Pizookie

This is the best Pizookie recipe! It takes under 30 minutes and requires no chilling! A chewy peanut butter chocolate chip cookie dough is baked into a cast iron skillet then topped with vanilla bean ice cream! I’ve also mixed M&M’s and rolled oats into the dough for added flavor and texture. You are going to LOVE this pizookie!

This easy pizookie recipe combines all of my favorite things: chewy peanut butter chocolate chip cookies, thick chocolate chip cookies and cast iron skillets! The cookie is ooey gooey and it doesn’t get any easier than baking one giant cookie in a skillet!  

This is recipe is a twist on the classic served at BJ’s restaurant and it should not be missed for all the chocolate peanut butter lovers out there! You also shouldn’t miss these peanut butter stuffed chocolate cupcakes or try these healthy chocolate peanut butter muffins instead!

Professional Tips for Making Pizookie

• Watch the bake time. Cast iron is wonderful for conducting even heat, and will cook this skillet cookie faster than you might expect! It only takes 20-22 minutes to bake completely. If you want a slightly, under-baked cookie, bake 18-20 minutes.
• Don’t chill the dough. The skillet contains the cookie dough so there is no need to chill the dough as you would for bakery style chocolate chip cookies. It will bake thick and chewy no matter what!
• Top with ice cream! No one says you have to use vanilla bean ice cream, though that is my favorite, but ice cream pairs beautifully with this cookie. Try vanilla crème anglaise instead or dive into the flavor pond with chocolate caramel ice cream!

Ingredients & Substitutions

• All-Purpose Flour
• Baking Soda & Powder
• Kosher Salt
• Granulated Sugar
• Light Brown Sugar: I use light brown sugar but dark brown sugar would also be delightful.
• Unsalted Butter: You do need a combination of peanut butter and softened butter for this cookie recipe. If you do not want peanut butter, I recommend using this thick chocolate chip cookie recipe instead.
• Smooth Peanut Butter: I am a Jiff peanut butter die-hard fan. This is what I use forever and always. Use whichever brand you prefer but do use smooth peanut butter. Natural peanut butter will also work.
• Large Egg: Since you are baking this pizookie in a skillet and not as individual cookies, you can actually omit the egg with minimal effect. That a pastry chef secret for you!
• Vanilla Extract
• Chocolate Chips: I use semi-sweet chocolate chips but you can use whichever you have on hand or prefer.
• Optional Add-ins: Quick Oats and Mini M&M’s
• See the recipe card for full information on ingredients and quantities.

Possible Variations

• Make individual pizookies: This recipe will make 4-6 individual pizookies. You will need 4-6, 6-inch cast iron skillets. Prepare as directed, press into the smaller skillets and bake 8-10 minutes. Watch them carefully because the bake-time will vary.
• Different Mix-ins: I made monster cookie dough but you could try butterscotch chips, peanut butter chips, white chocolate chips, chopped Oreo’s, chopped Reese’s or Reese’s pieces instead. Swirl with salted caramel sauce for an extra decadent treat.
• Try it with a different cookie dough. Yes, you can bake any cookie into a pizookie! Tell all your friends. Try it with snickerdoodle (just top the whole thing with an obscene amount of cinnamon sugar), chewy sugar cookies, Nutella cookies, or even double chocolate chip cookies.

How to Make this Pizookie Recipe

Step 1: Preheat the oven to 325°F & lightly spray a cast iron skillet with nonstick cooking spray.

Step 2: In a medium bowl whisk together flour, baking soda, baking powder and kosher salt. Set aside.

Step 3: In the bowl of a stand mixer fitted with the paddle attachment or in a separate large mixing bowl, cream butter and sugar only just until a smooth paste forms. Beat in the egg, scraping down the sides of the bowl and really making sure it is incorporated. Add the peanut butter and beat until smooth.

Step 4: Reduce the speed to low and slowly add the dry ingredients a bit at a time. I never wait until it all incorporates before adding more, but you don’t want to overwhelm the batter either.

Step 5: Once all the flour has mixed in, add the chocolate chips, oats and mini M&M’s. Press it into a cast-iron skillet.

Step 6: Pop in preheated oven and bake until golden brown around the edges and the top.  It will take 20-22 minutes.

Step 7: Cool and then slice and enjoy. Or just gather your besties, pull it from the oven, and pile it high with ice cream and dig right in.