A Pizookie is one of our favorite restaurant desserts, so of course we had to make our own version at home! The name combines “pizza” and “cookie,” and it’s basically one giant cookie baked in a skillet and served warm with ice cream on top.
For our pizookie recipe, we use our favorite Chocolate Chip Cookie dough and purposely underbake it in a cast iron skillet. After making these for years, we’ve found that this gives you the best texture, crisp and golden around the edges with a soft, gooey center that is just right for topping with a big scoop of Vanilla Ice Cream.
We love finishing it with Caramel Sauce or Chocolate Syrup , and it’s easy to change up with different cookie dough flavors too. Try red velvet cookies or white chocolate macadamia dough for another family favorite.
Why we think you’ll love it:
- Restaurant Favorite. Get that warm skillet-cookie experience at home without heading to a restaurant.
- Crisp + Gooey. The edges bake up golden and crisp while the center stays soft, warm, and gooey.
- Made for Sharing. Add a few scoops of ice cream and set the skillet in the middle of the table for everyone to dig in.
- Cast Iron Works Best. The hot skillet helps create crisp edges while keeping the middle soft.
- Easy to Change Up. Use your favorite chocolate chips, candy, nuts, sauces, or even another cookie dough flavor.
Pizookie Ingredients
- Brown sugar (½ cup): Adds moisture and caramel flavor for a chewy, gooey center.
- Granulated sugar (½ cup): Helps the edges caramelize and turn lightly crisp.
- Unsalted butter, softened (¼ cup): Adds creamy richness that carries vanilla and chocolate flavor. Use softened, not melted butter. It should give slightly when pressed but still hold its shape.
- Vegetable oil (¼ cup): Keeps the cookie ultra soft even as it cools.
- Egg (1): Binds the dough so it bakes into sliceable, scoopable wedges.
- Baking soda (½ teaspoon): Promotes spread and tender texture.
- Salt (½ teaspoon): Balances sweetness and boosts chocolatey notes.
- Baking powder (½ teaspoon): Adds a gentle lift for a soft middle.
- Vanilla extract (1 teaspoon): Warm bakery aroma that rounds out the dough.
- All-purpose flour (1½ cups): Provides structure while keeping the crumb tender.
- Milk chocolate chips (1 cup): Melty pockets of chocolate throughout every bite. Butterscotch chips, peanut butter chips, milk, dark or semi-sweet chocolate chips, or white chocolate chips also work great!
- Ice cream (2-3 scoops): The classic topping that melts into the warm cookie.
- optional mix-ins – macadamia, walnuts, or almonds, or add toffee bits, M&M’s, or Reeses Pieces
- optional toppings – Hot Fudge Sauce or Caramel Sauce
- Best pan: We like an 8 or 9-inch cast iron skillet for thick, gooey centers and crisp edges.
How to Make a Pizookie
PREP. Preheat the oven to 350°F
BATTER. In a large bowl, cream brown sugar, granulated sugar, unsalted butter, and vegetable oil. Add egg and beat until fluffy.
Add baking soda, salt, baking powder, vanilla extract, all-purpose flour and mix just until the flour disappears so the cookie stays soft and tender. Mix in milk chocolate chips.
BAKE. Press the cookie mixture into a greased 8-9 inch pan or cast iron skillet. Press a few extra chocolate chips into the top before baking for more melty chocolate in every scoop. Bake for 18-22 minutes or until the edges are golden brown and set, but the center still looks slightly glossy and soft. It will continue to set as it rests.
Let the Pizookie rest for about 5 minutes before topping with ice cream. It will still be warm and gooey, but easier to scoop and serve.
Pizookie Variations
- Chocolate Lover’s. Use semi-sweet or dark chocolate chips and add a drizzle of hot fudge on top.
- Peanut Butter. Swap in peanut butter chips or add chopped peanut butter cups to the dough.
- Candy. Mix in M&M’s, Reese’s Pieces, or chopped candy bars for an easy party version.
- Nutty. Add chopped walnuts, macadamia nuts, or almonds for extra crunch.
