Chocolate Chip Skillet Cookie (Pizookie)
Posted Feb 12, 2020, Updated Apr 24, 2024
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The best Chocolate Chip Skillet Cookie recipe is easy to make in 20 minutes! This ooey gooey skillet cookie (Pizookie) is better than any restaurant version, best served with a scoop of vanilla ice cream & drizzle of chocolate sauce!
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 & drizzled with chocolate sauce, and it’s significantly more delicious 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, coconut oil and ghee are all good substitutes.
- Granulated Sugar. use white sugar or organic cane sugar.
- Light Brown sugar. dark brown sugar works well, it just imparts a stronger molasses taste.
- All-purpose Flour. Use all-purpose gluten-free flour for a gluten-free option.
- 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. heavy cream or half and half are good substitutes. Or use coconut milk.
How to Make a Chocolate Chip Skillet Cookie
This Pizookie recipe is easy to make, but as always, we will walk through the process step-by-step to ensure your success! Don’t forget to watch the video too!
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.
Next, add the vanilla extract & egg and beat again until the mixture is homogenous (uniform throughout).
Next, add the dry ingredients on top of the wet ingredients. Stir them together gently then beat until everything is combined and there are no lumps.
Then, add the chocolate chips (or mix-ins of choice) and stir by hand until the chocolate chips are evenly distributed throughout the skillet cookie batter.
Note about 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 1/2 TBS at a time, until it reaches the desired consistency.
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 the Skillet Cookie
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, a drizzle of chocolate sauce 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.
Chocolate Chip Skillet Cookie Recipe FAQs
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 salted butter softened
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 egg room temperature
- 1 teaspoon pure vanilla extract
- 2 Tablespoons whole milk room temperature
- 1 ¼ cups all-purpose flour
- ¼ teaspoon fine sea salt
- ½ teaspoon baking soda
- ¼ teaspoon 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 over-bake. 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
- Salted Butter. unsalted butter, coconut oil and ghee are all good substitutes.
- Granulated Sugar. use white sugar or organic cane sugar.
- Light Brown sugar. dark brown sugar works well, it just imparts a stronger molasses taste.
- All-purpose Flour. Use all-purpose gluten-free flour for a gluten-free option.
- 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. heavy cream or half and half are good substitutes. Or use coconut milk.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
How would I adjust this for a smaller pan? 4″ or maybe 6″? there is only one or two of us to eat this.
This recipe is so easy and delicious! I made it in a cast iron skillet and instead of taking it out after 15 minutes, I let it bake for 20. It came out perfectly — soft yet crisp on the edges.
I made these with my nephews and our family loved it.
I cut the sugar recipe to just 1/2 cup, used just the brown sugar and added some biscoff cookie butter.
We didn’t have eggs but it still turned out great. 🙂
had to adjust the baking time to about 12 mins. Since we baked ours at an air fryer.
Thank you so much for the no frills easy to follow recipe. 🙂
can u pre make the dough and put it in the skillet and store in the fridge for a few hours before baking? or will it effect the way it bakes
Yes you can. The baking time might be a few minutes longer due to starting with a cold skillet and dough.
Perfect! It’s better than I’ve had at restaurants. Simply delicious!
it’s really good
I just want to eat it right now!
and it’s way better than anything else.
I’ll make it for the Holidays!
Thanks so much Laura!
so good
Does this absolutely have to go in the fridge if it will be eaten in two days? Do you normally heat it up afterwards?
You can store it at room temperature for 2 days. I do like to reheat it before serving leftovers.
Delicious, soft and fudgy! Great recipe and instructions! Thanks for sharing!
Thank you so much, Esther!
Love this recipe! Thanks!