Ultimate Gooey Skillet Chocolate Chip Cookie (Homemade Pizookie)

Indulge in the ultimate dessert experience with a warm, gooey skillet chocolate chip cookie, fresh from the oven, topped with a generous scoop of cold vanilla ice cream. This homemade Pizookie recipe is incredibly easy to make, requiring minimal effort for maximum deliciousness. Just mix the simple cookie dough ingredients and bake until golden perfection!

There’s something truly magical about a giant skillet chocolate chip cookie. Imagine: a crispy, golden-brown edge giving way to a warm, unbelievably gooey, and perfectly melty chocolate center. Forget the hassle of rolling individual cookie dough balls; this recipe involves simply pressing the entire luscious blob of dough into a skillet and letting the oven work its magic. The moment it emerges, still bubbling slightly, you’ll want to plop a giant scoop of cold vanilla ice cream right on top. Watch as it slowly melts, creating rivulets of creamy sweetness that blend with the warm, rich chocolate. The harmonious contrast of the hot cookie and the cold ice cream is a classic combination that never fails to delight.

This dessert isn’t just a treat; it’s an experience. It’s the kind of heart-warming, cozy indulgence that’s perfect for those evenings when there’s a slight chill in the air, or when rain is drizzling outside, and you crave something snuggly and homey to warm you from the inside out. It transforms a simple night into a special occasion, whether it’s a family gathering, a casual get-together with friends, or a romantic dessert for two.

My first unforgettable skillet cookie encounter was with something famously known as a ‘Pizookie’ at a popular pizza restaurant. It came in a variety of tempting flavors, always boasting that perfect cookie-to-ice-cream ratio. While every flavor was good, the original, generously studded with an abundance of chocolate chips, remained my absolute favorite. This recipe is my cherished homemade rendition of that beloved Pizookie – a giant, shareable chocolate chip cookie baked right in a skillet. It’s the ideal dessert for baking with friends, getting creative with kids, or simply when you’re in the mood to bake but prefer something effortlessly easy. Best of all, no electric mixer is required!

Skillet Chocolate Chip Cookie Ingredients: The Secret to Perfection

Crafting the perfect skillet chocolate chip cookie starts with understanding the role of each ingredient. This recipe is designed for maximum flavor and an irresistible texture, balancing chewy and gooey with just the right amount of crispness.

• Unsalted Butter: We begin by melting the butter. This simple step is crucial for achieving that wonderfully chewy texture in your chocolate chip cookie. Once melted, the butter combines seamlessly with the sugars, creating a rich base. Using unsalted butter allows you to control the overall saltiness of the cookie, which is important for balance.
• Brown Sugar: This recipe utilizes a higher ratio of brown sugar to white sugar. This choice is deliberate, as brown sugar is key to producing a profoundly chewy, incredibly gooey, and moist cookie. Its molasses content also imparts a signature butterscotch flavor profile, adding depth and complexity to every bite. Dark brown sugar will give an even richer, more molasses-forward flavor, while light brown sugar offers a milder butterscotch note.
• Granulated Sugar: While brown sugar handles the chewiness, white granulated sugar plays its own vital role. It encourages the cookie to spread slightly when it hits the hot oven, ensuring you get that ideal wide skillet cookie. More importantly, it contributes to the delightful crispness around the outer rim of the cookie, especially where it meets the warm cast iron skillet, creating a textural contrast that is pure bliss.
• One Large Egg + One Egg Yolk: Eggs provide essential structure to baked goods, binding ingredients together. The addition of an extra egg yolk, a trick often used in recipes like my extra chewy chocolate chip cookies, is what makes this Pizookie exceptionally dense, rich, and ultra-chewy. The extra fat from the yolk also contributes to a more tender crumb.
• Vanilla Extract: High-quality vanilla extract is a flavor enhancer that brings warmth and depth. In this recipe, it amplifies the natural butterscotch notes from the brown sugar, making the cookie pie even more aromatic and delicious. Opt for pure vanilla extract for the best flavor.
• All-Purpose Flour: Flour forms the structural backbone of the cookie, absorbing the melted butter and other liquids. Accurate measurement is critical. I highly recommend the “scoop and level” method: use a smaller scoop to gently spoon flour into your measuring cup until it’s overflowing, then use the back of a knife or a straight edge to level off the excess without compacting the flour. This ensures you don’t add too much flour, which can lead to a dry, dense cookie.
• Kosher Salt: Often underestimated, salt is a powerhouse ingredient in baking. It doesn’t just add saltiness; it balances and enhances all the other flavors, especially the sweetness from the sugars and chocolate. A good pinch of kosher salt ensures the cookie isn’t cloyingly sweet, highlighting its rich, buttery notes.
• Leavening Agents (Baking Soda & Baking Powder): For this recipe, we employ both baking soda and baking powder. This dynamic duo works together to achieve the desired rise and texture. Baking powder helps the cookie to rise quite a bit around the edges, creating a slightly puffy rim, while baking soda contributes to the spread and helps create a soft, tender, and ultimately gooey middle. These agents release carbon dioxide during baking, which leavens the dough, making it light yet substantial.
• Chocolate Chips: The heart of any chocolate chip cookie! You have several options here: bittersweet chocolate chips offer a deeper, less sweet chocolate flavor that contrasts beautifully with the sweet dough. Semi-sweet chocolate chips are a classic choice, providing a balanced sweetness. My personal favorite, however, are these Akoma chocolate chips, which strike a perfect balance between bittersweet and semi-sweet. If you prefer your desserts on the sweeter side, go with semi-sweet. For those who appreciate a slightly less sweet profile to truly savor the chocolate and cookie dough, Akoma or bittersweet chips are excellent choices. Don’t be shy with the chocolate; the more, the merrier!

