A deep-dish skillet cookie with a sugar cookie base, a Reese’s candy interior, and a M&M plus chocolate chip cookie dough topping. Top with your favorite ice cream, hot fudge, and lot of sprinkles!
When the husband and I were going to college together, there was the cutest little dessert cafe that we used to go to. It was this tiny little home remodeled into a restaurant and oh my gosh talk about heaven-on-earth. I think I begged my husband to let me move into that house and eat cupcakes + chocolate cookies all day long.
It sounded like a better idea than going to physical science or statistics class. Such a better idea. And a lot nicer on my brain.
Thankfully my husband has a little bit more common sense than me and was eventually able to persuade me to let him take me on dates there instead. Needless to say, I forced him to take me on quite a few dates to this dessert cafe.
The first time we went to the cafe, we got two pizookies. Big huge deep dish skillet cookies. And from this experience we learned two things.
First. Don’t branch out, always buy the pizookies. Cupakes and cake and cheesecake – they can’t wait.
Second. Only ONE. To share. (Serious stomach aches ensued our first visit because no, we could not stop and no we couldn’t waste any bit of this giant cookie!) And so now you know of my love affair with giant skillet deep dish cookies.
And since we have moved far far away from that magical little dessert place, I’ve had to resort to attempting a recreation of those pizookies.
And let me tell you – they are pretty dang great. And super easy too!
The dough for these deep dish cookies is my favorite cookie dough separated in two parts. The first part gets smooshed all over the bottom of the skillet. Next you layer in the Reese’s cups or whatever miniature candy you want. I love peanut butter so naturally, that’s the flavors I went after.
After that, the rest of the dough gets some additions: peanut butter M&M’s (again you can substitute plain M&M’s or another chocolate candy) and some milk chocolate chips. That dough gets smooshed over the top of the Reese’s cups and BAM ready to go into the oven. It bakes for about 20-25 minutes at 350 degrees.
And then it’s done. Or, err as soon as you cover the cookie with mounds of vanilla ice cream + hot fudge sauce + sprinkles on top. Oh, yes, and never forget the cherry
- 1/2 cup butter, at room temperature
- 1/2 cup white sugar
- 1/4 cup + 1 tbsp. brown sugar, lightly packed
- 1 large egg, at room temperature
- 1 tsp. vanilla extract
- 1 and 1/2 cups all-purpose white flour
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp. salt
- 10-12 miniature Reese's cups, unwrapped
- 1/2 cup milk chocolate chips
- 1/2 cup (2 small packages) peanut butter M&M's
- Optional: ice cream, hot fudge sauce, sprinkles
- Preheat the oven to 350 degrees F. Lightly grease/spray an 8 or 9 inch cast iron skillet. Set aside.
- In a medium sized bowl, cream the butter, white sugar, and brown sugar for about 2-3 minutes.
- Add in the egg and vanilla. Mix together.
- In a separate bowl, sift together the flour, baking soda, baking powder, and salt.
- Slowly combine the wet and dry ingredients and mix until combined.
- Separate the dough exactly in half.
- Smoosh one half of the dough into the bottom of the skillet.
- Press the unwrapped Reese's cups on top of the cookie dough.
- Add in the milk chocolate chips and peanut butter M&M's to the remaining cookie dough. Stir well
- Press the remaining cookie dough on top of the Reese's cups and smooth the dough evenly.
- Bake for 20-25 minutes or until the edges and top are golden brown.
- Serve immediately with ice cream, hot fudge, and sprinkles if desired.
Craving more cookies?