This pizookie recipe is gooey, buttery, chocolaty and so delicious! It tastes like a classic chocolate chip cookie, but so much easier. This recipe takes only 25 minutes from start to finish. Top with ice cream, hot fudge sauce, frosting, caramel or whipped cream. Grab a spoon and dig in! Great for birthdays, holidays, special occasions and more.
Why You’ll Love This Recipe
- This pizookie recipe is quick and easy.
- Only 25 minutes needed.
- Everything is mixed together in one bowl.
- No dough chilling required.
- The edges are golden and chewy.
- The middle is so gooey and buttery.
- This pizza cookie is way easier than making a batch of cookies.
- This recipe can be made with gluten free ingredients. Use gluten free 1 to 1 flour.
- In addition, this recipe is nut free.
- Check out this Mini Skillet Cookie for a smaller version.
What is a Pizookie?
A pizookie is a large chocolate chip cookie baked in a skillet or deep dish pizza pan. It is a large cookie in the shape of a pizza.
This concept originated at BJ’s Restaurant & Brewhouse. This California chain restaurant first made the pizza cookies. Now, their menu offers many variations, including banana split, strawberry shortcake, gluten free, hot fudge brownie, monkey bread, cookies and cream and more.
These fun large cookies are great served warm with ice cream on top!
Ingredients & Substitutions
These are the main ingredients and substitutions for pizookie recipe. Scroll down to the recipe card for full ingredients list and instructions.
First, melt the butter in the skillet. The leftover butter residue in the pan will prevent sticking. For dairy free, use dairy free butter or coconut oil.
Both granulated sugar and brown sugar add sweetness. For refined sugar free, try this Paleo Chocolate Chip Cookie Skillet. It uses coconut sugar.
Two eggs help bind the cookie together. I have not tried using unsweetened applesauce in place of the eggs. For more egg free baking, try these Eggless Cookies.
Vanilla extract adds warmth.
Both all purpose flour and gluten free 1 to 1 flour work well.
Baking soda helps this giant cookie rise slightly.
Add in a pinch of sea salt if desired. If using salted butter, omit sea salt.
Lastly, add in chocolate chips. Use milk, dark, semisweet or white. Chocolate chunks work well too.
Taste & Texture
This pizookie recipe tastes like a classic chocolate chip cookie. It is buttery, sweet and chocolaty.
The edges are slightly chewy. The middle is gooey and soft. There are plenty of melty chocolate chips in every bite!
How to Make
First, preheat oven to 350 degrees Fahrenheit.
Add butter to a 12 inch cast iron skillet over low heat. Once butter has melted, pour it into a mixing bowl. Allow the butter residue to stay in the cast iron skillet.
In the mixing bowl with butter, add sugar and brown sugar. Mix to combine.
Add in eggs and vanilla extract. Stir to combine.
Then, add in flour, baking soda and sea salt. Stir to combine.
Fold in the chocolate chips.
Transfer dough into the cast iron skillet. Spread into one even layer.
Bake for 15 to 16 minutes or until edges are slightly golden and the middle is barely set. It should still look gooey in the middle.
Remove from oven. Top with extra chocolate chips or sea salt if desired. Serve!
Expert Tips & Tricks
Use a 12 inch skillet. If using a smaller skillet, the recipe may need longer to bake.
Allow the butter residue to stay in the skillet. This prevents sticking.
Use cast iron skillet or another oven safe skillet. Pie plates or deep dish pizza pans also work.
Use either all purpose flour or gluten free 1 to 1 flour. I do not recommend another flour in this recipe.
Do not bake too long. The pizookie should look gooey in the middle but not raw.
Garnish with more chocolate chips as soon as the cookie comes out of the oven. This melts the chocolate on top!
Flavor Variations & Add Ins
Consider switching up the flavors of this pizookie recipe.
Add in chopped peanut butter cups.
Add in crushed Oreo pieces.
Use white chocolate chips.
Use chocolate chunks or chopped chocolate bars.
Add in mini chocolate chips.
Add in a pinch of cinnamon or nutmeg.
Use two or more types of chocolate chips.
Add in Rolo candies.
How to Serve & Store
Serve this pizookie recipe hot from the oven! It can be eaten warm, room temperature or chilled.
Top with ice cream, whipped cream, peanut butter drizzle, hot fudge sauce or caramel.
Store covered at room temperature for up to 3 days.
Slice into pieces and freeze for 1 month if needed.
Frequently Asked Questions
A Pizookie is a large chocolate chip cookie baked in a skillet or deep dish pizza pan.
BJ’s Restaurant invented the Pizookie. This California pizza chain restaurant now makes several variations and flavors.
BJ’s Restaurant made the famous pizza cookie dessert.
Use gluten free flour to make this recipe gluten free.
Yes! Feel free to add in peanut butter cups, Oreos, white chocolate chips or chopped chocolate chunks.
Hand Mixer: I love this easy to use hand mixer for cookie dough.
KitchenAid Stand Mixer: this classic kitchen appliance is also great for cookies.
Pyrex 3 Glass Mixing Bowls: my favorite durable glass mixing bowls for cookies.
Pyrex Glass Measuring Cups: these glass measuring cups are great for baking.
12 Inch Cast Iron Skillet: this is the cast iron skillet used in this recipe.
You May Also Like
- Gooey Chocolate Chip Cookies
- Butter Pecan Ice Cream
- Dairy Free Chocolate Chip Cookies
- Vegan Chocolate Chip Cookies
- Healthy Chocolate Chip Cookies
If you make this pizookie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Pizookie Recipe
- ¾ cup unsalted butter
- ½ cup granulated sugar
- 1 cup brown sugar, tightly packed
- 2 eggs
- 2 tsp vanilla extract
- 2 cups flour, all purpose or gluten free flour
- ½ tsp baking soda
- pinch sea salt
- 1 cup chocolate chips
- First, preheat oven to 350 degrees Fahrenheit.
- Add butter to a 12 inch cast iron skillet over low heat. Once melted, pour into a mixing bowl. The leftover butter residue prevents sticking in the cast iron skillet.
- In the mixing bowl with butter, add sugar and brown sugar. Mix to combine.
- Add in eggs and vanilla. Stir to combine.
- Then, add in flour, baking soda and sea salt. Stir to combine.
- Fold in chocolate chips.
- Transfer cookie dough into the cast iron skillet. Spread into one even layer.
- Bake for 15 to 16 minutes or until edges are slightly golden and the middle is barely set. It should still look gooey in the middle.
- Remove from oven. Top with extra chocolate chips or sea salt if desired. Serve!
- If using a smaller skillet, this cookie will be deeper. It may take longer to bake.
- Feel free to use a regular oven safe skillet. It does not have to be cast iron.
- Both all purpose and gluten free 1 to 1 flour work well. Do not use another flour in this specific recipe.
- The pizookie should look gooey in the middle. Do not bake too long.
- Store leftovers covered at room temperature for up to 3 days.
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