How to Make the Best Skillet Chocolate Chip Cookie (Pizookie)

Making this giant skillet cookie is surprisingly straightforward, delivering incredible results with minimal fuss. Follow these steps for a Pizookie that will impress everyone!

1. Prep for Success: Begin by preheating your oven to 350ºF (175ºC) and positioning a rack in the center. Next, prepare your skillet. I highly recommend cutting a circle of parchment paper to fit perfectly at the bottom of your cast iron skillet. This parchment paper trick is a lifesaver, especially if you use your skillet for both sweet and savory dishes, preventing any lingering flavors and making cleanup a breeze. Once the parchment is in place, lightly spray the entire skillet (including the sides) with cooking spray, or simply rub it with a small knob of butter. This ensures your cookie won’t stick and releases easily.
2. Craft the Cookie Dough: Grab a large mixing bowl. Add the melted butter and both the brown and granulated sugars. Whisk these vigorously for about one full minute until the mixture is smooth, glossy, and well combined. This initial whisking helps dissolve the sugars and creates a beautiful foundation for the cookie. Next, incorporate the large egg, extra egg yolk, vanilla extract, and kosher salt. Continue whisking for another 30 seconds, or until the eggs are fully combined and the mixture is uniform. Now, here’s a crucial step for ultimate chewiness: stop whisking and let the mixture rest, untouched, for exactly 2 minutes. This brief pause allows the natural water in the butter to further dissolve the sugar, leading to a chewier cookie dough. After the rest, whisk vigorously again for another full minute. If you prefer using an electric mixer, you can, but ensure you follow the same starting, stopping, and resting intervals. Finally, add the all-purpose flour, baking powder, and baking soda to the wet ingredients. Gently fold the mixture until it’s about halfway combined, with some streaks of flour still visible. At this point, add most of your chocolate chips (reserve a small handful for topping if you like). Continue to fold until no dry flour pockets remain, but be very mindful not to overmix the dough. Overmixing can develop the gluten too much, resulting in a tough cookie.
3. Bake the Skillet Cookie to Perfection: Carefully transfer the prepared cookie dough into your greased and parchment-lined skillet. Use your fingertips or a silicone spatula to gently and evenly press the dough out into a uniform layer, reaching the edges of the skillet. If you reserved some chocolate chips, sprinkle them on top now for a beautiful finish. Bake the skillet cookie in your preheated oven for 27-35 minutes. To prevent excessive browning on top, especially if you prefer a gooey center, loosely tent the skillet with aluminum foil after the first 20 minutes of baking. The baking time truly depends on your preference: bake for around 27 minutes for a divinely gooey, slightly undercooked (but safe!) middle that just melts in your mouth. For a more set, firmer cookie center, bake closer to 35 minutes. Once baked, remove the skillet from the oven and allow the cookie to cool for at least 10-15 minutes. This cooling period is essential for the cookie to set properly, making it easier to slice and preventing you from burning your mouth on molten chocolate! Serve warm, straight from the skillet, with generous scoops of cold vanilla ice cream for the ultimate treat.

