Homemade Pizookies AKA Pizza Cookies
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 one of these giant Pizza Cookies!
This Copycat BJ’s Pizookie will become a new favorite dessert, especially when you’re looking for an easy recipe the whole family will love.
Why You Must Make
- It’s a HUGE chocolate chip cookie!!!
- A pizookie is slightly gooey in the middle and crispy around the edges.
- Topped with a scoop or more of vanilla ice cream and either caramel or fudge sauce, it’s a dessert worthy of any celebration.
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 use a wooden spoon to blend the ingredients, not a mixer, so they’re nice and dense.
- 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. And if you forget, you can carefully add them to the pizookies as soon as they come out of the oven.
- Bake until the middle is almost set and you smell the amazing aroma of chocolate chip cookies. Underbaking slightly makes a moist and gooey center!
- 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. Wrapping 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.
The times will vary depending on the size of your skillets. As soon as the edges look crisp and the center looks almost set, they’re done. Of course, all ovens bake a little differently, but here are some guidelines:
- 3.5-inch Skillets – 15-20 minutes
- 4-inch Ramekin – 12-15 minutes
- 6-inch Skillet – 25 minutes
- 8-inch Skillet – 18-20 minutes
- Medium Skillet – 22-24 minutes
Frequently Asked Questions
f you’re anything like me, Homemade Pizookies have not been on your radar. But they will be after today. This legendary dessert is made of chocolate chip cookie dough baked in a personal-sized pizza pan. They first appeared at BJ’s Restaurant Brewhouse in 1978 where they were served hot out of the oven.
Pizookies are available in numerous flavors at their locations. Nice, eh? Who wouldn’t love a huge Pizza Cookie???
The term is a blend of the words pizza and cookie. Instead of making a pan pizza in your cast iron skillet, you are making a chocolate chip “pan” cookie.
The original pizookies were baked to share, probably in an 8-9-inch cake pan. But there is no mention of size on BJ’s website. You can make them in any sized skillet you have on hand, just remember to adjust the baking time.
These big Pizza Cookies from BJ’s are served warm, topped with 2-3 scoops of ice cream (usually vanilla, though other flavors are offered). Of course, 3-4 spoons are needed as well. My version includes caramel sauce or fudge sauce and vanilla ice cream.
You May Also Like:
- 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 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)
- Vanilla ice cream, fudge and/or caramel sauce to serve
- 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 the dough is optional, but you may need to extend the baking time.
- Divide the dough between prepared pans. Smooth tops. If using only 2 skillets and you have a little too much dough, you can make a couple of cookies.
- Bake 25-30 minutes till edges are browned and centers are almost set. Cool slightly, then serve with a scoop of ice cream. Fudge or caramel sauce is optional.
You can vary the size of your skillets or pans, but you'll need to adjust the baking time.
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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