Pizookie Recipe (Mini Skillet Cookie)
My pizookie recipe is a chocolate chip cookie lover’s dream. It’s packed with semi-sweet chocolate chips and has a warm, gooey center. Then it’s topped with vanilla ice cream and a drizzle of chocolate syrup.
Who doesn’t love freshly baked, soft chocolate chip cookies straight out of the oven? I made this pizookie recipe using a variation of my chocolate chip cookie dough only and baked it in a skillet. The result is a single cookie that’s crisp around the edges, soft in the center, scoopable, and perfect for sharing.
I use an 8-inch pan, and it takes around 30 minutes to make from start to finish. Cast iron is my go-to, but any type of oven-safe skillet will work!
Kim’s Pizookie Making Tips
- Using a different size pan will change the thickness, cook time, and texture of the cookie. You’ll need to watch it closely so it doesn’t overbake. The edges should look set and a little crispy and the center will be soft and look slightly underbaked.
- The cookie will continue to bake after you remove it from the oven. This is especially true if you use cast iron. The center is supposed to look soft and gooey (not raw). Remove it from the oven before it looks completely done.
- Don’t try to mix the batter directly in the pan to save time and dishes. It’s really easy to overmix it, and you’ll end up with a rock hard cookie. I’ve tested it, and wasted the ingredients.
- If your cast iron is brand new and unseasoned, make sure to season it first. Otherwise, the cookie will stick.
Ingredients
- I use unsalted butter in the batter. If you want to use salted instead, just omit the ¼ teaspoon of additional salt listed in the ingredients.
- My recipe has a combination of granulated and brown sugar for sweetness, flavor, and structure.
- All-purpose flour is what I’d stick with. It’s pretty standard and gives the finished pizookie its chewines.
- I love to use semi-sweet chocolate chips. Those aren’t the only option. My husband likes milk chocolate chips. There’s also dark chocolate, white chocolate, chocolate chunks, espresso chips, peanut butter chips, or you can use a combination of flavors.
- The remaining ingredients are listed in the recipe card below in detail.
How to Video
Ingredients
- 6 tablespoons unsalted butter, melted and cooled slightly
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup semi-sweet chocolate chips, divided
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Instructions
- Preheat the oven to 325°F.
- In a medium bowl, use an electric mixer to combine the melted butter, brown sugar and granulated sugar.6 tablespoons unsalted butter½ cup light brown sugar¼ cup granulated sugar
- Add the egg and vanilla and mix until well combined. Next, mix in the flour, baking soda, and salt, until no flour streaks remain.1 large egg1 teaspoon vanilla extract1 cup all-purpose flour¼ teaspoon baking soda¼ teaspoon salt
- Fold in ½ cup of the chocolate chips. Press the dough into a 8-inch cast iron or oven-safe skillet, and top with remaining chocolate chips.¾ cup semi-sweet chocolate chips
- Bake for 18 to 20 minutes or until the top is lightly browned.
- Top with vanilla ice cream and chocolate syrup. Serve warm.
Notes
Nutrition
How to Make a Pizookie Step by Step
Let me start off by saying, I’ve tested this recipe a few times, and preparing the batter outside of the pan yielded the best results.
I’ve seen some other recipes that show the batter being mixed right in the cast iron, but that turned the cookie into a rock hard mess in my case.
After prepping the ingredients, preheat the oven to 325°F. I used an 8-inch cast iron skillet, but any 6 or 8-inch oven safe skillet can be used.
In a medium bowl, use a hand mixer to combine the melted butter, brown sugar, and granulated sugar. Then add the egg and vanilla, and mix until combined.
Next, add the flour, baking soda, and salt. Continue to mix on low speed until no dry streaks remain.
Make sure not to overmix; otherwise, the dough will become dense. Fold in ½ cup of the chocolate chips, and save the remaining ¼ cup.
Press the cookie dough into the skillet in an even layer. Sprinkle the remaining ¼ cup chocolate chips over the top, and gently press into the dough.
Bake for 18 to 20 minutes or until the sides are lightly browned and the center is almost set. The center should still be soft and appear just slightly shiny and “doughy.”
The cookie will still cook some after it’s removed from the oven. It’s best not to overbake it.
Remove the cookie from the oven, and allow it to cool for about 5 to 10 minutes. If desired, top it with vanilla ice cream and chocolate syrup. Serve warm!
oooooey goooooey
great quick recipe made it 2 times during the ice and snow storm couple weeks ago
Thank you Sharon! We’re glad you enjoy the skillet cookie. Have a wonderful day 🙂
It sounds delicious. Always looking for quick desserts
Thank you Joann! We hope you enjoy the cookie. Have a lovely day 🙂
It tasted soo good would defintly recomend!!
Thank you Grace! Kim and I are glad you enjoyed the cookie. We appreciate your comment and recipe rating. Have a lovely day 🙂
Made this in a 10 inch skillet. Turned out great and taste delicious. Will definitely make again. I mixed milk and semisweet chocolate chips.
Thank you Yvette! We’re glad you enjoyed the skillet cookie. Thank you again for commenting and rating the recipe. Have a wonderful day 🙂