Is there anything better than a warm chocolate chip Pizookie straight from the oven, with scoops of vanilla ice cream on top?
I don’t think so.
This recipe is basically a giant chocolate chip cookie with those warm, ooey, gooey centers. But much easier to share and serve a crowd!
If you’ve ever enjoyed one of the Pizookies from BJ’s Restaurant, let me just tell you. This homemade chocolate chip skillet cookie is about a million times better. And it’ll make your entire house smell INCREDIBLE. Perfect for hosting.
Whether you call it a pizza cookie, a pizookie, or a skillet cookie, I think you’ll adore this recipe as much as I do. Plus, it uses only one pan and a large bowl, making for easy cleanup!
How to Make A Pizookie
What is a Pizookie?
Think a ‘pizza’ + a cookie combined into one delicious dessert. It’s basically a slightly undercooked deep dish chocolate chip cookie.
Ingredients in a Pizookie:
- Butter – always use unsalted butter so you control the amount of salt used in the recipe.
- Sugars – this recipe calls for both granulated sugar and light brown sugar. I find using a combination of both sugars provides the perfect butterscotch flavor.
- Eggs – 2 large eggs and 1 large egg yolk provide the perfect chewy texture.
- Vanilla extract – 2 teaspoons vanilla extract adds the perfect amount of vanilla flavor to the cookie dough.
- All-purpose flour – measured correctly, so you don’t end up with a dense skillet cookie.
- Baking soda – helps develop a golden brown crust to contrast that gooey center.
- Fine sea salt – to balance out the sweetness.
- Semisweet chocolate chips – it’s not a pizookie without the chocolate chips!
- Semisweet chocolate – a baking bar chopped into chocolate chunks achieves extra chocolatey goodness.
Can I use baking powder instead of baking soda?
Although baking powder actually contains baking soda, the two leaveners are very different. Baking powder and baking soda are NOT interchangeable. Check out my Baking Soda vs. Baking Powder article for more on these two leaveners (as well as more shocking side-by-side baking experiments, like this image below!).
Overview of baking a Pizza Cookie
- Melt the butter in a 10-inch cast iron skillet.
- Remove the skillet from the heat, and add in the sugars. Whisk. Add the remaining wet ingredients, and whisk again.
- Fold in the dry ingredients to form a cookie dough.
- Stir in the chocolate chips and chunks.
- Bake until the edges are golden but the pizookie is still slightly gooey in the center.
Can I make a Pizookie without a cast iron skillet?
I love a cast iron skillet for pizookies because it makes them a one pan recipe. You melt the butter and mix up the dough right into the skillet. The cast iron heats up nice and hot so you get solidified and slightly crisp edges to contrast the underdone center.
However, if you don’t have one, you can use a 9-inch pie plate or cake pan. You may need to increase the baking time slightly.
How can I make individual Pizookies?
To serve 1-2 people in more individual portions, simply divide the cookie dough evenly among four 6-inch mini cast iron dishes, gratin pans, or ramekins. If you don’t have pans quite that size, no worries. Use whatever you have and just keep a close eye on the baking time. Adjust the time down for smaller or shallower dishes, and add more time for more dough or deeper dishes.
How to store a Pizookie:
Cover any leftovers with foil or plastic wrap and store at room temperature for up to 1 additional day.
How do you reheat a skillet cookie?
Reheat in a 325°F oven for about 7 to 10 minutes.
How to make a skillet cookie ahead of time:
You can prep the dough and spread it into the pan, cover, and refrigerate for up to 3 days. Bake as the recipe instructs.
Or, you can bake ahead of time, let cool, and cover for up to 8 hours. Reheat in a 325°F oven for 7 to 10 minutes before serving.
Pizookie topping ideas and flavor variations:
- Homemade vanilla ice cream
- Drizzle the pizookie with salted caramel sauce or hot fudge sauce
- Sprinkle with toffee bits
- Use white chocolate chips instead of semisweet chocolate chips
- Replace half the chocolate chips for M&M candies
- Replace half the chocolate chips with chopped Oreo cookies
More Recipes You’ll Love:
Check out ALL my cookie recipes here.
sticks (226 grams) unsalted butter
(100 grams) granulated sugar
(200 grams) lightly packed light brown sugar
at room temperature
large egg yolk,
at room temperature
(318 grams) all-purpose flour
fine sea salt
(213 grams) semisweet chocolate chips
(57 grams) semisweet chocolate,
chopped into chunks
Vanilla ice cream,
Preheat oven to 325°F.
In a 10-inch cast iron skillet set over medium heat, melt the butter.
Remove from heat and pour into a large bowl. Carefully add in the granulated sugar and brown sugar. Whisk to combine. Let cool before whisking in the eggs, egg yolk, and vanilla, until well combined.
With a rubber spatula, mix in the flour, baking soda, and salt until a soft dough forms. Carefully mix in the chocolate chips and chunks, reserving a few to sprinkle onto the top of the dough. Pour into the same skillet. Dot with chocolate for garnish.
Bake for about 30 to 40 minutes, or until the edges are golden but the center is still gooey to your preference. Remove from oven and let stand for 5 to 10 minutes before serving with vanilla ice cream.
If using 6-inch cast iron pans, place approximately 300g dough in each.
This post was originally published in 2013 and updated in 2022 with new photos and recipe improvements. Photos by Joanie Simon.