This fun chocolate chip skillet cookie is a quick and easy dessert! Also called a pizookie this tasty cookie is baked in a cast iron skillet and topped with vanilla ice cream for a delicious combination of warm and gooey cookie with cool ice cream.
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Everyone agrees chocolate chip cookies are at their best when they are warm and melty, just out of the oven. This chocolate chip skillet cookie takes advantage of that by serving up warm cookie goodness.
With this easy dessert there is no scooping dough, rolling out cookies or baking in batches. Everything is combined into one (or more) skillets for tasty restaurant style cookie sundaes.
What is a Pizookie
This dessert is also called a pizookie since it is a combination of cookie and pizza. But unlike a chocolate chip cookie cake this is designed to be served warm, topped off with ice cream.
The ice cream melts into the cookie for a gooey warm treat the entire family will love. To make it a true sundae cookie you can also add on some hot fudge sauce, a cherry and even some whipped cream.
Cooking in a Cast Iron Skillet
You can make this chocolate chip skillet in one large 10 inch cast iron skillet or three smaller 3.5 inch mini skillets. I like to use the smaller skillets to make mini skillet cookies which are the perfect size for two people.
The larger cast iron skillet works fine too, but it is a little more complicated to serve since you have to cut pieces out of the cookie and make individual servings. With the mini skillet cookies my husband and I can just dig in with our spoons and eat it right out of the pan.
Plus the mini skillet cookies bake more quickly, so I can be enjoying my pizookie 30 minutes after I start making it!
Why Cast Iron?
Baking this cookie in a cast iron skillet isn’t just for how cool it looks, although that is an added bonus. The cast iron makes the exterior of the cookie crispier.
That is part of what makes the pizookies so yummy, because they are the perfect combination of a crisp outside with a soft inside.
But all is not lost if you don’t have a cast iron skillet or three. You can make this easy dessert in any oven safe dish.
So any oven safe skillet or round cake pan would work or ramekins for making mini pizookie. It just will be a little less crispy around the edges, but still delicious.
And if you don’t have any cast iron pans you should consider investing in some. They are virtually indestructible and great for making one dish dinners and desserts.
The ingredients for this recipe are basically the same as standard chocolate chip cookies, just with some different amounts for some of the ingredients.
- White sugar
- Brown sugar
- Baking powder
- Baking soda
- Chocolate chips
You can use any type of chocolate chip in this recipe – dark chocolate, milk, chocolate or semi sweet chocolate chips. I love to make this with chocolate chunks too!
Step by Step Instructions
1. Mix Wet Ingredients
In an electric mixer cream the butter and two kinds of sugar together. Mix them until they are light, fluffy and lemony yellow.
Then add the eggs and vanilla into the mixture and beat until it is smooth.
2. Add Dry Ingredients
Mix all the dry ingredients together in a small bowl. This includes the flour, baking powder, salt and baking soda.
Gradually add the flour mixture to the mixer bowl, scraping down the sides of the bowl as needed.
3. Add Chocolate Chips
Keep out about 1/4 cup of chocolate chips to sprinkle on the top of the cookies. Stir the rest of the chocolate chips into the batter.
Take the reserved chocolate chips and scatter them over the top of the cookies. This makes your pizookie nice and chocolatey on top.
Then bake the cookies for 18-20 minutes if using mini skillets or 25-30 minutes if using a large cast iron skillet.
They are done when the cookie is brown on the edges and the center is just cooked through. A toothpick inserted into the center should come out clean.
Can I Make this Ahead?
The pizookies are meant to be eaten soon after baking. If you have extra cookie it will keep, covered, at room temperature for a couple days, unless it has melted ice cream all over it.
If you aren’t expecting to eat the whole thing the mini skillet cookies are perfect. You can cover a mini skillet cookie and it will keep for a few days. Then when you are ready to eat it take it out of the skillet and microwave it for 30 seconds – 1 minute to heat it back up.
But the best thing to do if you want to make this ahead of time is to make the dough and refrigerate it. It will keep in the refrigerator for 2-3 days, and then you can just spread it in a skillet when you are ready.
If baking dough that has been refrigerated you will probably need to add 5-10 minutes to the baking time for the cookie.
You can make many of the same kind of variations to this recipe that you would make with chocolate chips cookies. Here are some things you could add:
- white chocolate chips
- butterscotch chips
- peanut butter chips
- chopped walnuts
- chopped pecans
How to Serve
Let the chocolate chip skillet cookie cool for about 10 minutes, then top it with ice cream. You can also drizzle it with hot fudge, caramel sauce or add whipped cream.
Find More Quick Desserts
- 1 cup butter
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 large eggs
- 2 teaspoons vanilla
- 2 ½ cups flour
- 1 teaspoons baking powder
- 3/4 teaspoons salt
- 1/4 teaspoon baking soda
- 1 ½ cups chocolate chips, semi-sweet, dark or milk
- Preheat the oven to 350 degrees F.
- In a large bowl, cream together butter and sugars until light and fluffy.
- Beat in eggs and vanilla until smooth.
- In a small bowl, whisk together flour, baking powder, salt and baking soda.
- Gradually add flour mixture to wet mixture, scrape down the sides of the bowl after each
- Stir in chocolate chips, reserving a handful for the top.
- Spread the dough evenly in a 10 inch skillet or three 3.5 inch skillets and scatter the reserved chocolate chips on
- Bake until the center is cooked through, about 25-30 minutes for a 10 inch skillet or 15-18 minutes for a mini skillet.
- Remove from oven and cool slightly.
- Serve warm with vanilla ice cream and toppings.
! For serving
Vanilla Ice cream
Chocolate syrup or hot fudge sauce
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Amount Per Serving: Calories: 677Total Fat: 35gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 110mgSodium: 524mgCarbohydrates: 88gFiber: 3gSugar: 53gProtein: 8g
Nutrition facts are estimates and don't include toppings.