Pizookie Recipe has a soft and chewy cookie base, packed with an assortment of delicious chopped candy and baked in a cast-iron skillet.
This homemade Pizookie recipe is inspired by the Pizookie dessert served at the California-based brewpub and pizza chain BJ’s Restaurant & Brewhouse. It’s an ooey gooey treat that’s best enjoyed warm and topped with ice cream!
If you’re in the mood for other cookie-based desserts, try my Blueberry Lemon Bars and Strawberry Cheesecake Tart with cookie crusts, or these decadent S’mores Cookies!
Why You’ll Love This Pizookie Recipe
- Customizable
- Loved by kids and adults alike
- Fun and tasty pizza-cookie dessert
- Easy one-pan recipe
Ingredients Needed
- All-purpose flour
- Cornstarch
- Baking soda
- Salt
- Butter
- Brown sugar, packed
- Granulated sugar
- Vanilla extract
- Egg
- Leftover Halloween candy or candy of your choosing, chopped
- Vanilla ice cream
How to Make This Pizookie Recipe
Step 1: Prepare the cookie dough
Preheat the oven to 350 F while you whisk the flour, cornstarch, baking soda, and salt in a medium bowl.
Combine the softened butter, brown sugar, and granulated sugar in the bowl of a stand mixer.
While scraping the sides down, add the vanilla and egg, mixing well. Mix the dry mixture to the wet ingredients until well combined. Gently fold the chopped candy into the cookie dough.
Step 2: Assemble and Bake the Skillet Cookie
Press the dough into the bottom of the cast-iron skillet (12-inch or similar size) and bake for 22 minutes.
Step 3: Cool and Serve
Remove the baked cookie skillet from the oven and allow the cookie to cool for 10 minutes. Serve it with a few scoops of vanilla ice cream on top.
Tips & Tricks
- Don’t store leftovers with toppings as this will soften the cookie base.
- Store-bought cookie dough can be added to a stand mixer to combine with the chopped candy.
- A cast iron skillet withstands oven heats and distributes heat evenly. A regular skillet can be used if it’s oven-safe but keep a watch on the cookie. Pie dishes (round or square) offer another alternative.
- Don’t over bake this skillet cookie as you want it to be ooey and gooey.
- You can make the cookie dough ahead of time and bake before serving or bake the cookie base the day before and reheat it for 7-10 minutes at 350F.
Frequently Asked Questions
Pizookie Skillet Cookie can be stored in an airtight container, without any toppings, at room temperature for a day or in the refrigerator for up to 3-4 days.
Wrapping leftovers in foil or plastic wrap will prevent the cookie from drying out.
You can also freeze this pizza-cookie for up to 1 month and thaw in the fridge before reheating.
This dessert is best enjoyed slightly warm (about 10 minutes after baking) but can also be eaten chilled.
Top this Pizookie skillet cookie with scoops of ice cream, chocolate syrup, caramel syrup, hot fudge sauce, or a cream cheese frosting!
• Add chocolate chips, chopped Oreo cookies, mini marshmallows, or chopped nuts to the cookie dough.
• Use your favorite choice of candy – M&Ms, Reeses Pieces, or even chopped chocolate bars.
• Serve your favorite flavor of ice cream or make a Neapolitan skillet cookie with scoops of vanilla, strawberry, and chocolate ice cream.
• Use store-bought refrigerated cookie dough instead of making the cookie dough from scratch.
• Serve individual portions by slicing the skillet cookie or use ramekins or mini pie dishes. It’s possible to source single-serving cast iron skillets too!
• Make gluten-free Pizookie by using gluten-free flour in the cookie dough.
More Easy Desserts
Printable Recipe Card
Pizookie Recipe
Ingredients
- 2 1/2 cups all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup butter
- 1 cup light brown sugar packed
- 1/2 cup sugar
- 1 tablespoon vanilla extract
Optional Topping Ideas
- chocolate candy
- ice cream
- whipped cream
Instructions
- Preheat the oven to 350 F while you whisk the flour, cornstarch, baking soda, and salt in a medium bowl.
- Combine the softened butter, brown sugar, and granulated sugar in the bowl of a stand mixer.
- While scraping the sides down, add the vanilla and egg, mixing well. Mix the dry mixture to the wet ingredients until well combined. Gently fold the chopped candy into the cookie dough.
- Press the dough into the bottom of the cast-iron skillet (12-inch or similar size) and bake for 22 minutes.
- Remove the baked cookie skillet from the oven and allow the cookie to cool for 10 minutes. Serve it with a few scoops of vanilla ice cream on top.
Notes
- Don’t store leftovers with toppings as this will soften the cookie base.
- Store-bought cookie dough can be added to a stand mixer to combine with the chopped candy.
- A cast iron skillet withstands oven heats and distributes heat evenly. A regular skillet can be used if it’s oven-safe but keep a watch on the cookie. Pie dishes (round or square) offer another alternative.
- Don’t over bake this skillet cookie as you want it to be ooey and gooey.
- You can make the cookie dough ahead of time and bake before serving or bake the cookie base the day before and reheat it for 7-10 minutes at 350F.
Tim
Friday 9th of December 2022
I'm ready to try some cookies from this recipe.