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Perfectly golden with a gooey center, this Pizookie recipe is the ultimate crowd-pleaser, perfect for sharing (or not!)
Hold onto your hats, cookie lovers! We’re about to take those warm, gooey chocolate chip cookies you adore and crank them up to eleven. How? By transforming them into a sizzling skillet sensation – a Pizookie! This beauty combines the crispy edges of a pizza with the melty, doughy center of a cookie, creating a dessert guaranteed to disappear faster than you can say “comfort food.” The best part? It’s ridiculously easy to throw together. So skip the cookie aisle and preheat your oven because we’re about to bake up some pure, sugary happiness!
Delicious By Design
We put a lot of effort into perfecting this recipe. To add some depth of flavor, we included espresso powder and cinnamon. To make it even more irresistible, we added both chocolate chips and chopped dark chocolate, which created pools of chocolate throughout the Pizookie. The brown sugar gave it its signature sweetness and rich caramel notes. The result is an indulgent treat with crispy edges and a gooey center, which maintains a soft, chewy texture.
Ingredient Spotlight
Our recipe uses semisweet and dark chocolate chips with 60% cocoa for a balance of sweetness and rich chocolate flavor. You can choose from:
- Semi-sweet chocolate chips are a classic choice, and they blend beautifully with the dough.
- Dark chocolate adds depth of flavor without too much sweetness. Choose a cocoa percentage that suits your taste.
- Milk Chocolate or white chocolate can be used if you have a serious sweet tooth, as they are much sweeter than dark chocolate.
- Mix it Up! Try chopped candy bars, toffee chips, peanut butter chips, or a mixture of different chocolates.
Remember, consider the overall sweetness you’re looking for. If you prefer using milk chocolate or very sweet mix-ins, you can reduce sugar in the dough to avoid an overly sweet pizookie.
Erren’s Top Tips
- Preparation is Key: Before starting, ensure all ingredients are measured and ready. This prevents any last-minute rushes or missing items.
- Room Temperature Ingredients: Allow eggs to reach room temperature for smoother incorporation into the dough, ensuring a consistent texture.
- Creaming the Butter and Sugar: For best results, cream the butter and sugar for at least three minutes until the mixture is light and fluffy.
- Proper Mixing: Mix dry ingredients thoroughly before adding wet ingredients to ensure an even distribution of flavors and leavening agents.
- Skillet Preparation: Generously grease or spray the skillet to prevent the cookie from sticking. This ensures easy removal and a beautifully browned crust.
- Even Dough Distribution: Spread the dough evenly in the skillet to promote uniform baking and ensure a consistent texture throughout the cookie.
Storage & Freezing Instructions ❄
Storage: Once cooled completely, store the Pizookie Skillet Cookie in an airtight container at room temperature for up to 3 days.
To freeze: Cool completely and wrap the Pizookie tightly in plastic wrap or aluminum foil, or place it in a freezer-safe container. Freeze for 2-3 months.
When ready to enjoy, thaw overnight in the refrigerator or at room temperature. Reheat in the oven at 350°F (175°C) for 10-15 minutes until heated.
The Perfect Pairings
This Pizookie skillet cookie goes great with either vanilla ice cream or whipped cream. Yum!
Rate This Recipe
Recipe
Pizookie Skillet Cookie
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 16 tablespoons butter (softened)
- 1½ cups light-brown sugar (packed )
- ¼ cup granulated sugar
- 2 large eggs (at room temperature)
- 2 teaspoons vanilla extract
- 1 teaspoon espresso powder
- ½ teaspoon cinnamon
- 1 cup semisweet chocolate chips
- 1 cup dark chocolate (chopped)
Instructions
- Preheat the oven to 375° F/190°C.
- In a large mixing bowl, mix the flour, salt, baking soda, baking powder together.
- In a large mixing bowl, beat the butter, brown sugar and granulated sugar in until fluffy.
- Add the eggs, vanilla, powder, espresso powder, and cinnamon. Mix until combined. Stir in the chocolate chips.
- butter or spray the skillet and then drop the dough into the skillet pushing the dough to the edges.
- Bake until the cookie is golden brown around the edges but soft in the middle, about 20 to 25 minutes.
- Remove the cookie from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
Tips
- Preparation is Key: Before starting, ensure all ingredients are measured and ready. This prevents any last-minute rushes or missing items.
- Room Temperature Ingredients: Allow eggs to reach room temperature for smoother incorporation into the dough, ensuring a consistent texture.
- Creaming the Butter and Sugar: For best results, cream the butter and sugar for at least three minutes until the mixture is light and fluffy.
- Proper Mixing: Mix dry ingredients thoroughly before adding wet ingredients to ensure an even distribution of flavors and leavening agents.
- Skillet Preparation: Generously grease or spray the skillet to prevent the cookie from sticking. This ensures easy removal and a beautifully browned crust.
- Even Dough Distribution: Spread the dough evenly in the skillet to promote uniform baking and ensure a consistent texture throughout the cookie.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.Step By Step Instructions
Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease an oven-safe skillet with butter or cooking spray.
I used my favorite skillet for this recipe, but you can use any oven-safe 10 to 12″ skillet.
Mix Dry Ingredients: In a large mixing bowl, whisk together 2½ cups of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of baking powder, and 1 teaspoon of baking soda until well combined.
Cream The Butter and Sugar: In another bowl or stand mixer, beat together 16 tablespoons (2 sticks) of melted unsalted butter, 1½ cups of packed light brown sugar, and ¼ cup of granulated sugar until light and fluffy.
Then add 2 large eggs, one at a time, beating well after each addition. Stir in 2 teaspoons of vanilla extract, 1 teaspoon of espresso powder, and ½ teaspoon of cinnamon until evenly incorporated.
Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring until a thick dough forms. Fold in 1 cup each of semisweet chocolate chips and chopped chocolate until evenly distributed throughout the dough.
Transfer to Skillet: Press the cookie dough evenly into the prepared skillet, spreading it out to cover the bottom.
Bake: Place the skillet in the preheated oven and bake for about 20-25 minutes, or until the edges are golden brown and the center is set. The cookies will continue to cook slightly after removing from the oven, so it’s okay if they seem slightly underdone.
Cool and Serve: Allow the skillet cookie to cool in the skillet for about 10-15 minutes before slicing into wedges or squares. Serve warm with a scoop of vanilla ice cream for an extra treat, if desired.
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