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Craving a restaurant style Pizookie that’s warm, gooey, and loaded with melty chocolate? This cast iron skillet cookie bakes up in about 30 minutes and tastes like the ultimate cookie sundae night at home.
Why I Love This Cookie Pizza
This Pizookie is one of those desserts that feels a little extra, but it’s actually so simple. When I worked in a restaurant, these were a total customer favorite. I loved how easy they were to customize, and honestly, watching people’s faces light up when I dropped a hot skillet on the table was the best part of the job. I’d load them with ice cream, whipped cream, and all the toppings, and every single one felt like a mini dessert masterpiece. And trust me, it tastes every bit as good as it looks.
What I love most is the contrast. The edges get crisp and golden, the middle stays intentionally soft and gooey, and once the ice cream hits that warm cookie… it’s pure comfort. I especially love it with a big scoop of homemade vanilla ice cream and topped with whipped cream , caramel sauce, or hot fudge sauce.
🩷 Erica
Ingredients You’ll Need
- Cast iron skillet: A 10 to 12 inch skillet gives you crispy edges and a gooey center, and mini skillets work great for individual servings if you shorten the bake time.
- Butter: Melted butter makes this dough fast and easy, no mixer needed.
- Sugars: Granulated sugar and brown sugar give you sweetness plus that chewy cookie texture.
- Eggs: Room temperature eggs mix in smoothly and help the cookie bake evenly.
- Vanilla extract: Adds that classic cookie bakery flavor.
- Dry ingredients: All purpose flour, baking powder, baking soda, and salt create the perfect lift and structure.
- Chocolate chips or chopped chocolate: Use what you love, and higher quality chocolate really does make a difference.
- Toppings: Vanilla ice cream, whipped cream, caramel sauce, hot fudge, M&M’s, pecans, Reese’s Pieces, peanut butter chips, or anything you’re craving.
Ingredient Additions and Substitutions
- Triple chocolate: Use a mix of dark, milk, and white chocolate chips.
- Peanut butter: Swirl in peanut butter or press mini Reese’s cups into the top before baking.
- S’mores style: Mix in crushed graham crackers and mini marshmallows, then toast the marshmallows at the end.
- Store bought dough: It works when you’re in a pinch, but homemade gives you the best gooey center and flavor.
- Extra gooey center: Reduce the flour to 2 ½ cups for a softer middle.
- Deeper flavor: Brown half the butter, and if you do, reduce flour by ⅓ to ½ cup to account for moisture loss.
How to Make a Pizookie
- Preheat and prep: Preheat the oven to 350°F. Lightly grease a 10 to 12 inch cast iron skillet (or a baking dish).
- Mix wet ingredients: Stir together melted butter, granulated sugar, and brown sugar. Beat in the eggs one at a time, then mix in vanilla.
- Add dry ingredients: Mix in flour, baking powder, baking soda, and salt until just combined. Stir in chocolate chips or chopped chocolate.
- Bake: Press the sticky dough evenly into the skillet. Bake 22 to 26 minutes until the edges are golden and the center is still soft. Rest 5 minutes, then add your favorite toppings.
Recipe Tips
- Check it early because every oven and skillet bakes a little differently.
- Underbake slightly for the classic soft Pizookie center.
- For an extra gooey center, reduce flour amount to 2 ½ cups
- Let it rest for a few minutes so it sets just enough to scoop cleanly.
- Use high quality chocolate for the best flavor.
- Want individual servings? Bake in ramekins for 10 to 12 minutes.
- Love crispy edges? Use a wider skillet and bake a touch longer.
Frequently Asked Questions
Pizza + Cookie = Pizookie. It’s that simple. Honestly, it’s one of my absolute favorite desserts. I love how the skillet cookie is warm and gooey, intentionally just slightly underdone in the middle. You get that amazing contrast—crisp, golden edges giving way to a warm, melty center. And trust me, it’s essential to top it with a few scoops of vanilla ice cream.
Yes, you can make your dough, wrap it well in plastic wrap and keep it in the fridge for up to 5 days, or wrap it well and store in the freezer for several months, thawing before using.
The best skillet size is 10-12″. This gives a good, crispy edge and a soft and gooey center.
Yes. A baking dish or even a round cake pan works well. Just spread the dough evenly and watch the bake time.
Totally normal for this recipe, especially since we’re using melted butter. Press it into the skillet with lightly greased hands or a spatula.
The edges should look golden and set, but the center should still look slightly soft. It firms up more as it rests.
Make Ahead and Storage
- Make ahead: Mix the dough, wrap tightly, and refrigerate up to 5 days.
- Freeze: Wrap well and freeze for a few months, then thaw in the fridge before baking.
- Store leftovers: Cover and refrigerate. I like reheating slices briefly so they get warm and soft again.
- Best texture tip: This dessert is at its absolute best fresh and warm with ice cream.
More Cookie Recipes
- S’mores Cookies
- Chewy Pecan Cookies
- Soft Sugar Cookies
- Easy No Bake Cookies
- Peanut Butter Cookies
- Gluten-Free Oatmeal Cookies
- White Chocolate Chip Cookies
This Pizookie is my go to when I want a restaurant style dessert at home without any fuss. Crisp edges, gooey center, melty chocolate, and all the toppings you want. If you make it, please leave a rating and comment with what you mixed in or piled on top. I love seeing your twists. 💛🍪
Pizookie Recipe
Video
Ingredients
- 1 cup butter, (melted)
- 3/4 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs, (room temperature)
- 1 tablespoon vanilla extract
- 3 cups all purpose flour, (for an extra gooey center reduce flour to 2 ½ cups)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup chopped chocolate or chocolate chips
Instructions
- Preheat oven to 350°F. Lightly grease a 10- to 12-inch cast-iron skillet or baking dish and set aside.
- In a large mixing bowl, mix together melted butter, granulated sugar, and brown sugar until well combined.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Add flour, baking soda, baking powder, and salt and continue mixing until combined. Stir in the chocolate pieces/chips.
- Spread the dough evenly into the prepared skillet. It's going to be sticky and that is totally normal.
- Bake for 22–26 minutes, or until the edges are golden brown but the center is still soft and slightly underbaked. Let it cool for about 5 minutes before serving.
- Top with vanilla ice cream, whipped cream, and a drizzle of chocolate sauce, and/or caramel sauce. Serve while the cookie is still warm.
Equipment
- 1 10-12" cast iron skillet
Notes
- For an extra gooey center, reduce flour to 2 ½ cups and bake closer to 22 minutes.
- For a crispier cookie, bake 26 to 28 minutes.
- Dough will be sticky, that’s normal.
- For individual servings, bake in ramekins 10 to 12 minutes.
- For deeper flavor, brown half the butter and reduce flour by ⅓ to ½ cup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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There’s something really empowering about how you write. It’s supportive without being overly directive, which I appreciate.
Thank you so much, that is such a nice compliment!