Cookie Pizookie

Indulge in an EASY, cozy dessert with this irresistible skillet cookie elevated with browned butter and chocolate chunks! The pizookie is baked to perfection until crispy on the edges with a soft, warm, gooey center topped with scoops of creamy vanilla ice cream that melt into every delicious bite. This pizookie recipe can be prepped ahead of time, then baked when ready, perfect for hosting or a make ahead family treat!

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pizookie in a cast iron skillet topped with ice cream

Ooey Gooey Pizookie Perfection

BROWNED BUTTER: Browning the butter intensifies its flavor, adding a nutty aroma and depth to the skillet cookie that’s sensational.
CHOCOLATE CHUNKS: The combination of chocolate chips and chocolate chunks creates a delightful textural contrast, with pockets of melted, gooey chocolate interspersed throughout the cookie.
THICKER COOKIE: The cookie is made with more dough which allows a thicker cookie with a gooey, soft center while still achieving crispy edges, offering the perfect balance of textures in every bite.
VERSATILE SERVING OPTIONS: The pizookie can be served straight from the skillet or sliced into wedges for sharing, to suit any preference or occasion.
NO SKILLET, NO PROBLEM! Instructions for baking the cookie in a cake pan, springform pan, etc.

top view of pizookie recipe with chocolate chips

What is a Pizookie?

The name “Pizookie” is a portmanteau of “pizza” and “cookie.” It’s essentially a large, freshly baked skillet cookie that is served hot and topped with scoops of ice cream. Pizookies are often baked in individual skillets or pie dishes to create a gooey and indulgent treat with a crispy exterior and a soft, chewy center. They can be customized with various cookie dough flavors and toppings, making them a popular dessert option at restaurants and for homemade indulgences.

cookie skillet topped with ice cream in a cast iron skillet

Pizookie Recipe ingredients

This homemade pizookie is made with pantry friendly ingredients. Let’s take a closer look at what you’ll need (measurements in the printable recipe card at the bottom of the post):

Butter: This adds richness, moistness and flavor. Use unsalted butter so we can add the precise amount of salt.
Brown Sugar: Use light or dark brown sugar to add moisture, sweetness, chewiness and a subtle caramel flavor to the cookie.
Granulated Sugar: Granulated sugar provides sweetness, helps create a tender texture and aids in browning and caramelization.
Eggs and Egg Yolk: The eggs provide structure, while the extra egg yolk adds richness and chewiness.
Vanilla Extract: This enhances the flavor, adding depth and complexity. Use quality for the best flavor.
All-Purpose Flour: I have only tried this recipe with all purpose flour, but I imagine gluten free 1 to 1 baking flour would also work.
Baking Soda: This leavening agent produces carbon dioxide gas bubbles that expand and create a soft and tender texture while also aiding in a golden brown crust.
Cornstarch: This secret ingredient helps tenderize the skillet cookie, contributing to its soft and chewy texture.
Salt: Use regular table salt in the dough to balance the sweetness of the sugars and intensifying the other flavors. It also helps strengthen the dough structure. I also like to sprinkle sea salt over the top before baking.
Semi-sweet Chocolate Chips and Chocolate Chunks: You can use just chocolate chips, however, I recommend using both chips and chunks for added extra melty chocolate pockets. You can purchase chocolate chunks or chop up a semi-sweet baking chocolate bar.
Vanilla Ice Cream (for serving): A pizookie must! Its creamy texture and cool temperature contrast with the golden crust and soft hot cookie interior.

showing pizookie cookie ingredients: flour, sugar, brown sugar, eggs, baking soda, butter, chocolate chips, chocolate chunks

How to make a Pizookie

You’re going to love how easy this skillet cookie is to make! Let’s take a closer look with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Brown Butter. Melt the sliced butter in a light-colored pan over medium heat, stirring constantly. Continue to stir, while the butter begins to foam, then continues to sizzle for about 5 minutes, until the milk solids at the bottom of the pan turn toasty brown. It should smell intensely nutty.

a collage showing how to make pizookie by browning butter in a skillet

how to make pizookie by showing what browned butter looks like

Step 2: Add Sugars. Immediately remove the butter from heat and pour into a large mixing bowl. Add the sugars and whisk to combine; set aside to slightly cool before adding the eggs.

showing how to make pizookie by whisking butter with brown sugar and granulated sugar

Step 3: Add Dry Ingredients. In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt.

showing how to make pizookie by whisking flour, baking powder, cornstarch and sugar together in a bowl

Step 4: Add Eggs. To the butter/sugar, whisk in the eggs, egg yolk, and vanilla until very smooth. Using a rubber spatula, gradually stir in the Dry Ingredients just until combined.

showing how to make pizookie by whisking eggs with butter, followed by dry ingredients

Step 5: Add Chocolate. Stir in the chocolate chips and chunks, reserving a couple tablespoons to sprinkle over the top (purely aesthetic).

showing how to make pizookie recipe by adding chocolate chips and chocolate chunks to the dough

