Chocolate Chip Pizookie
My family is crazy about this Chocolate Chip Pizookie recipe. It’s full of chocolatey cookie and topped with ice cream. Not much can go wrong.
I swear my husband and I ate pizookies more nights than not our first year of marriage. I usually keep a tub of this Chocolate Chip Dookie Dough recipe on hand in my fridge. Yes, it’s dangerous. I love this cookie recipe. It’s a rendition of my Aunt Cindy’s Turtle Cookie recipe (SO good). If you aren’t looking to make pizookies with all of the dough, it makes great normal cookies as well. Find Clove and Crumb’s Favorite Chocolate Chip Cookie Recipe here (Post coming soon!). Assuming you are here for the best Chocolate Chip Pizookie recipe, though, let’s get to it!
What is a Pizookie?
What I grew up calling Skillet Cookies, are also popularly known as Pizookies (a combination of “pizza” and “cookie”). They are usually served family-style in a large skillet topped with ice cream. There are recipes for pizookies that are entirely cooked in the skillet on the stove. However, most recipes for pizookies you simply put cookie dough in an oven-proof skillet or dish and bake it.
The Best Skillets for Pizookies
Personally, I love these *6-inch mini cast-iron skillets. They make the perfect pizookie serving for two to share, or one monster serving if you’re feeling ravenous.
I’ve only ever used these skillets for pizookies, but they would be great size for individual servings of egg casserole, or breakfast hash. I’ll link recipes to these when I have their posts up!
The Best Dough for Pizookies
Really, the best dough for pizookies is any dough! Even store bought cookie dough is delicious straight out of the oven with ice cream on top. If you’ve been to BJ’s Restaurant & Brewhouse and enjoyed one of their famous pizookies before, you know that any flavor of cookie works for a pizookie. My husband isn’t much of a dessert guy unless it’s a chocolate chip cookie or a brownie. Hence why our favorite pizookie recipe is this one! The texture of this specific cookie recipe is also perfect for a Pizookie. Since it has oats, it’s hearty enough to keep it’s texture even with the melting ice cream on top. so. good.
Chocolate Chip Pizookie: Let’s Get to it!
Preheat the oven to 375°. Cream the *softened butter with both the brown and the white sugar together in a **stand mixer with the paddle attachment. Let it mix on medium speed until the color has lightened and it is whipped and fluffy-looking, about 1-2 minutes.
*If your butter is not softened and at room temperature, pop it in the microwave for about 8-10 seconds to soften it. Do NOT melt the butter. This will not yield a good texture for your pizookie.
**If you don’t have a stand mixer, you can easily use a hand mixer.
(My 2-year-old really enjoyed helping with this recipe. Follow @clove.and.crumb on Instagram for some hilarious behind the scenes.)
Using a rubber spatula, scrape down the sides of the bowl, and give it a good mix scraping the bottom of the mixing bowl as well. Add the eggs, vanilla, salt, and baking soda. Mix until well incorporated. Scrape down the sides again. Also, scrape the bottom of the bowl to give it all a good mix by hand to make sure the dough is smooth and the ingredients are evenly distributed.
Add the flour 1 cup at a time, mixing until just combined.
Do not over mix at this stage. Mix JUST until the flour is mixed in.
Add the oats and chocolate chips. Mix until just combined throughout the dough.
Spray the skillet with cooking spray and fill it with the cookie dough (about 3-4 cookie scoop fulls if using the 6-in cast irons).
Bake for 13-15 minutes, until ****lightly browned on top.
Top with ice cream of your choice and DIG IN!
Store the extra dough in a tupperware container the fridge for up to 2 weeks.
Chocolate Chip Pizookie
Ingredients
- 1 cup (2 sticks) butter, softened I prefer salted butter
- 1 cup packed brown sugar I prefer dark brown sugar for a richer flavor
- 1 cup white sugar
- 2 eggs
- 1 tbsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/4 tsp baking soda
- 1 tsp salt
- 1 cup rolled oats
- 1 1/2 cups semi-sweet chocolate chips
- Vanilla ice cream
Instructions
- Preheat the oven to 375°.
- Cream the *softened butter with both the brown and the white sugar together in a **stand mixer with the paddle attachment. Let it mix on medium speed until the color has lightened and it is whipped and fluffy-looking, about 1-2 minutes (see photos above for example).
- Using a rubber spatula, scrape down the sides of the bowl, and give it a good mix scraping the bottom of the mixing bowl as well. Add the eggs, vanilla, salt, and baking soda. Mix until well incorporated. Scrape down the sides again. Also, scrape the bottom of the bowl to give it all a good mix by hand to make sure the dough is smooth and the ingredients are evenly distributed.
- Add the flour 1 cup at a time, ***mixing until just combined.
- Add the oats and chocolate chips. Mix until just combined throughout the dough.
- Spray the skillet with cooking spray and fill it with the cookie dough (about 3-4 cookie scoop fulls if using the 6-in cast irons).
- Bake for 13-15 minutes, until ****lightly browned on top. Top with ice cream of your choice and enjoy!
- Store the extra dough in a tupperware container in the fridge for up to 2 weeks.
Notes
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