A massive, gooey, warm chocolate-chip cookie baked in a skillet—crispy edges, molten center, and an invitation to eat straight from the pan. Perfect when one cookie just won’t do.
This isn’t your tray of rounds. This is the labor of love known as the “pizookie”—pizza-sized cookie. It’s all about extremes: crisp, crackling perimeter, rich, molten center, and plenty of chocolate every bite. You bake it in a skillet so the bottom caramelizes and edges pull away in shards. One spooned scoop of ice cream on top and you’ve got dessert perfection. This recipe isn’t about precision—it’s about culinary swagger: big, bold, and shareable (but you can keep it all to yourself; no judgment here).
Recipe Card
- Recipe name: Skillet Cookie (Pizookie)
- Summary: A warm, pan-baked cookie with crispy edges, a gooey center, loaded with chocolate chips—ideal for sharing straight from the oven (or devouring solo with ice cream).
- Prep time: 15 minutes
- Cook time: 22–25 minutes
- Additional time: 5 minutes resting
- Total time: ~45 minutes
- Servings: 8–10 slices (or 1 if you’re owning it alone)
- Diet: Vegetarian
- Method: Creaming → Skillet bake → Serve
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed light brown sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 2¼ cups (280g) all-purpose flour
- 1 tsp baking soda
- 1 tsp fine sea salt
- 2 cups (360g) semisweet or dark chocolate chips (plus extra for topping)
Heat Source & Equipment
- 10–12″ oven-safe skillet—cast iron preferred for even heat
- Electric mixer or sturdy spatula
- Measuring tools with scale or proper cups
- Spatula or spoon for spreading dough
- Oven preheated to 350°F (175°C)
- Served best with a bowl of ice cream, warm out of oven
Instructions
Step 1: Prep the Skillet & Oven
Preheat oven to 350°F (175°C). Lightly grease your skillet with butter or non-stick spray and set it aside. Make sure it’s room-temperature—don’t transfer cold dough into a hot skillet; that could cause warping or sticking.
Step 2: Cream Butter & Sugars
In a large bowl or stand mixer, cream softened butter with granulated and brown sugar for 2–3 minutes on medium speed. You’re aiming for light, fluffy texture (but not whipped). This step builds structure and keeps your edges crisp.
Step 3: Eggs & Vanilla
Crack in the eggs one at a time, mixing after each. Then add vanilla extract. Scrape down sides to fully integrate.
Step 4: Dry Ingredients
In a separate bowl, whisk flour, baking soda, and salt. Slowly add dry mix to wet ingredients, folding gently just until no streaks remain. It’ll be dense and thick.
Step 5: Chocolate Chips
Fold in 2 cups of chocolate chips. The dough should be heavy—dense enough to mound inside the pan. Reserve a few chips to press on top before baking for that luxury look.
Step 6: Transfer to Skillet
Use spatula to press dough into the skillet evenly. Use fingers where dough resists—clean fingers with flour if needed. Dough should reach close to the edges but not overflowing.
Step 7: Bake
Bake for 22–25 minutes. The edges should be golden-brown, slightly crackled, and pulling away from the pan. The center should jiggle like loose pudding. If it’s firm in the center, overbaked; aim for molten middle.
Step 8: Rest
Remove skillet from oven. Let rest 5 minutes. That’s enough time to let it set—but leave center runny. If it’s firm, you robbed yourself of the gooey goodness.
Step 9: Serve
Top with scoops of vanilla ice cream while warm. Use a large spoon or pie server to cut wedges. Encourage immediate eating. The melting ice cream plus warm cookie = transcendence.
Notes & Nuance
- Skillet material matters: Cast iron holds heat and browns the bottom best. Nonstick pans may work, but you won’t get that gourmet base.
- Butter temperature: Don’t over-soften—toasty, not oily bread crumb. 60–65°F consistency, give or take.
- Sugars: Brown sugar gives chew and caramel notes; granulated sweetens and lifts. Don’t skip one or the other.
- Eggs: Room-temp = proper binding and even texture. Cold eggs stiffen dough, hot eggs collapse structure.
- Mixing: Under- or over-mixing will affect crumb. Mix until just combined—your dough should be shaggy before chips and cohesive after.
- Chips: Chunks or chopped chocolate can bump this into “double chocolate chunk” territory. Don’t skip that melt.
- Transparency: Don’t replace with morsels or low-melt chips—the texture resets entirely.
Troubleshooting
- Edges under-browning: Increase bake by 2–3 minutes or use skillet on the lower rack (closer to heat).
- Dry or crumbly center: Too much flour or overbaked. Check scoop volume & oven calibration.
- Cookie collapsed: Skipped rest, butter too warm, or underbaked pan causing structural fail.
- Bottom stuck: Ensure skillet greased adequately or parchment circle under dough for extra insurance.
- Edges too crisp: Bake at 325°F for 2 minutes longer—better heat control.
Storage
- Store at room temperature loosely covered for up to 2 days. Crisp textures soften, but center stays gooey.
- Reheat at 300°F for 5 minutes to resuscitate edges and melt chips.
- Freeze leftover wedges wrapped airtight for 2 months. Reheat from frozen or thaw at room temp before baking heat.
Final Serve
This skillet pizookie is not for polite dessert tables—it’s for moments that deserve bold statements. You managed cookie structure, edge crisp, molten heat, and ice-cream synergy. You coaxed chocolate chips to melt but not disappear. You baked, not scorched. You presented rustic luxury from a simple skillet.
When someone orders a dessert and you bring out this cast-iron beauty, expect silence. Let them take it in. Then drop the line:
“Yeah—go ahead, dig in.”
Want more skillet-style comfort desserts that cook with swagger? Email me at [email protected]. I’ll send you recipes that demand spoons, forks, and intentional bites—because dessert should never be boring.
