Chocolate Pizookie in a Skillet
This sweet, decadent skillet pizookie features three types of chocolate – dark chocolate, milk chocolate, and white chocolate – that are combined to create a rich and gooey dessert. The giant cookie is baked to give the top a nice crunch while the inside of the cookie is warm and gooey.
Why You’ll Love This Chocolate Pizookie Recipe
- This basic skillet cookie recipe is easy to make and it’s ready in about half an hour.
- You can use a combination of your favorite chocolate chips in the cookie dough and top it with your favorite ice cream.
- It serves 6 and will satisfy your inner cookie monster.
Equipment Needed To Make a Pizookie
- 10-inch cast-iron skillet or cake pan
Ingredients
- 1 ½ cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup cocoa powder
- ½ cup unsalted butter softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup dark chocolate chips
- ½ cup white chocolate chips
- scoops of ice cream
- Preheat oven to 350° Fahrenheit. Lightly spray a cast-iron skillet with nonstick cooking spray. Set the skillet aside.
- Whisk flour, baking powder, baking soda, salt, and cocoa powder in a bowl. Set aside.
- Cream butter, brown sugar, and granulated sugar in the bowl of an electric mixer until smooth and creamy.
- Add egg and vanilla. Mix until the egg is fully incorporated into the batter.
- Add the flour mixture to the sugar mixture and mix until the ingredients are homogenous.
- Fold the dark chocolate chips and white chocolate chips into the cookie dough.
- Place the cookie dough into the prepared skillet. Use your fingers to press it down to fill the skillet. Bake for 17-20 minutes or until the top is slightly crispy and the edges have started to pull away from the skillet.
- Allow the pizookie to cool slightly before serving. Serve the warm cookie with scoops of your favorite ice cream.
If you’re craving even more irresistible desserts, you’ve got some great options waiting. My Chocolate Lasagna layers creamy, no-bake goodness in the most satisfying way, Ooey Gooey Butter Cake delivers that warm, buttery magic everyone fights over, and the retro-charming Watergate Cake is always a crowd-pleaser with its light, fluffy sweetness. Bookmark a few – dessert emergencies are real, and it’s good to be prepared.
Triple Chocolate Pizookie
Ingredients
Equipment
Method
- Preheat oven to 350° Fahrenheit. Lightly spray a cast-iron skillet with nonstick cooking spray. Set skillet aside.
- Whisk flour, baking powder, baking soda, salt, and cocoa powder in a bowl. Set aside.
- Cream butter, brown sugar, and granulated sugar in the bowl of an electric mixer until smooth and creamy.
- Add egg and vanilla. Mix until the egg is fully incorporated into the batter.
- Add flour mixture to the sugar mixture and mix until the ingredients are homogenous.
- Fold the dark chocolate chips and white chocolate chips into the cookie dough.
- Place the cookie dough into the prepared skillet and bake for 17-20 minutes or until the top is slightly crispy and the edges have started to pull away from the skillet.
- Allow the pizookie to cool slightly before serving.
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!
Substitutions and Variations
- Feel free to use different baking chips in the cookie dough. Some tasty variations include using butterscotch chips and peanut butter chips. You can use one variety of chocolate chips or use a combination.
- You could add some chopped almonds and shredded coconut to have a pizookie version of Almond Joy.
- Another way to change the flavor of the dish is to substitute flavored ice cream for vanilla, such as coconut, butter pecan, or chocolate. Or if you really want to indulge, serve with a scoop of Moose Tracks ice cream.
FAQs
A pizookie is the signature dessert at BJ’s Restaurant & Brewhouse. It’s a pizza/cookie hybrid baked in a pan and served warm and gooey and topped with scoops of vanilla ice cream.
Each pizookie at the restaurant will set you back about $8, so why not take that dough and make your own deep-dish cookie pie?
You want the top of the cookie to be slightly crunchy while the inside remains soft and gooey. To ensure this outcome, it is essential to err on the side of underbaking. The cookie will continue to bake in the skillet after it is removed, so if the top is lightly crunchy, but your finger can easily push down, it is okay to remove it from the oven.
If you overbake it, but it is burnt, don’t throw it out. You will probably still have a delicious chocolate-chocolate chip cookie.
Yes! You can make the dough and store it in the freezer or refrigerator. If you freeze it, thaw the frozen dough in the fridge overnight before using.
Last Bite
Ready to grab a warm spoon and dive in? Make this Chocolate Pizookie and enjoy every molten, chocolatey bite. And when you try it, I’d love to hear what you topped yours with — Leave a comment below… and tell me how it turned out.
