This pizookie is a giant cookie that brings together everything you love about classic chocolate chip cookies — in pizza size. Baked in a cast iron skillet, it emerges warm, gooey in the center and crisp around the edges. Serve it with vanilla ice cream for a decadent skillet dessert.
The term “pizookie” blends pizza and cookie and is also commonly called a chocolate chip skillet cookie. If you’ve enjoyed one at a restaurant chain like BJ’s, you’ll love how simple it is to make at home. This recipe recreates that experience using straightforward ingredients and a 12.5-inch cast iron skillet.
Pizookie Ingredients
Below are the ingredients you’ll need to make this skillet-sized chocolate chip cookie. Exact measurements are provided in the recipe card further down.
- unsalted butter
- light brown sugar
- eggs
- vanilla extract
- baking soda
- baking powder
- salt
- all purpose flour
- semi-sweet chocolate chips
Kitchen Tools Needed
To bake this giant cookie you’ll want a heavy cast iron skillet so the heat distributes evenly. A 12.5-inch skillet works well; you can also use a round cake pan or pie pan if you don’t have a skillet.
How to Make a Chocolate Chip Pizookie in a Skillet
This easy method yields a warm, thick cookie with crisp, golden edges and a soft, melty center.
- Preheat the oven to 325°F (about 160°C). Place your cast iron skillet in the oven while it heats so the pan warms evenly.
- Make the dough. In a large bowl, combine melted unsalted butter and light brown sugar until smooth. Add the eggs and vanilla, mixing until incorporated. Stir in baking soda, baking powder, and salt. Fold in the all-purpose flour until the batter is even with no lumps, then fold in the chocolate chips.
- Prepare the skillet. Lightly spray or grease the hot skillet and spread the cookie dough evenly into the pan.
- Bake. Bake 30–35 minutes, or until a toothpick inserted about 1 inch from the edge comes out clean. The edges should be set and a light golden brown while the center remains soft.
Tips for Making a Pizookie
- Handle the hot skillet with care and let the pizookie cool for several minutes before serving. If you prefer an ooey-gooey center, serve while still warm; to serve at room temperature, cool for 20–30 minutes.
- Test for doneness by inserting a toothpick about 1 inch from the edge — it should come out clean. The outer edges will be set and lightly browned while the center stays soft.
What to Serve with a Pizookie
Top your pizookie with a scoop of vanilla ice cream for a classic pairing. Other great finishes include extra chocolate chips, white chocolate or butterscotch chips, hot fudge, chocolate syrup, caramel, or sprinkles. For variety, divide the batter into smaller skillets or individual pans for single servings.
Can I Make this Recipe Without a Skillet?
Yes — if you don’t have a cast iron skillet, you can bake the dough in a round cake pan or a pie pan. Baking times will be similar; check for doneness with a toothpick near the edge.
Pizookie Recipe
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Equipment
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12.5 Inch Cast Iron Skillet
Ingredients
- 1 cup unsalted butter melted
- 1 1/2 cups light brown sugar lightly packed
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups all purpose flour
- 1 1/2 cup semi-sweet chocolate chips
Instructions
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Preheat the oven to 325°F (160°C) and place a cast iron skillet inside to warm.
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In a large bowl, whisk together the melted butter and light brown sugar. Add eggs and vanilla and mix until smooth.
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Stir in the baking soda, baking powder, and salt.
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Add the flour and mix until the batter is smooth and lump-free.
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Fold in the chocolate chips.
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Grease the warmed skillet and spread the batter evenly into the pan.
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Bake for 30–35 minutes, or until a toothpick inserted about 1” from the edge comes out clean. The edges should be golden and set. Allow to cool 20–30 minutes before serving.
Nutrition
Nutrition information is an estimate provided as a general guide and may vary.
The recipe and photos contained herein are the property of Emily Enchanted© and may not be copied.