This easy homemade pizookie is made with chocolate chip cookie dough that is baked in a cast iron skillet, creating crispy edges and a gooey center. Scoop a large scoop of vanilla ice cream for the best dessert ever!
We love making chocolate chip cookies with different flavors, you should try our giant bakery style chocolate chip cookies, white chocolate chip cookies, smores cookies, lemon blueberry cookies, brown butter pecan cookies, biscoff butter cookies, brookies cookies.
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Why this recipe works
- This recipe uses melted butter so there is no need to wait for the butter to reach room temperature.
- This pizookie is loaded with melty chocolate chips that make this dessert irresistible.
- This recipe is the perfect dessert for sharing! You can serve it at parties, birthdays, family get-togethers, friends' nights, etc.
- Scoop your favorite vanilla ice cream and drizzle it with caramel sauce or chocolate sauce for the best experience.
What is a pizookie?
Pizookie is also known as a pizza cookie. It is a large cookie served in a deep dish pizza pan and is topped with vanilla ice cream.
This giant chocolate chip cookie is baked in a cast iron skillet that makes the cookie bake to a perfect golden brown perfection that features a crispy top and gooey and chocolaty middle.
A pizookie is usually served hot with a large scoop of ice cream. You can top it with your favorite ice cream toppings!
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of this.
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Baking soda – baking soda helps the cookies rise and spread. Make sure that your baking soda isn't expired. Don't replace baking soda with baking powder!
Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.
Brown sugar- I like using light brown sugar for this. The brown sugar adds a caramelly flavor and chewy texture to this.
Eggs- you will need 2 large eggs for this recipe. Make sure that your egg is at room temperature.
Egg yolk- egg yolk gives this cookie a chewier texture.
Vanilla extract- adds extra flavor.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Chocolate chips- you can use any kind of chocolate chips for this, we like to use either dark chocolate chips or semisweet chocolate chips. We also used chocolate chunks but you can use only chocolate chips.
Instructions
Preheat an oven to 180c (350f) and prepare an 10 inch cast iron skillet on the side.
Into a large mixing bowl, add the melted butter, brown sugar, granulated sugar, kosher salt, and vanilla extract, and mix with a whisk until well combined.
Add the eggs and egg yolk and mix until well combined.
Add the flour, and baking soda, and mix until almost combined.
Add the chocolate chunks and chocolate chips and mix until just combined and there are no lumps of flour showing.
Transfer the cookie dough to the cast iron skillet and smooth it out with a spatula.
Top with more chocolate chips and bake in a 180c (350f) preheated oven for 30-40 minutes or until the top of the skillet cookie is golden brown and set.
If you like your skillet cookie gooey in the middle cook it for 25-30 minutes.
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
Faq's
This cookie cake will last for up to 4 days stored at room temperature in an airtight container.
We use all-purpose flour for this recipe, and cake flour will work great as well.
You sure can. You can bake these in mini cast iron skillets. Divide the cookie dough evenly between the mini skillets and bake for about 10-12 minutes or until the top of the cookie dough is golden brown and crispy.
I used a 10-inch cast iron skillet. You can use an 8, 9, or 11 inch cast iron skillet.
Yes! Using dark brown sugar will make your skillet cookie richer in flavor and will add a slightly caramelly flavor.
Storing
If you have got leftovers, cover them with plastic wrap and store them at room temperature for a day or two.
Freezing
You can freeze the unbaked cookie dough in the skillet covered with plastic wrap for 2 months, when you are ready to bake, bake it according to the instructions and add additional few minutes for baking.
Reheating
Reheat this pizookie in a preheated 180c (350f) oven for 5-7 minutes or until the chocolate is melty again. Do not heat it for longer so the middle will stay gooey.
Make it in advance
You can make the cookie dough in advance and place it in the cast iron skillet, cover it with plastic wrap, and chill it in the fridge for up to 3 days. When you are ready to bake, follow the instructions as written in the post.
Substitutions
Dairy-free- it’s easy to make this recipe dairy-free. Simply replace the butter with vegan butter and the chocolate chips or chunks with dairy-free chocolate.
Gluten-free- you can swap the flour with gluten-free flour to make these gluten-free. I never tested this recipe with gluten-free flour, but it should work.
Variations
Add-ins- add your favorite add-ins for these like chopped nuts, mini marshmallows, mini chocolate chips, chopped Oreos, toffee bits, etc.
Chocolate- you can swap the chocolate chips with your favorite chocolate like white chocolate, milk chocolate, or dark chocolate, or use your favorite chocolate chips like caramel chocolate chips, butterscotch, etc.
Topping- you can top this pizzokie with a scoop of vanilla ice cream and caramel sauce, hot fudge sauce, or chocolate sauce, and chopped oreo cookies!
Flakey salt- for a sweet and flakey flavor, sprinkle flakey salt on top.
More cast iron skillet recipes
Oreo skillet brownies- These fudgy oreo skillet brownies are loaded with oreo chunks, and chocolate chunks, have a crinkly top and are ready in under one hour!
Cast iron skillet chicken breast- This cast iron skillet chicken is super easy to make, perfectly seasoned golden brown chicken that is tender and juicy and goes perfectly with any side dish!
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📖 Recipe
The BEST Homemade Pizookie (Pizza Cookie)
Ingredients
- 230 g Butter melted and cooled
- 1 cup Brown sugar light or dark brown sugar will work
- ½ cup Granulated sugar
- ½ teaspoon Kosher salt
- 2 teaspoon Vanilla extract
- 2 Eggs
- 1 Egg yolk
- 1 teaspoon Baking soda
- 2 ½ cups Flour
- 1 cup Chocolate chips
- 100 g Chocolate chunks chopped
Instructions
- Preheat an oven to 180c (350f) and prepare an 10 inch cast iron skillet on the side.
- Into a large mixing bowl, add the melted butter, brown sugar, granulated sugar, kosher salt, and vanilla extract, and mix with a whisk until well combined.
- Add the eggs and egg yolk and mix until well combined.
- Add the flour, and baking soda, and mix until almost combined.
- Add the chocolate chunks and chocolate chips and mix until just combined and there are no lumps of flour showing.
- Transfer the cookie dough to the cast iron skillet and smooth it out with a spatula.
- Top with more chocolate chips and bake in a 180c (350f) preheated oven for 30-40 minutes or until the top of the skillet cookie is golden brown and set.
- If you like your skillet cookie gooey in the middle cook it for 25-30 minutes.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
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