Pizookie Recipe

A Pizookie is a gooey, warm personalized chocolate chip cookie recipe! This is a restaurant style skillet cookie you’re going to LOVE – it’s warm and gooey and perfect with a scoop of ice cream. Plus you can vary the add ins and toppings to your liking!

A homemade Pizookie is my love language: a warm, gooey on the inside, chocolate chip cookie recipe? I first had one of these at BJ’s restaurant when I was pregnant (so, a lot of years ago) and I’ve been obsessed ever since.

This giant pizza cookie bakes in just minutes, and can be served fresh on the pan itself! I did all the math for you to reduce the size of my favorite cookie recipe – with a drizzle of chocolate sauce and scoops of vanilla ice cream on top, you’re going to absolutely LOVE this. Individual pizookies are great to make in single serve dishes too for a party.

Important Ingredients

• This has all the typical cookie ingredients, just in a lesser amount (brown sugar, unsalted butter, all-purpose flour, baking soda, salt, etc).
• Egg: just the yolk – since this is a smaller recipe you won’t need the whole egg
• Chocolate chips: mini chips are what I love to use, but you can also use regular semi-sweet chocolate chips, milk chocolate chips, chocolate chunks, even white chocolate chips.
• You can also press your favorite toppings on top the cookie before it bakes, like m&ms or Reese’s Pieces or anything you like!
• Variations: Feel free to add pecans or walnuts, peanut butter chips or chopped chocolate bars to this easy dessert. We love serving it with hot fudge sauce or caramel sauce too.

How to make a Pizookie Recipe

1. My small batch chocolate chip cookie recipe starts with melted butter and a mixing bowl – almost all my cookie recipes do!
2. Because of the melted butter I just stir the mixture, but you can use an electric mixer too.
3. You’ll mix the dry ingredients with the wet ingredients and then add your chocolate chips.
4. Press the cookie dough into a pizookie pan (which is a small skillet or any small 6-inch pan).
5. This is best served warm and gooey with two spoons (or one lol).

Expert Tips

• The cookie will sink a little bit in the center as it cools; that’s normal.
• I’m a huge fan of ice cream and cookies together, so feel free to top this skillet cookie recipe off with your favorite ice cream or whipped cream! 
• If you don’t have a skillet, you can use a 6” cake pan, and 8×4” loaf pan, or make individual cookies in a muffin pan or ramekins. I also have a recipe for a traditional cookie cake to bake in a 9-inch pan.
• The cookie will fall slightly after baking, as it cools. This is normal. The more underbaked you make it the more it will fall (which is totally fine by me, we love this a bit underbaked and gooey).

Homemade Pizookie Recipe

4.29 from 70 votes

Make this Small Batch Chocolate Chip Skillet Cookie any time you want a chocolate chip cookie for 2! Warm, gooey, and full of chocolate it’s an easy, one bowl recipe!

Total Time 30 minutes minutes

Yield 2 servings

Serving Size 1 serving

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Ingredients

 

• ▢ ¼ cup (57g) butter , melted
• ▢ 8 teaspoons (38g) granulated sugar
• ▢ ¼ cup (50g) packed brown sugar
• ▢ 1 large egg yolk
• ▢ 1 teaspoon vanilla extract
• ▢ ¼ teaspoon baking soda
• ▢ ⅛ teaspoon salt
• ▢ ½ cup (62g) all purpose flour
• ▢ ⅓ cup (56g) mini chocolate chips or other chocolate chips or candy

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Instructions

• Preheat oven to 350°F. You will need a 6.25” mini cast iron skillet to make this cookie as shown. If you don’t have a skillet, you can use a 6” cake pan, and 8×4” loaf pan, or make individual cookies in a muffin pan. If you are using a skillet, cake, or loaf pan, spray it with nonstick cooking spray. If you’re using a muffin pan, use liners for easy removal and serving (it will probably make about 4 muffin sized cookies).
• Melt butter in a large bowl. Stir in both sugars, then egg yolk, extract, baking soda and salt. Carefully stir in the flour then mix in the chocolate chips.
• Optional: add 1/3 cup of ANY kind of chips or candy instead of the mini chips called for, if you wish.
• Bake the mini cast iron skillet for about 18-24 minutes, or until the edges are puffed and the center no longer looks translucent. Using another pan will affect baking time.
• Serve warm, with lots of whipped cream or ice cream and sprinkles.

Recipe Notes

The cookie will fall slightly after baking, as it cools. This is normal. The more underbaked you make it the more it will fall (which is totally fine by me, we love this a bit underbaked and gooey).

Recipe Nutrition

Serving: 1serving | Calories: 669kcal | Carbohydrates: 88g | Protein: 6g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 498mg | Potassium: 90mg | Fiber: 2g | Sugar: 62g | Vitamin A: 906IU | Vitamin C: 0.2mg | Calcium: 81mg | Iron: 2mg

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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A Pizookie is a small batch skillet chocolate chip cookie – perfect for two! This is the perfect easy small batch cookie recipe – make it chocolate chip or add anything you like!