Pizookie Recipe

5 from 21 votes

This easy Pizookie Recipe has crisp golden edges, a warm gooey center, melty chocolate chips, and ice cream on top for a family favorite.

Prep Time5

Cook Time18

Total Time23

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

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.

Video

Notes

Individual servings. Divide the dough into ramekins, mini pie pans, or individual pizza cookie skillets. Press the dough to about 1/2-1-inch 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.

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.

Prep ahead. 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.

Store. 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.

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