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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!
So love this idea of mixing all ingredients in the skillet. Great mess saver when baking with grandkids.
This will be a keeper recipe. Thanks.
This is super simple to make and is a fun delicious recipe! The video is well done and I followed the recipe with the exception I didn’t have any milk chocolate chips so used about 2/3 cup of Skor toffee bits with semisweet chocolate chips. I baked it for 26 minutes as advised in a 12 inch skillet. My family loved it and I would definitely make it again!
Would it work to double the recipe and bake it in the giant cast iron skillet? 16” I think. Thanks!
Made this last week on a whim after googling and wow it does deserve 5 stars! Soo goooood! I added walnuts bc I just can’t eat cccs without walnuts anymore lol but that’s just me. Great recipe ????
First time making something like this, to my knowledge I followed the recipe exactly but when I took it out the oven the cookie was more spongey than a normal cookie, it was a bit like a cake, I left it in the oven longer but the top was starting to brown too much, it still tasted good but I’m not sure where I went wrong to get a more spongey texture, though after leaving it in the fridge for a few hours it solidified a bit more and had more of a crumbly texture similarly to a cookie, regardless of that it was still delicious and I’ll try it again sometime and hopefully get more of a cookie texture
Absolutely delicious! I added a cup of chopped walnuts and used a mix of 60% and 72% dark chocolate. Topped with vanilla bean ice cream. This recipe is a keeper!
Other than to cool down the brown sugar mixture, is there a special reason it has to be chilled in the refrigerator? Could I keep it on the counter to cool to room temp.? I am making this for dinner guests and I know I won’t have extra room in the refrigerator for a skillet.
Absolutely! I actually made it tonight and had time on my hands so I just left it out at room temperature. I will add that option to the recipe. Hope that helps! 🙂
So mine crisped up on top and the inside never cooked through. I had to break through the top layer to try to get the rest to cook. Anyone know what could have gone wrong? The taste is delicious. It just didn’t cook through and looks Like a fail – haha
MINE. TOO.
It had a nice crust on top and around the edge, but when I tested the middle, still uncooked. Tested closer to the edge….. UNCOOKED. scraped the crust off the top and poked around a bit AND IT LOOKED LIKE UNCOOKED DOUGH AGAIN.
I followed the recipe to a T. No changes or subs.
I made a ring of tinfoil to stop the edges burning but let the centre cook since I’d seen comments of the sides being burnt and the centre being raw. It definitely needed more the 26 mins but it ended up delicious. Mine was more like a cookie bar but I’d done it in a glass tray that may have caused that. SOOO delicious (making it again this weekend)
(Meant to add) I didn’t do the sugar butter in a pan as from other comments that sounded dubious, I just got the butter nice and hot and added the sugar with it in a bowl. I hope this helps anyone.
This is the new go-to for us. We’ve made it a few times, and have never had the chocolate chips on hand, so we’ve busted up our favorite chocolate bars or some Reese’s cups laying around and it’s just the best.
For anyone that might be skeptical about taking it out at the time the recipe calls for, just follow the recipe. It doesn’t really brown, which is what we were looking for before pulling it out. And it doesn’t matter, it’s still amazing.
Made this for my mother, the other day, as a midnight snack. One of the easiest recipes I have come across so far. She loved this and enjoyed it immensely, not unlike me!! A recipe so easy to remember and a family staple to go into the family recipe book. Must try.
A tip: If you don’t have a cast-iron skillet and your pan has a plastic handle, take it off before baking (it can unscrew).
If you don’t have ice-cream, try dairy cream or whipped cream, and Cadburys dairy milk works in place of the chocolate chunks perfectly.