Homemade Pizookies: This decadent pan cookie is a cross between cookies and pizza, and a divine treat for those chocolate chip cookie lovers in your life! You will swoon with your first bite of this giant Pizza Cookie!
What is a Pizookie?
If you’re anything like me, Homemade Pizookies have not been on your radar. But they will be after today. The term is a blend of the words pizza and cookie…a pan cookie usually served warm with a scoop of ice cream. Nice, eh? Who wouldn’t approve of a huge Pizza Cookie???
The restaurant chain, BJ’s Restaurant Brewhouse, is credited with inventing the pizookie, which is available in numerous flavors at their locations. They are served hot out of the oven, making them gooey and irresistible! BJ’s also created the term, pizookie.
Skillet Pizza Cookie
When we’re traveling, and exploring a new city, we cannot pass a bakery without a swing past their display cases. Bill does a quick once over, looking for a nut-free chocolate chip cookie. More often than not, he’ll leave with a white paper sack with those coveted cookies tucked inside.
You may have noticed my blog has more than its fair share of chocolate chip cookies…I’ve tried all the so-called “best” recipes, pan cookies and bar cookies. As you can imagine, these babies were quite popular.
How to Make Pizookies at Home
Pizookies, or pizza cookies, can be made in whatever skillet or skillets you have available. Mini skillets are perfect for individual servings, but you can also make a single, large pizza cookie in a larger skillet. Just adjust the baking time.
- Make the pizookie cookie dough just like you’d make a chocolate chip cookie dough, having the eggs and butter at room temperature for the best incorporation, and using a wooden spoon to blend the ingredients, not a mixer.
- Prep your skillet or skillets by greasing them with butter or nonstick cooking spray.
- Divide your dough between your pans, leaving a little space at the top for the pan cookie to rise. Smooth the tops with an offset spatula.
- PRO-Tip: To give your pizookie a professional look, you can press a few extra chocolate chips across the surface before baking.
- Bake until the middle looks set and you smell the amazing aroma of chocolate chip cookies.
- Allow your pizza cookie to cool slightly before topping with a scoop of ice cream and toppings. You’re not limited to vanilla, so use the ice cream flavor and toppings that appeal to you.
- Serve warm, but with caution so nobody gets burned. Typing a towel around the handle might be warranted if you’re concerned about someone grabbing a hot handle.
- PRO-Tip: shake up the recipe by adding nuts, other flavors of chips, toffee bits, etc.
I’d recommend divvying up the dough into 3 small skillets if you have them. Mine were quite deep and each could really serve 6 people! Just reduce the baking time. And I always underbake my cookies slightly so that the centers are doughy and chewy. Adjust to your liking.
More Chocolate Chip Cookie Recipes You’ll Love:
- Chocolate Chip Cookie Ice Cream Cake from Life Love and Sugar
- Mocha Chocolate Chip Cookie Ice Cream Cake
- Milky Way Chocolate Chip Cookies
- Chocolate Chip Cookie Cake
- Double Chocolate Chip Cookies
- Southern Living’s Best Chocolate Chip Cookies
- More of the Best Cookie Recipes
- More Homemade Chocolate Recipes
- 2 cups flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 1/2 sticks softened butter
- 1 cup dark brown sugar
- 1/2 cup sugar
- 1 tablespoon vanilla
- 1 egg
- 1 egg yolk
- 1 cup semisweet chocolate chips
- 1 cup bittersweet chocolate chips (I used Ghirardelli chips)
- Preheat oven to 375º. Grease two (or three) 6-inch cast iron skillets. Set aside.
- Cream butter and sugars till well blended. Add vanilla, eggs and egg yolk, and mix till light and creamy. Stir in flour, salt and baking soda till just incorporated. Stir in chocolate chips. Chilling dough is optional.
- Divide dough between prepared pans. Smooth tops. If using only 2 skillets and you have a little too much dough, you can make a couple cookies. Bake 25-30 minutes till edges are browned and centers look cooked. Cool slightly, then serve with a scoop of ice cream. Fudge or caramel sauce optional.
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Serving Size:1 wedge
Amount Per Serving: Calories: 520Total Fat: 28gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 74mgSodium: 311mgCarbohydrates: 64gFiber: 4gSugar: 38gProtein: 6g