Homemade Pizookie (aka when a Pizza meets a Cookie!)

For those days when all you need is a cookie in the form of a pizza… I give you the Pizookie!

Homemade Chocolate Chip Cookie Pizookie from www.whatsgabycooking.com (@whatsgabycookin)

There was a restaurant back in Tucson that claimed to be the inventor of the pizookie! It’s a mega chocolate chip cookie cooked in a cast iron skillet and then served with ice cream on top. Duh. But it’s not just any cookie! It’s a half baked cookie  so it’s ooey and gooey and delicious and the chocolate just melted in your face and you die of happiness. It’s my everything and it’s exactly what I want after a long week. Just a few tweaks to my fav chocolate chip cookie recipe and voila! Game time.

It’s best served straight out of the skillet with 4-5 forks for your friends and everyone can go to town. It’s especially perfect this weekend because I’ll be holed up watching House of Cards from start to finish and eating this Pizookie by myself. No shame in that game. I’m an adult and I’m pretty sure that’s a good decision!

Homemade Chocolate Chip Pizookie from www.whatsgabycooking.com (@whatsgabycookin)

Pizzookie

Yield: Serves 8+

Pizzookie

Ingredients

  • 1/2 cup butter
  • 1 cup dark brown sugar
  • 2 tsp of vanilla
  • 1 egg
  • 1 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon baking soda
  • 1/2 cup semi-sweet chocolate chips
  • Vanilla Ice Cream

Instructions

  1. Preheat oven to 350 degrees.
  2. In a microwave safe bowl melt the butter and transfer into a mixing bowl.
  3. Add the brown sugar and whisk to combine. Add the vanilla and egg and continue to whisk until totally incorporated.
  4. Add the flour, baking powder, salt, and baking soda to the wet ingredients and mix until fully combined. Add the chocolate chips and mix to combine.
  5. Spray a medium sized skillet with baking spray. Transfer the batter into the skillet and spread it evenly. Bake for 22-24 minutes until just still slightly gooey in the middle and golden around the edges. Remove from the oven and let rest for a few minutes before topping with scoops of ice cream and serving. It's 100% meant to be eaten right out of the skillet.
http://whatsgabycooking.com/homemade-pizookie/

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

Don't know what to make,
or how to make it?
I've got you covered! Check out all my recipes here
recipe index

23 Comments

  1. Nice plate to share..just dig in ! I often make combination of two different recipes and mostly it works well.This looooks gooood!

  2. This looks otherworldly. Question: Would it be possible to make the dough in advance (8-10 hours before) and leave it in the fridge, then pop it into the skillet before baking? Or will this effect the outcome and delicious gooey-ness it’s known for? Thank you!!

  3. I finally made this pizookie and it was so delicious. Me and my husband finished it soooo fast! now we’re in cookie coma! Thank you!!

  4. I made this last night! So good and a huge success. I already passed along your link to my friends because they loved it. I wish I would have taken a better picture before we engaged these. I made personal cupcake size.

    1. Hi Rosie,

      Did you use a cupcake pan and if so, did you adjust the baking time? Thank you & Happy New Year!

  5. This was amazing. Crispy bits on the outside and ooey-gooey in the middle. I may never buy another cookie in my life.

  6. Could I make this in another pan if I don’t have an iron skillet? I was thinking about a pie dish or a 9″ round cake pan? Wondering if the thickness matters.

  7. If I cooked this in a large “cookie sheet” pan (with raised edges) how long do you think I should let it cook? Same? Less? Thanks!!

    1. I haven’t tested it in a cookie sheet so I’m not entirely sure! I’d just bake it until it’s just golden brown on the edges

Leave a Reply

Your email address will not be published. Required fields are marked *