- Different Cookie Dough. Try Snickerdoodle, White Chocolate Macadamia, or another favorite cookie dough for a completely different flavor.
Recipe Tips
- Use an 8 to 9 inch cast iron or metal cake pan for crisp edges and even heat.
- Slightly underbake, pull when the center is just set and glossy for peak gooey texture.
- Chill dough 15 minutes if your kitchen is warm, it helps keep the edges from over spreading.
- Stuffed: Press half the dough into the skillet, add chopped peanut butter cups or chocolate candy, then cover with the remaining dough before baking.
- Mix and match. Make the dough and then divide it in half. You can then add different mix-ins to each section of dough before pressing them side by side in the skillet.
- Individual servings. Divide the dough into ramekins, mini pie pans, or individual pizza cookie skillets. Press the dough to about 1/2-1″ thick. Reduce the bake time to about 6-8 minutes at 350°F, or until the edges have turned golden brown and the center is still gooey.
Pizookie Recipe
Equipment
Ingredients
- ½ cup brown sugar
- ½ cup granulated sugar
- ¼ cup unsalted butter, softened
- ¼ cup vegetable oil
- 1 egg
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 cup milk chocolate chips
- 2-3 scoops ice cream
Instructions
- Preheat the oven to 350°F
- In a large bowl, cream brown sugar, granulated sugar, unsalted butter, and vegetable oil. Add egg and beat until fluffy.
- Add baking soda, salt, baking powder, vanilla extract, all-purpose flour and mix just until the flour disappears so the cookie stays soft and tender. Mix in milk chocolate chips.
- Press the cookie mixture into a greased 8-9 inch pan or cast iron skillet. Press a few extra chocolate chips into the top before baking for more melty chocolate in every scoop. Bake for 18-22 minutes or until the edges are golden brown and set, but the center still looks slightly glossy and soft. It will continue to set as it rests.
- Let the Pizookie rest for about 5 minutes before topping with ice cream. It will still be warm and gooey, but easier to scoop and serve.
Notes
Nutrition
Recipe FAQ
Yes. Use an 8 or 9-inch metal cake pan or pie plate. The cookie will still be soft and gooey, but cast iron gives the edges the crispiest texture.
Premake the dough and keep it stored in the fridge for 1-3 days or freeze it for up to 3 months. Form the dough into a ball or log and wrap it tightly with plastic wrap. If freezing it, wrap it again with aluminum foil.
Scoop the ice cream off the leftovers, and place the remaining cookie in an airtight container. Keep it in the fridge for 1-2 days. Preheat the oven to 350°F. Place the Pizookie in a skillet or pan and heat for 4-5 minutes, or until warm. For a single slice, reheat in the air fryer until warm and gooey again.
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This recipe was first shared October, 2020.
Thanks for recipe!
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Best recipe! Chewy and gooey at the same time!
Our teen has made this recipe twice and it is incredibly delicious! Thank you!
You’re welcome! I’m so glad you all enjoy the pizookies!
Fantastic! Everything we have tried from Lil Luna is amazing!
Thank you! So so happy to hear that!
Can you make this recipe with all butter instead of the vegetable oil?
Yes, I’m sure you can!
have you tried it with all vegetable oil? (for my vegan relatives 🙂
I haven’t. But if you do, you’ll have to let us know how it turns out. You can also use any vegan cookie dough recipe (if you have one you know and love) and then follow the rest of the steps to make a pizookie. You’ll just bake that cookie dough in the skillet or cast iron pan.
Say, I like the idea of individual portions with ramekins. Great for the grandkids! How many individual servings for this recipe?
Keep up the great work there in the kitchen!
Connie
Thanks Connie! You could get 8 individual servings out of this recipe. Here are some instructions on how to divide it: If you want to make individual pizookies you can divide the dough into ramekins or mini pie pans. Press the dough to about ½-1″ thick. Then bake at 350°F for about 6-8 minutes, or until the edges have browned and the center is still gooey.
A perfect treat for the family to share.
My very fave dessert! Thanks for sharing your yummy version!