Skillet Chocolate Chip Pizookies with Ice Cream
Giant chocolate chip cookies baked in individual cast iron skillets and served warm with vanilla ice cream. This dessert combines the best of pizza and cookies - crispy edges with a gooey center that's perfect for sharing. The dual chocolate chips create rich chocolate pockets throughout, while the skillet presentation makes it a showstopper for casual dinners or game day gatherings. Serve immediately while warm for the ultimate contrast between hot cookie and cold ice cream.
Ingredients
- 2 cups flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 ½ sticks butter, softened
- 1 cup dark brown sugar
- ½ cup sugar
- 1 tablespoon vanilla
- 1 egg
- 1 egg yolk
- 1 cup semisweet chocolate chips
- 1 cup bittersweet chocolate chips
- vanilla ice cream
- fudge sauce(optional)
- caramel sauce(optional)
Instructions
- 1
Preheat oven and grease cast-iron skillets
- 2
Cream butter and sugars until well blended
- 3
Add vanilla, eggs, and egg yolk, mix until light and creamy
- 4
Stir in flour, salt, and baking soda until just incorporated
- 5
Stir in chocolate chips
- 6
Divide dough between prepared pans and smooth tops
- 7
Bake until edges are browned and centers are almost set
- 8
Cool slightly then serve with ice cream and optional sauces
Tips
Chill the dough for firmer edges, but extend baking time if you do
Use 6-inch cast iron skillets for the authentic pizookie experience
Serve immediately while warm for best contrast with cold ice cream
Good to Know
Cover and refrigerate up to 3 days, reheat in oven before serving
Dough can be made and chilled up to 2 days ahead
Serve warm from skillet with ice cream and optional sauces
Common Mistakes
Don't overbake or centers will be too firm instead of gooey
Grease skillets well to prevent sticking
Substitutions
Dairy-Free Swaps
Vegan Options
FAQ
Can I make these without cast iron skillets?
Yes, use oven-safe ramekins or small cake pans, but cast iron gives the best crispy edges and presentation.
How long do these keep?
Store covered in refrigerator up to 3 days. Reheat in oven at 300F for 5-8 minutes to restore gooey texture.
Can I freeze the dough?
Yes, freeze shaped dough in skillets up to 3 months. Bake from frozen, adding 5-10 extra minutes to baking time.