A Pizookie Recipe featuring the absolute-best cookie dough, loaded with Reese’s candies, chocolate chips, and M&M’s, baked in a deep-dish skillet!
Obsessed with cookies? Try these next: Snickerdoodles, Chewy Chocolate Chip Cookies, or Rocky Road Cookies.
author’s note
Made to Share… But You Won’t Want To!
When my husband and I were in college, we found a little dessert cafe that quickly became our favorite spot. They had tons of homemade treats, but we almost always ordered the same thing: pizookies.
Big, deep-dish cookies topped with a huge scoop of ice cream. We each got our own the first time and quickly realized one could easily serve four.
After graduation, we moved a few hundred miles away, but I always knew I’d try making my own. And now? These homemade pizookies are a total favorite in our house. They’re sweet, indulgent, and packed with all the good stuff: chocolate, M&M’s, and Reese’s.
What Is A Pizookie?
“Pizookie” combines the words pizza and cookie, and it’s like a giant cookie shaped like a pizza. The name “Pizookie” is officially owned by BJ’s Pizookie Restaurants and Brewhouses, but you can find similar desserts at other places too. This recipe isn’t about copying one specific restaurant’s treat; it’s about making your own big, deep-dish cookie.
You usually cook pizookies in a cast-iron skillet, but you can also use a 9-inch round cake pan if you don’t have a skillet.
Ingredients In This Pizookie Recipe
- Butter: Use butter that’s soft but not melted for the best texture. I like using unsalted so I can control the salt.
- Sugars (White and Brown): Sweeten the cookie. Cream the butter and sugars until fluffy to help the pizookie rise.
- Egg: Helps bind the ingredients. Use an egg at room temperature for better mixing.
- Vanilla Extract: High-quality vanilla makes a big difference in taste.
- Flour: Spoon and level the flour when measuring to avoid a heavy, dense cookie.
- Baking Soda and Baking Powder: Make the cookie rise and become light. Check that they’re fresh for the best rise.
- Salt: A little salt can balance the sweetness.
- Chocolates and Candies: Distribute candy pieces evenly so every bite is delicious. You can experiment with your favorite add-ins.
- Optional (Ice Cream, Hot Fudge): Add these to the warm cookie for a melt-in-your-mouth experience.
Quick Tip
When measuring flour for this deep-dish skillet cookie, make sure to spoon and level the flour. If you press a measuring cup into a container and push the flour into the cup, you’ll end up with way too much flour. Here’s how to spoon and level flour.
How To Make A Pizookie Recipe
- Make the Dough: Use a cookie dough recipe made for skillet baking.
- Split It: Divide the dough into two equal parts.
- Layer: Press half the dough into a greased skillet, then top with halved Reese’s cups.
- Top It: Mix M&M’s and chocolate chips into the rest of the dough, then press it on top.
- Bake: Bake at 350°F for 20–25 mins, until golden on the edges and soft in the middle.
- Serve: Add ice cream right on top and serve warm.
Recipe Tips
- Use room temp butter: Too soft or melted butter makes the dough too warm and causes uneven baking.
- Watch bake time: Pull it from the oven when the edges turn light golden. The center should stay soft and gooey.
- Serve warm: Best enjoyed hot with ice cream. Leftovers (without ice cream) can be stored at room temp, wrapped tightly.
- Storage tip: Don’t store pieces with melted ice cream. They’ll turn soggy.
Recipe Variations
- If you aren’t a fan of Reese’s, you can use virtually any chocolate candy for the middle of this Pizookie recipe (or leave it without a center filling altogether). Some other candies we’ve tried and loved include Rolos®, coarsely chopped Kit-Kats®, Hershey’s® chocolate bars.
- S’mores Version: Give our Smores Pizookie a try for a fun summer twist!
- Swap out the milk chocolate for semi-sweet, dark, or white chocolate (or use a combination of a few different chocolate chips).
- Add a drizzle of hot fudge or melted peanut butter on top of the fresh-from-the-oven Pizookie.
- Did you know you can make a perfect pizookie is the air fryer? Give this Air Fryer Pizookie a try!
More Cookie Recipes:
Desserts
Bakery M&M Cookies
Desserts
Chocolate Caramel Cookies
Desserts
S’mores Cookies
Desserts
Brownie Cookies
Pizookie Recipe
Equipment
- Large cast-iron pan or 9-inch cake pan
Ingredients
- 8 tablespoons unsalted butter 1/2 cup, at room temperature
- 1/2 cup granulated sugar
- 1/4 cup + 1 tablespoon light brown sugar lightly packed
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 10 to 12 Miniature Reese’s Cups unwrapped and cut in half
- 1/2 cup milk chocolate chips
- 1/2 cup M&M’s peanut butter or regular, 2 small packages
- Vanilla ice cream or whatever flavor you love; optional topping
- hot fudge topping optional topping
Instructions
- Preheat oven to 350°F. Lightly grease or spray a 9-inch cast-iron skillet or 9-inch cake pan. Set aside.
- In a medium bowl, cream room-temperature butter (see note 1), granulated sugar, and brown sugar for about 2–3 minutes. Add in egg and vanilla. Mix until combined.
- In a separate bowl, stir together flour (see note 2), baking soda, baking powder, and salt. Add dry ingredients to the wet and mix until a dough forms. Do not overmix.
- Divide the dough in half. Press one half into the bottom of the skillet or cake pan and layer halved Reese’s cups on top.
- To the remaining cookie dough, add the milk chocolate chips and peanut butter M&M’s. Stir to combine, then press that remaining cookie dough on top of the Reese's cups and smooth the dough into 1 even layer. The Reese’s cups should be covered with dough.
- Bake for 20–25 minutes until the edges are light golden brown, keeping the center slightly soft for a perfect Pizookie.
- Serve immediately with ice cream and hot fudge if desired.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, I work for a wereadulting and we LOVE this skillet monster. Do we have permission to use it for the blog? We will ofc give credit and link it back to this post!
Hi, so thrilled you’re loving this recipe! As long as you don’t share the full recipe on your site and link back to this one you’re more than welcome to share! Thanks so much! 🙂
just made this tonight and it was the best dessert I’ve ever made 🙂 Thank you for the awesome recipe!
I am so happy to hear this! Thank you so much! 🙂
Hi dear it’s look delicious but I wants to know that how can I substitute eggs?
Thanks Rita! I’m sorry, I haven’t ever tried substituting the eggs in this recipe so I couldn’t confidently tell you what would work well.
You’re not by chance referring to The Chocolate in Provo, Utah, are you? That used to be my favorite place ever.
Yes! 🙂 LOVE that place 🙂
OH MY GAWWWD! Such a delish and perfect pizookie!
Thank you Kayle! 🙂
Oh my goodness, Chelsea. This looks absolutely sugar-coma inducing but I want every single bite of it and every bit of that coma that comes along with it. SO tasty.
Thanks so much Erin! 🙂 Hope you did as well 🙂
Wow this thing so over-the-top in a totally good way.
Thank you Abbie!
Are you talking about the Chocolat’ (or something like that) in Orem? I have been DYING to go there but haven’t yet…I really need to before we move from Utah. This looks fabulous!
Yep!! The Chocolate in Orem was my favorite – totally miss it! Definitely go before you leave, you guys will love it! Thank you Katie 🙂
oh my gosh, this looks amazing!
your photography is amazing, chelsea.
Thank you so much Monica 🙂
Oh WOW…I am drooling all over my keyboard! I am sure going to make this pizookie!!!!!
Haha!! Thanks so much Nina 🙂