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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.
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!
Hi! Has anyone tried making this with less better, or with a combination of butter and oil? Trying to cut down on the butter a little..
I made this recipe exactly as written, and it came out perfect. You have to have patience with the combining of melted butter and sugar, just keep stirring it around until it’s a glossy brown and butter is completely incorporated. Put it in fridge for 14 mins, then completed the steps. It was in the oven for 27 minutes in a 12” iron skillet. It really was picture pretty, however it wasn’t quite the flavor I was hoping for. I personally think the batter should have been spread a little thinner as I wasn’t wanting “brownie” or “cake” like consistency, rather thinner cookie consistency, therefore more chocolate presence in every bite. Hard to explain but it wasn’t that restaurant quality I was hoping for. I will look at other recipes on line and figure out some tweaks, as well as cook them in individual iron mini skillets and spread batter thinner. I also think it needs a little more chocolate chip/chunk presence. Flavor was good just needs a little more dimension, maybe caramel or other flavored chips
This has become my signature bake at work. Thanks, Modern Honey!
OMGosh! Made the day before and wrapped in Saran Wrap in frig. Took out few hours before cooking. Pressed in skillet and baked. Delicious! Will make again!
We LOVE this recipe! I made it gluten free by substituting the regular flour with a GF flour blend and it came out perfect! The edges were chewy-crunchy caramelization, and the middle was decadent ooey-gooey chocolate yumminess. I cut the recipe in half and baked in a 6-inch skillet. Pure brilliance mixing it all in the skillet for minimal clean-up. We are always looking for GF desserts that don’t feel “fake.” Thanks so much for sharing this!
This took me a few times to get perfect but I finally did it! Super delicious.
For the butter/sugar portion, I cooked the butter longer and that helped with the consistency. In cast iron it took about 10 minutes to melt completely, and then I stirred the sugars for about 5 – 8 minutes on medium heat which I think evaporated some of the water in the butter.
The flavor was amazing! I finally caramelized the sugar correctly I think. That part is tricky, if you don’t get it right the end result is goopy. If your dough is too runny and not cookie like just add more flour and it will set fine.
Yum!! I cut the recipe in half for an 8″ skillet, though I left the vanilla at one teaspoon. I baked it for 25 minutes and probably should have left it in another couple minutes, but we all liked it the way it was. My husband and son felt very loved when I served this on Valentine’s Day!
Do you think I would get the same result if I make the dough in a mixing bowl using softened butter, instead of melting it in the skillet and then having to cool the skillet before adding the eggs?
It would probably still be good with softened butter, but the results may not be the same. I gathered and measured other ingredients while it was cooling, and that used several minutes that otherwise would have been down time. If the butter is still too hot when you’re ready to proceed, you could try tempering the eggs. Whisk them in a separate container, then mix in a small amount of the melted butter. Add the warm eggs to the sweet butter mixture, stirring constantly until incorporated. If it’s hot when you add the chocolate, you could end up with streaks of melted chocolate, but that’s mainly an aesthetic issue. I used milk chocolate chips instead of chopped chocolate, which tend to hold their shape better when heated, so that could help if you’re concerned about the appearance.
This is so good! I used a 12in cast iron tonight and served to my family for our Christmas dessert. It fed 8 adults and 3 kids and some went back for seconds. We served with vanilla ice cream! I only used mini chocolate chips which I would do again. I also tried to do as much prep work before they all arrived so instead of waiting 10 min for the butter and sugar to cool, it cooled on my counter for a couple hours. Then I made the rest of the recipe and it sat in the cold oven for an hour or so. Then I baked it while we ate dinner. It cooled for about an hour and it was still warm when we dug in!!! I will make again and again!
Hmm I made a different (but very similar) recipie and it turned out more like cake, so I went looking. I will try yours next, but I wonder if the types of butter make a difference.
My husband make toffee and swears that butter can have very different water content. I’m not sure that is it, but some years the sugar and butter just will not mix together for him and he pours off extra butter, other years it is just fine. (We move lots so that butter usually varies from year to year)
Of course, I can rarely get no-bake cookies to sugar (grain) like they are supposed to, but I almost never have my candy sugar (grain) either.