Easy Pizookie Recipe
A warm, gooey skillet cookie with crisp edges and melty chocolate, ready in minutes. Top with ice cream and serve straight from the pan.
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Servings:
Ingredients
Main Ingredients
- 0.5 cup softened unsalted butter
- 0.5 cup packed light brown sugar
- 0.25 cup granulated sugar
- 1.25 tsp pure vanilla extract
- 1 egg large egg at room temperature
- 1.125 cup all-purpose flour spooned and leveled
- 0.75 tsp cornstarch
- 0.5 tsp baking soda
- 0.25 tsp baking powder
- 0.25 tsp fine salt
- 0.75 cup semisweet chocolate chips
- 0.125 tsp flaky sea salt optional, for sprinkling
- 2 cup vanilla ice cream for serving, optional
Instructions
Preparation Steps
- Preheat oven to 350°F. Lightly butter a 10-inch oven-safe skillet.
- Cream butter and both sugars in a bowl until fluffy, about 2 minutes.
- Beat in the egg and vanilla until smooth and glossy.
- Whisk flour, cornstarch, baking soda, baking powder, and salt in a separate bowl.
- Stir dry ingredients into the wet mixture just until a soft dough forms.
- Fold in the chocolate chips, reserving a small handful for the top.
- Press dough evenly into the prepared skillet. Scatter reserved chips on top.
- Bake until edges are set and center is still soft, about 13–15 minutes.
- Cool 5 minutes. Sprinkle flaky sea salt if using. Serve warm with ice cream.
Notes
Swirl in 2–3 tablespoons of peanut butter or Nutella before baking for a fun twist. For deeper flavor, brown the butter first and chill the dough 10 minutes before baking. Store leftovers covered at room temperature up to 2 days; rewarm in a 300°F oven for 6–8 minutes.
This recipe is an original creation inspired by classic Easy Pizookie Recipe flavors. All ingredient ratios and instructions are independently developed.