The BEST Homemade Pizookie (Pizza Cookie)

Imagine the smell of warm brown sugar and vanilla filling your kitchen, with gooey chocolate bubbling up from the edges of a golden, skillet-sized cookie. That’s a pizookie—a glorious blend of cookie and pie that’s meant to be eaten warm, straight from the pan, preferably with a scoop of ice cream melting into every bite. It’s rich, chewy, melty, and everything you crave when you want pure, indulgent comfort.

Behind the Recipe

I still remember the first time I made a pizookie. I wasn’t in the mood for a full batch of cookies, but I wanted that homemade, just-baked cookie feeling. So I grabbed a skillet, tossed together a simple dough, and let it bake until just golden around the edges and still soft in the middle. It came out bubbling, fragrant, and perfect. One spoonful in and I knew I’d never look at cookies the same way again.

Recipe Origin or Trivia

The term “pizookie” is a blend of pizza and cookie, made famous by BJ’s Restaurant and Brewhouse. It’s served hot in a mini skillet, often with ice cream on top, and meant for sharing—though let’s be honest, you might want one all to yourself. While it borrows the shape from a pizza, it’s all cookie at heart. Over time, home bakers have created their own versions, and this one takes all that delicious inspiration and makes it easy to do at home.

Why You’ll Love The BEST Homemade Pizookie (Pizza Cookie)

This is the ultimate crowd-pleaser, comfort food, and dessert all in one pan. Here’s why it’ll be your new favorite:

Versatile: Use any chocolate you love or even mix-ins like peanut butter chips or nuts.

Budget-Friendly: Uses basic pantry ingredients—no fancy tools required.

Quick and Easy: You can whip it up in under 10 minutes and bake right away.

Customizable: Make it gluten-free, dairy-free, or change the toppings as you like.

Crowd-Pleasing: It’s meant for sharing but so good you’ll want it all to yourself.

Make-Ahead Friendly: Prep the dough and chill, then bake when ready.

Great for Leftovers: Reheat a slice in the microwave and enjoy that fresh-baked magic again.

Chef’s Pro Tips for Perfect Results

This recipe is already a winner, but here’s how to take it over the top:

• Don’t overbake! The center should be slightly underdone for that gooey texture.
• Use both chocolate chips and chunks for extra melty pockets and variety.
• Let the melted butter cool slightly before mixing to avoid scrambling the eggs.
• For crispy edges, use a cast iron skillet or metal baking pan.
• Chill the dough for 15 minutes before baking for an even thicker cookie.

Kitchen Tools You’ll Need

You only need a few basics to pull off this dessert masterpiece:

Mixing Bowls: For combining the wet and dry ingredients.

Whisk and Spatula: To mix everything without overworking the dough.

Measuring Cups and Spoons: Precision makes perfect.

Cast Iron Skillet or Oven-Safe Pan: For that signature pizookie presentation.

Ice Cream Scoop (Optional): For that classic, melty topping.

Ingredients in The BEST Homemade Pizookie (Pizza Cookie)

Each of these ingredients works together to create that classic, chewy-crisp, gooey cookie texture we all love.

1. Butter: 230 grams, melted and cooled. Gives richness, softness, and that irresistible flavor.
2. Brown Sugar: 1 cup. Provides moisture and deep, caramel flavor.
3. Granulated Sugar: ½ cup. Adds sweetness and helps with crisp edges.
4. Kosher Salt: ½ teaspoon. Enhances flavor and balances sweetness.
5. Vanilla Extract: 2 teaspoons. Adds warmth and aroma.
6. Eggs: 2 whole. Helps bind the dough and gives structure.
7. Egg Yolk: 1 extra. Adds richness and chewiness.
8. Baking Soda: 1 teaspoon. For lift and softness.
9. Flour: 2 ½ cups. The base that holds everything together.
10. Chocolate Chips: 1 cup. Classic chocolatey bites in every spoonful.
11. Chocolate Chunks: 100 grams, chopped. Melty pockets for gooey texture and contrast.

Ingredient Substitutions

Feel free to make it your own with these easy swaps:

Butter: Use vegan butter or coconut oil for a dairy-free version.

Brown Sugar: Swap with coconut sugar or maple sugar.

Flour: Use a gluten-free 1:1 flour blend.

Chocolate Chips/Chunks: Swap in white chocolate, peanut butter chips, or M&Ms.

Eggs: Use flax eggs or egg replacer for an egg-free version.

Ingredient Spotlight

Chocolate Chunks: These melt into rich pools of chocolate, creating that signature gooey texture. Use a mix of milk and dark for balance.

Brown Sugar: Essential for depth of flavor and chewy centers, especially when paired with melted butter.

Instructions for Making The BEST Homemade Pizookie (Pizza Cookie)

You’re just a few simple steps away from dessert heaven. Let’s bake!

1. Preheat Your Equipment:
Preheat your oven to 350°F (175°C). Lightly grease a cast iron skillet or 9-inch oven-safe pan.

