This Pizookie Recipe is the very best! It's a cookie pizza made with a warm gooey chocolate chip/ chunk cookie and topped with fudge, caramel and ice cream and whipped topping, if desired. If you've had or heard of a pizookie from BJ's, or a Pizza Cookie from Pizza Hut, this is the perfect recipe for you!
We like to think this is popular always, because it tastes so good! But it's most popular for celebrations. Graduation? Check. Birthday treat for the non cake-lover? Check. Promotion? Check. Any other special occasion or just a night in? We think it's perfect. It also makes a great dessert for Father's Day or Mother's Day.
This was inspired by my Homemade Ice Cream Sandwiches and goes great with our Homemade Caramel Topping, Oreo Cheesecake Cookies, Chocolate Revel Bars, and our Chocolate Caramel Brownie Cookies and Chocolate Peanut Butter Mug Cake.
- unsalted butter (you can use salted, but decrease the salt by ¼ teaspoon)
- dark brown sugar - you can use light brown sugar, but for that extra flavor, we highly recommend dark brown.
- vanilla - I use pure vanilla
- all-purpose flour - bleached or unbleached is fine here.
- baking soda
- salt - I used regular table salt
- chocolate chunks - I love this with freshly chopped chocolate chopped into chunks, but regular chocolate chips are fine too.
See recipe card for quantities.
What You'll Love About This Recipe
- Quick and Easy- this Pizookie Recipe is super easy to make and comes together quickly.
- Simple yet Amazing - it's a pretty simple and straightforward to make with basic ingredients, yet it is absolutely amazing and delicious!
- Kid Friendly - obviously kids love to eat it, but it's simple enough for older kids to make by themselves or for younger kids to help make.
- Feels Special - it's so yummy and warm and looks so fun and fancy that it just feels special.
- Perfect for Special Occasions - celebrating a special occasion at home? Or having an out home date night or just a cozy night in? Cookie Pizza is perfect for all of that!
- Fun and Versatile- you can easily switch things up by adding different chips in and using different toppings. Like peanut butter chips and peanut butter sauce, or toffee bits and more!
1. Preheat oven to 350° F. Beat butter and dark brown sugar on high for 2 minutes, until the dough is light and fluffy. You are doing more than combining ingredients in this step. It is crucial to getting a good texture in the final product.
2. Scrape down the sides. Add the eggs and vanilla and beat for one more minute, until well combined.
3. Add the flour, salt and baking soda. Mix on low until just barely combined. Stir in the chocolate chips. Generously butter an 8 inch skillet.
4. Press the dough into the skillet, making sure that it is even. Bake at 350°F for 17-20 minutes. Bake only until the edges have set and the top starts to turn matte for best results!
Hint: Don't over bake! It is done when the middle has just set and the edges are starting to turn golden.
- chocolate chips - use any kind of chip you'd like for a different flavor!
- vegan - make this vegan by using your favorite plant based butter, a flax egg, and vegan chocolate chips.
- pre-made cookie dough - we're pretty partial to homemade cookie dough, but if you'd like to use pre made cookie dough, simply follow the baking directions in the recipe, and press the pre made cookie dough into the skillet, about ⅜- ½" thick.
- Peanut Butter Dream Pizza Cookie - add ½ cup peanut butter chips then also top ice cream with peanut butter sauce or drizzle on some peanut butter warmed in the microwave
- OREO Blast- omit the chocolate chips. Stir in one cup of chopped OREOS, then top the whole thing with more chopped OREOs at the end.
- Cinnamon Churro - add 1 teaspoon cinnamon while adding the dry ingredients. Switch the chocolate chips for cinnamon chips, then top with a streusel topping (try using the topping for our Coffee Cake Recipe). Don't top with hot fudge, but do top with caramel or dulce de leche.
- Chocolate Strawberry- stir in ½ cup freeze dried strawberries, then top ice cream with strawberry sauce, chocolate and fresh strawberries.
- Salted Caramel- Chop up soft caramel candies and stir in ½ cup into the cookie dough. Substitute caramel topping for salted caramel sauce.
- cast iron skillet - you can also bake this in an 8" cake pan or pie plate.
- mixing bowl
- electric mixer or stand mixer
Store in an airtight container at room temperature for up to 3 days.
Freeze in an airtight container for up to 2 months. The dough may be frozen in an airtight container for up to 2 months. Thaw in the refrigerator before use.
Don't get too excited to add the ice cream! We recommend waiting 5-20 minutes before adding the ice cream, depending how fast your want your ice cream to melt.
A pizookie is a giant, warm, gooey cookie, usually baked in a skillet topped then topped with ice cream, hot fudge and caramel.
Cream the butter and brown sugar together on high until fluffy, beat in the egg, and vanilla. Add the flour, salt and baking soda then mix to combine. Press cookie dough into a buttered skillet and bake at 350° F for 15-20 minutes, until the middle has set and the edges are turning goldent.
Make the pizookie in an 8" cake pan or a pie plate. Baking time in the cake pan will be faster than a skillet, baking time in a pie plate will vary.
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with [this recipe]:
Pizookie (pizza cookie)
- ½ cup unsalted butter softened, if using salted, reduce salt by ¼ teaspoon.
- 1 cup dark brown sugar packed. Light brown sugar is an okay substitute
- 1 egg
- 1 ½ teaspoons vanilla
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 ¼ cups all purpose flour
- ½ cup semi-sweet chocolate chips or chunks
- Preheat oven to 350° F.
- Using a stand mixer or bowl and hand mixer, beat together the softened butter and dark brown sugar together on medium high for 2-3 minutes, until light and fluffy. Add egg and vanilla and beat until well combined. Scrape down the sides and mix to combine.
- Add the flour, salt and baking soda and mix only until combined. Add the chocolate chips and stir by hand with a spatula to combine.
- Butter the sides and bottom of an inch cast iron skillet (or 8 inch cake pan). Press the cookie dough into the bottom of the pan. Bake for 17-20 minutes, until the edges are set and the tops has turned matte.
- Serve warm with ice cream and toppings! Enjoy!
- Store in an airtight container for up to 3 days.
- Store in a freezer in an airtight container for up to 2 months.
- The dough may also be frozen and stored in the freezer for up to 2 months. Thaw completely in the refrigerator then allow to sit at room temperature for 20 minutes before use.
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove