A giant skillet chocolate chip cookie is the ultimate treat! A warm chocolate chip cookie with a golden crust around the edge with a gooey, melty middle. No need to make cookie dough balls, pop the entire blob in a skillet, and bake. Plop a giant scoop of vanilla ice cream on top when the cookie is still slightly warm. Watch it melt as it hits the hot cookie and melty chocolate. The combination of a warms skillet cookie and a spoonful of cold vanilla ice cream is classic. It’s a heart-warming, cozy dessert to make when there’s a slight chill in the air or when it’s drizzling outside and you need something snuggly and homey to warm you up. My first skillet cookie experience was something called a ‘Pizookie’ from a very well-known pizza joint. It came in so many different flavors and had the perfect ice cream to cookie ratio. My favorite was always the original – studded with lots of chocolate chips. This is a homemade version of a Pizookie. A giant skillet chocolate chip cookie is the perfect dessert to make with friends, kids, or with a significant other when you feel like baking but want something easy – no mixer required here!
Skillet Chocolate Chip Cookie Ingredients
Butter: We’ll start by melting the butter in the microwave. This makes for a chewy chocolate chip cookie. Once the butter melts we’ll combine it with the sugars.Brown sugar: the higher ratio of brown sugar to white sugar in this recipe produces a chewy, gooey, and moist cookie. Brown sugar will also give the skillet cookie that signature butterscotch flavor.Granulated sugar: white sugar gives the cookie a chance to spread a little when it hits the hot oven. It will add crispness to the outer rim of the cookie that touches the warm skillet.Ann egg + a yolk: eggs add structure to baked goods. We’ll use an extra egg yolk like I do in my chewy chocolate chip cookies, to make the pizookie dense and extra chewy!Vanilla extract: Vanilla adds more butterscotch flavor to the cookie pie. Flour: The flour will absorb the melted butter. I use the scoop and level method when measuring flour. You use a smaller scoop to add flour to a larger one and when it’s heaping full, you gently run a knife across the top without any added pressure. This method works best for this recipe.Kosher salt: balances the sweetness from the sugar.Leavening agents: we’re using both baking soda and baking powder for this recipe. We want the cookie to rise quite a bit around the edges but remain gooey and soft in the middle. The leavening agents release carbon dioxide which helps leaven the dough.Chocolate chips: you can use bittersweet chocolate chips, semi-sweet, or my new personal favorite, these Akoma chocolate chips which are a good balance between bittersweet and semi sweet. If you prefer desserts on the sweeter side, go with semi-sweet. I like my desserts to be a little less sweet so I usually prefer to use Akoma or bittersweet chips here.
How to Make the Best Skillet Chicolate Chip Cookie
Can you make the cookie dough in advance?
Yes! You can make the cookie dough up to 72 hours in advance. I suggest pressing the dough into the skillet that you plan on baking the cookie in and then refrigerating. When you’re ready to bake, pop it in the oven. Heads up! It may require a few additional minutes in the oven if the dough is cold from the fridge.
I don’t have a cast iron skillet, how can I make this recipe?
I suggest using a deep pie plate instead. Keep in mind that the cast iron skillet will retain heat much better than a porcelain or glass pie plate, and thus the cookie will bake faster in cast iron. You’ll need to bake the cookie longer than the times listed if you bake it in a dish that isn’t cast iron.
Do you have to serve a Pizookie hot?
Absolutely not. You can serve it at room temperature as well.
Can you use something other than chocolate chips?
Use peanut butter chips, cinnamon chips, white chocolate chips, or butterscotch instead.I also have a recipe for a Nutella stuffed chocolate chip cookie skillet.You can use raisins, chopped walnuts, or pecans if you prefer a nutty cookie.I’’ve made a leftover Halloween candy cookie pizookie too. It’s loaded with m&ms and all sorts of goodies!
If you like this pizookie recipe, you might also like:
Extra Chewy Chocolate Chip CookiesTexas Blueberry CobblerThe Best Cut Out Sugar CookiesThe Best Fruit PizzaEasy Chocolate Chip Cookie BarsShortbread Twix Cookies
Pie plate: 10-inch deep pie plate can be used instead of the skillet. The pie plate will not get as hot as the cast iron skillet so you may need to bake for longer than the time listed.
