Homemade Chocolate Chip Pizookie
This easy Pizookie recipe is exactly what you need to make for your next party – or whenever you want to truly treat yourself! Homemade cookie dough is baked to perfection in a round skillet, then topped with ice cream while it’s still warm. Make this gooey chocolatey dessert today!
Just the name of this dessert screams “fun!” So, what is a pizookie, after all? Really, it’s just a giant chocolate chip cookie that’s thick, gooey, and irresistibly good. It has chewy, crispy edges and a warm, soft center that tastes not quite fully baked, especially when it’s topped with scoops of vanilla ice cream.
If you ever had the pleasure of enjoying BJ’s Pizookie at BJ’s Brewhouse you know what I’m talking about. Their pizza-sized cookies are seriously epic, that gooey molten center is my favorite part.
While you don’t have to top your pizookie with ice cream, I HIGHLY recommend doing it! The way that the vanilla ice cream melts into the pizookie and gives you a bite of cold sweetness to go along with the dense, warm cookie is pretty amazing. Oh, and of course you can’t forget the drizzle of warm chocolate sauce on top of the skillet cookie to bring it all together like they do at Bj’s restaurants.
Whether you like the crunchy edges or the gooey center (or you’re like me and devour both), you’re going to be obsessed with this homemade pizookie recipe. This is a dessert I love surprising my family with on random weeknights, and it’s also great for impressing at parties! A pizookie is the definition of a crowd pleaser. I mean, who doesn’t love a big, warm, homemade chocolate chip cookie cooked in a cast iron skillet? It is, by far, my favorite chocolate chip cookie recipe ever.
Ingredients Straight from the Pantry
The list of simple ingredients is easily found right in your kitchen at this very moment making it my favorite easy dessert to whip up on the fly.
- Flour – All-purpose flour is the base of the dough, you can substitute with gluten-free flour that is a cup for cup variety without any modifications.
- Baking Soda – A necessity for all cookie recipes.
- Baking Powder – To get the signature rise and gooey texture, the baking powder is essential.
- Butter – I use salted butter for most of my baking recipes and this is no exception. Be sure the butter is room temperature before starting.
- Sugar – Brown sugar gives this pizookie a rich, decadent flavor. You can use dark brown sugar or light brown sugar.
- Vanilla – Vanilla Bean Paste is my go-to for the ultimate vanilla flavor but you can use a good pure vanilla extract as a substitute.
- Eggs – Large egg at room temperature will give you the best results.
- Chocolate – This is where you can go wild, I use a blend of semi-sweet chocolate chips, dark chocolate chips and mini chocolate chips. You can use chocolate chunks, white chocolate chips or whatever you desire or have on hand at the moment.
For the full ingredient list and instructions, see the recipe card below.
How to Make a Pizookie
This decadent dessert is so easy to make and comes together in about half an hour! Using high-quality ingredients is a must to make the ultimate gooey pizookie. Don’t forget to top with a scoop of vanilla ice cream. If you don’t have a skillet or don’t want to buy one, you can bake your giant chocolate chip cookie in an 8-inch round cake pan.
- Preheat. Preheat oven to 350˚F.
- Whisk. In a large bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
- Mix. In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the butter and sugar until fluffy. Add the vanilla bean paste. Add the eggs one at a time and mix thoroughly between each addition. Turn the mixer on low and slowly add the dry ingredients. Turn off the mixer and fold in the chocolate chips.
- Press. Brush an 8” round skillet with melted butter and press the cookie dough evenly into the skillet.
- Bake. Transfer to the oven for a bake time of 25 minutes until the sides are golden brown and crispy. The center will still be a bit gooey but puffed up.
- Serve. Serve the giant cookie immediately while it’s hot or warm, and enjoy!
- Top with vanilla ice cream or under a mountain of fresh whipped cream.
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This Cast Iron Skillet from Lodge is my favorite cookware. A true workhorse in the kitchen, this pan is priced under $30. A must have in your cooking arsenal.
This post may contain affiliate links which won’t change your price but will share some commission.
Why did the center of my pizookie collapse?
When you first remove the pizookie from the oven, the center will still be puffed up and look almost round in shape. However, as it begins to cool, it will deflate and kind of collapse on itself. That’s a good thing – it ensures a gooey, melty, chocolatey center that everyone will be fighting over!
It’s actually a great way to know when the pizookie is ready to serve. If it’s puffed in the center, it’s still way too hot and could burn your mouth. However, once the center deflates and sinks into the rest of the pizookie, it should be cooled down just enough to enjoy.
How to Store Leftovers
So this is actually a dessert that’s best when served nice and fresh. When the pizookie comes right out of the oven and it’s warm, making your kitchen smell like heaven, you’re going to want to dive right in – so go for it!
If you have any leftovers that haven’t been touched by ice cream, they’ll stay fresh in the fridge in an airtight container for up to 3 days. Reheat the leftover pizookie in the microwave, uncovered, or in the oven, covered with aluminum foil, for a sweet treat. It might not be quite as delicious as it is right out of the oven, but it’ll still be tasty!
More Easy Decadent Dessert Recipes
- Easy Chocolate Cheesecake
- Best New York Cheesecake Recipe
- Chocolate Ice Cream
- Easy Chocolate Scotcheroos
- Chocolate Chunk Brioche Bread Pudding
- Double Chocolate Banana Bread
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Get the Recipe: Pizookie Recipe
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup salted butter, softened
- 3/4 cups brown sugar
- 1/2 teaspoon vanilla bean paste
- 1 large eggs
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup dark chocolate chips
- 1/4 cup mini 70% dark chocolate chips
Equipment
- skillet
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
- In the bowl of an electric mixer, beat the butter and sugar until fluffy. Add the vanilla bean paste. Add the eggs one at a time and mix thoroughly between each addition. Turn the mixer on low and slowly add the flour mixture. Turn off the mixer and fold in the chocolate chips.
- Brush an 8” round skillet with melted butter and press the cookie dough evenly into the skillet.
- Bake for 25 minutes until the sides are golden brown and crispy. The center will still be a bit gooey but puffed up.
- Serve hot or warm.