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Pizookie

This pizookie recipe bakes chocolate chip cookie dough in a 10-inch skillet until the edges are golden and the center is soft. Serve it warm with scoops of vanilla ice cream straight from the skillet.
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Prep Time 10 minutes
Cook Time 24 minutes
Resting 10 minutes
Total Time 44 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

For the cookie
  • cooking spray nonstick, for the skillet
  • 0.5 cup unsalted butter softened
  • 0.5 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg large, at room temperature
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
  • 1 cup semisweet chocolate chips
For serving
  • 1 pint vanilla ice cream

Equipment

  • 1 10-inch oven-safe skillet

Method
 

Make the cookie
  1. Heat the oven to 350°F and lightly coat a 10-inch oven-safe skillet with nonstick cooking spray.
  2. In a large bowl, beat the softened unsalted butter, packed light brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
  3. Beat in the egg and vanilla extract until combined.
  4. Mix in the all-purpose flour, baking soda, and kosher salt just until no dry flour remains, then fold in the semisweet chocolate chips.
  5. Press the dough evenly into the prepared skillet and bake for 20 to 24 minutes, until the edges are golden and the center is set but still soft.
Serve
  1. Let the cookie rest in the skillet for 10 minutes, then serve warm with scoops of vanilla ice cream.

Notes

For a soft center, take the cookie out when the edges are golden and the center is set but still soft. Store leftover cookie, without the ice cream, covered in the refrigerator for up to 3 days; freeze for up to 2 months. For a dairy-free swap, use dairy-free butter and vanilla ice cream.