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Today I’m sharing a homemade pizookie recipe that’s specially made for two. This is a restaurant style skillet cookie you’re going to LOVE – it’s warm and gooey and perfect with a scoop of ice cream. Plus you can vary the add ins and toppings to your liking!
Table of Contents
- Homemade Pizookie is SO GOOD!
- Important Ingredients Needed
- How to make a Pizookie Recipe
- Expert Tips
- Homemade Pizookie Recipe Recipe
Homemade Pizookie is SO GOOD!
Who doesn’t love a warm, gooey on the inside, chocolate chip cookie recipe? This giant pizza cookie bakes in just minutes, and can be served fresh on the pan itself!The flavor of this giant cookie is just like the classic recipe you love from BJ‘s restaurant – with a drizzle of chocolate sauce and scoops of vanilla ice cream on top, you’re going to absolutely LOVE this. Individual pizookies are great to make in single serve dishes too for a party.
Important Ingredients Needed
- Butter: melted unsalted butter
- Sugar: we’ll use both granulated and brown sugar. I typically use light brown sugar but dark brown sugar can be substituted.
- Egg: just the yolk – since this is a smaller recipe you won’t need the whole egg
- Chocolate chips: mini chips are what I love to use, but you can also use regular semi-sweet chocolate chips, milk chocolate chips, chocolate chunks, even white chocolate chips.
How to make a Pizookie Recipe
- Melt the butter in a large bowl then stir in both sugars.
- Add egg yolk, vanilla extract, baking soda and salt to the mixture. Carefully add in the flour.
- Mix in the chocolate chips or other additions (you can add m&m’s or Reese’s Pieces)
- Press the cookie dough into a mini cast iron skillet for about 18-24 minutes, or until the edges are golden brown and the center no longer looks translucent.
- Serve warm, with lots of whipped cream or ice cream and sprinkles.
Expert Tips
- I’m a huge fan of ice cream and cookies together, so feel free to top this skillet cookie recipe off with your favorite ice cream!
- If you don’t have a skillet, you can use a 6” cake pan, and 8×4” loaf pan, or make individual cookies in a muffin pan or ramekins.I also have a recipe for a traditional cookie cake to bake in a 9-inch pan?
- The cookie will fall slightly after baking, as it cools. This is normal. The more underbaked you make it the more it will fall (which is totally fine by me, we love this a bit underbaked and gooey).
- Variations: Feel free to add pecans or walnuts, peanut butter chips or chopped chocolate bars to this easy dessert. We love serving it with hot fudge sauce or caramel sauce too.
FAQs
How do I make a pizookie recipe without a skillet?
If you don’t have a skillet, you can use a 6” cake pan, and 8×4” loaf pan, or make individual cookies in a muffin pan.
Can I make the dough ahead of time?
Yes, you can! Just refrigerate the dough in a bowl and cover the top with a plastic wrap. Or store in an airtight container.
Homemade Pizookie Recipe
4.29 from 70 votes
Make this Small Batch Chocolate Chip Skillet Cookie any time you want a chocolate chip cookie for 2! Warm, gooey, and full of chocolate it’s an easy, one bowl recipe!
Total Time 30 minutes minutes
Yield 2 servings
Serving Size 1 serving
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Ingredients
- ¼ cup (57g) butter , melted
- 8 teaspoons (38g) granulated sugar
- ¼ cup (50g) packed brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup (62g) all purpose flour
- ⅓ cup (56g) mini chocolate chips or other chocolate chips or candy
Instructions
Preheat oven to 350°F. You will need a 6.25” mini cast iron skillet to make this cookie as shown. If you don’t have a skillet, you can use a 6” cake pan, and 8×4” loaf pan, or make individual cookies in a muffin pan. If you are using a skillet, cake, or loaf pan, spray it with nonstick cooking spray. If you’re using a muffin pan, use liners for easy removal and serving (it will probably make about 4 muffin sized cookies).
Melt butter in a large bowl. Stir in both sugars, then egg yolk, extract, baking soda and salt. Carefully stir in the flour then mix in the chocolate chips.
Optional: add 1/3 cup of ANY kind of chips or candy instead of the mini chips called for, if you wish.
Bake the mini cast iron skillet for about 18-24 minutes, or until the edges are puffed and the center no longer looks translucent. Using another pan will affect baking time.
Serve warm, with lots of whipped cream or ice cream and sprinkles.
Recipe Notes
The cookie will fall slightly after baking, as it cools. This is normal. The more underbaked you make it the more it will fall (which is totally fine by me, we love this a bit underbaked and gooey).
Recipe Nutrition
Serving: 1serving | Calories: 669kcal | Carbohydrates: 88g | Protein: 6g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 498mg | Potassium: 90mg | Fiber: 2g | Sugar: 62g | Vitamin A: 906IU | Vitamin C: 0.2mg | Calcium: 81mg | Iron: 2mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern
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Other Small Batch Recipes
- Small Batch Chocolate Cupcakes
- Small Batch Sugar Cookies
- Small Batch Peanut Butter Cookies
- Skillet Brownie for 2
A Pizookie is a small batch skillet chocolate chip cookie – perfect for two! This is the perfect easy small batch cookie recipe – make it chocolate chip or add anything you like!
Last Updated on February 2, 2024
