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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!
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
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.
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
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
Recipe Nutrition
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
Easy, quick and delicious!!! Perfect little evening snack! I followed the directions exactly except I grabbed the wrong size skillet….oops….I used an 8″ cast iron skillet. I realized it as I was putting the batter in. So I just cooked it for 15 min and it looked perfect. We let it sit for about 10 min and then dug in. It was so good. Thank you!
I made this tonight, it was amazing. I used two 3-1/2″ Lodge cast iron pans, sprayed with Pam Baking Spray. I cooked for a few minutes less than called for due to the smaller pans, but it could have taken 1 or 2 more minutes, so the overall cooking time is similar but just less than the recipe states (I’m at sea level).
Have to admit that I chose this because it was simple and was unsure how it would turn out. Oh. My. Gosh. It turned out excellent! Tasted great. Easy peasy. No mess. No mixer. Will definitely check out your other recipes!
Just made this tonight in a 6.5” Lodge Skillet (as some others have) and it was so, so good! Thank you for this delicious recipe!
Holy mackerel this is delish! Thank you so much for this amazing (and versatile) recipe! I folded in a heaping 1/3 C mix of semi, milk and bitter sweet chips and 1/4 C chopped walnuts! YUMMO!!
I made this for Super Bowl Sunday and it turned out PERFECTLY! Baked the cookie in the 6 1/2″ cast iron skillets, and it’s truly the perfect size for two people. It is strongly recommended that you use only the egg yolk, or else the cookie will turn out more cake-like. Ended up baking it closer to 24 min since I checked the cookie 21 minutes in and it needed a bit more time. Topped it off with vanilla bean ice cream. Love, love, LOVE this recipe – thank you for sharing it!
Nice. But not cookie. More like cake. Maybe I added more egg. As I added a whole egg, so the fault could have been mine. IT makes four cup cake size cakes/cookies.
Hi Nicola! Did you add 1 egg or just the egg yolk? Ive made the mistake of just adding the one whole egg instead of just the yolk like the receipe calls for and mine turned out cake like as well! Lesson learned!
Too sweet!!! I love chocolate chip cookies, and this, hot and fresh out of the oven was exactly what my husband and I were after. It came together nicely, we cooked it in an 8″ cast iron skillet for 18 min and it could have gone a little longer but we really just wanted to eat it. I actually had to add MORE vanilla ice cream to tone down the sweetness… Everything else about this dessert was great, it was just too sweet.
Can also be baked in a small 6 inch springform pan
Hi!
I made your recipe in a 6.5 in lodge skillet but mine came more like a cake than a cookie. What would I have to tweak in the recipe/baking time/heat to make it more like a cookie?
Thanks!
It was probably over mixed, unless you accidentally added baking soda instead of baking powder?
The recipe called for baking soda, so I used that too. They tasted great, but they completely sunk in their little pans and didn’t have the consistency of a cookie. Next time I will try using baking powder instead because the taste was amazing!
Hi Brian! Did you add 1 egg or just the egg yolk? Ive made the mistake of just adding the one whole egg instead of just the yolk like the recipe calls for and mine turned out cake like as well! Lesson learned!
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