Pizookie

5 from 1 vote

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!

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Servings: servings

Calories: 397kcal

Author: Heather Perine

Ingredients

2 ¼ cups (280 g) all-purpose flour (spooned & leveled)
1 teaspoon baking soda
2 teaspoons cornstarch
½ teaspoon salt
¾ cup (1 ½ sticks, 170 g) unsalted butter, melted and slightly cooled
¾ cup (150 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg at room temperature
1 egg yolk at room temperature
2 teaspoons pure vanilla extract
1 ½ cup (255 g) semi sweet chocolate chips

Instructions

Position a rack in the center of the oven. Preheat oven to 350°F (180°C). Grease a 10-inch cast iron skillet lightly with butter.
In a large bowl, whisk the flour, baking soda, cornstarch, and salt together. Set aside. 2 ¼ cups (280 g) all-purpose flour 1 teaspoon baking soda 2 teaspoons cornstarch ½ teaspoon salt
In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until evenly combined. ¾ cup (1 ½ sticks, 170 g) unsalted butter, ¾ cup (150 g) packed light brown sugar ½ cup (100 g) granulated sugar
Whisk in the egg and egg yolk until evenly mixed in. Whisk in the vanilla extract until evenly incorporated. 1 large egg 1 egg yolk 2 teaspoons pure vanilla extract
With a spatula or wooden spoon, stir in the dry ingredients and chocolate chips. 1 ½ cup (255 g) semi sweet chocolate chips
Press cookie dough into an even layer into a 10-inch cast iron skillet. Bake for 23-25 minutes until edges are and top if golden brown. Remove from the oven and serve immediately (with a scoop of ice cream is best!). I like mine a little underdone so I bake on the smaller amount of time. Bake until desired doneness. The middle will continue to set as it cools.

Video

Notes

Storage: 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.

Nutrition