Skillet Chocolate Chip Cookie {Pizookie}

Quick Summary

Skillet Chocolate Chip Cookie {Pizookie}-a giant soft and gooey chocolate chip cookie that gets baked in a skillet! This easy dessert is a family favorite, especially when served warm with ice cream!

It’s no secret that I am a cookie monster. I have created hundreds of cookie recipes over the years. I love them all, but this Chocolate Chip Skillet Cookie (aka pizookie) is the ultimate cookie dessert!

This giant chocolate chip cookie is made in a cast iron skillet so you don’t have to scoop the dough into cookie balls. It is SO easy and is always a crowd pleaser.

The big chocolate chip cookie is slightly under baked so the center is soft and gooey, but the edges are still slightly crispy. Serve warm with a few scoops of vanilla ice cream for the ultimate dessert. The ice cream will melt into the warm cookie and you will be in heaven!

We aren’t big on cakes at our house, we prefer to party with cookies, and this pizookie is the perfect dessert for any occasion. A GIANT warm cookie is always a good idea! Trust me, you need to make this one! Once you do, you will be hooked for life!

If you bake cookies regularly, you should have all of the ingredients in your kitchen. The ingredient list is basic, which is so nice! You can whip up this skillet cookie anytime!

You will need:

Butter– I use unsalted butter for baking so I can control the salt in the recipe.
Brown Sugar– always pack your brown sugar when measuring.
Granulated Sugar– a staple!
Egg AND egg yolk– You need one large egg AND an egg yolk. The egg yolk makes the cookie extra chewy!
Vanilla extract– a MUST!
Flour– Use regular all-purpose flour.
Cornstarch– a little secret ingredient to make the giant cookie extra soft and tender.
Baking soda– make sure it’s fresh!
Sea salt– I like to use sea salt IN the cookie and on top! I love this brand!
Chocolate chips– I prefer semi-sweet, but you can use milk or dark chocolate chips.

How to Make a Pizookie

This is probably one of the easiest desserts I make and it is always a hit! You don’t have to scoop out individual cookies, you just press all of the dough into a skillet. Easy peasy!

Preheat oven to 350° F. Grease a 12-inch cast iron skillet and set aside. If you don’t have a 12-inch cast iron skillet, you can use a 10-inch, your cookie will be a little thicker and will need to bake for a few extra minutes.
In a large bowl, combine melted butter, brown sugar, and granulated sugar. Stir until smooth. Add the egg, egg yolk, and vanilla and mix until combined.
Add the flour, cornstarch, baking soda, and salt. Stir until flour disappears. Stir in the chocolate chips.
Spread batter evenly in prepared cast iron skillet. Sprinkle the top with a little sea salt.
Bake until golden brown, but make sure you don’t over bake, you want the cookie to be slightly gooey. Remove from oven and let cool on a wire cooling rack for 10 minutes. The cast iron skillet will keep it warm, you just want it to set up a bit.
FYI-you can make the cookie dough in advance, it will keep covered in the fridge for up to 72 hours. Press into the skillet whenever you are ready to bake!

Serve with Ice Cream

I highly recommend you serve the pizzookie warm with ice cream! The ice cream will melt into the warm cookie and you will most likely faint because you won’t be able to stand the dessert goodness!

Vanilla is classic, but feel free to mix it up. Top with chocolate, cookie dough, chocolate chip, cookies and cream, butter pecan ice cream. You can’t go wrong!

You can even add a drizzle of salted caramel sauce or hot fudge. YUM!

You can serve on a plate, in a bowl, or you can top the entire cookie with several scoops of ice cream and go for it. Grab a spoon and DIG IN!

Variations

This is a good basic skillet cookie recipe, but don’t be afraid to mix things up!

Use butterscotch chips, peanut butter chips, or white chocolate chips. You can also use some of each! I love chocolate chip and butterscotch together.
Stir in toffee bits or M&M’s.
Add sprinkles for a fun and festive skillet cookie!
If you like nuts in your cookies, stir in chopped walnuts or pecans. Candied pecans would be extra delicious!
If you want to make mini, individual pizookies, use mini skillets or oven-safe pan or ramekins. Make sure you reduce the baking time for smaller cookies.

chocolate chip skillet cookie recipe with ice cream

This giant soft and gooey chocolate chip cookie is easy to make and always a favorite! Serve warm with vanilla ice cream for the ultimate dessert!

3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
1 egg yolk
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon cornstarch
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1 cup chocolate chips
Flaky sea salt, for sprinkling

Preheat oven to 350° F. Grease a 12-inch cast iron skillet and set aside.
In a large bowl, combine melted butter, brown sugar, and granulated sugar. Stir until smooth. Add the egg, egg yolk, and vanilla and mix until combined.
Add the flour, cornstarch, baking soda, and salt. Stir until flour disappears. Stir in the chocolate chips.
Spread batter evenly in prepared cast iron skillet. Sprinkle the top with a little sea salt. Bake for 20-22 minutes or until golden brown. Don’t over bake, you want the cookie to be slightly gooey. Remove from oven and let cool on a wire cooling rack for 10-15 minutes. Serve with ice cream, if desired.

You can use a 10-inch skillet or pie plate. The cookie will be a thicker so you will have to bake it a little longer.

Calories: 441kcal, Carbohydrates: 63g, Protein: 4g, Fat: 19g, Saturated Fat: 12g, Trans Fat: 1g, Cholesterol: 75mg, Sodium: 226mg, Potassium: 70mg, Fiber: 1g, Sugar: 43g, Vitamin A: 515IU, Vitamin C: 1mg, Calcium: 52mg, Iron: 2mg