Step 6: Transfer to Skillet. Transfer the dough to the skillet and smooth into an even layer. Evenly dot with reserved chocolate chips/chunks. Sprinkle with about ⅛ teaspoon coarse sea salt.

showing how to make pizookie by adding dough to a skillet and pressing into an even layer

Step 7: Bake. Bake for 30 to 40 minutes, until lightly browned on top and puffed around the edges. Bake closer to 30 minutes for a more gooey center and closer to 40 minutes for more cooked through.

showing how to make pizookie by baking until golden and puffed around the edges

Step 8: Serve. Let cool for 5 minutes before scooping servings onto individual plates or serve in the skillet with spoons. Top with vanilla ice cream and chocolate syrup.

showing how to serve pizookie recipe with chocolate chips drizzled with chocolate sauce

Cookie SKillet additions

Here are some delicious additions or variations you can incorporate into your pizookie recipe:

Nuts: Chopped pecans, walnuts, or almonds for crunch and nuttiness.
M&M’s or Candy Pieces: Mix in colorful M&M’s, Reese’s Pieces, or other candy for a fun and festive twist.
Oreo Cookies: Crushed Oreo cookies can be folded into the dough for cookies and cream flavor.
Butterscotch Chips: Swap out some or all of the chocolate chips for butterscotch chips for a caramelized flavor.
Dried Fruit: Diced dried apricots, cranberries, or cherries can provide bursts of sweetness and chewiness. Dried fruit is particularly tasty with white chocolate chips.
Marshmallows: Fold mini marshmallows into the dough or sprinkle them on top for gooey, melty goodness.
Coconut Flakes: Toasted coconut flakes add a tropical flair and subtle crunch.
Peanut Butter: Swirl creamy or chunky peanut butter into the dough for a rich and indulgent flavor.
Caramel or Chocolate Sauce: Drizzle chocolate or caramel sauce over the baked pizookie for an extra layer of sweetness and decadence.

SKillet Cookie Making TIPS

If You Don’t Have A 10-Inch Cast Iron Skillet: Use a 9-inch springform pan, pie plate or cake pan. You will need to increase the baking time. You can also divide between multiple smaller dishes. Decrease the baking time for shallower dishes, and be prepared to add additional time for deeper dishes.
Use Room Temperature Ingredients: Make sure the eggs are at room temperature before mixing to create a smoother texture. To quickly bring eggs to room temperature, place in a bowl of warm water for 20 minutes.
Don’t pack the flour: Don’t scoop the measuring cup into the flour bag/container or else the flour will compress; packed flour will yield a denser, drier cookie. Rather, fluff the flour, then use a spoon to scoop the flour into a measuring cup, then level. Better yet, weigh the flour. I highly recommend investing in a kitchen scale (this is the exact one I have).
Use a Light-Colored Pan: A light-colored pan makes it easier to gauge the color of the butter as it browns.
Stir Butter Constantly: As the butter melts, stir constantly to ensure even heating and browning. Keep a close eye on the butter as it browns. It can go from golden brown to burnt very quickly.
Remove Butter from Heat Promptly: Once the butter reaches a golden brown color and develops a nutty aroma, remove it from the heat immediately to prevent burning.
Don’t Overmix the Dough: Mix the ingredients until just combined. Overmixing can make the cookie skillet tougher or denser. Stop mixing as soon as the ingredients are evenly distributed.
Use High-Quality Chocolate: Use high-quality chocolate chips or chunks for the best flavor and texture. The chocolate will melt and create delicious pockets of gooeyness throughout the skillet cookie.
Serve Immediately: Pizookies are best served warm and fresh out of the oven while the center is still warm and gooey.
Experiment with Flavors: Don’t be afraid to experiment with different flavors and add-ins! Try adding nuts, dried fruit, spices, or other favorite ingredients to customize your pizookie to your taste.

showing how to serve skillet cookie with spoons

How to serve a Homemade Pizookie

To serve a homemade Pizookie, follow these steps for a delicious and indulgent dessert experience:

Warmth is Key: Pizookies are best served warm, straight out of the oven. The contrast between the warm cookie and the cold ice cream is part of what makes them so delicious.
Add Ice Cream: Place a generous scoop or two of vanilla ice cream on top of the warm skillet cookie. The ice cream will start to melt slightly, creating a creamy and decadent combination with the warm cookie.
Optional Toppings: Feel free to get creative with additional toppings! You can drizzle caramel sauce, chocolate sauce, or hot fudge over the pizookie and ice cream for extra flavor. Chopped nuts, whipped cream, or fresh berries also make delicious additions.
Share and Enjoy: Pizookies are meant to be enjoyed with friends and family. Serve it up at the center of the table and let everyone dig in or transfer scoops or slices to individual plates.

How to MAke SKillet cookie Recipe Ahead of Time

Prep Dough: Add the dough to the skillet, spread into an even layer, cover, and refrigerate for up to 3 days. Let sit at room temperature for 30 minutes, then bake as instructed.

