Gooey Chocolate Chip Skillet Cookie (Pizookie)

Name: Gooey Chocolate Chip Skillet Cookie (Pizookie)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Ingredients: 1/4 cup light butter (56g); 1 large egg; 1/2 cup plain nonfat Greek yogurt (112g); 1 tsp pure vanilla extract; 1 cup all-purpose flour (120g); 3 Tbsp brown sugar alternative (36g); 2 Tbsp granular sweetener (24g); 1/4 tsp baking soda; 1/4 tsp salt; 2 Tbsp mini chocolate chips (28g)

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
8 servings
Calories
112 kcal
Course
Dessert
Cuisine
International

Gooey Chocolate Chip Skillet Cookie (Pizookie)

Heidi Hunt

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If you love warm, gooey cookies straight out of the oven, you have to try this Gooey Chocolate Chip Skillet Cookie (pizookie)!! Sweet, rich, chocolate chips baked perfectly into a thick, fluffy cookie. This pizookie will absolutely melt in your mouth and will leave you wanting the whole thing for yourself!

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Ingredients

Servings

1/4 cup light butter (56g) melted
1 large egg
1/2 cup plain nonfat Greek yogurt (112g)
1 tsp pure vanilla extract
1 cup all-purpose flour (120g)
3 Tbsp brown sugar alternative (36g) I used Swerve
2 Tbsp granular sweetener (24g)
1/4 tsp baking soda
1/4 tsp salt
2 Tbsp mini chocolate chips (28g)

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Instructions

Preheat oven to 325 degrees F.
In a medium-sized bowl, add the melted butter, egg, yogurt, and vanilla. Whisk to combine.
In a separate small bowl, add the flour, brown sugar, sweetener, baking soda, and salt. Whisk until dry ingredients re mixed and there are no clumps. Add the dry ingredients to the wet ingredients and stir with a silicone spatula until all the ingredients are incorporated.
Spray a 10-inch skillet with nonstick cookie spray and add the cookie dough. Spread out evenly amongst the skillet. Top with the chocolate chips and gently press into the dough.
Bake for 12-15 minutes (closer to 12 minutes for a more doughy, undercooked cookie). You will want to take the cookie out when it still looks a little underdone in the middle because it will still cook in the hot skillet when you remove it from the oven.
Let cool for a few minutes, then top with ice cream, cool whip, whip cream, chocolate sauce, or whatever else sounds good!

Notes

This cookie is delicious warm right out of the oven, but it is also absolutely INSANE chilled (after refrigerating overnight!) Store any leftovers in an airtight container in the fridge for 5-6 days.
To make gluten-free: use Bob's Red Mill 1:1 Gluten-Free Baking Flour
To make vegan: use vegan butter and vegan yogurt. Replace egg with recommended egg replacement.

Nutrition Information

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Serving 1/8 of cookie (50g) Calories 112kcal (6%) Carbohydrates 13.7g (5%) Protein 4.1g (8%) Fat 4.5g (7%) Saturated Fat 0.8g (4%) Fiber 0.8g (3%) Sugar 2.4g (5%)