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 big homemade chocolate chip cookie that’s thick, gooey, and irresistibly good. It has crunchy, chewy edges and a warm, soft center that tastes not quite fully baked, especially when it’s topped with sweet 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….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 to bring it all together!
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 easy 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 skillet?
How to Make It
This decadent dessert is so easy to make and comes together in about half an hour!
Preheat. Preheat oven to 350 degrees.
Whisk. In a large bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
Mix. 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.
Press. Brush an 8” round skillet with melted butter and press the cookie dough evenly into the skillet.
Bake. Bake for 25 minutes until the sides are golden brown and crispy. The center will still be a bit gooey but puffed up.
Serve. Serve immediately while it’s hot or warm, and enjoy!
Top with vanilla ice cream or under a mountain of fresh whipped cream.
Why did the center of my pizookie collapse?
Because it’s supposed to!
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.
Can I make a pizookie ahead of time?
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 or oven 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!
Need a few more decadent dessert recipes to try? I’ve got you covered! Here are just a few of my favorite desserts that always hit the spot.
- Easy Chocolate Cheesecake
- Easy Chocolate Scotcheroos
- Chocolate Chunk Brioche Bread Pudding
- Double Chocolate Banana Bread
Get the Recipe: Pizookie Recipe
- 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
- 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.