This gooey, chewy, skillet chocolate chip cookie pizookie is made with browned butter and lots of chocolate! Serve it warm with scoops of vanilla ice cream for the classic pizookie experience. With chewy edges, and a gooey center, this skillet cookie is a dream come true!
Are you a chocolate chip cookie lover too? We have so many cookie recipes on our site! but I suggest you try these oatmeal chocolate chip cookies and our Crumbl chocolate chip cookies (a perfect copycat recipe). More of a pizookie lover? Then you’ll love our Chocolate Chip Cookie Cake!
Why This Recipe Works
- We brown the butter prior to adding the additional ingredients. Browned butter adds a rich, nutty and caramel-like flavor to the cookies that elevates the flavor on so many levels!
- All of the mixing and baking is done in one pan (the skillet) meaning there’s less clean up and dishes to do at the end.
- This pizookie recipe uses chocolate chips and bittersweet chocolate chunks to add variety and more chocolaty goodness throughout.
- This homemade pizookie is made in a 12 inch cast iron skillet, making it big enough for a family to share.
- You can eat this skillet chocolate chip cookie with a spoon or slice it and serve it on individual plates.
- Butter: We need butter to keep our cookie tasting nice and rich but we are going to go one step further and actually brown our butter to enhance the flavors and richness.
- Sugars: We want a combination of brown sugar and white granulated sugar to make sure that our cookie is sweet, chewy, and has a wonderful crust.
- Chocolate: Using a combination of semi-sweet chocolate chips and chunks of bittersweet chocolate we can have a great variety of chocolate flavors in every bite. You can use milk chocolate or a combination of milk and semi-sweet, if preferred.
- Brown your butter in a 12-inch cast-iron skillet over medium heat. As the butter melts it will turn foamy and have a nice amber color and nutty aroma to it, make sure to stir frequently while it browns, once browned, remove from heat. Stir in the brown sugar and granulated sugar until smooth.
- Let the butter and sugar mixture cool down to room temperature for 15 minutes, this will help to keep from scrambling the eggs when we add them.
- Preheat your oven to 325 degrees F.
- Once the cast iron has cooled, add in the eggs and vanilla extract. Then add in the salt, baking soda, and flour. Mix to combine.
- Stir in chocolate chips and chocolate chunks (including the shavings from the chocolate chunks). Spread the dough into an even layer at the bottom of the skillet.
- Bake for 26-32 minutes until edges are lightly golden and the center still looks slightly gooey. Do not overbake. Remove from oven and let cool 5-10 minutes before cutting and serving. Or top with a few scoops of vanilla ice cream and dig in. Enjoy!
If you’re in a pinch and you don’t have time to brown the butter, or you simply don’t want to, you can forgo this step: simply melt the butter (without browning) and continue with the recipe as written.
Let the butter and sugar mixture cool down for about 15 minutes before adding the eggs. You can speed up this process by placing the skillet on a hot pad in the fridge. The sugar mixture should still be warm to the touch, but not hot.
Use high quality chocolate for your chocolate chips and bittersweet chocolate. I personally prefer Ghirardelli brand chocolate chips and chocolate bar.
If you prefer a sweeter chocolate, use milk chocolate chips or a combination of milk chocolate and semi-sweet chocolate chips in the cookie.
You can use a 10 inch skillet, the bake time will need to be longer as the cookie will be much thicker.
Store leftovers in an airtight container at room temperature. Leftovers will last for 3-4 days.
Freezing: Just like any other cookie recipe, you can freeze the baked cookie if you don’t finish it all. I suggest removing it from the cast iron skillet and storing it in a freezer-safe container or bag for up to 3 months.
A pizookie is a name given to cast iron baked cookies. These cookies can be personal-sized or larger depending on the size of cast iron used. These cookies have set edges, soft centers and are served with a large scoop of ice cream on top of it.
Pizookie combines the two words “pizza” and “cookie.” As you can guess, a pizookie is a cookie baked in a pizza pan sized skillet.
Nope. This is an optional step that I highly recommend as it makes the flavor of the cookies that much more incredible but you can simply use melted butter instead if desired.
Sure! Follow the recipe as written but rather than making it in a skillet you can mix the ingredients in a pot then transfer the cookie dough to a large cake pan that has been sprayed with nonstick cooking spray. Or you can mix the ingredients in a large bowl (off the stove) and transfer to a pan (10-12 inches in diameter) and bake.
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- 1 cup butter
- 1 cup brown sugar - packed
- 1/2 cup granulated sugar
- 2 eggs - at room temperature
- 2 teaspoons vanilla extract
- 3/4 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 cups + 1 tablespoon all purpose flour
- 1 cup semi-sweet chocolate chips
- 2 oz bittersweet chocolate - cut into chunks
- vanilla ice cream for serving
- Note: you will be mixing everything directly in the skillet.
- In a 12-inch cast iron skillet over medium heat, brown the butter. The butter will melt, then turn foamy, and have an amber color and nutty aroma. Make sure to stir the butter frequently while it is browning. Once butter has browned, remove from heat and stir in the brown sugar and granulated sugar until smooth. I use a wooden spoon for this part.
- Let the butter and sugar mixture cool at room temperature for 15 minutes. You don’t want to add the eggs into the hot mixture because it will scramble them.
- Preheat the oven to 325°F.
- Once slightly cooled down, stir in the eggs and vanilla extract. Add the salt, baking soda, and flour and mix to combine. Stir in the chocolate chips, chocolate chunks and the shavings from cutting the chunks. Spread the dough into an even layer on the bottom of the skillet.
- Bake for 26-32 minutes (mine baked 28 mins). The edges will be lightly golden. The center will be slightly gooey still, but don’t worry that’s how it’s supposed to be! Don’t overbake it. Remove from the oven and let cool for 5-10 minutes before cutting and serving. Or you can top with a few scoops of vanilla ice cream straight into the skillet and give everyone a spoon and enjoy!
- If you prefer a sweeter chocolate, use milk chocolate chips or a combination of milk chocolate and semi-sweet chocolate chips in the cookie.
- Use high quality chocolate for your chocolate chips and bittersweet chocolate. I personally prefer Ghirardelli brand chocolate chips and chocolate bar.
- Store leftovers in an airtight container at room temperature. Leftovers will last for 3-4 days.
- Freezing: Just like any other cookie recipe, you can freeze the baked cookie if you don’t finish it all. I suggest removing it from the cast iron skillet and storing it in a freezer-safe container or bag for up to 3 months.