2. Combine Ingredients:
In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth. Add vanilla, eggs, and egg yolk. Mix until combined.

3. Prepare Your Cooking Vessel:
In a separate bowl, whisk together flour, baking soda, and salt. Gradually stir the dry ingredients into the wet until just combined.

4. Assemble the Dish:
Fold in chocolate chips and chopped chunks. Spread the dough evenly into the skillet or pan.

5. Cook to Perfection:
Bake for 20–24 minutes until golden around the edges but still soft in the center. The middle should jiggle slightly when gently shaken.

6. Finishing Touches:
Remove from oven and let cool for 5 minutes to set slightly.

7. Serve and Enjoy:
Top with scoops of vanilla ice cream and dig in straight from the pan with spoons!

Texture & Flavor Secrets

The outer rim bakes up crisp and golden while the center stays soft and gooey. The melted chocolate creates creamy swirls, and the combo of sugars gives it depth and chew. Serve it warm and you’ll get buttery bites, sweet pockets, and molten chocolate in every spoonful.

Cooking Tips & Tricks

Make your pizookie bakery-worthy with these tricks:

• Use room temperature eggs to help the dough come together smoothly.
• Don’t overmix once you add the flour—gentle folding keeps it tender.
• Place extra chocolate chunks on top before baking for an eye-catching finish.
• Slightly underbake if you want that gooey, lava center.

What to Avoid

A few simple missteps can throw off the texture, so watch for these:

• Overbaking: Leads to a dry, cakey cookie.
• Hot butter with eggs: Scrambles them. Let the butter cool first.
• Uneven spreading: Leads to uneven baking. Smooth out the top.
• Too much flour: Scoop gently or spoon and level to avoid dry dough.

Nutrition Facts

Servings: 8
Calories per serving: 520

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Make-Ahead and Storage Tips

You can prep the dough ahead and refrigerate for up to 48 hours. Bake just before serving for best results. Leftovers keep well at room temperature for a day, or in the fridge for 3 days. Reheat in the oven or microwave before eating. The dough can also be frozen and baked from cold (just add a few extra minutes to baking time).

How to Serve The BEST Homemade Pizookie (Pizza Cookie)

Serve warm, straight from the skillet, with vanilla ice cream, whipped cream, or a drizzle of caramel or chocolate sauce. For a party, bake it in mini skillets so everyone gets their own. Add berries or a pinch of flaky sea salt on top for a gourmet touch.

Creative Leftover Transformations

Turn your extra pizookie into a new treat:

• Break it into chunks and stir into vanilla ice cream.
• Layer with whipped cream and fruit for cookie trifles.
• Crumble over pancakes or waffles for a sweet crunch.

Additional Tips

Here’s how to make it even better:

• Brown the butter before using for a nutty depth of flavor.
• Mix chocolate types (semi-sweet, dark, milk) for variety.
• Sprinkle sea salt over the top before baking for contrast.

Make It a Showstopper

Bake and serve it in a rustic cast iron skillet. Add a scoop or two of vanilla ice cream right in the center. Drizzle with chocolate syrup or caramel, and sprinkle with extra chocolate chunks or nuts. Serve with spoons for sharing and dig in while it’s warm and gooey.

Variations to Try

• Peanut Butter Swirl: Add spoonfuls of peanut butter and swirl before baking.
• S’mores Style: Top with mini marshmallows and crushed graham crackers.
• Salted Caramel Pizookie: Stir in caramel bits and sprinkle flaky salt on top.
• Mocha Chip: Add espresso powder and dark chocolate chunks.
• White Chocolate Raspberry: Use white chocolate chips and swirl in raspberry jam.

FAQ’s

Q1: Can I make this without a skillet?
Yes, use a cake pan, pie dish, or baking dish.

Q2: How do I know when it’s done baking?
Edges should be golden, center still soft and slightly jiggly.

Q3: Can I make individual servings?
Absolutely—use ramekins or mini skillets and reduce baking time.

Q4: What kind of chocolate works best?
A mix of semi-sweet chips and chopped dark or milk chocolate.

Q5: Can I freeze the dough?
Yes, portion it and freeze. Bake straight from frozen, adding 2–3 minutes.

Q6: Is this safe to eat slightly underbaked?
Yes, since it’s baked and the eggs are cooked through enough to be safe.

Q7: How do I reheat leftovers?
Warm in the oven at 300°F or microwave for 10–15 seconds.

Q8: Can I add nuts?
Yes, chopped walnuts or pecans are great additions.

Q9: Can I make it dairy-free?
Use dairy-free butter and chocolate chips.

Q10: How long does it stay fresh?
Best eaten the day of, but keeps well in the fridge for 3 days.

Conclusion

If you’ve been searching for the ultimate dessert to share—or not—this homemade pizookie is it. It’s buttery, gooey, melty, and utterly addictive. Trust me, once you try it warm from the oven with ice cream melting into the cracks, there’s no going back. Make it tonight and taste the magic yourself.

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