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The perfect pizookie has a gooey center, crispy edges, a chocolate chip butterscotch flavor balance, and that signature cookie chewiness. Through trial and error, and lots of hours in the kitchen, I have mastered all elements of the pizookie so you can make it perfect the first time with zero guesswork.
Heavenly Pizookie Dessert
Alright, let’s talk pizookies! One common hiccup folks run into is ending up with a pizookie that’s either too doughy in the middle or burnt to a crisp on the edges. Been there, done that, and through lots of trial and error, I’ve nailed down the perfect baking time and temperature for that ideal gooey center and crispy edge combo.
Then there’s the issue of flavor imbalance, where either the cookie or the ice cream steals the show, throwing off the whole dessert vibe. Texture is also key to this skillet cookie, and I’ve got the insider tips on how to achieve that perfect chewiness (aka cornstarch!) without sacrificing that satisfying crispiness. I’ve spent countless hours tinkering with ingredients and proportions so you can make this giant cookie perfect the first time.
My secret ingredient for texture: Tossing in some cornstarch with the dry ingredients in your cookie dough is a nifty trick I swear by. It’s like a secret weapon for getting that perfect pizookie texture – crispy edges that give way to a delightfully soft and slightly gooey center. Trust me, it’s a game-changer for taking your pizookie from good to downright irresistible.
What is a Pizookie?
Pizookie is a simple dessert traditionally made from a giant chocolate chip cookie baked in a skillet and topped with ice cream. My version uses browned butter and my secret ingredient (cornstarch) for the perfect texture and flavor.
Pizookie Recipe Ingredients
This easy dessert is always a huge hit! Top it with a few scoops of vanilla ice cream and it’s the perfect dessert for a crowd. Plus, it’s made with simple ingredients you likely already have on hand. Keep ready for all my tips and get the full recipe in the recipe card below. Here’s what you’ll need:
- Unsalted butter: room temperature
- Brown sugar
- Granulated sugar
- Eggs: room temperature
- Vanilla extract
- All-purpose flour
- Cornstarch
- Baking soda
- Salt
- Semi-sweet chocolate chips
Helpful tools for this Pizookie Dessert
To make this deep dish cookie you’ll need a cast-iron skillet. I used a 10.25 inch skillet. I recommend anything between 9-12 inches, but bake times will vary. See notes on bake time in the recipe card below.
How to make a Pizookie
This brown butter pizookie only takes 10 minutes of active prep time, and makes a delicious, gooey pizookie! Keep reading for more tips and get the full recipe in the recipe card below. Here are the easy step-by-step instructions:
Brown the Butter
- Melt butter. Start by melting butter in a small, heavy saucepan over medium heat. Make sure it doesn’t burn by using a thick-bottomed saucepan. Keep the heat at medium to ensure even browning, stirring constantly with a whisk or spatula for about 6 to 8 minutes to prevent milk solids from sticking.
- Stir as butter cooks. As the butter melts, bubbles will appear, signaling the start of the browning process. Keep stirring until the butter turns golden brown. If the bubbling gets too intense, briefly take it off the heat to check the color accurately. You’ll notice a scent resembling toasted graham crackers or nuts.
- Remove from heat. Once you see golden-brown specks in the butter, take it off the heat immediately and transfer it to a heatproof bowl to stop the cooking. Remember, the butter will continue to brown even off the heat, so it’s better to be cautious. Set the butter aside to cool while you prep the cookie dough.
Pizookie
- Prep oven. Preheat the oven to 325ºF.
- Mix dry ingredients. In a mixing bowl combine the flour, cornstarch, baking soda, salt, and 1 ½ cups of chocolate chips. Set aside.
- Mix butter and sugars. In a large mixing bowl combine the browned butter, brown sugar, and granulated sugar. Beat on medium speed for 60 seconds.
- Mix in the remaining wet ingredients. Add in the eggs and vanilla extract, beat for 30 seconds.
- Combine wet and dry ingredients. Gradually mix in the dry ingredients, mixing on low speed. The dough will be thick.
- Add cookie dough mixture to skillet. Press the cookie dough into an even layer in a cast iron skillet. I used a 10.25 inch skillet. I recommend anything between 9-12 inches, although the bake times will vary.
