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This easy Pizookie recipe makes a giant chocolate chip cookie in an 8โ€ skillet that you can share with the whole family. Eating the pizookie straight from the pan while itโ€™s still warm and gooey is way more fun!

Looking for more easy cookie recipes to bake with your kids? Try these Chocolate Crinkle Cookies and these Peanut Butter Blossom Cookies, or forget the oven and make these No Bake Peanut Butter Cornflake Cookies.

Pizookie with ice cream in a cast iron skillet

Pizookie Recipe

This chocolate chip pizookie is a classic chocolate chip cookies recipe scaled down in portion and baked into one single giant cookie in a cast iron skillet. It is super easy to make, no mixer, no chilling, no shaping required.

What is a Pizookie?

If you have been to a BJโ€™s Restaurant and Brewhouse, chances are you know exactly what a Pizookie is. Pizookie is a โ€œpizzaโ€ + โ€œcookieโ€ combination, typically baked to order in a skillet and served warm with a gigantic scoop of vanilla ice cream.

How to make Pizookie

For this pizookie recipe, I mixed all the ingredients by hand with a whisk, you can use a spatula, a wooden spoon, or an electric mixer if you want, but know that a mixer is not required at all.

  1. First, melt the butter in the microwave and let it cool down a bit. Then beat it vigorously with the sugar, followed by the egg yolk and vanilla.
  2. Sift in flour, baking soda, baking powder, and sprinkle in the salt. Mix until the cookie dough comes together. Stir in the chocolate chips. I use semi-sweet chocolate chips, but you can use milk chocolate, white chocolate, chocolate chunks, anything youโ€™d like.
  3. Transfer the cookie dough to a buttered 8โ€ cast iron skillet and bake for about 20 – 22 minutes at 350ยฐF. If you want a softer, more gooey center cookie, shorten the baking time. If you want a golden brown, crispier cookie, bake it longer.
Making pizookie dough

What if I donโ€™t have a cast iron skillet?

You can bake the pizookie in a 6โ€ – 7โ€ round cake pan. The cast iron skillet is taper, with the opening at 8โ€ and the bottom at 7โ€, so if you use an 8โ€ round cake pan, the cookie will be thinner and will bake faster.

Baked pizookie in a cast iron skillet

Storing leftover Pizookie

Iโ€™d be surprised if you have any leftovers since this pizookie recipe only makes enough for a few servings. But if you happen to have leftover, you can wrap it in plastic wrap and store at room temperature for up to 3 days.

Pizookie with ice cream in a cast iron skillet

Serve your Pizookie with these tasty homemade ice cream

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Pizookie recipe

5 from 2 votes
By: Trang Doan
This easy Pizookie recipe makes a giant chocolate chip cookie in an 8โ€ skillet that you can share with the whole family. Eating cookies straight from the pan while itโ€™s still warm and gooey is way more fun!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 People

Ingredients 

Instructions 

  • Melt butter in the microwave for about 30 seconds. Let is cool for 10 minutes.
  • Preheat the oven to 350ยฐF.
  • Add brown sugar, granulated sugar and melted butter to a small mixing bowl and beat with a whisk for 2 minutes until lightened in color. Add the egg yolk and vanilla extract, and continue beating for another 2 minutes.
  • Sift in the flour, baking soda, baking powder and sprinkle in the salt. Mix until the cookie dough comes together. Stir in the chocolate chips.
  • Brush an 8โ€ round skillet with some extra melted butter and transfer the cookie dough into the skillet, even out the top.
  • Bake for about 20 – 22 minutes until the side is golden brown and crisp.

Nutrition

Calories: 372kcalCarbohydrates: 49gProtein: 4gFat: 18gSaturated Fat: 11gCholesterol: 83mgSodium: 237mgPotassium: 50mgFiber: 1gSugar: 34gVitamin A: 470IUCalcium: 55mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Trang Doan

Trang Doan is a self-taught baker, food photographer and recipe developer behind the blog Wild Wild Whisk. A chemical engineer by trade, she is obsessed with ingredients and all the chemical reactions happening underneath the surface of delicious pastries, bread, and all baked goods. Visit her blog wildwildwhisk.com for even more indulgent treats!

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