Bake Ahead: Bake the skillet cookie as instructed, taking care to bake closer to 30 minutes (do not to overcook!). Let cool, then cover and store on the counter for up to 12 hours. Reheat at a 325°F for approximately 10 minutes before serving.

Storing a Pizookie Cookie

Cover the skillet with foil and store at room temperature for up to 2 days.

How to reheat a Pizookie Cookie

Reheat in the oven at 325°F for 7 to 10 minutes. Reheat in the oven at 325°F for 7 to 10 minutes.

What is another name for a pizookie?

Another name for a pizookie is “Skillet Cookie” or “Cookie Skillet.” These terms are often used interchangeably to describe the same dessert—a large, freshly baked cookie served hot in a skillet or pie dish, typically topped with ice cream. While “Pizookie” is a trademarked term by a popular restaurant chain, other establishments or home cooks may refer to similar desserts using different names.

How big is a pizookie?

The size of a pizookie can vary but is typically quite large, resembling the size of a personal pizza or a small pie. It’s often served in a 6-inch to 10-inch cast iron skillet or pie dish. The thickness of the skillet cookie can also vary, but it’s usually a thick cookie, similar in depth to a deep-dish pizza.

Who made the original pizookie?

The original Pizookie is credited to BJ’s Restaurant & Brewhouse, a casual dining restaurant chain founded in 1978 by Paul Motenko and Jerry Hennessy in Santa Ana, California, USA. BJ’s introduced the Pizookie as a signature dessert item on their menu. Since then, the Pizookie has gained popularity and is now widely enjoyed in various restaurants and homemade versions around the world.

skillet cookie recipe with a spoonful of soft cookie

Looking for more Cookie Recipes?

sugar cookies
sugar cookie bars
macadamia nut cookies
chocolate crinkle cookies
peanut butter cookies
pecan pie cookies
pumpkin cookies
turtle cookies

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Total Time: 50

Prep Time: 15

Cook Time: 35

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Ingredients

1 cup (2 sticks) unsalted butter, sliced
1 cup packed light or dark brown sugar
1/3 cup granulated sugar
2 1/3 cups (296 g) all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon fine salt
2 eggs, at room temperature
1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup semi-sweet chocolate chunks (may sub chocolate chips)
1/8 teaspoon coarse sea salt (optional for topping)
For serving: vanilla ice cream and chocolate sauce

Instructions

Prep: Preheat oven to 325°F. Lightly spray a 10-inch cast iron skillet with baking spray, set aside. If you don't have a skillet, use a 9-inch springform pan, cake pan or deep dish pie plate, noting you will have to increase the baking time.
Brown Butter: Melt the sliced butter in a light-colored skillet over medium heat, stirring constantly. Continue to stir, while the butter begins to foam, then continues to sizzle for about 5 minutes, until the milk solids at the bottom of the pan turn toasty brown. It should smell intensely nutty.
Add Sugars: Immediately remove the butter from heat and pour into a large mixing bowl. Add the sugars and whisk to combine. Set aside to slightly cool before adding the eggs.
Add Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt.
Add Eggs: To the butter/sugar, whisk in the eggs, egg yolk, and vanilla until smooth. Using a rubber spatula, gradually stir in the Dry Ingredients just until combined.
Add Chocolate: Stir in the chocolate chips and chunks, reserving a couple tablespoons to sprinkle over the top (purely aesthetic).
Add to Skillet: Transfer the dough to the skillet and smooth into an even layer. Evenly dot with reserved chocolate chips/chunks. Sprinkle with about ⅛ teaspoon coarse sea salt.
Bake: Bake for 30 to 40 minutes, until lightly browned on top and puffed around the edges. Bake closer to 30 minutes for a more gooey center and closer to 40 minutes for more cooked through. If you dig in and the pizookie is too gooey for your liking, pop it back in the oven.
Serve: Let cool for 5 minutes; the center will sink as it cools. Scoop servings onto individual plates or serve in the skillet with spoons. Top with vanilla ice cream and chocolate sauce.

Video

Notes

Use Room Temperature Ingredients: Make sure the eggs are at room temperature before mixing to create a smoother texture. To quickly bring eggs to room temperature, place in a bowl of warm water for 20 minutes.
Don’t pack the flour: Don’t scoop the measuring cup into the flour bag/container or else the flour will compress; packed flour will yield a denser, drier cookie. Rather, fluff the flour, then use a spoon to scoop the flour into a measuring cup, then level. Better yet, weigh the flour. I highly recommend investing in a kitchen scale(this is the exact one I have).
Prep Ahead Dough: Add the dough to the skillet, spread into an even layer, cover, and refrigerate for up to 3 days. Let sit at room temperature for 30 minutes, then bake as instructed.
Bake Ahead: Bake the skillet cookie as instructed, taking care to bake closer to 30 minutes (do not to overcook!). Let cool, then cover and store on the counter for up to 12 hours. Reheat at a 325°F for approximately 10 minutes before serving.
Storage: Cover the skillet with foil and store at room temperature for up to 2 days.