How to Make a Fancy Homemade Pizookie
What's better than a chocolate chip cookie? How about a GIANT chocolate chip pizookie!
Straight out of the oven or topped with our favorite vanilla ice cream, the pizookie is an enormous, showstopping chocolate chip cookie creation. Whether you’re looking to whip up something new for a party or just want to impress your family with a larger-than-life, ultra-shareable cookie, this pizookie recipe is for you, and you can master it in no time with our tips.
By the way, if you’re looking for regular-sized cookies, try this chocolate chip cookie recipe.
You Should Melt the Butter—Here’s Why
Unlike the majority of cookie recipes, we’re not creaming together the butter and sugar for the pizookie. Instead, we’re melting the butter in the skillet as it heats up. That’s because melted butter creates a chewier, denser pizookie, ideal for loading it up with toppings before digging in.
How to Make Our Pizookie Recipe
- 1 cup butter
- 1 cup sugar
- 1 cup packed brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1-1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1 cup 60% cacao bittersweet chocolate baking chips
- 1 cup chopped pecans, toasted
- Vanilla ice cream, optional
Step 1: Prep the skillet
Preheat your oven to 350° F. In a 12-inch cast-iron skillet, melt the butter in the oven as it preheats.
Editor’s Tip: For a dairy-free option, substitute shortening or a non-dairy margarine for the butter.
Step 2: Combine the sugars
As the oven preheats, stir together the sugar and brown sugar in a large bowl. It doesn’t matter whether you use light or dark brown sugar. When the butter is almost melted, remove the skillet from the oven and swirl the butter until it’s completely melted. Stir the melted butter into the sugar mixture, and set the skillet aside.
Step 3: Mix the wet and dry ingredients
Beat the eggs and vanilla into the sugar mixture. In another bowl, whisk the flour, baking soda and salt together. Gradually beat the dry ingredients into the sugar mixture.
Editor’s Tip: Make sure your eggs are room temperature before adding them. Not only do they mix into the batter more easily, but they’ll also help the dough rise more. If you forgot to grab the eggs from the fridge in advance, just put them in a bowl of warm water for 10 to 15 minutes.
Step 4: Add the chocolate
Stir in the chocolate chips and nuts. (See below for alternatives.) Spread the mixture into the buttered skillet.
Step 5: Bake it up
Bake until a toothpick inserted into the center comes out with moist crumbs and the top is golden brown, or about 35 to 40 minutes. It’s better to underbake the pizookie than overbake, as the heat from the skillet will continue to bake the cookie. Plus, you can’t go wrong with a molten, gooey center.
Editor’s Tip: If you’d rather not make a giant cookie, you can prepare the cookie in four six-inch cast-iron skillets. Just brush the skillets with melted butter before adding the dough. Bake for 25 to 30 minutes.
Step 6: Serve and enjoy
Serve the pizookie warm, and top with vanilla ice cream, caramel sauce, hot fudge or extra chocolate chips—the possibilities are endless!
Fun Flavor Variations
Mix up the pizookie by adding in other sweet options. Try replacing the chocolate chips with an equal quantity of M&M’s or chocolate chunks. Or up the ante by gently folding in 1½ cup fresh raspberries after mixing in the chocolate chips and pecans. Substituting dried cherries or butterscotch chips for the pecans works well, too.