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


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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)


Gaby Dalkin
4.8 from 5 votes


  • 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


  • Preheat oven to 350 degrees.
  • In a microwave safe bowl melt the butter and transfer into a mixing bowl.
  • Add the brown sugar and whisk to combine. Add the vanilla and egg and continue to whisk until totally incorporated.
  • 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.
  • 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.

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

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  1. Karen @ Seasonal Cravings

    Yum, a cookie big enough to share. Love it!

  2. patti

    Looks divine! But please define “medium size” skillet…what diameter? Thanks.

  3. Dubravka Belogrlic

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

  4. Katie

    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!!

    • Flo

      Should works, but you might want to let the dought back to room temperature before to bake it…

  5. Eden Passante

    The best!! I love making cookies in my cast iron skillet! So amazing!

  6. Nadine

    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!!

  7. Rosie

    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.

    • Dawn

      Hi Rosie,

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

  8. Meg

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

  9. Toni

    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.

    • Gaby

      either works!! just if you use a glass dish, reduce the oven temp by 25 degrees!

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  11. Emily

    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!!

    • Gaby

      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

  12. Shanna

    I have to say, I found this way too sweet! I don’t know why it didn’t occur to me before that 1 cup of sugar is excessive. I would use this recipe again but would cut the sugar for sure. Especially if you want to serve it with ice cream.

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    […] quite frequently when baking cookies, muffins, and quick-breads. They won’t turn your homemade Pizookie or Nutella Swirl Cheesecake into a health food, but they’ll help reduce saturated fat and sugar, […]

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    […] was almost 10 o’clock at night so I decided to take the easy way out, but I did find a good homemade pizookie recipe that I will for sure […]

    • Gaby

      I haven’t tested it that way but if it has the same temperature settings, I don’t see why it wouldn’t work!

  15. Jenny

    4 stars
    It was too sweet for me so I recommend putting like 1/4 cup of sugar. But that’s up to taste, everything else was good though

  16. Lauren Clark

    Can I make the dough ahead of time? Trying to make this for husbands bday and want to make before dinner then pop in oven. Thoughts?

  17. Erin Irving

    5 stars
    I made this over these past weeks in quarantine and my daughter said it was the best thing she’s ever eaten she loved it so much!!! Definitely making it again, so good and so easy. A perfect treat for kids and adults!

  18. Shanshan

    What should I do if I only have a 12” cast iron skillet? Wanna make it for my birthday with limited pantry ingredients!

    • Gaby

      make it but probably will bake for less time since it will be thinner