Pizookie

This pizookie, or a skillet cookie, is everything you love about a chocolate chip cookie without any hassle. The cookie dough whips up minutes without a mixer, and then it’s pressed into a cast iron skillet and baked. Top with ice cream for an easy dessert to share! No chilling of the cookie dough so the skillet is ready to be baked in 15 minutes or less!

 

There’s something about a warm skillet cookie that just fixes everything. Whenever the day feels a little extra long, or I want a dessert that feels fun but effortless, I reach for my cast-iron skillet and whip up a pizookie. It has that perfectly crisp, golden edge and an irresistibly gooey center — basically the dessert version of a cozy night in.

This one is my go-to because you don’t need a mixer, it comes together in minutes, and it’s one of the best “crowd-pleaser with zero effort” treats in my baking rotation. It starts with this easy cookie base that I’ve used in these birthday cake cookies, cheesecake stuffed cookies, and nutella stuffed chocolate chip cookies.

Think of it as the fun, shareable cousin of your classic chocolate chip cookie.

Let’s make a pizookie together!

Ingredients You’ll Need

• All-purpose flour
• Baking soda
• Cornstarch – My secret to a softer, thicker center. It helps create that gooey middle you want in a skillet cookie.
• Salt
• Melted butter – Let it cool slightly so it doesn’t scramble your eggs. I used unsalted butter, but salted butter also works, just reduce the salt a bit.
• Brown sugar + granulated sugar – A mix of the two gives the perfect flavor and texture.
• Egg + egg yolk – The yolk adds richness and makes the cookie extra soft.
• Vanilla extract
• Chocolate chips – I love semisweet here, but use what you love.

How to Make a Pizookie

This recipe comes together with just a whisk, a couple bowls, and a skillet — no mixer needed.

1. Preheat your oven

Set your oven to 350°F (180°C). I like to grease my 10-inch cast iron skillet with a little extra butter. And you will bake in the center of the oven.

If you use a slightly bigger skillet (like a 12-inch size) then just bake for a little less time.

2. Mix your dry ingredients

Whisk together the flour, baking soda, cornstarch, and salt. I always recommend whisking the dry ingredients well to avoid pockets of baking soda later (no one wants that surprise bite!).

3. Combine the butter and sugars

In a separate bowl, whisk the melted butter with the brown sugar and granulated sugar. The mixture should look shiny and smooth — if it looks greasy or separated, whisk a bit more or let it cool another minute.

4. Add your eggs and vanilla

Whisk in the egg and yolk until the mixture thickens slightly. Stir in the vanilla.

5. Bring everything together

Switch to a spatula and gently fold the dry ingredients and chocolate chips into the butter mixture. The dough will look thick and a little sticky — that’s perfect.

6. Press the dough into your skillet

Spread the dough into a 10-inch cast iron skillet, pressing it into an even layer.

7. Bake

Bake for 23–25 minutes, depending on how gooey you like your center. I tend to pull mine on the earlier side because it continues to set as it cools. The edges should look golden brown, while the middle will still look a little soft — that’s what makes it a true pizookie.

8. Serve warm

Serve straight from the skillet with big scoops of ice cream. The contrast of warm cookie + cold ice cream is the whole point of this dessert.

Try drizzling some caramel sauce, hot fudge, or ganache over the top.

Tips for the Best Pizookie

• Don’t overbake it. Pulling it out when the center looks slightly underdone is key — it firms up as it cools and stays gooey.
• Let the butter cool slightly. Hot butter can make your dough greasy or cause the eggs to curdle.
• Use a well-seasoned greased skillet. This helps prevent sticking and gives you crisp edges. If you use a different size skillet then just adjust the baking time.
• Customize the doneness. Shorter bake = gooey center. Longer bake = firmer, more cookie-like texture.

How to Store It

If you have leftovers (rare!), cover them in the skillet or transfer to an airtight container. Store at room temperature for 2 days, (covered well with either plastic wrap or tinfoil). For longer storage you can keep covered in the fridge (but will harden and dry out the cookie).

You can bring it back to life by heating in the 10–15 seconds to bring back the gooey goodness. Or try warming in the oven. Warm at 300°F for 5–7 minutes to revive the edges.

Recipes To Try Next

If you want more easy cookie recipes, be sure to try my coconut macaroons! One of my most popular cookie recipes on the blog. They are gluten free, come together in minutes, and dipped in chocolate.

Another very popular recipe are my lemon cookies made with fresh lemon juice and zest! I top with an easy 2 ingredient lemon icing.