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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
- My small batch chocolate chip cookie recipe starts with melted butter and a mixing bowl – almost all my cookie recipes do!
- Because of the melted butter I just stir the mixture, but you can use an electric mixer too.
- You’ll mix the dry ingredients with the wet ingredients and then add your chocolate chips.
- Press the cookie dough into a pizookie pan (which is a small skillet or any small 6-inch pan).
- 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).
FAQs
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.
Yes, you can! Just refrigerate the dough in a bowl and cover the top with a plastic wrap. Or store in an airtight container.
Homemade Pizookie Recipe
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
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
Recipe Nutrition
Other Small Batch Recipes
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!
Omg this was the best skillet cookie I have ever had. I rarely leave reviews, but it was that good. Giardelli chips are a must.
This was very easy and delicious, really yummy warm with vanilla ice cream on top! Mine lasted for several days and still tasted great. Will definitely make it again.
My husband and I have made this recipe MANY times since discovering it. Delicious and so easy to make! We added peanut M&Ms on top once. Amazing!
(The cookie solidifies as it cools so if you want it gooey, eat it while it’s hot)
I have 3″ mini cast iron skillets. I would love to try this recipe, and am wondering what the adjustment in baking time would be? Do you have a suggestion? My mini skillets are fairly shallow, at about 3/4″. This is a great idea to use them for cookies. Can’t wait to hear your opinion on the baking time.
It’ll probably be about 10 minutes or so – check them after 8!
Had a 6.25 inch skillet and followed the recipe exactly. It baked over and I had a huge burned on mess in the bottom of the oven. At least what was left in the skillet tasted good.
That’s so strange – it shouldn’t grow that much. Did you make any changes? How deep was your skillet?
The same thing just happened to me! I smelt something burning and went to check on the cookie and it spilled over the side of the skillet and is all over the bottom of my oven 😞
I’m sorry that happened. What are the dimensions of your skillet?
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