FAQs about Cast Iron Skillet Cookies (Pizookies)

Got questions about making this delightful skillet cookie? Here are some common queries and their answers to help you achieve the perfect Pizookie every time.

Can you make the cookie dough in advance?

Absolutely! This cookie dough is fantastic for making ahead. You can prepare the dough up to 72 hours in advance. My best advice is to press the dough directly into the skillet you intend to bake it in, then cover it tightly with plastic wrap and refrigerate. When you’re ready for a warm Pizookie, simply pop the skillet straight into the preheated oven. Just a heads-up: if the dough is cold from the fridge, it may require an additional few minutes (typically 5-10 minutes) in the oven to bake through completely.

I don’t have a cast iron skillet, how can I make this recipe?

No cast iron skillet? No problem! You can definitely still enjoy this recipe. I suggest using a deep pie plate (preferably a 10-inch one) or a similarly sized oven-safe baking dish instead. It’s important to remember that cast iron skillets retain heat much more efficiently and evenly than porcelain, glass, or ceramic pie plates. This means that your cookie will likely bake faster and achieve a crispier edge in a cast iron skillet. If you’re using a different type of dish, you’ll need to bake the cookie for longer than the times listed in the recipe instructions. Keep an eye on it and bake until the edges are golden brown and the center is set to your liking.

Do you have to serve a Pizookie hot?

While a warm Pizookie with melting ice cream is arguably the quintessential experience, it’s certainly not the only way to enjoy it! You can absolutely serve this skillet cookie at room temperature. It still tastes delicious, offering a chewier, more traditional cookie texture. It’s a fantastic make-ahead option for parties or gatherings where you might not want to fuss with immediate serving.

Can you use something other than chocolate chips?

Yes, absolutely! The beauty of a skillet cookie is its versatility. Feel free to get creative with your mix-ins beyond just chocolate chips. Here are some fantastic alternatives and additions:

• Substitute with other flavored chips like peanut butter chips for a nutty twist, cinnamon chips for a warm spice flavor, white chocolate chips for extra sweetness, or butterscotch chips for an intensified butterscotch note.
• For an even more decadent experience, I also have a recipe for a Nutella stuffed chocolate chip cookie skillet – pure indulgence!
• If you prefer a nutty cookie, mix in raisins, chopped walnuts, pecans, or even macadamia nuts for a different texture and flavor profile.
• Get seasonal and creative! I’ve even made a leftover Halloween candy cookie Pizookie, loaded with M&Ms and all sorts of other goodies. This is a great way to use up holiday candy or simply experiment with your favorite sweets.
• Consider adding caramel bits, toffee pieces, or chopped pretzels for a sweet and salty crunch.

Tips for the Perfect Skillet Chocolate Chip Cookie

• Don’t Overmix: After adding the flour, mix until just combined. Overmixing develops gluten, leading to a tough cookie.
• The Resting Period: Don’t skip the 2-minute rest after whisking the wet ingredients. It genuinely contributes to a chewier cookie.
• Parchment Paper is Your Friend: Using a parchment paper circle at the bottom prevents sticking and makes serving and cleanup a breeze.
• Know Your Oven: Oven temperatures can vary. If your cookie is browning too quickly, tent it loosely with foil. Adjust baking time based on how gooey or firm you like your center.
• Cooling is Crucial: Allow the cookie to cool for at least 10-15 minutes before digging in. This helps it set and prevents a burnt tongue from molten chocolate.
• Flaky Sea Salt: A sprinkle of flaky sea salt on top right after baking enhances all the flavors and provides a delightful textural contrast.

Storage and Reheating

While this Pizookie is best enjoyed fresh and warm, you might have leftovers (though it’s rare!).

• Storage: Once cooled, cover the skillet tightly with aluminum foil or transfer individual slices to an airtight container. It will keep at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days.
• Reheating: To bring back that fresh-from-the-oven warmth, you can reheat slices in the microwave for 15-30 seconds, or in a preheated oven (around 300°F/150°C) for 5-10 minutes until warmed through. This is when another scoop of ice cream truly shines!

If you like this Pizookie recipe, you might also like these other delightful desserts:

• Extra Chewy Chocolate Chip Cookies
• Easy Texas Blueberry Cobbler
• The Best Cut Out Sugar Cookies
• The Best Fruit Pizza
• Easy Chocolate Chip Cookie Bars
• Shortbread Twix Cookies