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Craving a restaurant-style Pizookie? Now you can make this gooey, decadent cast iron skillet dessert at home in about 30 minutes!
Imagine a giant, gooey cookie in a cast iron skillet! This recipe is a restaurant classic that you can now make in your own home. Back when I worked in a restaurant, these Pizookies were a customer favorite. I loved how easy they were to customize, and watching people’s faces light up when I brought them out was the best. I would load them with ice cream, whipped cream, and drizzle them with toppings, every pizookie was a work of art. And trust me, they taste every bit as good as they look (maybe even better).
What is a Pizookie?
Pizza + Cookie = Pizookie. It’s that simple. Honestly, it’s one of my absolute favorite desserts. I love how it’s 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. Those crispy edges, that intensely gooey center, and all that chocolate… it’s just pure comfort. Plus, it’s ready in about 30 minutes, which is a huge win in my book! Also, this is plenty big so you can share with friends… or not. I don’t judge.
What You’ll Need to Make a Pizookie
Cast iron skillet – 10-12″ cast iron skillet. There’s just something about baking the cookie in a skillet that makes it absolute perfection. They also make mini skillets that are great for individual servings. You will just want to reduce the baking time.
Cookie dough – This recipe uses an easy cookie dough recipe using melted butter, white sugar, brown sugar, eggs, vanilla, flour, baking powder, baking soda, salt, and chocolate chips. Of course you can use store bought, but I promise it’s worth the minimal effort to just make it from scratch.
Vanilla ice cream – Choose your favorite! The better the ice cream, the better the pizookie.
Toppings – Whipped cream , caramel sauce, hot fudge sauce, m&m’s, ice cream, pecans, Reese’s pieces, peanut butter chips. The sky’s the limit here.
Variations and Customizations
- Triple Chocolate – Try it with dark, milk, and white chocolate chips.
- Peanut Butter – Use a swirl of peanut butter or try mini Reese’s cups.
- S’mores – Add in crumbled graham cracker pieces and mini marshmallows.
Tips for Making the Best Pizookie
- Use high-quality chocolate for the best flavor
- The key to success here is checking your cookie often until you see the results you want.
- Slightly underbake for a soft, gooey center
- Let it rest for a few minutes before serving to firm up slightly
- Want individual servings? Bake in ramekins instead of a skillet!
- For an extra gooey center, reduce flour amount to 2 ½ cups
- Want a deeper flavor? Brown half of the butter. If you do this, reduce the flour amount by ⅓ – ½ cup to offset the liquid evaporating from the butter.
Frequently Asked Questions About Pizookies
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! I’ve also seen this made in a circular cake pan with good results! Spread out the cookie dough like you would in the skillet and you will get the same results.
Try it With a Different Cookie Base
Pizookie Recipe
Equipment
- 1 10-12" cast iron skillet
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.
Baking Tips:
- For a gooier center bake for 22 minutes and let it rest before serving.For a crispier cookie, bake for 26–28 minutes.For individual servings divide the dough into ramekins and bake for 10–12 minutes
Nutrition Information
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
