Name: Mini Pizookie Recipe (Small Skillet Cookie)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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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My pizookie recipe is a chocolate chip cookie lover’s dream. It’s a skillet cookie 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.

Skillet cookie topped with vanilla ice cream and chocolate syrup.

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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 it’s baked it in a skillet instead of being individual cookies. The result is a single cookie that’s crisp around the edges, soft in the center, scoopable, and perfect for sharing. It’s one of my favorite cookie recipes!

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. I’ve found that 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. Anytime I’ve let it cook until the center is done, the edges get too hard.
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.

What’s in It

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 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. That’s why my recipe has the batter mixed in bowl, then transferred to the pan.

Start by preheating 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.

Butter, sugar, egg, and vanilla mixed in a bowl.

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.”

Top down view of a chocolate chip skillet cookie.

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!

Storing Leftovers

Let the pizookie cool, and cover it tightly or transfer slices to an airtight container and store at room temperature for up to 2 days or in the refrigerator for up to 4 days. Warm slices for 10 to 15 seconds before serving. Freeze tightly wrapped slices for up to 2 months.

Yes, you can. A cake pan or small baking dish works great. I recommend using something that holds roughly the same amount of dough. A 7 to 8-inch round pan is a good option. Since I used cast iron, you’ll need to watch the pizookie closely as it bakes and add/subtract a couple of minutes from the cook time. Cast iron holds heat much differently than something like ceramic, metal, or glass.

If you love cookies as much as we do, save my Mini Christmas Cookies for a fun holiday recipe. Another great one to try is my M&M Cookies recipe.

Mini Skillet Cookie with ice cream and chocolate syrup.

Mini Pizookie Recipe (Small Skillet Cookie)

5 from 4 votes

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Author: Kimberly Vargo

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: Servings

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