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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!
Made these yesterday. I used milk choc, semi-sweet and extra dark chocolate chips and a handful of M&M’s I had leftover. My skillet is 10. 5 inches, which seemed like too much dough for the pan, so I took out some dough and cooked it in a 7 inch skillet. Baking times were 15 – 18 minutes for the 7 inch and 23 – 25 minutes for the 10.5 inch. They turned out great. I ended up eating the entire 7 inch cookie the same day and I’m working on the larger one (it’s a lot of cookie for one person, so I’ll Foodsaver and freeze some of it).
I didn’t have any problems with getting the sugar melted with the butter…but I used room temperature butter and only turned the stove to low/medium low and added the sugar as soon as the butter was almost all melted. I read reviews of other people having an issue with the sugar crystalizing or getting too hard when chilled. I believe cooking at a lower temp and heating til it’s just combined and smooth works well. It should not be so hot that it boils.
I’ll definitely be making these again but I’m going to try some different mix-ins next time. I’m going to have to experiment with adding frozen chunks of these cookies to my homemade vanilla bean ice cream next time I make ice cream. I think these would make a great addition to the ice cream along with some homemade marshmallow cream…or perhaps sour cherries for some contrast.
We followed the recipe exactly and it turned out PERFECT! Thanks for the perfect birthday treat for my 18 year old son.
So happy to hear that, Robyn! Thank you for trying my recipe and Happy Birthday to your son!
Can you bake this in advance and then warm it up in the oven?
This recipe is such a keeper! My daughter wanted a pizza cookie for her birthday to try something new. The only thing I did differently was add 1/3 cup of cocoa powder. The result was damn delicious! I served it with vanilla bean whipped cream and it was a smash hit with my family! The edges had that perfect chew and the middle was soft and moist! Thanks for sharing such a wonderful recipe !
Could you please share the measurements in grams? Thank you!
Just use a conversion calculator.
I made this, it was delicious!!! Thank you!! My tips: Added 2 tbsp of cornstarch after reading reviews of more runny than usual cookie batter. I have to say it was. Added chocolate chips and sprinkles. And I refrigerated the dough for a couple of hours. Baked in 12in hot skillet for 26min. (Heated cast iron skillet in 350 oven for 30min) For those saying the sugar crystallized, don’t leave it in the fridge long. Freezing for more than 5min may result in sugar crystallize on top. I added my vanilla with the butter sugar mix, put in fridge for 10 min, stirred it and returned to fridge for another 5 min. It will become more cake like if baked longer
Hi Melissa, your Levian Chocolate Chip cookies are amazing, thank you for that recipe. This skillet cookie looks incredible but I had a question for you. Will I be able to cut them in pieces and take them out of the skillet? Or is it too soft and you kind just need to eat it from the skillet?
My cookie fiend of a boyfriend has gotten friends to ask me for this recipe, and jokingly (but not really) offered his son $5 to memorize it. All in good fun, this recipe makes him really happy. Personally, I like it better with 2 cups of flour, and we mix up up the chips every now and then. Lately, I’ve been on a Mexican chocolate and cayenne cookie kick. Maybe that will be our 10th version of this awesome recipe!
Delicious! Recipe worked great and everyone loved it! Finally found something to use our cast iron skillet for. I love that it is all in the skillet – barely any cleanup and so easy!
Hello! Making this for the first time tonight, it seems like my butter never fully absorbed into my sugar and brown sugar and the way you were still in the video. Haven’t chilling now and still looks like a lot of butter floating on top. I probably had it on the burner for 10 minutes stirring it and didn’t want to burn my sugar so took it off. Hoping it turns out.
Hi Melissa, I was craving chocolate chip cookies last night and decided to use this recipe. It was super gooey after the five minute rest, I wasn’t sure I did this right. Next day it tasted awesome cold, right out of the refrigerator, soft and chewy! It is super sweet, will definitely make again but with less sugar and maybe leave in oven a bit longer than 20 minutes.
Hey,
I tried this today and made double the recipie. Cookie skillet was never a tempting or my type of sweet but thought to try it for change. I love it!
You have explained it so well and it is such an easy recipie. I wish to share picture too but no option. I dont have a cast iron skillet therefore use one silicone pie mould and a deep pizza pan. Turned out so good with perfect crispness around. Once again i appreciate your effort,love from Pakistan:*
we have the same name omg coincidence