- Top with chocolate chips. Press the remaining ½ cup of chocolate chips on top of the pizookie.
- Bake. Place in the center of the oven and bake a 10.25 inch skillet for 30-35 minutes or until the edges are golden brown. Estimated bake times: 30-40 mins for 9-10 inch skillet, 25-36 for 11-12 inch skillet.
- Cool. Remove from the oven and allow the pizookie to cool for 5-10 minutes before serving with ice cream if desired.
Homemade Pizookie Variations
Here are some ideas for swaps and toppings:
- Topping ideas: hot fudge sauce, homemade whipped cream, sprinkles, caramel sauce, toffee bits, crushed oreo cookie pieces
- Ice cream options: Pizookie is normally served with vanilla ice cream, but you can use any flavor and even make your own, like oreo ice cream, peanut-butter ice cream, or chocolate-chip ice cream.
- Gluten-Free Pizookie: Swap the all-purpose flour for gluten-free flour. I prefer King Arthur’s flour. Use it as a one-to-one substitute.
Pizookie Flavors
You can change the flavor of your pizookie by swapping the semi-sweet chocolate chips with other options. Here are some ideas:
- White chocolate chips
- Peanut butter chips
- Dark chocolate
- M&Ms
- Crushed bits of Oreo cookies
- Butterscotch chips
How to store a Pizookie Cookie
You can store leftover pizookie just like regular chocolate chip cookies, in an airtight container at room temperature for 3-5 days. It is best enjoyed warm, so when you’re ready to eat it reheat it in the microwave for 20-30 seconds at a time, or in the oven at 325 for about 10 minutes.
You can also freeze pizookie, wrapped tightly in plastic wrap and then in aluminum foil or in an airtight container for up to 3 months. Let it come to room temp and then reheat in the microwave or oven when you’re ready to eat it.
More Cookie Recipes
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Homemade Pizookie
Ingredients
- 1 cup unsalted butter, room temperature, 226 grams
- 1 ¼ cups brown sugar, 266 grams
- ¼ cup granulated sugar, 50 grams
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour, 300 grams
- 2 tsp cornstarch
- 1 tsp baking soda
- ½ tsp salt
- 2 cups semi-sweet chocolate chips, 340 grams
Instructions
Brown the Butter
- Start by melting butter in a small, heavy saucepan over medium heat. Make sure it doesn’t burn by using a thick-bottomed saucepan. Keep the heat at medium to ensure even browning, stirring constantly with a whisk or spatula for about 6 to 8 minutes to prevent milk solids from sticking.
- As the butter melts, bubbles will appear, signaling the start of the browning process. Keep stirring until the butter turns golden brown. If the bubbling gets too intense, briefly take it off the heat to check the color accurately. You’ll notice a scent resembling toasted graham crackers or nuts.
- Once you see golden-brown specks in the butter, take it off the heat immediately and transfer it to a heatproof bowl to stop the cooking. Remember, the butter will continue to brown even off the heat, so it’s better to be cautious. Set the butter aside to cool while you prep the cookie dough.
Pizookie
- Preheat the oven to 325ºF.
- In a mixing bowl combine the flour, cornstarch, baking soda, salt, and 1 ½ cups of chocolate chips. Set aside.
- In a large mixing bowl combine the browned butter, brown sugar, and granulated sugar. Beat on medium speed for 60 seconds.
- Add in the eggs and vanilla extract, beat for 30 seconds.
- Gradually mix in the dry ingredients, mixing on low speed. The dough will be thick.
- Press the cookie dough into an even layer in a cast iron skillet. I used a 10.25 inch skillet. I recommend anything between 9-12 inches, although the bake times will vary.
- Press the remaining ½ cup of chocolate chips on top of the pizookie.
- Place in the center of the oven and bake a 10.25 inch skillet for 30-35 minutes or until the edges are golden brown. Estimated bake times: 30-40 mins for 9-10 inch skillet, 25-36 for 11-12 inch skillet.
- Remove from the oven and allow the pizookie to cool for 5-10 minutes before serving with ice cream if desired.
Can I make the dough ahead time, refrigerate it ?
Great question! I would think that would be okay!
Have you tried this using gluten free flour?
Yes! I test all of my recipes with regular all purpose flour and King Arthur’s Gluten Free Measure for Measure Flour. It turned out great!