Pizookie Recipe with the absolute best chocolate-chip cookie dough, packed with melty chocolate chips, and baked warm and gooey in a deep-dish skillet or cake pan.
author’s note
The Copycat Dessert That’s Better Homemade!
When my husband and I were in college, we found a little dessert café that quickly became our go-to spot. They had tons of homemade treats, but we almost always ordered the same thing: pizookies. If you’ve never had one, a pizookie is basically a pizza-shaped, deep-dish cookie baked in a skillet and served warm with a big scoop of ice cream on top. The name is owned by BJ’s Restaurant & Brewhouse, but versions like this show up at dessert spots everywhere.
We each ordered our own the first time and quickly realized one could easily serve four. Oops!
After graduation, we moved a few hundred miles away, so I knew I had to make my own. Now these homemade pizookies show up all the time at my house and they are a huge favorite.
This Pizookie recipe is the BEST! It’s sweet, gooey, loaded with chocolate, and just so fun.
Ingredients In This Pizookie Recipe
| Ingredient | Let’s Chat About It |
|---|---|
| Butter & sugars | Use room-temp butter and soft, fresh brown sugar, not hard or clumpy. |
| Egg & vanilla | Let the egg sit out at room-temp for a bit so it mixes in smoothly. Use real vanilla for the best flavor. |
| Flour, baking soda, baking powder & salt | Make sure the baking soda and baking powder are fresh. |
| Chocolate chips & mini chips or M&M’s | Use your favorite mix-ins here! Stick with all chocolate chips or add M&M’s for extra texture and flavor. |
| Ice cream & hot fudge | Add right before serving so the cookie stays warm and gooey! |
How To Make This Pizookie Recipe
- Prep pan: Heat oven to 350°F and grease a 9-inch skillet or pan.
- Cream: Beat butter and sugars, then mix in egg and vanilla.
- Make dough: Stir in dry ingredients, then fold in mix-ins.
- Layer: Press in half the dough, add candy, cover with remaining dough.
- Bake: Cook 20 to 25 minutes until edges are golden and center is soft.
- Serve: Cool slightly and top as desired.
Chelsea’s Top Tip
Slightly Underbaked Is Best!
Watch the bake time: Pull it when the edges are light golden and the center still looks soft. I think pizookies are at their absolute best slightly underbaked and a little gooey!
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, caramel sauce, or melted peanut butter on top of the fresh-from-the-oven Pizookie!
More Cookie Recipes:
Pizookie Recipe
Equipment
- Large cast-iron pan or 9-inch cake pan
- Stand mixer or electric hand mixers
Ingredients
- 8 tablespoons (1/2 cup) unsalted butter at room temperature
- 1/2 cup granulated sugar
- 1/3 cup 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, optional
- 1 cup milk chocolate chips
- 1/2 cup mini chocolate chips or M&Ms
- Vanilla ice cream or whatever flavor you love; optional topping
- Hot fudge topping optional topping
Instructions
- Preheat oven to 350°F. Lightly grease a 9-inch cast-iron skillet or cake pan.
- In a medium bowl, use a stand mixer or hand mixer to beat the butter, granulated sugar, and brown sugar for 2 to 3 minutes, until light and creamy. Add the egg and vanilla and mix until combined.
- In a separate bowl, stir together the flour, baking soda, baking powder, and salt. Add to the wet ingredients and mix just until a dough forms. Do not over-mix. Stir in the chocolate chips and mini chips or M&M’s.
- Divide the dough in half. Press half into the bottom of the skillet. Arrange the halved Reese’s cups evenly on top, cut side down, if using.
- Press the remaining dough over the Reese’s cups and smooth into one even layer so the candy is fully covered.
- Bake for 20 to 25 minutes, until the edges are light golden and the center still looks soft. (I like it best slightly underbaked in the center so it stays a little gooey.)
- Let cool slightly, then serve warm 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 🙂