilla Extract”.
One minor thing was that I let the cast iron sit for a few minutes on the stove, but moved it from the hot burner to a cold one, then i placed it on a baking sheet and put it on the third shelf of my fridge toward the back, 15 minutes was too long and the sugar kind of got hard and stuck to the bottom so i had to put low heat and kind of scrap it a little with a wooden spoon to make it look similar to the texture in the video. My bad!
It also did seem quite gooey/soft after 30 minutes, maybe it was just my oven, but I’m not complaining, it tasted better than a restaurant pizookie and the top added a perfect amount of crispyness.