The best Chocolate Chip Skillet Cookie recipe! This ooey gooey, warm & melty skillet cookie (Pizookie) is completely irresistible. It's like eating warm cookie dough topped with vanilla ice cream, better than any restaurant version you've ever had! Plus it's easy to make & comes together in one bowl in 20 minutes flat!
If there's one thing I'm certain of, it is that the combination of a warm, gooey chocolate chip skillet cookie and melty vanilla ice cream is absolute dessert heaven.
This is, hands down, the best Chocolate Chip Skillet Cookie recipe you will ever try. It's adapted from our famous chocolate chip cookie recipe, and I dare say it is even better than the original, due to it's ooey gooey texture.
This warm & melty skillet cookie is completely irresistible. It's like eating warm cookie dough topped with vanilla ice cream, and it's WAY better than any restaurant version you've ever had!
Plus it’s easy to make & comes together in 20 minutes flat! Which means there’s no need to go to your local BJ's to get a Pizookie when you can enjoy the dessert nirvana that is my version of the skillet cookie.
Skillet Cookie Recipe: Ingredients
Before we dive in and I show you how to make a cast iron skillet cookie at home, let's chat about the ingredients in this pizookie recipe!
- Salted Butter. Unsalted butter works well in this skillet cookie recipe, however I recommend tasting the dough to ensure that it’s salted to your liking!
- Granulated Sugar. Any granulated sugar works well in this recipe. I usually use organic cane sugar.
- Brown sugar. I recommend using light brown sugar in this pizookie recipe for the best results!
- Flour. Use an unbleached, all-purpose flour to make this skillet cookie! All-purpose gluten-free flour also works great for a gluten-free option.
- Sea Salt. I exclusively bake and cook with pure sea salt, so if you use salt other than sea salt (like iodized table salt), you may need to decrease the amount.
- Chocolate Chips. You can use chocolate chunks, chopped chocolate, or chocolate chips. It doesn’t matter what you use, as long as you use 1 cup. Let your imagination run wild and add some chopped candy (peanut butter cups, M&Ms, etc.) or flavored chocolate bars.
- Milk. Adding a splash of milk is what takes this from a "good" skillet cookie to a knock-your-socks-off gooey dessert that will have you coming back for seconds, and thirds. It gives the dough more moisture and reduces the likelihood of over-baking.
How to make a Chocolate Chip Skillet Cookie
Ok, now that we've discussed the ingredients, let's dive into the process of making this pizookie recipe. It's very easy to make, but I want to walk through the process with you to ensure your success! Don't forget to watch the video too!
Cream together butter & sugars
The first step in making this skillet chocolate chip cookie is to cream together the butter and sugars until the mixture is light and fluffy. You can do this in a standing mixer or in a large bowl with a hand-held mixer. Both work equally well!
Add vanilla, milk & egg
Next, add the vanilla extract & egg and beat again until the mixture is homogenous (uniform throughout).
Add dry ingredients
Add the dry ingredetins on top of the wet ingredients. Stir them together gently then beat until everything is combined and there are no lumps.
Add chocolate chips
Add chocolate chips (or mix-ins of choice) and stir by hand until the chocolate chips are evenly distributed throughout the skillet cookie batter.
A note about the batter:
As you can see below, the batter for this cast iron skillet cookie is soft and wet. It is not supposed to be soupy, but it is supposed to be easy to spread and sticky.
If you find your batter doesn't have the consistency below, add more milk ½ TBS at a time, until it reaches the desired consistency.
Spread batter into pan
Next, spread the pizookie batter into the prepared cast iron skillet. Due to the sticky nature of the dough, I recommend using a greased spatula or greased hands to spread it evenly in the dish.
Sprinkle chocolate chips on top (optional)
If desired, add a few extra chocolate chips on top of the evenly-spread out dough. I like to do this for both looks and extra chocolate (of course).
Bake
Next, bake the cast iron skillet cookie for 15 minutes, or until the sides are just browning/set and the middle is still slightly jiggly. Please do NOT over-bake. Remember the skillet cookie will continue to bake after it is removed from the oven.
Serve
Let the skillet cookie cool for 5-10 minutes before you serve it! When I make it for our family I like to skip the plates, add some homemade vanilla ice cream or the best chocolate ice cream, give everyone a spoon and let them all dig in.
However, when serving guests I cut it into pieces and scoop it into individual bowls. I also love serving it with a dollop of homemade whipped cream.
Store/freeze
Let the pizookie cool and store it in an airtight container in the refrigerator for 3-5 days, or in the freezer for up to two months. If freezing for a while you might want to individually wrap portions in plastic wrap to keep them fresh.
FAQs about this recipe
Yes, you can double it and bake it in two different skillets to serve more guests.
If you want a smaller serving you absolutely can halve the recipe and bake it in a small cast iron skillet!
The only way this recipe could turn out dry is if it's over baked. Be very careful to remove it as soon as the edges look set and the top is just barely browned. Since it's baked in a cast iron skillet it will continue to cook after it has been removed from the oven.
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Chocolate Chip Skillet Cookie (Pizookie Recipe)
Ingredients
- ½ cup butter softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 egg room temperature
- 1 tsp pure vanilla extract
- 2 TBS milk room temperature
- 1 ¼ cups all-purpose flour
- ¼ tsp sea salt
- ½ tsp baking soda
- ¼ tsp baking powder
- 1 cup chocolate chips plus extra for the top
Instructions
- Preheat oven to 350 degrees F.
- Lightly grease a 10” cast iron skillet. Set aside.
- Cream together butter, brown sugar and granulated sugar in the bowl of a standing mixer fitted with the paddle attachment, or in a large mixing bowl with a hand-held mixer.
- Add egg, milk and vanilla and beat until combined.
- Add flour, sea salt, baking soda and baking powder. Beat, starting on low speed and increasing to high as the dry ingredients get incorporated. Beat until a slightly sticky dough forms.
- Add chocolate chips and stir in by hand.
- Pour batter into the prepared cast iron skillet.
- Use a greased spatula to evenly spread out the cookie dough in the skillet.
- Sprinkle a handful of extra chocolate chips on top (if desired).
- Bake for 15 minutes, or until the sides are just browning/set and the middle is still slightly jiggly. Please do NOT overbake. Remember the skillet cookie will continue to bake after it is removed from the oven.
- Let cool 5-10 minutes.
- Serve warm with ice cream and a drizzle of chocolate sauce!
Video
Notes
Pizookie Ingredients & Substitutions
- Salted Butter. Unsalted butter works well, you might just need to increase the amount of salt.
- Granulated Sugar. Any granulated sugar works well in this recipe. I usually use organic cane sugar.
- Brown sugar. I recommend using light brown sugar.
- Flour. Use an unbleached, all-purpose flour. All-purpose gluten-free flour also works great for a gluten-free option.
- Sea Salt. I exclusively bake and cook with pure sea salt, so if you use salt other than sea salt (like iodized table salt), you may need to decrease the amount.
- Chocolate Chips. You can use chocolate chunks, chopped chocolate, or chocolate chips. It doesn’t matter what you use, as long as you use 1 cup. Let your imagination run wild and add some chopped candy (peanut butter cups, M&Ms, etc.) or flavored chocolate bars.
- Milk. I use 2% milk, but any variety works well. Remember the higher the fat content, the richer the outcome.
Store/freeze
Let the pizookie cool and store it in an airtight container in the refrigerator for 3-5 days, or in the freezer for up to two months. If freezing for a while you might want to individually wrap portions in plastic wrap to keep them fresh.Nutrition
More chocolate chip cookie inspired recipes
If your love for chocolate chip cookies runs deep, then here are some more recipes you need to try!
- As I mentioned before, these are the best chocolate chip cookies you'll ever make!
- Or, try these gluten-free chocolate chip cookies.
- Edible chocolate chip cookie dough that is safe to eat, for when you just want some cookie dough but don't want to risk eating raw eggs/flour!
- These gooey chocolate chip cookie bars are similar to this skillet cookie but easier to serve.
- These candy-stuffed cookie bars are a great way to use leftover candy!
- I tweaked our chocolate chip cookie recipe to make the BEST oatmeal cookies EVER! Yum!
- Make this giant chocolate chip chocolate chip cookie cake - better than store-bought and perfect for any occasion!
Note: Pizookie® is a registered trademark of BJ's Restaurants, Inc. This blog is not affiliated with, sponsored by, or otherwise associated with BJ's Restaurants, Inc. in any way.
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Deb
Love this recipe! Thanks!
Abby
I’ve long been a (big) fan of skillet cookie. I often questioned whether to bake a full or half batch of cookie dough for it so having a recipe written down that’s simple and easy to follow is so helpful.
I don’t feel like my dough was any more wet (as recipe mentioned) than when I make a regular cookie recipe, and this for sure took more than 20 minutes to bake.
Overall I’d use this recipe again. The two things I mentioned above didn’t impact the quality or taste and the people I baked this for seemed to enjoy it.
Magdalena
Hello!
Can I prepare the dough (on the same day it will be served) beforehand, place it in the skillet and let it lay in the fridge before baking?
Laura
Yes absolutely. I suggest covering it with plastic wrap or foil so it doesn't dry out!